Paneer Butter Masala (Instant Pot and Stovetop)
Servings: 4 person
Paneer butter masala is a popular vegetarian Indian paneer recipe. It is gluten-free and can be made vegan. It is perfect to serve with Indian bread like naan and roti. Check out this quick recipe to make paneer butter masala recipe in the Instant Pot or stovetop.
Equipment
Ingredients
- 14 oz Paneer (cut into chunks, - 400 gm approx.)
Curry Ingredients
- 2 large Tomatoes (cubed)
- 1 medium Onion (cubed)
- 15 count Cashews (Raw and soaked in water for 10 minutes)
- ½ cup Water (more if needed)
- ½ tablespoon Ginger (minced)
- 2 cloves Garlic (large)
- 1 tablespoon Oil
Spices
- ½ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- 1 teaspoon Coriander powder
- ½ teaspoon Red chili powder
- ½ teaspoon Garam masala powder
- 1 teaspoon Salt (or to taste)
To be added later
- 1 teaspoon Sugar
- ½ teaspoon Kasuri methi (crushed dried fenugreek leaves)
- ¼ cup Heavy cream
Instructions
Instant Pot paneer butter masala
- Turn the instant pot on "saute" mode on normal setting
- Once the instant pot is hot, add oil.
- Add ginger and garlic and continue to saute for a few seconds.
- Add onions and saute until translucent.
- Add tomatoes, cashews, and spices - turmeric, red chili powder, coriander powder, garam masala, and cumin powder and saute it.
- Add ½ cup water and deglaze the bottom of the pot with a spatula.
- Cancel saute mode, close the lid and turn the pressure cook mode or manual mode on high setting for 5 minutes with 'release valve' in sealing position.
- Once done, perform a quick release by moving the valve in venting position until the silver pin drops.
- Blend using an immersion hand blender into a smooth paste.
- Add sugar, salt, kasuri methi, and heavy cream and mix it well.
- Optionally allow the curry to simmer for 5 minutes on saute mode until desired consistency.
- Add paneer and mix well. Turn the saute mode off.
- Garnish with some heavy cream while serving.
Paneer butter masala on the stovetop
- In a high-speed blender or Vitamix jar, blend tomato, onion, ginger, garlic, and soaked cashews into a smooth puree.
- Heat a saucepan on medium flame.
- Once the saucepan is hot, add oil.
- Add the blended puree and mix well.
- Add all the ingredients from the "spices" list and stir well.
- Let it cook for about 5-7 minutes until the liquid evaporates and the mixture starts losing oil and is well cooked.
- Add sugar, salt, kasuri methi, and heavy cream, and mix it well.
- Allow the curry to simmer for 5 minutes on saute mode until desired consistency.
- Add paneer and mix well. Turn the flame off.
- Garnish with some heavy cream while serving.
Nutrition
Calories: 429kcal (21%) | Carbohydrates: 12g (4%) | Protein: 16g (32%) | Fat: 36g (55%) | Saturated Fat: 19g (119%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 82mg (27%) | Sodium: 623mg (27%) | Potassium: 326mg (9%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 1055IU (21%) | Vitamin C: 15mg (18%) | Calcium: 514mg (51%) | Iron: 1mg (6%)
