Paneer Tikka Masala in Instant Pot

1. 1

   Turn on Saute mode to pre-heat your Instant Pot. Wait 30 seconds and add butter (or ghee). Add onions and sauté for a minute.

   30s
2. 2

   Add minced ginger and garlic, and cook for 2-3 minutes, until onions become translucent.

   2 min
3. 3

   Add tomato, cashews, salt and spices. Stir well and saute for 2-3 minutes, until tomatoes begin to soften. cancel Saute.

   2 min
4. 4

   Add water and use that to deglaze the brown bits that may have stuck to the bottom of the pot.

5. 5

   Lock lid in place and select Pressure cook/Manual for 3 minutes at high pressure, on sealing mode. Let the pressure release naturally for 5 minutes (NPR) followed by a quick pressure release. Open the lid after the pin drops.

   3 min
6. 6

   Using an immersion blender, puree the cooked ingredients into a smooth sauce. To avoid splashes while blending the sauce, carefully lift and tilt the pot so the head of the immersion blender gets fully submersed in the sauce. If using a regular blender, for safety reasons, wait for the sauce to cool down and then puree.

7. 7

   Turn on sauté and add paneer cubes, butter, dried fenugreek, heavy cream and simmer for 3-5 minutes, until paneer cubes soften and curry becomes creamy. Check for taste and if the sauce seems too acidic from the tomatoes, add 1/2 teaspoon of agave, honey or sugar (optional). Garnish with fresh cilantro and serve with Naan or Jeera rice.

   3 min

Stove top recipe

1. 8

   Heat a Heavy Bottom Deep Skillet or Wok on medium-high heat. Wait 30 seconds and add butter. Add onions and sauté one minute followed by ginger and garlic paste, and sauté another minute.

   30s
2. 9

   Add pureed tomato, cashews, spices and saute for a minute. Add 1 cup of water, cover and cook for 15-20 minutes in medium heat. Stir in between and add more water if needed.

   15 min
3. 10

   Open the lid. Using a hand blender or a blender jar, blend the curry into a smooth texture. If using a regular blender, for safety reasons, wait for the sauce to cool down and then puree. Add kasoori methi, heavy cream, paneer cubes, and simmer on medium heat for about 3-4 minutes. Check for taste and if the sauce seems too acidic from the tomatoes, add 1/2 teaspoon of agave, honey or sugar (optional). Garnish with fresh cilantro and enjoy!

   3 min