Instant Pot Paneer Butter Masala

AuthorPooja SundariaCategory,

Making paneer butter masala in my new instant pot is really easy, much effortless. A super easy and quick recipe requires little effort in the instant pot or its kind of one-pot paneer recipe. This super creamy paneer butter masala is so delicious and saves time as well. It is great as a mid-week meal as it is so quick to make.

The masala and paneer are all cooked in the Instant Pot and you just need a hand blender or jar blender and strainer for much creaminess in masala after puree. I prefer to do straining.

Super creamy, melt in the mouth, Dhaba style paneer butter masala, is super easy to make at home. It's definitely one of my all-time favourite paneer curries. This creamy and addictive curry is made with onion- tomato, cashew, cream plus yes butter based gravy with wholesome aromatic spices.

I always love simple and homemade curry recipes that take less time and fewer ingredients, and this super simple masala curry is perfect for paneer lover. But you can simply skip paneer to tofu butter to oil for making this curry vegan. The taste may be different but not so bad… So, if you want vegan version go for it. Isn't it sound delicious? For me and my family hell yeah…

Instant pot and Indian cooking:

Indian cooking and making curry need a heavy bottom pan or kadhai so using instant pot is a bit scary for me. I am slowly getting used to it and trying many recipes in the instant pot in mostly sautéing mode and less temperature. I read somewhere adding little water helps masala to cooked well and it prevents burning. And it's working for me.

Sometimes it's hard because of the inner pot is very thin but keep the temperature low that is helpful. It's easy but electronic cooking is a tricky. But this method is easy and handy for busy & working mums. However, if you have not much time then it is a life-saving.

What is paneer butter masala or paneer makhani curry?

This finger-licking masala curry is a classical Indian curry that is made of tomato-onion, cashew-based creamy sauce with whole spices in it. Also known as paneer makhani curry (makhani as buttery and creamy) and beautiful cubes of paneer dunked in it. This curry is easy to make, pantry friendly and with richness of butter & cream.

Creamy curry is perfect for weeknight special dinner or weekend brunch or any other occasion. It's a kind of crowd-pleaser style main dish.

What is paneer?

Paneer is Indian style fresh cheese also known as Indian cottage cheese. Making paneer is very simple and we can easily make it at home. We make it by heating the whole milk and then curdle it using lemon juice or vinegar. You can add spices and herb as well while making paneer for extra flavour.

Can I freeze the gravy?

Yes, you can. Prepare in advance and freeze. just do not add cream while freezing. Then when needed, defrost, give a boil and add cream, add tender cubes of paneer. And why the only paneer, you can add green peas or any other vegetable in this gravy.

I am also sharing the stovetop recipe as well. So it's easy for the people who prefer cooking in stovetop as well as like me. Actually, the instant pot is an easy way for me making food. While my kid is at home, working with her is a bit difficult task. So, I prefer an easy way but feel free to use the traditional way of cooking.

This is a Dhaba style butter masala paneer cooked in an authentic cream and butter-based gravy flavoured with the most aromatic Kasuri methi (dried fenugreek leaves) and creamy cashew.

It is:

✔️ A delicious vegetarian paneer curry
✔️ Gluten-free
✔️ Easily made vegan
✔️ Crowd-pleaser
✔️ Tastes just like the restaurant and Dhaba

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

 5 tbsp Butter divided half
 1 tbsp Cumin seeds
 ½ cup Finely chopped onion
 2 qts Chopped green chillies
 ½ tbsp Ginger paste
 2 tbsp Garlic paste
 15 qts Cashew nuts
 4 qts Tomatoes (medium sized, ripe and roughly chopped)
 1 qt Bay leaf
 1 qt Cinnamon stick
 ½ tbsp Turmeric powder
 1 tbsp Coriander powder
 1 ½ tbsp Red chilli powder
 2 tbsp Kasuri methi (dried fenugreek leaves)
 Water as needed
 ½ cup Cream
 250 g Paneer (cut in cubes)
 ½ tbsp Garam Masala powder
 1 tbsp Sugar or jaggery
 ½ cup Fresh & boiled peas (optional)

Instructions

How To Make Paneer Butter Masala on Stove Top
1

In a pan, melt 1 tablespoon of butter. Add cumin seeds and saute for few seconds. Add green chillies, ginger-garlic paste, fry for few seconds.

2

Add cashew nuts and saute for few seconds. Then, add onion and saute until onion becomes tender then add tomatoes and sauté on for a minute.

3

Cook until tomatoes are soft. Take it off the heat and cool completely. Grind this tomato cashew masala to a very fine paste.

4

Heat butter in a pan or kadhai. Add bay leaf and cinnamon stick, fry for few seconds.

5

Lower the heat and add turmeric powder, coriander powder and red chilli powder. and mix.

6

Strain and Add ground tomato-onion cashew masala paste, saute on high for a minute. Stir in between. Cook for 2-3 minutes or until masala starts releasing the butter.

7

Add 1/3 cup of water, salt and then bring it to a boil. Do not add too much water at a time.

8

Add cream and mix, cook for 1 -2 minutes only. Add paneer, garam masala powder and sugar and Kasuri methi. Mix well. let it cook for a few min.

9

Garnish with fresh cream and crushed Kasuri methi. Serve hot with naan or paratha.

Making Paneer Butter Masala in Instant Pot
10

Switch on the IP and press sauté mode. After the Instant Pot displays, 'hot' melt 3 tablespoons of butter.

11

Then, add cumin seeds and let it crackle.

12

Add roughly chopped green chillies, ginger and garlic, sauté for 30 seconds.

13

Add cashew nuts and sauté for another few seconds. Add roughly chopped onion tomato and sauté 30 -40 seconds.

14

Then, add bay leaf, cinnamon stick, turmeric powder, coriander powder and red chilli powder, mix. And add little water.

15

Cancel sauté mode, cover the pot with a lid and turn the pressure valve to sealing position. Press 'manual' or 'pressure cook' and cook for 7 minutes on high.

16

Once the cooking cycle is complete, carefully turn the valve to venting to do the quick release. Open the pot and discard bay leaves and cinnamon stick.

17

Blend the masala in blender jar and strain.

18

Transfer masala or gravy back to the pot.

19

Switch on the sauté on low, add 1/4 cup of water, salt and cream, mix well. Cook for 30 seconds.

20

Add remaining 2 tablespoons of butter, paneer cubes, garam masala powder and sugar and Kasuri methi. Gently mix and cook for another 30 seconds to 1 minute only.

21

Garnish with fresh cream and crushed Kasuri methi. Serve hot with naan or paratha

Ingredients

 5 tbsp Butter divided half
 1 tbsp Cumin seeds
 ½ cup Finely chopped onion
 2 qts Chopped green chillies
 ½ tbsp Ginger paste
 2 tbsp Garlic paste
 15 qts Cashew nuts
 4 qts Tomatoes (medium sized, ripe and roughly chopped)
 1 qt Bay leaf
 1 qt Cinnamon stick
 ½ tbsp Turmeric powder
 1 tbsp Coriander powder
 1 ½ tbsp Red chilli powder
 2 tbsp Kasuri methi (dried fenugreek leaves)
 Water as needed
 ½ cup Cream
 250 g Paneer (cut in cubes)
 ½ tbsp Garam Masala powder
 1 tbsp Sugar or jaggery
 ½ cup Fresh & boiled peas (optional)

Directions

How To Make Paneer Butter Masala on Stove Top
1

In a pan, melt 1 tablespoon of butter. Add cumin seeds and saute for few seconds. Add green chillies, ginger-garlic paste, fry for few seconds.

2

Add cashew nuts and saute for few seconds. Then, add onion and saute until onion becomes tender then add tomatoes and sauté on for a minute.

3

Cook until tomatoes are soft. Take it off the heat and cool completely. Grind this tomato cashew masala to a very fine paste.

4

Heat butter in a pan or kadhai. Add bay leaf and cinnamon stick, fry for few seconds.

5

Lower the heat and add turmeric powder, coriander powder and red chilli powder. and mix.

6

Strain and Add ground tomato-onion cashew masala paste, saute on high for a minute. Stir in between. Cook for 2-3 minutes or until masala starts releasing the butter.

7

Add 1/3 cup of water, salt and then bring it to a boil. Do not add too much water at a time.

8

Add cream and mix, cook for 1 -2 minutes only. Add paneer, garam masala powder and sugar and Kasuri methi. Mix well. let it cook for a few min.

9

Garnish with fresh cream and crushed Kasuri methi. Serve hot with naan or paratha.

Making Paneer Butter Masala in Instant Pot
10

Switch on the IP and press sauté mode. After the Instant Pot displays, 'hot' melt 3 tablespoons of butter.

11

Then, add cumin seeds and let it crackle.

12

Add roughly chopped green chillies, ginger and garlic, sauté for 30 seconds.

13

Add cashew nuts and sauté for another few seconds. Add roughly chopped onion tomato and sauté 30 -40 seconds.

14

Then, add bay leaf, cinnamon stick, turmeric powder, coriander powder and red chilli powder, mix. And add little water.

15

Cancel sauté mode, cover the pot with a lid and turn the pressure valve to sealing position. Press 'manual' or 'pressure cook' and cook for 7 minutes on high.

16

Once the cooking cycle is complete, carefully turn the valve to venting to do the quick release. Open the pot and discard bay leaves and cinnamon stick.

17

Blend the masala in blender jar and strain.

18

Transfer masala or gravy back to the pot.

19

Switch on the sauté on low, add 1/4 cup of water, salt and cream, mix well. Cook for 30 seconds.

20

Add remaining 2 tablespoons of butter, paneer cubes, garam masala powder and sugar and Kasuri methi. Gently mix and cook for another 30 seconds to 1 minute only.

21

Garnish with fresh cream and crushed Kasuri methi. Serve hot with naan or paratha

Instant Pot Paneer Butter Masala
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