Instant Pot Butter Paneer
Easy Instant Pot Butter Paneer! Make restaurant style butter paneer at home in no time using your Instant Pot and enjoy with naan or rice!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 4 large tomatoes [500 grams] (roughly chopped)
- 4-5 garlic cloves [12 grams] (roughly chopped)
- 1 inch ginger [12 grams] (roughly chopped)
- 1 green chili [1 gram] or adjust to taste (chopped)
- 8 cashews
- 4 green cardamom (crushed)
- 1/4 tsp red chili powder (or to taste)
- 1/4 tsp garam masala
- 1/2 tsp salt
- 1/2 cup water
- 2 tbsp unsalted butter
- 1 tbsp tomato paste
- 2.5 tbsp heavy cream
- 1/4 tsp garam masala
- 1.5 tsp honey
- 1/2 tsp kashmiri red chili powder (for color)
- 1/2 tsp salt (or to taste)
- 225 g paneer (cut into cubes [around 1.5 cups paneer cubes])
- 1 tbsp chopped cilantro
- 1 tsp crushed kasuri methi (also known as dried fenugreek leaves)
Instructions
- 1
To the inner pot of your instant pot, add diced tomatoes, chopped ginger, garlic and green chili.
- 2
Add in the cashews and crushed green cardamoms. Add the spices- red chili powder, garam masala, salt along with 1/2 cup water.
- 3
Close the lid of the IP and set valve to sealing.
- 4
Press the manual/pressure cook button and cook on high pressure for 5 minutes. Quick release the pressure.
- 5
Open the IP and puree the contents using an immersion blender or using your regular blender.
- 6
Press the saute button.
- 7
Add butter, tomato paste, heavy cream.along with more garam masala, honey, kashmiri red chili powder and salt (as required). Mix to combine everything together.
- 8
Stir in the paneer cubes. Add chopped cilantro and kasuri methi and let the curry simmer for 2 more minutes.
- 9
Serve instant pot butter paneer with naan or any bread of choice!