Instant Pot Butter Paneer Recipe

This super easy, creamy, and delicious restaurant style butter paneer recipe is ready under 25 minutes. Enjoy the restaurant style Indian meal at home.

Recipe Source Link:https://www.mygingergarlickitchen.com/instant-pot-butter-paneer/

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RECIPE INGREDIENTS

» For the spice pouch //

• Cheesecloth
• 3 green cardamom (hair ilaichi)
• 2 inch cinnamon stick (dalchini)
• 3 cloves(laung)

» For butter paneer curry //

• 1 tablespoon oil
• 2 tablespoons butter
• 1/2 teaspoon cumin seeds (jeera)
• 1/4 cup tomato puree
• 2-3 small green chilies [1 gram] or adjust to taste, chopped
• 10-12 cashews
• 1 teaspoon red chili (lal mirch) powder, or to taste
• 1 teaspoon Kashmiri red chili (lal mirch) powder
• 1.5 tsp coriander (dhania) powder
• 1/4 teaspoon garam masala powder
• 1/3 teaspoon turmeric (hadli) powder
• 4 medium-sized Kashmiri red chili, dried
• salt to taste
• 1/4 cup water or more, if required
• 1 tablespoon honey, or 1 tsp sugar
• 1 tablespoon crushed kasuri methi (dried fenugreek leaves)
• 1/4 cup fresh cream, or as per taste
• 250 grams paneer, cut into cubes
• 1 tablespoon chopped cilantro

» For serving //

• 1 tablespoon chopped cilantro
• 1 tablespoon fresh cream

RECIPE INSTRUCTIONS

» How to Make Instant Pot Butter Paneer

1. Turn the Instant pot on with saute mode. Once hot, add butter and oil to the inner pot of your instant pot.
2. Let it melt. Add cumin seeds and sauté for few seconds.
3. Add cashews and sauté for 1 minute.
4. Now add green chilies, Kashmiri red chili, bay leaf and saute for few seconds or till you get a nice aroma of the spices.
5. Add the onions and mix well.
6. Add ginger, garlic, chopped tomatoes and mix well again. Sauté for 1 minute.
7. Add tomato puree, powdered spices, and salt.
8. Now make a spice pouch with cinnamon sticks, green cardamom, and cloves using a cheesecloth. (We don?t want whole spices to get mixed in when we blend the sauce, that?s why adding the whole spices to the cheesecloth is important.)
9. Add it to IP with onions and tomatoes.
10. Stir everything well. Add 1/4 cup of water and mix
11. Cover the instant pot with lid, set the valve to sealing position. Cook on manual (high pressure) for 6 minutes.
12. NPR (Natural pressure release) for 8 minutes. Once pin drops, open the lid.
13. Remove the bay leaf and the spice pouch.
14. Blend everything to make a smooth purée using an immersion blender.
15. Now add Kasuri methi, garam masala powder, cream and mix everything well.
16. Add honey and 1 tbsp butter. Mix well. Press sauté mode and cook for 2 minutes.
17. Add paneer and cook for 3-4 minutes, or heat until the paneer is heated through.
18. Lastly, add chopped cilantro leaves. Transfer into a serving dish.
19. Garnish with cream, coriander leaves.
20. Serve instant pot butter paneer with naan or rice.

» How to Make Stove Top Pressure Cooker Butter Paneer: //

1. Add oil and butter to your pressure cooker.
2. Once the butter and oil is hot, add cumin seeds and sauté for few seconds.
3. Add cashews and sauté for 1 minute.
4. Now add green chilies, Kashmiri red chili, bay leaf and sauté for few seconds or till you get a nice aroma of the spices.
5. Add the onions and mix well.
6. Add ginger, garlic, chopped tomatoes and mix well again. Sauté for 1 minute.
7. Add tomato puree, powder spices, and salt.
8. Now make a spice pouch with cinnamon sticks, green cardamom, and cloves using a cheesecloth. (We don?t want whole spices to get mixed in when we blend the sauce, that?s why adding the whole spices to the cheesecloth is important.)
9. Add it to the pressure cooker with onions and tomatoes.
10. Cover pressure Cooker with lid and pressure cook for 2 whistles.
11. Let the pressure go off completely, before opening the lid.
12. Open the lid, and remove the bay leaf and the spice pouch.
13. Blend everything to make a smooth purée using an immersion blender.
14. Now add Kasuri methi, garam masala powder, cream and mix everything well.
15. Add honey and 1 tbsp butter. Mix well.
16. Cook for 2 minutes over medium heat.
17. Add paneer and cook for 3-4 minutes, or heat until the paneer is heated through.
18. Lastly, add chopped cilantro leaves. Transfer into a serving dish.
19. Garnish with cream, coriander leaves.
20. Serve instant pot butter paneer with naan or rice.

RECIPE NOTES

1. Don?t cut paneer into very big cubes, because they won?t absorb all the flavors of the sauce.
2. Adding Kasuri methi is recommended, it adds a great aroma to the buttery sauce.
3. I added honey to the sauce, you can also add some sugar, or if you wish, you can completely avoid any kind of sweeteners.