Butter Paneer {Paneer Makhani}

Method4 steps · about 30 min

1. 1

   Step 1: Select the high Sauté setting on the Instant Pot and heat the ghee (2 tablespoons). Add the onion, ginger (1 tablespoon), garlic (1 tablespoon), chile powder, salt (1½ tsp), and turmeric (½ teaspoon) and sauté until aromatic, about 1 minute. Add the tomato puree (1 cup) and water (½ cup) and stir to combine. Layer over the garam masala (1 teaspoon), but do not mix.

   Uses 2 tablespoons ghee · 1 large yellow onion, finely diced · 1 tablespoon ginger (grated) · 1 tablespoon garlic (minced ) · 2 teaspoons kashmiri red chili powder (or another mild red chili powder) · 1½ tsp kosher salt · ½ teaspoon ground turmeric · 1 cup tomato puree (canned or 2 to 3 ripe tomatoes, pureed )

2. 2

   Step 2: Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 8 minutes on high pressure.

   Pressure cook sauce · 8 minUses Unblended spiced tomato and onion sauce

3. 3

   Step 3: After pressure cooking, turn the release valve to venting for a quick release. Wait until the float valve drops and all pressure is released before opening. Blend the sauce smooth with an immersion blender. Stir in paneer (1 pound), cream (½ cup), tomato paste (2 tablespoons), optional crushed fenugreek leaves and sugar (2 teaspoons). Use high Sauté to bring to a gentle boil for about 5 minutes, then cancel the heat and garnish with cilantro (½ cup).

   Warm paneer in the finished sauce · 5 minUses Pressure-cooked makhani sauce · 1 pound paneer (cut into 1/2-inch cubes) · ½ cup heavy cream (**) · 2 tablespoons tomato paste · 2 tbsp dried fenugreek leaves, optional · 2 teaspoons sugar · ½ cup chopped fresh cilantro

4. 4

   Step 4: Serve the curry with prepared basmati rice, parathas or cauliflower rice. Optional naan-pizza serving: preheat the oven to 400°F (205°C). For each naan (8), spread 3–4 tablespoons of the prepared makhani sauce and add paneer cubes from the finished curry. Divide the available 1 cup mozzarella across the 8 naan. Bake for about 5–10 minutes until the cheese melts and the naan is crisp. Choose this serving route instead of the rice or paratha accompaniment.

   Uses Finished paneer makhani · Prepared basmati rice, parathas or cauliflower rice for serving, optional · 1 cup shredded mozzarella cheese, only for optional naan pizzas · 8 naan, only for optional naan pizzas