Indian Restaurant Paneer Makhani / Paneer Butter Masala Curry in Instant Pot Pressure Cooker (with video)

Indian Restaurant Paneer Makhani / Paneer Butter Masala Curry in Instant Pot Pressure Cooker (with video)

VegCookBook by Praveena

Butter Paneer Masala Curry, a North Indian Restaurant style gravy curry made with Paneer, Cream and Indian Spices. Recipe below has both Stove Top, Instant Pot Pressure Cooker Methods with step wise pics, tips, VIDEO.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course curry, Main Course, Side Dish

Cuisine Indian, North Indian

Servings 4 people

Equipment

1 Frying pan (for stove-top method)
1 Hand Blender/Mixie (for both methods)
1 Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients

25 count Paneer Cubes
¼ cup Fresh Cream / Malai
4 tablespoons Butter / Makhan

For Base Gravy:

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

For Masala / Spices:

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

Instructions

1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml

Prep Work:

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

Stove Top Method Paneer Butter Masala Curry:

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.
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!

Notes

Please see the MAIN POST for recipe with step wise PICS, TIPS & FULL VIDEO!

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