Lentil Salad with Paneer and Tomatoes

Lentil Salad with Paneer and Tomatoes
From Chandra Ram's The Complete Indian Instant Pot Cookbook

This was super tasty. I put in lots more mint and cooked the lentils longer, and I don't regret either.

2 tablespoons vegetable oil
1 onion, chopped
2 teaspoons garam masala [I went a little heavy on all the spices]
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon amchur powder
2 teaspoons minced garlic
2 carrots, chopped
2 cups low-sodium vegetable broth
1 cup dried whole back urad dal or beluga lentils, rinsed
1 tablespoon olive oil [probably not traditional but really good]
2 cup cubed firm paneer
2 tomatoes, chopped
2 tablespoons chopped fresh mint or basil [I did more like 1/2 cup mint, very tasty]
Yogurt, for serving (optional).

1. Using the Saute function on High, heat the vegetable oil in the inner pot for 1 minute, until shimmering. Add the onion, cook, stirring occasionally, for about 4 minutes, until softened. Stir in the garam masala, cumin, coriander, salad, and amchur.; cook for about 1 minute, until fragrant.
2. Stir in the garlic and carrots; cook for about 1 minute, until the garlic is fragrant. Add the vegetable broth and stir, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Stir in the lentils. Secure the lid and cook on high pressure for 9 [I think I did more like 11] minutes.
3. Once the cooking is complete, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure.
4. Remove the lid. Stir in the olive oil, paneer, tomatoes, and mint. Taste and add more salt if needed; serve at room temperature or chilled.
You can add a dollop of yogurt on top if you like.