A paneer dish is almost certain on every Celebration / Party menu in India. I mean whether you are a vegetarian or not is immaterial - you're a human and it's time for Celebration, so there has to be some paneer on the menu, specially if you're an Indian or staying in India. I remember we always had butter paneer or matar paneer or paneer pulao for every Celebration / Party meal. So if you are still looking for some last minute Diwali recipe, look no further. This butter paneer will be just the perfect addition to your Celebration / Party menu, and the best part is that you can make it in less than 30 minutes in your Instant pot.
To cook this menu, you might need to get an Instant Pot which you can buy nearby in your market or grocery store . And if you're interested to buy this from Online Market, you can search and buy this instant pot by clicking in this link. You can get your's with a cheaper rate. And if you're in Bangladesh or Malaysia, you can search it in Swapno (BD) or in Shopee (MY) website.
So, let's have try making this Butter Paneer with Instant Pot.....
Ingredients:
=> 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 tsp of red chili powder or to taste
=> 1/4 tsp of garam masala
=> 1/2 tsp of salt
=> 1/2 cup of water
To finish
=> 2 tbsp of unsalted butter
=> 1 tbsp of tomato paste
=> 2.5 tbsp of heavy cream
=> 1/4 tsp of garam masala
=> 1.5 tsp of honey
=> 1/2 tsp of kashmiri red chili powder for color
=> 1/2 tsp of salt or to taste
=> 225 grams paneer cut into cubes [around 1.5 cups paneer cubes]
=> 1 tbsp of chopped cilantro
=> 1 tsp crushed of kasuri methi also known as dried fenugreek leaves.
Preparation:
= 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 sauté 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.
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