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!
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.
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 include stovetop directions in the recipe card as well.
The first step: blend ripe peaches!
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.
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.
And if you’re a fan of fruit in your curry, you’ll want to try these recipes too:Print
- 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
- ½ – 1 peach, diced
- Cilantro, garnish
- 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.