Back to 4 servings 1 large onion, chopped 3 medium tomatoes, chopped 3 clove garlic 1 inch ginger 0.25 cup cashews ), about 12-15, (or almonds 1 inch cinnamon stick 3 cloves 2 green cardamoms 1 cup water 2 tbsp butter ), (or oil 0.5 tsp cumin seeds, jeera 1 bayleaf 2 tsp kashmiri red chili powder ), (i used everest kashmiri lal brand 200 g paneer ), Indian cottage cheese, (cut into 1-inch cubes 1 tbsp dried fenugreek leaves, kasoori methi 1 tsp garam masala powder ), (or kitchen king masala 2 tbsp fresh cream 0.5 tsp sugar, (or honey, optional) salt, as per taste 2 tbsp coriander leaves, for garnish
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1 Step 1: Add 1 cup of water to the Instant Pot insert and place the trivet.2 Step 2: Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices, and 1 cup of water into a deep pan. Place the pan over the trivet.3 Step 3: Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.4 Step 4: Once the pot beeps, let the pressure release naturally.5 Step 5: Puree the cooked onion-tomato mixture using a hand blender until smooth. If you don't have a hand blender, puree in a blender in batches once slightly cooled.6 Step 6: Then I usually sieve the onion-tomato puree for a silky texture and discard the residue, but it's optional.7 Step 7: Press SAUTE on Instant Pot. Add butter/oil to the pot. Once hot, add cumin seeds and saute for 30 seconds.8 Step 8: Add Kashmiri red chili powder, bay leaf, and give a quick stir.9 Step 9: Then add the onion-tomato-cashew pureed mixture. Mix well and cook for 2-3 minutes.10 Step 10: Add the cubed paneer, kasoori methi, garam masala, and salt. Mix well and bring the mixture to a boil.11 Step 11: Lastly, gently stir in the cream, and paneer butter masala is ready to serve.12 Step 12: Serve hot with chapati, naan, rice, and onion slices.getsaucepan.com/r/9d908304-6ada-468e-8fbf-f3a16fb3c49f · Original: https://www.indianveggiedelight.com/restaurant-style-paneer-butter-masala/
