Instant Pot Paneer Butter Masala– Firm Cottage Cheese or Tofu in a buttery orange Indian gravy.This dish is vegetarian and can be made Vegan with very easy swaps.It is also called Paneer Makhani.
This recipe has a lot of ingredients but there are a lot of easy swaps and alternatives available which will make this dish doable, even at the times like these.
This is basically the recipe of the “Butter Masala” or the “Makhani Sauce”.You can choose to change paneer to tofu or cooked mushrooms or cauliflower.
If you follow the recipe to the T, you will find an almost resturant quality dish at your table.That said, it is also a recipe that can be highly customised.
What is Paneer
Paneer is basically a type of Indian cheese, also called firm cottage cheese.It can be easily made at home with just Whole Milk and Lime Juice.Infact, homemade paneer is at times way better than commercial paneer.
Good alternatives for paneer is – Firm Tofu which will make this dish vegan too.You can also use the same sauce to make mushroom, corn or any other vegetable too.
How to make Homemade Paneer
To get about 250 gms or 1/2 pound of paneer, Heat 1.5 litres or 1 Gallon of Milk and bring it to boil.
Add 3 tbsp Lime juice or vinegar.Give it a mix and reduce the heat to low.You will see milk curdling.The milk solids will separate from the whey.
Line a strainer with a cloth.Strain the curds and gently squeeze the whey out of it.You have cottage cheese.At this stage, it will be soft.
To make it firm, wrap it in the same cloth used for straining.Place it over a sieve. Place a weight on top of the strained curds and let it stand for 2-3 hours.After 2 -3 hours, you will get firm panner, which you can cut into pieces.
Ingredients for Instant Pot Paneer Butter Masala
Paneer– Firm Cottage Cheese or Tofu, cut into cubes.
Tomatoes– Fresh tomatoes or a can of diced tomatoes
Cashews– 1/4 Cup
Onion– Red, yellow or white
Butter– Omit if you want the curry to be healthier and vegan
Spices
For this recipe, Kashmiri Chillies are important because they give it the orange colour but if you don’t have it, use a tbsp of any mild chilli powder like paprika instead.
Other Spices that give it depth are- Cardamom,Bay leaf and Cinnamon.Try using all the spices but if you don’t have one or two of them, feel free to omit them.
You can also omit all the other spices and use Garam Masala instead.The taste will not be the same BUT it will still be good!
How to make Paneer Butter Masala in Instant Pot
Step 1: Prep
In this step, simply gather all the ingredients.Cut up the tomatoes and onions.
Step 2:Pressure Cook
Add the Tomatoes,Onions,Cashews,Ginger & Garlic to the inner pot.Add 1 cup of water along with the spices- Kashmiri chillies, Cardamom, turmeric, peppercorn, bay leaf, cinnamon & Poppy Seeds.
Close the lid and select PRESSURE COOK or MANUAL for 5 minutes.The instant pot will take 12-15 minutes to come upto pressure.
Quick Release after 5 minutes of cooking time is over.
Step 3: Puree
Add Honey(or Sugar),Butter and Ketchup.Blend it into a smooth puree.
Add Cream to the pot at this stage, give it a mix.Top it with cubes of firm cottage cheese.
Sprinkle Kasoori Methi on top and you are done!
More Indian Instant Pot Recipes
Instant Pot Dal Makhani
Instant Pot Butter Chicken
Instant Pot Dal Tadka
Instant Pot Matar Paneer
Instant Pot Aloo Tamatar
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Ingredients
- 1/2 Ounce Paneer or Firm Cottage cheese* or Tofu Cut into squares
- 6 Tomatoes
- 1/4 Cup Cashews
- 1 Cup Onion Diced
- 1 inch Ginger
- 2-3 Cloves Garlic
- 4 tbsp Butter
- 1 tsp Ketchup
- 1 tbsp Sugar or Honey
- 1/4 Cup Cream Optional but highly desired
Spices* (Check Notes for Alternatives)
- 3 Kashmiri Chillies
- 2 Green Cardamom
- 1/2 tsp Turmeric powder
- 1/4 tsp Peppercorn
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 1 tbsp Poppy Seeds Optional
- 1 tsp Kasoori Methi Good to have
Instructions
- Add the Tomatoes,Onion,Cashews,Ginger & Garlic to the inner pot of the instant pot.
- To this, Add 1 Cup of water or vegetable broth.
- Also add the Spices- Kashmiri Chillies,Green Cardamom,Turmeric Powder, poppy seeds,Cinnamon Stick, peppercorn and Bay Leaf.
- Close the pot.Pressure Cook for 5 minutes on HIGH with the pressure valve in SEALED position.
- Quick Release and Open.Remove bayleaf and cinnamon.
- Puree or blend into a smooth curry.Add Sugar, ketchup & Butter.Check for seasoning.
- Add cubed Paneer or Tofu.Give it a mix.
- Add Crushed Kasoori Methi. Drizzle little cream on top, Serve Hot.
Hey Chhavi! How many servings does this recipe make?
Hey Kate,
It makes about 4 cups of curry.