Instant Pot Butter Paneer
Serves
2
Total Time
50mins
Calories
771
Butter Paneer is one of the most popular paneer dishes. This recipe is supposed to be very creamy and yet mild in spices. It can be served with naan, rice or roti. My Mom used to make all sorts of vegetarian re...
- Fenugreek leaves1 teaspoondried
- Paneer265 gcubed
- Fennel seeds1 teaspooncrushed
- Butter3 tablespoons
- Tomato2chopped
- Mace1 head
- Cloves2
- Cashew nuts20 g
- Cardamom pods4crushed
- Kashmiri chili powder½ teaspoon
- Single cream60 ml
- Runny honey1 teaspoon
- Saltas needed
Ingredients
- 1. Pre-heat the inner pot - Sauté, Normal
- 2. Then add butter to the inner pot
- 3. Add tomato, mace, cloves, cashew nuts and cardamom pods to the inner pot
- 4. Close and lock the lid and turn the steam release handle to Sealing
- 5. Pressure cook - Pressure cook, High, 6 min
- 6. Release pressure - Natural venting, 5 min
- 7. Release pressure - Quick venting
- 8. When the valve goes down & is safe, open the lid
- 9. Grind everything together using an immersion blender/mixer grinder
- 10. Heat - Sauté, Normal
- 11. Then add kashmiri chili powder, butter and fenugreek leaves to the inner pot
- 12. Cook - Sauté, Normal, 1 min
- 13. Add cashew paste at this time
- 14. Cook until boiling - Sauté, Normal, 5 min
- 15. Then stir single cream, runny honey, salt and paneer into the inner pot
- 16. Let rest - approx 2 min
- 17. Sprinkle with fennel seeds
- 18. Enjoy with rice or any Indian bread
- 19. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
