Instant Pot Paneer Butter Masala

Instant Pot Paneer Butter Masala - Pressure cooker Paneer Makhani made with tomatoes, onions, cashews and paneer. Vegetarian indian curry

Course Main Course

Cuisine Indian

Keyword instant pot paneer butter masala

Prep Time 5

Cook Time 20

Servings

Calories 399kcal

Author Chhavi

Add the Tomatoes,Onion,Cashews,Ginger & Garlic to the inner pot of the instant pot. (or to the pressure cooker)
To this, Add ½ 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. (OR for 2 whistles in a regular pressure cooker.)
Let the pressure release naturally for 10 minutes before you Quick Release and Open. Remove bayleaf and cinnamon.
Puree or blend into a smooth curry.Add Sugar, ketchup & Butter.Check for salt.
Add cubed Paneer or Tofu.Give it a mix.
Add Crushed Kasoori Methi. Drizzle little cream on top, Serve Hot.

Add the Tomatoes, Onion, Cashews, Ginger & Garlic to a pot.
Add the spices- Kashmiri Chillies, Green Cardamom, Turmeric Powder, poppy seeds, Cinnamon Stick, peppercorn and Bay Leaf along with 1 cup of water.
Cover and let it simmer for 20 minutes till the tomatoes are mushy.
Puree or blend into a smooth curry. Add Sugar, ketchup & Butter. Check for salt.
Add cubed Paneer or Tofu.Give it a mix.
Add Crushed Kasoori Methi. Drizzle little cream on top, Serve Hot.

Paneer is firm cottage cheese.It can be replaced with Tofu or Tempeh.You can also replace paneer with Cooked Mushrooms or cauliflower.

Tomatoes- Add fresh tomatoes if you have or canned diced tomatoes(1 Can of 14 oz.)You can also use ½ cup Puree or Passata instead.

Onion- White, yellow or red onions can be used.

Cashews- can be substituted with almonds or melon seeds.

Spices- Whole Kashmiri Chilies can be substituted with Kashmiri chilli powder or any other mild chilli powder like paprika that's available.

Kasoori Methi is dried fenugreek leaves.It will add an umami flavour to the curry but can be omitted if you can't find it.

Thickeners - Cashew & Poppy seeds are the thickeners in this makhani gravy. They give the gravy a silky smooth feel. If you cant get hold of poppy seeds, increase the cashews to ½ cup instead.
Remove the big spices like cinnamon & Bay leaf before pureeing the gravy
For the smoothest gravy, use a blender instead of a stick blender. You will have to wait for the gravy to cool down though.
Keep the gravy and paneer separate till you are ready to serve. This is to increase the life of the gravy and to be able to use it in other ways too.
Blending - Let the gravy cool a bit before you blend it in a blender. You could use a stick blender but it tends to leave the gravy a bit gritty. To get the silky smooth texture, you will have to blend it in a blender.