Paneer Tikka Masala
Better than take out, this homemade Paneer Tikka Masala will make your mouth water. Bursting with flavor and spice this Indian dish is incredibly easy to make in the Instant Pot.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp ghee
- 1 cinnamon stick
- 1 bay leaf
- 8 pods cardamom, cracked open
- 1+1/2 tsp salt
- 1 tsp sugar
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 4 large cloves garlic, crushed
- 1 inch piece fresh ginger, peeled and grated
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 6 oz tomato paste
- 3 cup water
- 16 oz paneer cheese, cut into 1/2-inch cubes
- 1/2 lemon, juiced
- 1/4 cup heavy cream (optional)
- Heavy cream
- Fresh cilantro
Instructions
- 1
Turn an Instant Pot on “Saute”. Once hot, add the ghee, cinnamon sticks, bay leaves, and cardamom pods. Cook for 1 minute, stirring frequently.
- 2
Stir in the salt, sugar, garam masala, cumin, coriander, chile powder, turmeric, cinnamon, black pepper, garlic, and ginger, and cook for 1 minute, stirring constantly.
- 3
Add the onion and bell peppers and cook for 2 minutes, stirring frequently.
- 4
Stir in the tomato paste and water.
- 5
Press “Cancel” to stop the Saute function.
- 6
Cover the Instant Pot, making sure it’s set to “Seal”, and cook on “Manual, High Pressure” for 2 minutes.
- 7
Release the pressure and stir in the paneer cheese.
- 8
Turn on the “Saute” function and cook for 5 minutes, stirring frequently.
- 9
Press “Cancel” to stop the Saute function.
- 10
Stir in the lemon juice and heavy cream (if using).
- 11
If desired, serve garnished with fresh cilantro and a drizzle of heavy cream along with basmati rice and/or naan bread.