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Paneer Tikka Masala Recipe in Instant Pot
4.9 from 225 votes

Paneer Tikka Masala Recipe in Instant Pot

Paneer Tikka Masala in the Instant Pot features marinated paneer cubes and vegetables cooked with a fragrant tomato-based sauce enriched by cashews and cream. The marinade includes yogurt and spices like Kashmiri red chili powder and garam masala, imparting characteristic Indian flavors. Pressure cooking melds the ingredients quickly into a creamy, mildly spiced curry garnished with cilantro.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 5
Calories: 403 kcal
Course: Main Course
Cuisine: Indian

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
    Cup of Yum
  1. 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)
  1. 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
  1. Add the remaining 1 tbsp oil to the instant pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
  2. Add tomatoes, spices, cashews and mix well. 
  3. 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
  1. 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.
  2. 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. 
  3. 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. 
  4. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 403

% 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.