Paneer Tikka Masala Recipe in Instant Pot
User Reviews
4.9
225 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
5
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Calories
403 kcal
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Course
Main Course
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Cuisine
Indian
Paneer Tikka Masala Recipe in Instant Pot
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Paneer Tikka Masala is a flavorful and aromatic curry made with marinated and grilled paneer cubes simmered in a rich onion tomato gravy along with warm spices. This restaurant quality Paneer Tikka Masala is so easy to make in the instant pot, that you will not consider take-out again.
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Ingredients
- 12 ounces paneer cut in small cubes
- 3/4 cup onion cubed, layers separated
- 3/4 cup bell pepper cubed
For Marinade
- 1/4 cup yogurt thick or greek yogurt
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic minced
- 2 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt adjust to taste
- 1 tablespoon lime juice
For sauce
- 3 tablespoon oil divided
- 1 cup onion chopped
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic minced
- 4 tomatoes medium, cut into large pieces
- 15 cashews
- 1/4 cup water
- 1/4 cup heavy cream
- 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
- cilantro to garnish
Spices for sauce
- 1/2 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon salt adjust to taste
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Instructions
Marinate the Paneer
- Combine all ingredients for the marinade in a bowl and mix well. Add paneer, onions and bell pepper. Stir and coat with the marinade on all sides. Let is rest 15 to 30 minutes in the refrigerator.
Brown the marinated Paneer (optional - This step can be done while the curry is cooking in the instant pot)
- Heat a pan on stovetop on medium-high heat. Add 2 tablespoon oil. Spread the paneer, onions and bell pepper pieces and lightly brown on each side for about 2 minutes.
Prepare the sauce
- Add the remaining 1 tbsp oil to the instant pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
- Add tomatoes, spices, cashews and mix well.
- Add water and deglaze the pot making sure nothing is stuck to the bottom. Press cancel and close the lid with vent in sealing position.
Pressure Cook the Curry
- Change the instant pot setting to high pressure for 5 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
- 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 roasted paneer, onions and bell peppers. Add cream, kasoori methi and any leftover marinade. Stir well and let the curry sauté for 2 minutes.
- Garnish with cilantro. Paneer tikka masala is ready. Enjoy with basmati rice and naan.
Equipments used:
Notes
- Marination: Use plain full fat or greek yogurt for the marinade.
- In a hurry? You can skip sautéing the marinated paneer and veggies when in a hurry. Dont skip marinating for at least 15 minutes (while you get the other things ready).
- Make it Vegan: I have not tried making this vegan version, but here would be my suggestions to make Vegan Paneer Tikka Masala.
- Make it the traditional way: Add the marinated paneer, peppers and onions to skewers (one piece at a time in that order). Bake and broil in the oven until they start to brown on the edges. Then use add to the sauce.
- Stovetop Method: For a stovetop pressure cooker, cook the sauce ingredients for 2 whistles. For a pan, after adding the sauce ingredients, cover and simmer until the onions and tomatoes are well cooked in about 15 minutes. Then puree and add the marinated paneer.
- Tomatoes: I use fresh tomatoes in this recipe. You can replace with 1 cup of canned diced tomatoes.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
- Use olive oil or another fav plant based oil
- Use tofu for paneer in the marinade
- Skip the yogurt when marinating the tofu, just marinate in spices.
- Use coconut milk in place of heavy cream
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
16g
(5%)
Protein
13g
(26%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Cholesterol
62mg
(21%)
Sodium
528mg
(22%)
Potassium
451mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
2185IU
(44%)
Vitamin C
47.6mg
(53%)
Calcium
375mg
(38%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 62mg | 21% |
| Sodium | 528mg | 22% |
| Potassium | 451mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2185IU | 44% |
| Vitamin C | 47.6mg | 53% |
| Calcium | 375mg | 38% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
225 reviews
Excellent
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