Paneer Butter Masala Recipe | Instant Pot and Stovetop | Paneer Makhani
Paneer Butter Masala is a super popular paneer curry dish that is served best with Naan/Roti/Pulao etc. It is so easy to make at home in restaurant style or dhaba style without any colors or artificial ingredients. I have included both Stove top and Instant Pot instructions so that you can use any method to prepare Paneer Butter Masala
Paneer Butter Masala is also known as Butter Paneer Masala, Butter Paneer, Paneer Makhani,Paneer Makhanwala etc. This recipe is made using lot of tomatoes for a tangy sweetish sauce and lots of fresh cream for silky creaminess of the dish. Instead of Heavy cream you can also use Cashews.
Using good quality tomatoes is very key to the taste of Paneer Butter Masala, I prefer to use Ripe Tomatoes on the vine as they give perfect color and taste. The tomatoes shouldn’t be too sour.
The gorgeous color of the dish is attained by using turmeric powder, juicy red ripe tomatoes, kashmiri red chili powder or whole red chilies. You can also use natural food coloring if you are interested but I am sure you will not need it if you the use ingredients mentioned.
If its your first time making the dish, then the process might look little complicated but I assure you that it is super easy if you the follow the instructions well. If you don’t want to use Paneer, you can also use Tofu as a substitute for Paneer .
Check out here – How to make Paneer at home.!
Check out my most popular recipe on blog – Tofu Tikka Masala
Check out my other Paneer recipes
How to make Paneer from Butter
Paneer Pulao
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I hope you try out this amazing Restaurant style Paneer Butter Masala recipe and do comment below and let me know how you like this recipe.
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- 1 medium Onion (diced)
- 6 medium Tomatoes on the vine (diced)
- 1.5 tbsp Ginger garlic paste
- 14 oz Paneer (cubed)
- 1 Green chili (chopped)
- 2 tbsp Kasoori Methi
- 1 tbsp Cilantro ((for garnish))
- 1/2 Cup Heavy Cream ((substitute – Cashews))
- 4 tbsp Butter (/ghee) ((or add more per taste))
- 1 tsp Kashmiri Red chili powder ((for color))
- 1 tsp Turmeric powder
- 1 tbsp Coriander powder
- Salt (to taste)
- 1/2 tsp Garam masala
- Water ( as needed for consistency(I used 2 cups))
Whole Spices
- 3 Green cardamom
- 2 1.5 inch Cinnamon sticks
- 5 Cloves
- 1 Bay leaf
- 2 Star anise
- 1 tbsp Cumin seeds
- 1 tsp Black peppercorns
STOVE TOP METHOD
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Take thick bottomed pan, add 2 tbsps butter, let it melt.
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Once butter is hot add all the ingredients under ‘Whole Spices’ except ‘Bay leaf’
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Fry for a minute till all the spices are fragrant.
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Now add Onions, green chili and ginger garlic paste. Fry till onions are golden and raw smell of ginger garlic goes away.
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Next add tomatoes, salt and fry till they are nice and mushy.
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Turn off the heat and let it become warm enough.
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Take this onion tomato mixture into the blender along with enough water and heavy cream. Blend into a smooth paste.
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Now in the same pan, add rest of the 2 tbsps butter and once it is hot add turmeric powder and bay leaf. fry for a minute
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Next add the blended paste, cook for 3-4 mins till butter oozes from the sides.
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Now add the cubed paneer pieces, coriander powder, red chili powder, garam masala. (Add extra water if needed) Cook for 3-4 minutes.
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Finally garnish with kasoori methi(rub between your palms as you add to the pan) and Cilantro.
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Serve hot with Naan, Roti or Rice. Add a dab of cream when serving.!
INSTANT POT METHOD
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Put instant pot on saute mode high. Add butter to melt.
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Once butter is hot add all the ingredients under ‘Whole Spices’ except ‘Bay leaf’. Fry for a minute till all the spices are fragrant.
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Now add Onions, turmeric powder, green chili and ginger garlic paste. Fry till onions are golden and raw smell of ginger garlic goes away.
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Next add tomatoes and fry till they are nice and mushy.
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Now you can take this mixture and make a smooth paste in a blender along with water. (or you can also use hand blender).
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Now to the instant pot add the blended paste, bay leaf, cubed paneer pieces, coriander powder, red chili powder and salt. (Add extra water if needed) Mix well.
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Cook on manual low for 4 minutes. do natural release.
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Now put the instant pot on saute mode low, add cream and mix well. Cook for 3-4 mins.
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Turn off Instant pot, add kasoori methi (rub between your palms as you add to the pan) and Cilantro to garnish.
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Serve hot with Naan, Roti or Rice. Add a dab of cream when serving.!
- If the tomatoes are too sour, add some sugar to balance.
- You can fry the paneer pieces before adding them to the curry – its optional
- Kashmiri red chili powder gives a nice orangish red color to the dish.