Pour and Cook Peach Paneer Curry (Instant Pot and Stovetop)


Peach paneer curry is the perfect way to use up all those late summer peaches. This pour and cook recipe calls for a 1 minute cook time in an instant pot!

peach paneer curry

This pour and cook peach paneer curry is sweet, savory, and simple to make. It calls for a 1 minute cook time in an instant pot! I’ve also included stovetop directions below.

What’s Peach Paneer Curry?

Peaches in an Indian recipe? Not a fruit you’d expect to find in a curry. Mango or coconut? Yes, definitely. But peaches? Nope.

Well, that’s about to change because it turns out that juicy ripe peaches pair beautifully with spices like fenugreek leaves, garam masala, and cayenne (or lal mirch)—a sweet and spicy combination.

I’m excited about these two main ingredients making their debut together. I love Indian food, and I also love eating seasonally, so it makes a lot of sense to me that peaches and paneer make a great pair.

peach paneer curry

How to Make Peach Paneer Curry:

The first step: blend ripe peaches!

peach paneer curry

Then pour the blended peach sauce into an instant pot, along with the rest of the cast: paneer, bell peppers, onion masala, and a handful of spices.

peach paneer curry

Once it’s done cooking, stir in some diced peaches and garnish the top of the curry with them too. They add a burst of fresh and juicy sweetness to each spoonful of curry!

I hope you get a chance to make this peach curry while we’re still in prime peach season.

Like fruit in curry? Try these recipes too!

peach paneer curry

Pour and Cook Peach Paneer Curry (Instant Pot and Stovetop)

peach paneer curry

Pour and Cook Peach Paneer Curry (Instant Pot and Stovetop)

5 from 6 reviews
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  • 1 pound peaches 3 medium or 2 large, pit removed
  • 1 cup of water
  • 1 14 ounce block paneer, cut into chunks
  • 2 bell peppers chopped
  • ½ cup frozen onion masala
  • 1 tablespoon fenugreek leaves
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne to taste

Add later:

  • ½ – 1 peach diced
  • Cilantro garnish


Instant Pot

  • Add the peaches and water to a blender and blend until smooth. Pour this into an instant pot and add the remaining ingredients to the pot and mix well.
  • Secure the lid, close the pressure valve, and cook for 1 minute at high pressure.
  • Quick-release pressure.
  • Mix well, garnish with cilantro and serve.


  • Add the peaches and water to a blender and blend until smooth. Pour this into a dutch oven over medium heat along with the onion masala and spices.
  • Cover with a lid and cook for 5 minutes.
  • Remove the lid, add the bell pepper and paneer, and simmer for 4 to 5 minutes or until the paneer is warmed through and the bell peppers are tender. 
  • Stir in the diced peaches and garnish with cilantro. 
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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peach paneer curry

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Freny Khambata says

    Have made your cauliflower chickpea curry. Turned out very yummy and amazingly quick and easy. Thank you Ashley for your recipes.

  2. Kiran says

    5 stars
    I tried this recipe for the first time and was pleasantly surprised! It was very tasty and not as sweet as I thought it would turn out. I added the paneer after cooking the other ingredients in the instant pot and sautéed it until it was warmed through. Thank you Ashley for another tasty recipe

  3. Isha Roy says

    Hi Ashley

    I cooked this recipe per your instructions an do it yourself turned out good. The paneer was a bit chewy though: is it possible to cook this recipe with less time on the instant pot?

    • My Heart Beets says

      Hi Isha, I’m really happy to hear that you liked this! You can try entering “0” minutes – the dish should cook just fine in the amount of time it takes to reach pressure. You can also always add the paneer after pressure cooking and just heat it until it warms through.

    • Geoffrey Schaller says

      I was actually reading to see this myself – I am guessing one would need about 5 min of cooking to cook it all the way through, maybe less if it’s diced ahead of time. I may experiment and report back if this works.

  4. Elyse Rosenthal Pahwa says

    5 stars
    Ten stars. Everyone must make this. Was I supposed to use green or red peppers. I used greens, before looking at the photo again. Did you know I love methi. Quite possible the most incrediblE curry I’ve made. Thank you Ashley.

  5. Irene says

    5 stars
    Sounds really good, Ashley! Peaches provide an aromatic and thickening agent at the same time! I wonder if I could use tofu instead of paneer – have you tried that?

  6. Deepa Nadella says

    Hi- if I am forgoing the onion masala, how do I replace it? Given I’ll be using onions and tomatoes etc but not the onion masala per say. Thank you! Excited to try this.

    • My Heart Beets says

      Hi Deepa, you can try caramelizing an onion and cooking down two tomatoes. Someone from my facebook group (Instant Pot for Indian Food) mentioned they tried this and it worked well! Let me know how it goes!

  7. Gore says

    This sounds really interesting, a bit unusual, and something I must try! Do you peel the peaches before you blitz them, or just remove the stone then bung everything in?

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