Instant Pot Butter Paneer
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recipe by Garima Gakkhar https://thisthatmore.blog/
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- Total Time
- 50mins
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- Serves
- 2
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- Calories
- 771
Butter Paneer is one of the most popular paneer dishes. This recipe is supposed to be very creamy and yet mild in spices. It can be served with naan, rice or roti. My Mom used to make all sorts of vegetarian recipes involving squash, zucchini, spinach, etc. But whenever a Paneer recipe was made, it seemed like a special delight. Butter Paneer is one of the recipes that used to be on top of my list. Whenever I make Butter Paneer at home, I follow a very simple recipe which doesn’t have a whole lot of ingredients.
Inspired by: https://thisthatmore.blog/butter-paneer/recipe updated Nov 17, 2021
Ingredients
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- Fenugreek leaves
- 1 teaspoon
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- Paneer
- 265 g
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- Fennel seeds
- 1 teaspoon
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- Butter
- 3 tablespoons
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- Tomato
- 2
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- Mace
- 1 head
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- Cloves
- 2
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- Cardamom pods
- 4
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- Cashew nuts
- 20 g
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- Kashmiri chili powder
- ½ teaspoon
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- Single cream
- 60 ml
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- Honey
- 1 teaspoon
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- Salt
- as needed
Tools
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Stick blender
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Instant Pot
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Inner pot
Step preview
- Pre-heat the inner pot - Sauté, Normal
- Then add butter to the inner pot
- Add tomato, mace, cloves, cardamom pods and cashew nuts to the inner pot
- Close and lock the lid and turn the steam release handle to Sealing
- Pressure cook - Pressure cook, High, 6 min
- Release pressure - Natural venting, 5 min
- Release pressure - Quick venting
- When the valve goes down & is safe, open the lid
- Grind everything together using an immersion blender/mixer grinder
- Heat - Sauté, Normal
- Then add kashmiri chili powder, butter and fenugreek leaves to the inner pot
- Cook - Sauté, Normal, 1 min
- Add cashew paste at this time
- Cook until boiling - Sauté, Normal, 5 min
- Then stir single cream, honey, salt and paneer into the inner pot
- Let rest - approx 2 min
- Sprinkle with fennel seeds
- Enjoy with rice or any Indian bread
- Serve