Paneer Makhani ( Instant Pot and Stove Top )
Paneer Makhani is a creamy, tomato-based curry originating in the Punjab region of northern India. Learn to make restaurant style paneer makhani at home with this failproof recipe.
Servings: 6 cups
Calories: 286kcal
Cost: $7
Ingredients
- 250 grams fresh paneer cottage cheese cut in cubes
- 2 teaspoon oil
- 2 Tablespoon butter
- 2 onions chopped
- 1 Tablespoon minced ginger
- 1 Tablespoon minced garlic
- 3 large tomatoes chopped
- ¼ cup cashews - soak in water
Herbs and Spices
- 3 green cardamom
- 2-3 black peppercorns
- ½ teaspoon cumin seeds
- 1 Tablespoon kasuri methi - Dried fenugreek leaves
- 1 teaspoon garam masala
- 1 teaspoon shahi paneer masala
- ½ teaspoon red pepper chilli powder adjust per spice tolerance
Optional Garnishes
- 2 Tablespoon cream - to swirl on top
- ¼ cup chopped cilantro leaves
Instructions
Prepare the Paneer
- If you are using store bought paneer, soak it in warm water for 20 minutes while you prepare the curry. Then cut it into bite size pieces to use it in curry.
Prepare Creamy Onion-Tomato Curry Sauce :
- Heat oil in a pan. Add cumin seeds, black peppercorns, cardamom seeds and fry for a minute. Now add chopped onions. Sprinkle some salt and fry on medium heat for about 5-7 minutes till the onions are golden brown.
- Add minced garlic and ginger and sauté further for another minute. Add tomatoes and cashews and sauté for another 5 minutes or till tomatoes are mushy. Turn off the heat and let the mixture cool down.
- Blend this cooled mixture with ¼ cup of Paneer and 1-2 Tablespoon of water to make a thick curry paste.
Make Stove top paneer makhani
- Heat the pan again and add butter and pour this thick gravy into it. Stir it constantly on low heat. The gravy has the tendency to sputter so you can cover the pan halfway.
- Continue to stir for about 10 minutes till the gravy becomes glossy. You can add little water if it starts to burn or stick to the pan. Once oil starts to separate add garam masala, shahi paneer masala, chili powder and salt. Add about a half a cup of water to make smooth curry sauce. Let it come to a boil again.
- Add the paneer cubes in the gravy. Mix well and cook for 2-3 minutes. Stir and taste. Adjust seasoning if needed.
- Crush kasuri methi on your palm and add it to the curry. Turn off the heat. Add a swirl of cream ( if using ) Garnish with chopped cilantro. Serve hot with roti, naan or rice. Enjoy!
How To Make Instant Pot Paneer Makhani
- Turn on Instant Pot on SAUTE mode. After it displays HOT, add oil. Add cumin seeds, black peppercorns, cardamom seeds and fry for a minute. Now add chopped onions. Sprinkle some salt and fry for about 5-7 minutes till the onions are golden brown.
- Add minced garlic and ginger and sauté further for another minute. Add tomatoes and cashews and sauté for another 5 minutes or till tomatoes are mushy. Press and Cancel SAUTE function.
- Let the mixture cool down. Now blend this cooled mixture with ¼ cup of Paneer/cottage cheese and 1-2 Tablespoon of water to make a thick paste. ( Alternatively, use an immersion blender and make a smooth curry paste in the Instant Pot itself)
- Turn the SAUTE function back on. Add butter and pour this thick gravy into it. Continue to stir for about 10 minutes till the gravy becomes glossy. You can add little water if it starts to burn or stick to the bottom.
- Once oil starts to separate add garam masala, shahi paneer masala, chili powder and salt. Add about a half a cup of water to make smooth curry sauce. Let it come to a boil again.
- Add the paneer cubes in the gravy. Mix well and cook for 2-3 minutes. Stir and taste. Adjust seasoning if needed. Crush kasuri methi on your palm and add it to the curry.
- Cancel SAUTE. Add a swirl of cream ( if using ) Garnish with chopped cilantro. Serve hot with roti, naan or rice. Enjoy!
Notes
Soak the paneer in warm water for soft and melt in your mouth texture. Also don't cook paneer for too long in hot curry otherwise it will get hard and chewy.
- The intense flavors of the spices and curry come from well cooked onion tomato gravy. So sauté it well so onions are caramelized and tomatoes are reduced to thick consistency.
- To save time you can use store brought tomato paste instead of using fresh tomatoes
- I like to blend ¼ cup of paneer while making the gravy. It makes the gravy rich, thick and smooth. You do not need to add heavy cream if you use this technique. ( My signature tip)
Nutrition
Serving: 1cup | Calories: 286kcal | Carbohydrates: 14g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Fiber: 3g | Sugar: 6g