Instant Pot Shahi Paneer

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recipe by Garima Gakkhar https://thisthatmore.blog/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    748

"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: https://thisthatmore.blog/shahi-paneer/

recipe updated Dec 13, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Tomato icon
    Tomato
    3 (420g)
  • Paneer icon
    Paneer
    1 cup (264g)
  • Fenugreek leaves icon
    Fenugreek leaves
    1 tsp (5g)
  • Cardamom pods icon
    Cardamom pods
    2
  • Cashew nuts icon
    Cashew nuts
    40g (about 4¾ tbsp)
  • Water icon
    Water
    1 cup (240ml)
  • Oil icon
    Oil
    3 tbsp (44g)
  • Cardamom pods icon
    Cardamom pods
    4
  • Cloves icon
    Cloves
    4
  • Ginger-Garlic paste icon
    Ginger-Garlic paste
    1 tbsp (15g)
  • Bay leaves icon
    Bay leaves
    1
  • Cinnamon stick icon
    Cinnamon stick
    1
  • Garam masala icon
    Garam masala
    1 tsp (2g)
  • Chili powder icon
    Chili powder
    1 pinch
  • Single cream icon
    Single cream
    ¼ cup (60ml)

Tools

  • 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. Cancel - Sauté
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 8 min
  13. Natural release - 10 min
  14. Quick release
  15. Cancel - Keep warm
  16. Heat - Sauté, Normal
  17. Blend with stick blender
  18. Add ginger-garlic paste to the inner pot
  19. Sauté - 1 min
  20. Add spices to the inner pot while stirring occasionally
  21. Sauté - approx 2 min
  22. Add paneer, single cream and fenugreek leaves to the inner pot
  23. Sauté - approx 1 min
  24. Cancel - Sauté
  25. Just before serving remove cinnamon stick and bay leaf, then add remaining ground cardamom pods and mix well
  26. Add cardamom pods to the inner pot
  27. Mix well
  28. Serve with rice or any Indian flatbread!
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