Instant Pot Paneer Butter Masala Recipe – Easy Indian Curry

Last Updated on 2 months by Neha Deshmukh

Instant Pot Paneer Butter Masala Recipe – Easy Indian Curry

Hey everyone! If you’re anything like me, you love a good, comforting curry. And let me tell you, this Instant Pot Paneer Butter Masala is a game-changer. I first made this when I was craving that rich, restaurant-style flavor but didn’t want to spend hours in the kitchen. The Instant Pot makes it so incredibly easy – seriously, it’s a weeknight winner! Get ready for a creamy, dreamy, and utterly delicious dish that will become a family favorite.

Why You’ll Love This Recipe

This recipe is all about convenience without compromising on flavor. The Instant Pot drastically cuts down on cooking time, while still delivering that authentic, slow-cooked taste. It’s perfect for busy weeknights, impromptu gatherings, or when you just need a little bit of Indian food goodness in your life. Plus, it’s surprisingly easy to customize to your spice preference!

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 tablespoons oil
• 0.5 teaspoon cumin seeds
• 1 medium red onion
• 3 green onion stalks
• 1 green chili
• 2 teaspoons ginger-garlic paste
• 1 large tomato
• 1 large carrot
• 0.25 cup green peas
• 0.75 cup paneer cubes
• 0.75 cup water
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon cardamom powder
• 0.25 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 1 tablespoon tomato ketchup
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 0.33 cup tomato puree
• 1 medium green pepper
• 1 inch ginger julienne
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special.

• Garam Masala: This is key. Don’t skimp on quality here – it’s the heart and soul of the flavor. Every brand is a little different, so feel free to adjust to your taste.
• Paneer: I prefer using fresh paneer, but frozen works in a pinch. Just make sure to thaw it completely and gently pat it dry before adding it to the curry.
• The Sweet, Tangy, and Spicy Balance: We’re aiming for a beautiful harmony here. The sugar and ketchup provide sweetness, the vinegar adds tang, and the chili powder brings the heat. Don’t be afraid to adjust these to your liking! I sometimes add a tiny squeeze of lemon juice at the end for extra brightness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the sauté button on your Instant Pot. Once hot, add the oil and cumin seeds. Let them sizzle for a few seconds – you’ll know it’s ready when they become fragrant.
2. Add the chopped red onion, green onion stalks, and green chili. Sauté for about 2 minutes, until the onions soften and become translucent.
3. Stir in the ginger-garlic paste and cook for another minute, until fragrant. This is where your kitchen will start to smell amazing!
4. Now, add the chopped tomato, carrot, peas, paneer cubes, and water. Give everything a good stir, and then scrape the bottom of the pot to deglaze it – this prevents sticking and adds tons of flavor.
5. Time for the spices! Add the turmeric powder, cardamom powder, red chili powder, garam masala, tomato ketchup, white vinegar, sugar, salt, and tomato puree. Here’s a little trick: don’t stir after adding the tomato puree. This helps create that beautiful, layered gravy.
6. Close the lid and set the Instant Pot to pressure cook on high for 3 minutes. Once the cooking time is up, let it naturally release pressure for 5 minutes, then do a quick release.
7. Open the pot and add the sliced green pepper and ginger julienne. Sauté for 3-4 minutes with the glass lid on – this keeps the flavors bright and fresh.
8. Finally, garnish generously with fresh cilantro and serve!

Expert Tips

• Don’t Overcook the Paneer: Paneer can get rubbery if overcooked. Adding it towards the end of the cooking process helps it stay soft and tender.
• Deglazing is Crucial: Seriously, don’t skip this step! Those browned bits on the bottom of the pot are packed with flavor.
• Adjust the Spices: This recipe is a great base, but feel free to adjust the spices to your liking.

Variations

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu. Press the tofu to remove excess water before adding it to the curry.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the labels on your garam masala and ketchup to ensure they don’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the chili powder to ⅛ teaspoon or omit it altogether.
  • Medium: Use the recipe as written.
  • Hot: Add an extra ¼ teaspoon of chili powder or a pinch of cayenne pepper.
• Festival Adaptations: This dish is fantastic for celebrations! During Navratri, you can skip the onion and garlic for a vrat-friendly version. It’s also a popular choice for Diwali feasts.

Serving Suggestions

This Paneer Butter Masala is amazing with:

• Naan bread (a must-have, in my opinion!)
• Steamed basmati rice
• Quinoa (for a healthier option)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of paneer works best in this recipe?

Fresh paneer is ideal, but frozen paneer works well too. Just make sure it’s fully thawed and patted dry.

Can I make this recipe without an Instant Pot?

Yes! You can make this on the stovetop. Sauté the ingredients in a heavy-bottomed pot, then simmer for about 30-40 minutes, or until the gravy has thickened.

How can I adjust the sweetness/tanginess of the gravy?

Add more sugar for sweetness or more vinegar for tanginess. A squeeze of lemon juice at the end also brightens the flavors.

What is the best way to prevent the paneer from becoming rubbery?

Don’t overcook it! Add the paneer towards the end of the cooking process and simmer gently.

Can I freeze leftover Paneer Butter Masala?

Yes, you can! Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.