Paneer Butter Masala / Paneer Makhani (Instant Pot, Stove Top)

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:20 mins   Cuisine:Indian

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Table of Contents⇓    RecipeCard⇓

Paneer Butter Masala, also known as Paneer Makhani, is a quintessential North Indian Curry celebrated for its rich, creamy, and mildly spiced flavours.

This classic culinary masterpiece, marrying the creamy goodness of paneer (Indian cottage cheese) with a luxuriously spiced tomato-based gravy.

As it simmers gently on the stove, the air becomes infused with the enticing fragrance of a medley of spices, promising a feast for both the senses and the soul.

Among the Indian curries, Paneer Butter Masala / Paneer Makhani, stands as a timeless favourite—a dish that transcends borders and palates, captivating food enthusiasts around the world.

The velvety texture of paneer, bathed in a luscious, mildly sweet, and buttery sauce, creates a symphony of flavours that dance on the taste buds.

So, let the aromatic spices and the creamy decadence of this dish transport you to the heart of India. And as per my 3 kids, this curry is their most favourite paneer gravy curries. Hope you would try too! 🙂 🙂 🙂 

Table of Contents:

Click to Expand / Collapse

1. Paneer Makhani Video from my You Tube Channel:
2. Possible Alterations for the recipe, ‘Paneer Butter Masala / Paneer Makhani’:
3. Other recipes from my blog:
4. Step Wise pics Procedure for, ‘Paneer Butter Masala / Paneer Makhani (Instant Pot, Stove Top Methods)’:
5. Prep Work:
6. Paneer Butter Masala Curry on Stove Top:
7. Instant Pot Paneer Butter Masala Gravy Curry:
8. Tips & Storage:
9. Result:
10. Recipe Card & Print:

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Paneer Makhani Video from my You Tube Channel:

Possible Alterations for the recipe, ‘Paneer Butter Masala / Paneer Makhani’:

Vegan options: Only alternative for Paneer would be Tofu. And Plant based butter and plant based cream are easily available these days.

No Onion No Garlic: Just eliminate the onion and garlic it works fine. And instead of Onions, you can add same quantity of grated white cabbage. I tried it and it works very well.

Tomato Puree: Yes, you can replace fresh tomato pieces with canned tomato puree too. But it not be fried, but can be added to the blender.

Store Bought Paneer: I have used store bought freezer paneer. So, put the paneer block in microwave for 5 mins to defrost. or else it can be thawed at room temperature for 2-3 hrs.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end. 

Curry recipes collection⇒  Curry / Koora / Stir Fry

One Pot Rice Recipes⇒   15+ Easy Instant Pot Indian Rice Recipes

Instant Pot Curry recipes collection⇒   20+ Instant Pot Indian Vegetarian Curry Recipes

Related Posts:

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Ingredients:

• Paneer Cubes – 25
• Fresh Cream / Malai – ¼ cup
• Butter / Makhan – 4 tablespoons
• Kasuri Methi / Dry Fenugreek leaves – 2 teaspoons

For Base Gravy:

• Cooking Oil – 4 tablespoons
• Butter – 2 tablespoons
• Dry Red Chillies – 4
• Fresh Green Chillies – 2
• Cumin Seeds / Jeera – 1 teaspoon
• Cashew Nuts – ¼  cup
• Cinnamon Sticks / Dalchini – 2
• Tomatoes – 2 (medium size)
• Onions – 2 (medium size)
• Green Capsicum / Bell Pepper – 1 (medium size)
• Salt – 3 teaspoons
• Water – ½ cup

For Masala / Spice:

• Red Chilli Powder – ¼ teaspoon
• Turmeric Powder – 1 teaspoon
• Ground Cumin / Jeera Powder –  1 teaspoon
• Ground Coriander / Dhaniya Powder – 2 teaspoons
• Garam Masala Powder – 3 teaspoons
• Sugar – 2 teaspoons
• Chaat Masala Powder – 1 teaspoon

Special Ingredients:

• Fresh Cream
• Capsicum

Step Wise pics Procedure for, ‘Paneer Butter Masala / Paneer Makhani (Instant Pot, Stove Top Methods)’:

Prep Work:

Gather all the ingredients at one place. If you are using frozen paneer get it to room temperature.

Paneer Butter Masala Curry on Stove Top:

Put a frying pan on stove top over high flame.

Add all these>> oil, butter, dry red chillies, green chillies, cinnamon sticks, cashew nuts, cumin seeds/jeera., coriander/dhaniya seeds.

Stir fry everything until the cashew nuts turn golden brown.

Then, add >> salt, ginger garlic, onion cubes, tomato cubes and capsicum cubes.

Give a stir and close the lid. Let cook until the onions shrink. Takes 5 mins.

Switch the flame off. Let everything cool down for 5 mins.

Transfer everything into a blender. Grind everything into fine puree by adding water (½ cup).

Put the frying pan on stove top medium flame. Pour the pureed content.

Add all these>> turmeric powder, red chilli powder, garam masala powder, salt, jeera powder, dhaniya powder, chaat masala powder.

Let everything cook on stove top medium flame, for 5 mins.

Then, add these>> paneer cubes, fresh cream (¼ cup), butter and kasuri methi. Let everything cook.

After 5 mins, the curry thickens then switch the flame off. Garnish with kasuri methi (1 tsp). Done!

Instant Pot Paneer Butter Masala Gravy Curry:

Switch the gadget ON. Select, MODE to SAUTE, time to 5 mins.

Add all these>> butter, oil, cashew nuts, green chillies, dry red chillies, cumin seeds, coriander seeds, cardamom, cinnamon sticks.

Stir fry everything until the cashew nuts turn golden brown in colour.

Then, add>> ginger garlic, onion pieces, tomato cubes and capsicum pieces.

Add enough water until everything immerses well.

Close the IP lid. Select Mode to PRESSURE COOK, time to 4 mins, pressure level to HIGH.

Later switch the IP off and release the pressure manually after 10 mins.

Open the IP lid. Using a hand blender, blend everything into fine gravy.

Add all these>> butter (2 tbsp), red chilli powder, turmeric powder, salt.

Set to SAUTE mode for 5 mins. Add all these>> paneer cubes, kasuri methi, fresh cream. Mix everything.

Later switch off the gadget. Transfer the curry into serving dish. Done!

Tips & Storage:

• Adjust the salt & spice as per your taste.
• Stove Top Pressure Cooker Method: Follow the exact same recipe of Instant Pot method. Except that cook for up to 2 whistles for the veggies to cook.
• Storage: This curry stays good at room temperature for 2 days. 
• It can be used for 1 week when stored in fridge after transferring into an air tight container.
• You can reheat before serving.

Result:

Recipe Card & Print:

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