• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Madhu's Everyday Indian
  • Home
  • About
    • Privacy Policy
  • Recipe Index
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
    • Privacy Policy
  • Recipe Index
×

Home » Instant Pot Recipes » Instant Pot Paneer Butter Masala

Instant Pot Paneer Butter Masala

Published: Apr 25, 2019 · Modified: Jan 25, 2020

155 shares
  • Facebook
Jump to Recipe Print Recipe

Restaurant style Paneer Butter Masala made easily at home and in the Instant Pot. This rich and creamy curry is one of the most popular curries in Indian restaurants around the globe.

paneer butter masala served in a white bowl with naan and rice

Paneer butter Masala is a creamy cashew based curry made with panner (Indian cottage cheese) and a gravy made of onion,tomato, ginger, garlic, cashew and spices. Cream and butter add richness to this dish.

Paneer butter masala is also called as paneer makhani. According to Wikipedia, this is one of the most popular vegetarian curries ordered in the Indian restaurants. But you certainly don’t have to wait to eat it only in the restaurant. We can certainly make it at home.

Traditionally, stove top method is used to make paneer butter masala. It is a slightly lengthy process, but worth the time.

But after I started making the Paneer Butter Masals in my instant pot, I was just blown away by how quick the process was and how good it tasted.  One pot, no mess and no dirty dishes. Who wouldn’t love that?

But don’t worry if you don’t have an instant pot. You can also make the same recipe in the traditional pressure cooker.

This curry is my younger ones most favorite dish. I make it quite often at home. I generally make the gravy and freeze it in few batches. Defrost the gravy, add the paneer, warm it up and it is ready whenever he wants.

This Paneer Butter Masala

  • is creamy, sweet and spicy
  • easly made in the instant pot
  • pairs well with jeera rice, roti or naan
paneer butter masala served in a white bowl with naan, water  and rice

Instant Pot Paneer Butter Masala Recipe ( step by step photos)

Since instant pot method is a dump and cook method, it is important to keep all the ingredients ready.

Chop the onion and tomato. Size doesn’t matter, because we are going to puree it later.Peel the ginger and garlic. Roughly chop them.

Keep all the powdered spices handy. You can also add all the spices in a bowl. Tie the whole spices in a cheese cloth.

nstant pot paneer butter masala recipe

Sauteing and Cooking –

1 – Turn on the instant pot and press saute mode. Add the butter and let it melt.Add the bay leaves and cumin. Saute for 10 seconds.

instant pot paneer butter masala recipe

2 – Now add onion, ginger and garlic. Saute for two to three minutes.

cooking onion, ginger and garlic in the instant pot

3 – Add the tomato, all the powdered spices, cashew,salt and half cup of water.

added tomato, cashew to onion mixture

4 – Give it a mix and place the cheese cloth with spices right in the middle.

instant pot paneer butter masala recipe

5 – Close the lid and adjust the vent to the sealing position.Cancel the saute mode. Press the manual or pressure cooker mode and adjust the time to 8 minutes.

cooking 8 minutes in the instant pot

6 – Once the time is up, let the pressure release naturally.Open the lid, discard the whole spices and bay leaves.

instant pot paneer butter masala recipe

7 – Puree the mixture using a immersion blender. If using a regular mixer jar, let the mixture cool before grinding.

instant pot paneer butter masala recipe

8 – Taste the gravy and adjust the seasoning.Add the cubed paneer pieces, sugar and cream.

nstant pot paneer butter masala recipe

9 – Press the sauté mode and cook the curry for five minutes. Finally you can add some lemon juice and garnish with coriander leaves.

instant pot paneer butter

Serving suggestions –

Paneer butter masala can be served with warm nan, brown ric, jeera rice or pulav.

Can I replace Paneer ?

Paneer can be replaced with Tofu. Use firm tofu and saute the tofu with some salt and chill powder and add it to the curry.

WHAT CAN I REPLACE CREAM WITH?

Cream can be replaced with coconut milk or regular milk. If using regular milk, double the quantity.

CAN I MAKE THIS RECIPE VEGAN?

Yes you can. Replace butter with oil, paneer with tofu and omit the cream and add more cashew or add some coconut milk.

IF YOU DONT HAVE A CHEESE CLOTH?

If you dont have a cheese cloth, you can skip the whole spices. Just add little more garam masala.

Can I make the Paneer butter masala in pressure cooker?

Follow the exact same procedure and pressure cook in medium for three whistles. Let the pressure release naturally. Puree the ingredients, add the paneer and cream. Simmer for five minutes and serve the paneer butter masala.

paneer makhani served in a white bowl with naan

Here is the Stove top method to make Paneer Butter Masala

Few more Instant Pot Recipes –

Instant Pot Rajma Masala

Instant Pot Stuffed Baby Eggplant Curry

Green Moong Dal Instant Pot

If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram.

paneer butter masala served in a white bowl with naan and rice

Instant Pot Paneer Butter Masala

Paneer Butter Masala - one of the most popular curries found in Indian restaurants across the globe. Sharing the instant pot method which is super easy to make and full of flavors.
5 from 9 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 6
Author: Madhavi

Ingredients

  • About 1 lb or 400 gms Paneer
  • 2 medium onion diced
  • 4 large ripe tomatoes chopped
  • 1 tbsps ginger
  • 1.5 tbsps garlic
  • About 14 whole cashews
  • ¼ cup cream use coconut milk to make it vegan
  • ½ cup water
  • ½ tsp sugar
  • Salt to taste
  • 2 bay leaves
  • 1 tsp cumin seeds
  • Lemon juice optional
  • 1 tbsp butter (to make it vegan, skip butter and add oil)
  • 1 tbsp oil

Whole Spices to wrap in cheese cloth-

  • 2 cinnamon sticks
  • 4 cardamoms
  • 5 cloves

Powdered spices -

  • ½ tsp red chili powder or to taste ( i used kashmiri chili powder)
  • 1 tsp coriander powder
  • ¾ tsp cumin powder
  • 1 tsp garam masala
  • ¾ tsp fenugreek podwer kasoori methi

Instructions

Prepping the ingredients-

  • Since instant pot method is a dump and cook method, it is important to keep all the ingredients ready.
  • Chop the onion and tomato. Size doesn't matter, because we are going to puree it later.
  • Peel the ginger and garlic. Roughly chop them.
  • Keep all the powdered spices handy. You can also add all the spices in a bowl.
  • Tie the whole spices in a cheese cloth.

Sautéing and cooking -

  • Turn on the instant pot and press sauté mode. Add the butter and let it melt.
  • Add the bay leaves and cumin. Sauté for 10to 15  seconds.
  • Now add onion, ginger and garlic. Sauté for three minutes.
  • Add the tomato, all the powdered spices, cashew,salt and half cup of water.
  • Give it a mix and place the cheese cloth with spices right in the middle. Make sure the cheese cloth is touching the other ingredient and the water. We want all the flavors of the whole spices to strep through. 
  • Close the lid and adjust the vent to the sealing position.
  • Cancel the sauté mode. Press the manual or pressure cooker mode and adjust the time to 8 minutes.
  • Once the time is up, let the pressure release naturally.
  • Open the lid, carefully discard the whole spices and bay leaves.
  • Puree the mixture using a immersion blender.
  • If using a regular mixer jar, let the mixture cool before grinding. 
  • After you puree the mixture, Taste the gravy and adjust the seasoning.
  • Add the cubed paneer pieces, sugar and cream.
  • Press the sauté mode and cook the curry for five minutes.
  • Turn off the instant pot. You can add some lemon juice ( optional) and garnish with cilantro.
  • Serve the paneer butter masala with warm nan, jeer rice, chapathi or pulav. 

Notes

If you dont have a cheese cloth, you can skip the whole spices. Just add little more garam masala.
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

Recent Recipes

  • Best Eggless Blondies February 2, 2023
  • Indian Fusion Super Bowl recipes (Vegetarian) February 2, 2023
  • Easy Vegetable Biryani February 1, 2023
  • Pav Bhaji Noodles January 26, 2023
  • Tofu Stir Fry with Peanut Sauce January 22, 2023
  • 40+ Indian Fusion Recipes (Vegetarian) January 18, 2023
  • Sesame Almond Burfi January 12, 2023
  • Til ke Laddu ( with out jaggery syrup) January 9, 2023

Reader Interactions

Comments

  1. Ysr

    January 25, 2020 at 9:27 am

    5 stars
    Nice recipe

    Reply
    • Madhavi

      January 26, 2020 at 8:04 am

      Thank You

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe for email updates

About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recipes by Month

Footer

^ back to top

  • About
  • Privacy Policy
  • Contact
  • Accessibility
  • Recipe Index

Copyright © 2023 Madhu's Everyday Indian