Paneer Butter Masala also known as Panner Makhani is an easy instant pot recipe. Learn to make best restaurant style paneer butter masala using fewer ingredients. It’s creamy and flavorful dish goes well with butter naan, parota, roti, plain basmathi rice or jeera rice.
I cook this recipe using a stove top or instant pot pressure cooker often since it is one of the most favorite dish for my kids. This creamy, slightly sweet and mildly spicy dish pleasantly flavored with butter is also very kid friendly has a mild sweet taste.
You can also try other vegetarian recipes:
What is Paneer Butter Masala?
Paneer Butter Masala or Paneer Makhani, means paneer cooked in a buttery rich sauce. Paneer is a firm Indian cottage cheese.
To make paneer butter masala using instant pot first steam tomato’s, onions and cashew nuts and grind as silky smooth paste. This is further cooked with butter and spices to make the butter masala.
How to make Paneer Butter Masala
Tomato puree
- Add 2 cup of water into the instant pot insert. Place the trivet and then add gashes to tomatos and place in a bowl, onions, cashew nuts in one stainless steel bowl and place it on trivet
- Close the lid on the pot, and turn pressure valve to SEALING position. Pressure Cook on High Pressure for 8 minutes.
- Once the pot beeps, wait till the pressure releases naturally. Then, open the lid, let tomatos, onions, cashew nuts cool down.
- Remove skin from the steamed tomatos. grind smooth paste of onions, cashew nuts and peeled tomatos.
Paneer Butter Masala
- Turn on SAUTE. Wait for the pot to get hot and then add butter or ghee. Once butter melted add ginger garlic paste and fry until raw smell goes
- Add kashmiri red chilli powder, turmeric, coriander powder, cumin powder, garam masala, salt and fry for 30 seconds.
- Add tomato puree and cook until raw smell goes
- Add kasuri methi(dry methi), sugar and salt to taste and cook 2-3mins or until butter float on top of the gravy.
- Add milk to the gravy and cook for 2-3mins
- Add paneer cubes and garnish with chopped coriander leaves. Paneer Butter masala ready to serve.
Paneer Butter Masala | Paneer Makhani – Instant Pot
Equipment
- Instant Pot
Ingredients
- 300 grams Paneer
- 3 tbsp butter
- 1.5 cup milk, whole or 2%
- 2 tsp Kashmiri red chilli powder
- ½ tsp Turmeric
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- ½ tsp Garam masala
- 1 tsp Ginger garlic paste
- 1 tsp Sugar
- 2 tsp kasuri methi or (dry methi)
- 2 tsp Salt adjust to taste
- Coriander leaves for garnish
Tomato Puree
- 3 Tomatos, big size
- 1 Onion
- 10 Cashew nuts
Instructions
Tomato puree
- Add 2 cup of water into the instant pot insert. Place the trivet and then add gashes to tomatos and place in a bowl, onions, cashew nuts in one stainless steel bowl and place it on trivet
- Close the lid on the pot, and turn pressure valve to SEALING position. Pressure Cook on High Pressure for 8 minutes.
- Once the pot beeps, wait till the pressure releases naturally. Then, open the lid, let tomatos, onions, cashew nuts cool down.
- Remove skin from the steamed tomatos. grind smooth paste of onions, cashew nuts and peeled tomatos.
Paneer Butter Masala
- Turn on SAUTE. Wait for the pot to get hot and then add butter or ghee. Once butter melted add ginger garlic paste and fry until raw smell goes
- Add kashmiri red chilli powder, turmeric, coriander powder, cumin powder, garam masala, salt and fry for 30 seconds.
- Add tomato puree and cook until raw smell goes
- Add kasuri methi(dry methi), sugar and salt to taste and cook 2-3mins or until butter float on top of the gravy.
- Add milk to the gravy and cook for 2-3mins
- Add paneer cubes and garnish with chopped coriander leaves. Paneer Butter masala ready to serve.