Paneer Tikka Masala Recipe in Instant Pot
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
5
-
Calories
403 kcal
-
Course
Main Course
-
Cuisine
Indian
Paneer Tikka Masala Recipe in Instant Pot
Description
This recipe begins by marinating paneer cubes with yogurt, grated ginger and garlic, Kashmiri red chili powder, turmeric, garam masala, salt, and lime juice. Diced onion and bell pepper are added to marinate together for 15 to 30 minutes, which tenderizes the paneer and infuses it with spice.
The Instant Pot sauce is prepared with onions, ginger, garlic, fresh tomatoes, cashews, and spices such as garam masala and turmeric powder. The mixture is cooked briefly in the pot before sealing and pressure cooking for 5 minutes, which softens the tomatoes and blends flavors. Heavy cream and dried fenugreek leaves finish the sauce, creating a rich, creamy texture with a hint of sweetness from the cashews.
The marinated paneer and vegetables can be optionally browned in a skillet for extra color before adding to the curry. This dish pairs well with rice or flatbreads, serving as a satisfying vegetarian entree. Cilantro garnish adds a fresh herbal note.
Variations include skipping the browning step for quicker preparation, using vegan substitutes such as tofu and coconut milk, or making it on stovetop by simmering the sauce ingredients and blending before adding paneer. The recipe creator used fresh tomatoes and recommends full-fat yogurt for marination.
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 turmeric powder ground, aka Haldi powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt adjust to taste
- 1 tablespoon lime juice
For sauce
- 3 tablespoon neutral cooking oil divided, generic cooking oil
- 1 cup onion chopped
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic minced
- 4 tomato medium, cut into large pieces
- 15 cashews
- 1/4 cup water
- 1/4 cup heavy cream
- 1 tablespoon fenugreek leaves dried, aka 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 turmeric powder ground, aka Haldi powder
- 1/2 teaspoon salt adjust to taste
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.
Notes
- Marinate paneer, onions, and peppers in full-fat plain or Greek yogurt for at least 15 minutes to develop flavor.
- You can skip browning the marinated paneer and vegetables for a quicker version, but marinating is still essential.
- For a vegan option, substitute tofu for paneer, omit yogurt from the marinade, and use coconut milk instead of heavy cream.
- Traditional preparation involves skewering marinated pieces and oven roasting or broiling before adding to the sauce.
- The recipe was developed for a 6-quart Instant Pot but can be adapted for stovetop pressure cooking or pan simmering.
- Use fresh tomatoes or canned diced tomatoes as per availability; fresh are used in this recipe.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
