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–+ servings

Instant pot paneer butter masala

This gravy is made with onion, tomato, nuts and spices which gives this dish a rich taste. Instant pot panner butter masala is very quick to make and tastes as delicious as a takeout one.
Print Recipe
instant pot paneer butter masala
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:35 minutes

Equipment

Ingredients

  • 2 tbsp butter unsalted
  • 1 tsp avocado oil optional
  • 2 cloves
  • 2 cardamom
  • 10 cashew nuts
  • 1 small onion 1/4 cup
  • 2 small tomatoes roughly 1 cup
  • 2 Thai green chili
  • 1 inch ginger chopped
  • 5 garlic pods chopped
  • 1/2 tsp turmeric
  • salt to taste
  • 2 tsp kashmiri red chili powder
  • 12 oz paneer
  • 1/2 tsp Garam masala powder
  • 1 tbsp heavy cream
  • 2 tsp sugar
  • 2 tbsp Kasuri methi

Instructions

HOW TO MAKE PANNER BUTTER MASALA IN INSTANT POT

  • Turn on SAUTE mode, add avocodo oil and butter.
  • Once the butter is melted, add cloves, cardamom and fry for few seconds.
  • Add onions, sauce until transparent which tastes about 1-3 minutes.
  • Now add tomatoes, green chili, ginger, garlic, cashews and turn off SAUTE mode.
  • Set the instant pot on MANUAL or PRESSURE COOK for 2 min, vent sealing.
  • After timer goes to warm mode, turn off and do natural release.
  • Using an hand blender, blend the mixture into smooth and silky gravy.
  • Now add Kashmir red chili powder, turmeric, coriander powder, salt, Garam Masala, sugar and water to thin out the gravy.
  • Close the instant pot lid, set the timer on PRESSURE COOK for 6 min, vent closed. When timer is done, do quick release or natural pressure release.
  • Add paneer, cream and hand crushed Kasuri methi, close the lid for 5 minutes, so paneer becomes soft from retained heat.

Nutrition

Calories: 307kcal
Servings: 6
Calories: 307kcal