Try this dump and go Instant pot Paneer Butter masala at home with just 5 minutes of prep! It’s even faster than carry-out!
MAIN INGREDIENTS
Paneer – 14 oz Paneer cubed in to ½- inch pieces or use extra-firm tofu for vegan
Butter – 3 to 4 tablespoon Unsalted Butter or use vegan butter
Onion – 1 cup Onion, roughly chopped
Tomato – 3 medium (2 cups) Tomatoes chopped, OR 1 (14oz) can of diced/crushed tomatoes
Garlic – 2 to 3 cloves Garlic, peeled
Ginger – 1/2 inch Minced Ginger
Spices – Chili powder or Cayenne, Coriander powder, Garam masala powder, Kashmiri chili powder or Paprika powder
Cashew – ¼ cup Raw Cashews nuts
HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS
STEP 1 : Dump and Go Base gravy
To the inner pot add onion, peeled garlic, chopped ginger, tomatoes, salt, chili powder or cayenne pepper, kashmiri chili powder or paprika, whole cashew nuts and 1/4 cup of water. Mix well.
STEP 2 :
- Close the lid and make sure that the vent is in the sealing position.
- Pressure cook for 5 minutes at high and do NPR for 10 minutes and release the remaining pressure manually.
STEP 3 :
- Grind into a fine paste using hand blender or regular blender.
- Your Base gravy is ready (cool down completely and store in refrigerator or freeze up to 2 to 3 months).
STEP 4 : Final Preparation
- Turn on sauté mode low add butter, heavy cream, sugar, paneer, dried fenugreek leaves. Mix it all together.
- Cook for 4 minutes on low heat or until paneer cubes are soft.
STEP 5 : Serving
Garnish with dried fenugreek leaves or with fresh cilantro and serve this delicious paneer butter masala hot with basmati rice or Naan.
TIPS AND TRICKS
Substitute: If you cannot find Paneer in Indian or international stores, use extra-firm tofu cut in ½ inch pieces.
Look for bright red and ripe tomatoes for best results. Alternatively use one 14 oz. can of plum or diced tomatoes.
Cashews add a rich texture and taste to this curry. They can be substituted with an equal quantity of blanched almonds.
For finishing I used a dried herb called Kasoori Methi. These dried fenugreek leaves add an earthy note that balances the richness of the sauce. If you cannot find it, just skip it and add chopped cilantro leaves, you’ll still end up with a delicious paneer butter masala.
Blender: To avoid splashes while blending the sauce, carefully lift and tilt the pot so the head of the immersion blender gets fully submersed in the sauce.
If using a regular blender, for safety reasons, wait for the sauce to cool down completely.
If using nutri or ninja blender no need to cool down the masala. You can blend them hot.
To Store: Store this butter masala in the refrigerator for 3-4 days. Before serving warm in microwave for 1 min or saute in a pan for 2 mins at medium heat (if required add little water and check for seasoning).
To Freeze: If you want to freeze the gravy, don’t add cream. Re-heating cream filled sauce for the second time, gets thin and unappetizing. To a thawed curry base, add paneer pieces and let it cook for a minute, then add butter, cream, sugar, dried fenugreek leaves and cook for 2 mins on medium to low heat.
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Paneer Butter masala in Instant pot | Dump and Go recipes
Description
Try this dump and go Instant pot Paneer Butter masala at home with just 5 minutes of prep! It’s even faster than carry-out!
Ingredients
Garnish:
Instructions
- To the inner pot add onion, peeled garlic, chopped ginger, tomatoes, salt, chili powder or cayenne pepper, kashmiri chili powder or paprika, whole cashew nuts and 1/4 cup of water. Mix well.
- Close the lid and make sure that the vent is in the sealing position.
- Pressure cook for 5 minutes at high and do NPR for 10 minutes and release the remaining pressure manually.
- Grind into a fine paste using hand blender or regular blender. Your Base gravy is ready.
- Turn on sauté mode low add butter, heavy cream, sugar, paneer, dried fenugreek leaves. Mix it all together.
- Cook for 4 minutes on low heat or until paneer cubes are soft.
- Garnish with dried fenugreek leaves or with fresh cilantro and serve this delicious paneer butter masala hot with basmati rice or Naan.
Dump and go Base gravy
Final Preparation
Serving
Notes & Tips
- Substitute: If you cannot find Paneer in Indian or international stores, use extra-firm tofu cut in ½ inch pieces.
- Look for bright red and ripe tomatoes for best results. Alternatively use one 14 oz. can of plum or diced tomatoes.
- Cashews add a rich texture and taste to this curry. They can be substituted with an equal quantity of blanched almonds.
- For finishing I used a dried herb called Kasoori Methi. These dried fenugreek leaves add an earthy note that balances the richness of the sauce. If you cannot find it, just skip it and add chopped cilantro leaves, you’ll still end up with a delicious paneer butter masala.
- Blender: To avoid splashes while blending the sauce, carefully lift and tilt the pot so the head of the immersion blender gets fully submersed in the sauce.
- If using a regular blender, for safety reasons, wait for the sauce to cool down completely.
- If using nutri or ninja blender no need to cool down the masala. You can blend them hot.
- To Store: Store this butter masala in the refrigerator for 3-4 days. Before serving warm in microwave for 1 min or saute in a pan for 2 mins at medium heat (if required add little water and check for seasoning).
- To Freeze: If you want to freeze the gravy, don’t add cream. Re-heating cream filled sauce for the second time, gets thin and unappetizing. To a thawed curry base, add paneer pieces and let it cook for a minute, then add butter, cream, sugar, dried fenugreek leaves and cook for 2 mins on medium to low heat.