Instant Pot Paneer Butter Masala | Paneer Makhani

35m    Serves 4 People   

Restaurant Style Paneer Butter Masala or Paneer Makhani is one of the most popular paneer recipes in Indian cuisine where paneer cubes (Indian Cottage Cheese) are simmered in a mildly rich onion tomato cashew nut based gravy and Of course with some butter and cream made in the Stovetop or Instant Pot pressure cooker. Keto-friendly, Gluten-free, Low carb.

  • 1 Large onion diced
    • 4 Medium tomatoes diced
    • 3 Cloves garlic
    • 1 Inch ginger
    • ¼ Cup cashew nuts or almonds
    • 1 Inch cinnamon stick
    • 2 Green cardamoms
    • 1 Cup water

      For Onion Tomato Puree

      For Paneer Butter Masala:

Stovetop Method:

  • Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices and 1 cup of water into a pan and bring to a boil.
  • Cook on low flame for at least 15-20 minutes. 
  • Remove from the heat and cool. 
  • Blend to a smooth puree/paste.
  • In a pan, heat the butter, add the jeera seeds and saute for 30 seconds.
  • Add kashmiri red chili powder, bay leaf give a quick stir.
  • Then add onion-tomato cashew puree. Close lid and cook on a medium heat for 2-3 minutes.
  • Add the paneer, kasthuri methi, garam masala, salt. Mix well and bring the mixture to boil.
  • Finally, gently stir in the cream
  •  Paneer butter masala is ready to serve.
  • Serve hot with chapati, naan, rice and onion slices.

 Instant Pot Method:

  • Add 1 cup of water into the Instant pot insert. Place the trivet.
  • Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices and 1 cup of water into a deep pan. Place the pan over the the trivet.
  • Close the lid on the pot, and turn pressure valve to SEALING position.
  • Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes. Once the pot beeps, let the pressure release naturally.
  • Puree cooked onion-tomato mixture using a hand blender until smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled.
  • Then i usually sieve the onion tomato puree for silky texture and discard the residue but it’s totally optional.
  • Press SAUTE on Instant Pot. Add butter/oil in to the POT. Once hot add cumin seeds and saute for 30 seconds.
  • Add kashmiri red chili powder, bay leaf, give a quick stir.
  • Then add onion-tomato-cashew pureed mixture. Mix well and cook for 2-3 minutes.
  • Add the paneer, kasoori methi, garam masala, salt. Mix well and bring the mixture to boil.
  • Finally, gently stir in the cream and paneer butter masala is ready to serve.
  • Serve hot with chapati, naan, rice and onion slices.

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