Dec 19, 2019, Updated May 27, 2023 Tastes great with brown rice or white jasmine rice.
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. I love coming up with Asian inspired dishes! They are actually one of my favorites, besides Indian of course. Peanut butter is something that I love adding to savory recipes, like in these Thai peanut noodles which you all loved. This time around I created a similar sauce and added paneer and veggies to it and it turned out really good! Paneer and veggies in peanut sauce is a wholesome dish which you can make in your Instant Pot in less than 30 minutes. Now, you can’t beat a quick meal, can you?
The Peanut Sauce
The creamy peanut sauce is what makes this dish! The sauce is made with soy sauce, rice vinegar, peanut butter and honey. It gets a slight kick from sriracha. And there’s also garlic, ginger and green onion which add to the flavor. Pretty simple sauce but big on flavors.
The Paneer & Veggies
To the creamy peanut butter sauce, I added paneer and veggies. Now why paneer? Honestly, I wanted to see how paneer would work in Asian inspired recipes. Mostly, I always stick to tofu in such recipes but I just wanted to use paneer in this one. Can you guess who was the happiest that I used paneer in place of tofu? Yes, my husband! He thought replacing tofu with paneer was the best ever thing that I did! lol Anyway, other than the paneer, I also added some veggies like carrots, peppers and broccoli. I pressure cooked the carrots with paneer and added the peppers and broccoli later so that they retain their texture and don’t become soggy. Some snow peas would have been nice here too so if you have them feel free to add them.
Can You Make This Vegan
But of course! I mean practically I always use tofu in such dishes. So just replace the paneer with tofu. And also replace the honey with agave or maple.
What About Gluten-Free
Replace the soy sauce with tamari and you will have a gluten-free dish.
Serving Suggestions
This dish goes well with brown rice or white jasmine rice. It will also go well with noodles or quinoa. My personal favorite though is brown rice. It is one of those dishes which tastes better even the next day. The flavors really develop when they sit together for a longer time. So in case you make it for dinner, you are definitely going to relish the leftovers for lunch!
Method
1- In a large bowl or measuring jar, combine all the ingredients for the sauce- soy sauce, rice vinegar, honey, sriracha and peanut butter. Whisk until it’s all smooth and combined. Set aside. 2- Press the saute button on the Instant Pot. Once it displays hot, add the sesame oil and the avocado oil. Then add the chopped ginger, garlic and green onion. Cook for 1 to 2 minutes. 3- And then add the paneer and carrots. Cook for 1 minute. 4- Add 1.5 cups water and stir. Make sure there’s nothing stuck at the bottom of the pan. Pour the prepared sauce on top. Do not stir.
5- Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Quick release the pressure. 6- Open the pot and press the saute button. Add in the broccoli and bell peppers, cover with a glass lid and let the curry simmer for 5 minutes. 7- In a small bowl whisk together cornstarch with 1 tablespoon water. Remove glass lid after 5 minutes (the broccoli and peppers would have slightly softened by now) and stir in the cornstarch slurry. 8- Simmer for 1 more minute, the sauce will thicken. It would continue to thicken as it cools.
Garnish with green onion and serve paneer & veggies in peanut sauce over brown rice or white rice.
If you’ve tried this Paneer & Veggies in Peanut Sauce Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
title: “Paneer Veggies In Peanut Sauce " ShowToc: true date: “2024-10-31” author: “Michael Gonzales”
Dec 19, 2019, Updated May 27, 2023 Tastes great with brown rice or white jasmine rice.
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. I love coming up with Asian inspired dishes! They are actually one of my favorites, besides Indian of course. Peanut butter is something that I love adding to savory recipes, like in these Thai peanut noodles which you all loved. This time around I created a similar sauce and added paneer and veggies to it and it turned out really good! Paneer and veggies in peanut sauce is a wholesome dish which you can make in your Instant Pot in less than 30 minutes. Now, you can’t beat a quick meal, can you?
The Peanut Sauce
The creamy peanut sauce is what makes this dish! The sauce is made with soy sauce, rice vinegar, peanut butter and honey. It gets a slight kick from sriracha. And there’s also garlic, ginger and green onion which add to the flavor. Pretty simple sauce but big on flavors.
The Paneer & Veggies
To the creamy peanut butter sauce, I added paneer and veggies. Now why paneer? Honestly, I wanted to see how paneer would work in Asian inspired recipes. Mostly, I always stick to tofu in such recipes but I just wanted to use paneer in this one. Can you guess who was the happiest that I used paneer in place of tofu? Yes, my husband! He thought replacing tofu with paneer was the best ever thing that I did! lol Anyway, other than the paneer, I also added some veggies like carrots, peppers and broccoli. I pressure cooked the carrots with paneer and added the peppers and broccoli later so that they retain their texture and don’t become soggy. Some snow peas would have been nice here too so if you have them feel free to add them.
Can You Make This Vegan
But of course! I mean practically I always use tofu in such dishes. So just replace the paneer with tofu. And also replace the honey with agave or maple.
What About Gluten-Free
Replace the soy sauce with tamari and you will have a gluten-free dish.
Serving Suggestions
This dish goes well with brown rice or white jasmine rice. It will also go well with noodles or quinoa. My personal favorite though is brown rice. It is one of those dishes which tastes better even the next day. The flavors really develop when they sit together for a longer time. So in case you make it for dinner, you are definitely going to relish the leftovers for lunch!
Method
1- In a large bowl or measuring jar, combine all the ingredients for the sauce- soy sauce, rice vinegar, honey, sriracha and peanut butter. Whisk until it’s all smooth and combined. Set aside. 2- Press the saute button on the Instant Pot. Once it displays hot, add the sesame oil and the avocado oil. Then add the chopped ginger, garlic and green onion. Cook for 1 to 2 minutes. 3- And then add the paneer and carrots. Cook for 1 minute. 4- Add 1.5 cups water and stir. Make sure there’s nothing stuck at the bottom of the pan. Pour the prepared sauce on top. Do not stir.
5- Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Quick release the pressure. 6- Open the pot and press the saute button. Add in the broccoli and bell peppers, cover with a glass lid and let the curry simmer for 5 minutes. 7- In a small bowl whisk together cornstarch with 1 tablespoon water. Remove glass lid after 5 minutes (the broccoli and peppers would have slightly softened by now) and stir in the cornstarch slurry. 8- Simmer for 1 more minute, the sauce will thicken. It would continue to thicken as it cools.
Garnish with green onion and serve paneer & veggies in peanut sauce over brown rice or white rice.
If you’ve tried this Paneer & Veggies in Peanut Sauce Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
