Instant Pot Shahi Paneer

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recipe by Garima Gakkhar

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

"Shahi" means "luxury", so as the name suggests this Shahi Paneer feels luxurious all-round, whether it's flavor, texture or taste. This is one of those dishes which is relished by vegetarians as well as non-vegetarians. Shahi Paneer has Paneer in an aromatic, creamy onion and tomato gravy. Most people get confused between Shahi Paneer and Butter Paneer. Basically, Shahi Paneer is an onion and tomato gravy while Butter Paneer doesn’t have any onion. So, I make gravy by frying onions and tomatoes along with some cashews. If you're using a pre-made cashew paste you can add it at the end.

Inspired by:

recipe updated Sep 15, 2020


  • Onion icon
    1 (about 140 g)
  • Tomato icon
    3 (about 420 g)
  • Paneer icon
    1 cup (about 264 g)
  • Fenugreek leaves icon
    Fenugreek leaves
    1 tsp (about 5 g)
  • Cardamom pods icon
    Cardamom pods
    2 (about 4 g)
  • Cashew nuts icon
    Cashew nuts
    40 g (about ¼ cup)
  • Water icon
    1 cup (about 240 g)
  • Oil icon
    3 tbsp (about 45 g)
  • Cardamom pods icon
    Cardamom pods
    4 (about 8 g)
  • Cloves icon
    4 (about 1 g)
  • Ginger-garlic paste icon
    Ginger-garlic paste
    1 tbsp (about 15 g)
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Cinnamon stick icon
    Cinnamon stick
    1 (about 4 g)
  • Garam masala icon
    Garam masala
    1 tsp (about 2.05 g)
  • Chili powder icon
    Chili powder
    1 pinch (about 0.17 g)
  • Single cream icon
    Single cream
    ¼ cup (about 60 g)


  • kCook icon Wooden spoon
  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Small bowl
  • kCook icon Inner pot

Step preview

  1. Add cashew nuts and water to a clean small bowl then set aside
  2. Leave cashews to soak for 30 minutes or microwave with water for 2 minutes
  3. Add oil to the inner pot
  4. Pre-heat until hot - Sauté, Normal
  5. Then add onion to the inner pot
  6. Sauté until golden brown - approx 3 min
  7. Add tomato, cardamom pods and cloves to the inner pot
  8. Drain nuts
  9. Transfer nuts to inner pot
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 8 min
  12. Natural release - 10 min
  13. Release pressure -
  14. Heat - Sauté, Normal
  15. Blend with stick blender
  16. Add ginger-garlic paste to the inner pot
  17. Sauté - 1 min
  18. Add spices to the inner pot while stirring occasionally
  19. Sauté - approx 2 min
  20. Add paneer, single cream and fenugreek leaves to the inner pot
  21. Sauté - approx 1 min
  22. Just before serving remove cinnamon stick and bay leaf, then add remaining ground cardamom pods and mix well
  23. Add cardamom pods to the inner pot
  24. Mix well
  25. Serve with rice or any Indian flatbread!
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