Paneer Butter Masala - Instant Pot Pressure Cooker
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
302 kcal
-
Course
Main Course
-
Cuisine
Indian
Paneer Butter Masala - Instant Pot Pressure Cooker
Description
Paneer Butter Masala - Instant Pot Pressure Cooker centers on tender paneer simmered in a rich sauce made from tomatoes and cashews. Whole spices such as cinnamon, cardamom, cloves, and peppercorns infuse the sauce with warmth during pressure cooking, while the final blending creates a smooth, thick texture. The addition of cream and honey softens heat and deepens flavor, complemented by dried fenugreek leaves for a distinctive aroma.
The recipe uses a sealed spice pouch to infuse the sauce gently under pressure, then blends to a velvety consistency. The paneer is stirred into the sauce at the end, allowing it to absorb flavor without breaking down. The cooking method efficiently melds flavors, yielding a creamy, balanced curry.
This dish pairs well with steamed basmati rice or Indian bread like naan or roti and can be served as a satisfying vegetarian entrée. The sauce also serves as a base for other vegetable or meat curries.
Notes mention an option to skip whole spices by adding garam masala later, freeze the gravy for future use, and versatility to cook other proteins such as chicken by adjusting cooking times. Vegan adaptations use coconut cream and tofu or vegetables instead of paneer.
Ingredients
- 1 lb paneer chunks, or cottage cheese
- 2 tablespoon butter
- 1 green chili pepper (optional)
- 1 teaspoon cumin seeds aka Jeera
- 1 onion cut in large pieces
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 4 tomato cut in large pieces
- 1/4 cup cashews
- 2 tablespoon fenugreek leaves dried, aka Kasoori Methi
- 1/4 cup water
- 1/4 cup cream heavy whipping or coconut cream
- 1 tablespoon honey
- 1 teaspoon salt adjust to taste
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon cumin powder or Garam Masala, aka Jeera powder
- 1 teaspoon cayenne pepper adjust to taste, or red chili powder
Whole Spices
- 1 inch cassia cinnamon aka Dalchini
- 5 green cardamom aka Elaichi
- 2 black cardamom Moti Elaichi
- 1 teaspoon black peppercorns
- 1 teaspoon cloves aka Laung
Instructions
- Make a spice pouch by adding the whole spices to a cheesecloth. Tie it such that the spices cannot come out of it.
- Except paneer, cream and honey, add all ingredients and spice pouch to the Instant Pot including the spices. Close lid with vent in sealing position.
- Set the instant pot to manual or pressure cook mode on high pressure for 8 minutes.
- After the instant pot beeps, release the pressure naturally.
- Remove the spice pouch carefully. Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot.
- Add the cream and honey. Stir into the sauce.
- Add paneer chunks. Stir them into the sauce and let it rest for 5 minutes. You can cover with a glass lid.
- Paneer Butter Masala is ready to be served. Garnish with dry fenugreek leaves or cilantro.
Notes
- If whole spice pouch is unavailable, omit and add about a teaspoon of garam masala near the end of cooking to maintain flavor.
- Prepare the curry sauce without paneer and freeze for convenient future meals; add paneer or vegetables after reheating.
- For a fuller meal, cook white basmati rice simultaneously in the Instant Pot using pot-in-pot method.
- The sauce is adaptable to other proteins like chicken; add chicken thighs before pressure cooking and adjust time accordingly.
- To make a vegan version, substitute cream with coconut cream and replace paneer with tofu or vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 331g | |
| Calories | 302kcal | 15% |
| Carbohydrates | 24.69g | 8% |
| Protein | 17.16g | 34% |
| Fat | 16.57g | 25% |
| Saturated Fat | 6.987g | 35% |
| Cholesterol | 37mg | 12% |
| Sodium | 1041mg | 43% |
| Potassium | 655mg | 14% |
| Fiber | 4.5g | 18% |
| Sugar | 13.2g | 26% |
| Vitamin A | 3800IU | 76% |
| Vitamin C | 52mg | 58% |
| Calcium | 180mg | 18% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
