Ingredients

The following ingredients have 4 Servings
  • 4 large tomatoes [500 grams] (roughly chopped)
  • 4-5 garlic cloves [12 grams] (roughly chopped)
  • 1 inch ginger [12 grams] (roughly chopped)
  • 1 green chili [1 gram] or adjust to taste (chopped)
  • 8 cashews
  • 4 green cardamom (crushed)
  • 1/4 teaspoon red chili powder (or to taste)
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 1 tablespoon tomato paste
  • 2.5 tablespoons heavy cream
  • 1/4 teaspoon garam masala
  • 1.5 teaspoons honey
  • 1/2 teaspoon kashmiri red chili powder (for color)
  • 1/2 teaspoon salt (or to taste)
  • 225 grams paneer (cut into cubes [around 1.5 cups paneer cubes])
  • 1 tablespoon chopped cilantro
  • 1 teaspoon crushed kasuri methi (also known as dried fenugreek leaves)

Instruction

  • To the inner pot of your instant pot, add diced tomatoes, chopped ginger, garlic and green chili.
  • Add in the cashews and crushed green cardamoms. Add the spices- red chili powder, garam masala, salt along with 1/2 cup water.
  • Close the lid of the IP and set valve to sealing.
  • Press the manual/pressure cook button and cook on high pressure for 5 minutes. Quick release the pressure.
  • Open the IP and puree the contents using an immersion blender or using your regular blender.
  • Press the saute button.
  • 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.
  • Stir in the paneer cubes. Add chopped cilantro and kasuri methi and let the curry simmer for 2 more minutes.
  • Serve instant pot butter paneer with naan or any bread of choice!