Instant Pot Butter Paneer

Ingredients

• 500 glarge tomatoes, roughly chopped
• 12 ggarlic cloves, roughly chopped
• 12 gginger, roughly chopped
• 1 g, or to tastegreen chilli, chopped
• 8cashews
• 4green cardamom pods, crushed
• ¼ teaspoon, or to tastered chilli powder
• ¼ teaspoongaram masala
• ½ teaspoonsalt
• 120 ml (½ cup)water
• 28 g (2 tablespoons)unsalted butter
• 15 ml (1 tablespoon)tomato paste
• 37 ml (2½ tablespoons)double cream
• ¼ teaspoongaram masala
• 7.5 ml (1½ teaspoons)honey
• ½ teaspoonKashmiri red chilli powder, for colour
• ½ teaspoon, or to tastesalt
• 225 gpaneer, cut into cubes (about 360 ml or 1½ cups)
• 1 tablespoonfresh coriander, chopped
• 1 teaspoonkasuri methi (dried fenugreek leaves), crushed

Instructions

1. 1

   Add the vegetables

   Put the chopped tomatoes, ginger, garlic and green chilli into the Instant Pot's inner pot.

2. 2

   Add spices and water

   Add the cashews and crushed cardamom, then the red chilli powder, ¼ teaspoon garam masala, ½ teaspoon salt and 120 ml water.

3. 3

   Seal the lid

   Close the Instant Pot lid and set the valve to sealing.

4. 4

   Pressure cook

   Select Manual or Pressure Cook, cook on high pressure for 5 minutes, then release the pressure quickly.

5. 5

   Blend the sauce

   Open the pot and blend its contents until smooth, using an immersion blender or a regular blender.

6. 6

   Select sauté

   Press the Sauté button on the Instant Pot.

7. 7

   Finish the sauce

   Add the butter, tomato paste, double cream, remaining ¼ teaspoon garam masala, honey, Kashmiri red chilli powder and salt as needed. Stir to combine.

8. 8

   Simmer the paneer

   Stir in the paneer cubes, chopped coriander and crushed kasuri methi. Let the curry simmer for 2 more minutes.

9. 9

   Serve the curry

   Serve the butter paneer with naan or another bread of your choice.

What is butter paneer?

Butter paneer is a North Indian-style curry of paneer in a rich, spiced tomato sauce. It is often found on Indian restaurant menus, where its creamy sauce makes a mild, comforting partner for bread or rice.

This version builds its sauce in the Instant Pot, cooking tomatoes, aromatics and cashews together before blending them smooth. Butter, cream and paneer go in afterwards, so the finished curry keeps its rich texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 417 calories, 14g protein, 18g carbs, 33g fat.

The paneer contributes protein and fat, while the butter and double cream account for much of the fat. Tomatoes and honey supply some of the carbohydrates; serve with a measured portion of rice or naan and add vegetables to balance the plate.

Build the tomato base

Tomatoes: Roughly chopped tomatoes cook down under pressure with the ginger, garlic and chilli. Blending them after cooking gives the sauce its smooth consistency.

Cashews: These cook with the tomatoes and help add body once the mixture is blended. Cardamom and the first additions of garam masala and chilli season the base from the start.

Blend with care

Immersion blender: Blend in the pot until the sauce is as smooth as you like. Keep the blender head below the surface to limit splashes.

Regular blender: Let the mixture cool enough to handle safely before transferring it, and follow your blender's guidance for hot liquids. Return the purée to the pot before moving on.

Finish the sauce gently

Butter and cream: Stir these into the blended tomato mixture during the Sauté stage. They round out the sauce and give it its characteristic richness.

Seasoning: The recipe adds more garam masala, Kashmiri chilli powder, honey and salt at this point. Taste and adjust the salt as needed, keeping in mind that paneer will also bring its own mild flavour.

Keep the paneer tender

Paneer: Add the cubes only after the sauce is blended and enriched. Stir gently so they stay intact, then simmer for the stated 2 minutes.

Kasuri methi: Crush the dried leaves before adding them with the coriander. Their aroma comes through in the final simmer, so there is no need to cook the curry for a long time afterwards.

Serve with something to scoop

Naan or other bread: Use it to scoop up the creamy sauce and paneer. Warm the bread while the curry finishes simmering.

Rice: Plain rice is another simple accompaniment and soaks up the tomato sauce well. Add a vegetable side if you would like more variety on the plate.

Recipe notes & tips

• Roughly chop the tomatoes, ginger and garlic so they fit easily in the inner pot.
• Check that the pressure valve is set to sealing before starting the pressure-cook cycle.
• Blend the cooked tomato mixture thoroughly for a smoother sauce.
• Add salt gradually at the finishing stage and taste before serving.
• Crush the kasuri methi between your fingers before stirring it in.

Variations

• Adjust the heat: Use less green chilli or red chilli powder for a milder curry.
• Add vegetables: Stir cooked vegetables into the sauce alongside the paneer.
• Use a different garnish: Finish with extra chopped coriander if you do not have kasuri methi.
• Serve with rice: Swap naan for steamed rice to accompany the sauce.
• Make it dairy-free: Use suitable plant-based alternatives for the butter and cream, bearing in mind this changes the flavour and texture.

Common mistakes to avoid

• Forgetting to seal the valve: Check that it is set to sealing before pressure cooking.
• Blending carelessly: Hot sauce can splash, so keep an immersion blender submerged or handle a regular blender according to its hot-liquid instructions.
• Adding paneer too early: Stir it in after blending so the cubes remain whole.
• Overcooking the paneer: Keep to the final 2-minute simmer to avoid making it tough.
• Skipping the final taste: Check the seasoning after the cream and spices go in, then adjust the salt as needed.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring carefully; add a small splash of water if the sauce has thickened.

Frequently asked questions