Paneer Butter Masala | Paneer Makhani - Instant Pot
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.
Servings: 4
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.