Instant Pot Paneer Makhani Recipe

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Instant Pot Paneer Makhani Recipe

Instant Pot Paneer Makhani Recipe: Paneer Makhani is the simplest and tastiest Indian dish that can be made within 35-40 minutes.

Type: Appetizer

Cuisine: Indian Cuisine

Keywords: paneer makhani recipe, paneer makhani, instant pot paneer makhani

Preparation Time: PT10M

Cooking Time: PT30M

Total Time: PT40M

Recipe Ingredients:

Editor's Rating:
4.5

Instant Pot Paneer Makhani Recipe: Paneer Makhani is the simplest and tastiest Indian dish that can be made within 35-40 minutes. Having a creamy texture it goes well with the rice, paranthas, or naan. If you are running short of time or there is sudden guesting, make this unique recipe.

It is s blend of cream, a generous amount of butter, and whole spices that give authentic, nice aroma and mouth-watering flavor. Even if no paneer is available at the moment, the same gravy can be used to make other dishes like a mushroom, mix veg.

Serving: 3
Preparation Time: 5 Minutes
Cooking Time: 35-40 Minutes
Courses: Main Course
Cuisine: Indian
Equipment: Pan, ladle and grinder
Calories: 560 Calories/serving

Instant Pot Paneer Makhani Recipe Ingredients:

• Tomatoes – 5 Cup, roughly chopped
• Onion – 1 Cup, chopped
• Garlic Cloves – 2-3
• Ginger – 1 inch, grated
• Bay Leaf – 1
• Black Cardamom – 1
• Cinnamon – 1
• Green Cardamom – 2
• Dried Cloves – 2
• Green Chili – 2
• Red Chili Powder – 1 Tablespoon
• Butter – 3 Tablespoon
• Salt – 2 Tablespoon
• Cashew Nuts – 10-12
• Paneer – 200 Grams
• Kasuri Methi – ½ Tablespoon
• Fresh Cream – 2 Tablespoon

Instant Pot Paneer Makhani Recipe Preparation:

Add 1 cup water in the pan followed by tomatoes, onions, garlic cloves, grated ginger, bay leaf, black cardamom, cinnamon, green cardamom, dried cloves, green chili, red chili powder, 1 tablespoon salt, and 10-12 cashew nuts.

Give it a nice mix. Cover the pan and cook it for 20-25 minutes at low flame.

Check the mixture, tomatoes and cashew nuts have become tender.

Remove bay leaf, cinnamon, and black cardamom from it. Allow it to cool. (We are removing them to give the dish nice color otherwise; the gravy will turn very dark).

Add it in the jar, and grind well to make the fine paste.

Now take the pan, add a generous amount of butter in it. Allow it to melt.

Add chopped ginger and 1 green chili, sauté it.

Gently place the paneer cube in the pan, roast it for 1-2 minutes, and sprinkle a little salt and Kashmiri red chili. Give it a light mix.

Add curry; cook it for another 5 minutes at low flame. Add salt as per taste; remember that butter also contains the salt.

Turn off the gas, add 2 tablespoons fresh cream. Mix well.

Finally, add crushed kasuri methi to it.

The dish is ready to serve, serve hot with parantha, rice, or naan.

Note:

Add butter according to your preference, you can decrease the amount of butter, otherwise above mentioned quantity is enough to make the perfect dish.

Some people love to add sugar or honey. But cashew nuts make it perfectly sweet. But still, customize it according to your taste.

Ginger and green chili are the main ingredients, try not to avoid it.