Instant Pot Butter Paneer
Method
- 1
1. To the inner pot of your instant pot, add diced tomatoes, chopped ginger, garlic and green chili.
- 2
2. Add in the cashews and crushed green cardamoms. Add the spices- red chili powder, garam masala, salt along with 1/2 cup water.
- 3
3. Close the lid of the IP and set valve to sealing.
- 4
4. Press the manual/pressure cook button and cook on high pressure for 5 minutes. Quick release the pressure.
- 5
5. Open the IP and puree the contents using an immersion blender or using your regular blender.
- 6
6. Press the saute button.
- 7
7. Add butter, tomato paste, heavy cream.along with more garam masala, honey, kashmiri red chili powder and salt (as required). Mix to combine everything together.
- 8
8. Stir in the paneer cubes. Add chopped cilantro and kasuri methi and let the curry simmer for 2 more minutes.
- 9
9. Serve instant pot butter paneer with naan or any bread of choice!