InstantFoodBot: Veg Paneer Gravy

Greetings Food Lovers!

Today, I used my ChatGPT powered Bot called InstantFoodBot, dedicated to creating Vegetarian Recipes using an Instant Pot Cooker. Feel free to follow my bot on Poe.com. 

Here is a recipe it generated for Veg Paneer Gravy. 

I welcome the reader to try this recipe with me, as well, and post your experiences in the chat.

In case any of the ingredients, listed below, are not available in your kitchen, please feel free to ask my other ChatGPT powered Bot called FoodSubstitute to get alternate ingredient(s) you could use.

Veg Paneer Gravy

Veg Paneer Gravy is a popular North Indian dish made with soft paneer (Indian cottage cheese), a multitude of vegetables such as Bell Peppers, Carrots, Green Peas, Green Beans, Cauliflower, cooked in a rich and creamy tomato-based gravy. Here's a recipe to make it in an Instant Pot, that serves 8 people. For parties, simply multiply the measures by 3 for 24 people, etc.:

Ingredients (Serves 8):

• 200g Paneer, cut into small cubes,
• 2 tbsp butter,
• 1 tbsp cooking oil, 
• 1 large onion, finely chopped, 
• 1 Bell Pepper large, chopped, 
• 1/2 Carrot large, chopped,
• 1/2 Cup green peas, (Can substitute with 1-Cup Frozen Green Peas & Carrorts)
• 10 Cauliflower Floret, soaked in warm salt water for 10 minutes, 
• 1/2 cup cut 1" green beans,
• 5 whole Cashews, soaked in hot water for 10 minutes, 
• 1 tsp of Ginger-Garlic paste,
• 2 green chilies, finely chopped, 
• 2 large tomatoes, finely chopped, 
• 1 tsp Kashmiri red chili powder,
• 1 tsp cumin powder,
• 1 tsp coriander powder,
• 1/2 tsp garam masala powder,
• 1/4 tsp turmeric powder,
• 1/2 tsp salt ( or Salt to taste),
• 2 tsp sugar to taste, 
• 1/2 cup heavy cream,
• 1/4 cup water,
• 2 tbsp chopped coriander leaves for garnish.

Instructions:

1. Turn on the Instant Pot and select the sauté function.
2. Add 1-Tbsp butter and 1-Tbsp cooking oil and let the butter melt.
3. Now add the bell peppers and fry them till their color changes to a pale green,
4. Remove them and leave the residual oil in the pot, and set them aside for now.
5. In the same oil, fry the cauliflower florets, till they get a roasted texture, and set aside.
6. Now, in the same oil fry the green beans, green peas and carrot for 3-4 minutes and then set aside.
7. By now the oil content would have gone down, so add one more Tbsp of butter and 1-Tbsp of oil and let the butter melt.
8. Add the paneer cubes to the Pot and fry for 2-3 minutes and set aside.
9. In the residual butter + oil, add the chopped onions, ginger-garlic paste, and chopped green chilies and sauté for 2-3 minutes until the onions turn translucent and the ginger-garlic smell goes away.
10. Add chopped Tomatoes, Cashews, Kashmiri red chili powder, cumin powder, coriander powder, garam masala powder, turmeric powder, sugar and salt. Mix well and cook for 5-7 minutes until the tomatoes are soft and mushy.
11. Turn off the sauté function and let the mixture cool for a few minutes.
12. Transfer the mixture to a blender and blend to a smooth paste, or alternatively use a hand blender to mash it into a smooth gravy.
13. Add the fried vegetables to the pot.
14. Add the cubed paneer, heavy cream, and water. Mix well.
15. Close the lid and select the manual/pressure cook function for 2-3 minutes on high pressure.
16. After the cooking time is complete, let the pressure release naturally for 5 minutes, then release any remaining pressure manually.
17. Garnish with chopped coriander leaves and serve hot with naan, roti or rice.