Instant Pot Paneer Makhani Recipe

RecipesInstant 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:

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.

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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.

Make it for your guests, kid’s lunch box, or for any party.

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.


✅ 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.

We hope you liked our Paneer Makhani Recipe. For more such recipes follow our Blog

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