Paneer Tikka Masala | Instant Pot Recipe

Delicious creamy restaurant-style tantalizing Paneer Tikka Masala simmered in tomato puree and traditional spices.

What we Desi people miss the most while living abroad? Any guesses? Yes, it’s our traditional food cooked by mothers or wives at home. The aroma and taste, Ah! My mouth started watering. Among many Indian home-cooked meals, my favorite is Paneer Tikka Masala. 

After moving to the states, the first challenge every person faced is how to arrange daily meals. Should they order meals three times a day? This option isn’t healthy nor economical as well. Then, what should one do to enjoy traditional meals while living in the USA? 

Of course, you’ve to cook delicious meals either you’re on Student Visa or any non-residence visa. Mom is not here to take care of and cook delicious meals.

You might find it challenging to get into the kitchen and cook food for yourself. If you don’t even know how to fry an egg, trust me after reading this article; you’re going to love cooking. Kitchen desi will help you to feel right at home.

Unbelievably Delicious Paneer Tikka Masala Recipe

Do you want to make the restaurant-style tantalizing Paneer Tikka Masala at home? If yes, then Kitchen Desi is here to treat you with the authentic paneer tikka masala recipe. Let’s have a look into ingredients and quick and easy method.

Serving (4-5 person)

Ingredients

  • 283.5 g Paneer 1/2-inch pieces (cubed shaped)
  • 2 tablespoons unsalted butter
  • 4 medium-sized tomatoes (puree) / 1 can of diced/crushed tomatoes (14oz)
  • 1 medium onion (chopped)
  • 1 tablespoon ginger-garlic paste (1/2-inch ginger + 3 cloves garlic)
  • ½ cup heavy cream
  • 2 teaspoon Coriander Powder
  • 1 ½ teaspoon Allspice powder
  • 1 teaspoon Cumin Powder
  • 2 teaspoon dried Fenugreek leaves (Kasoori Methi)
  • ½ teaspoon Paprika
  • 1 teaspoon Turmeric
  • ½ teaspoon Red Chili Powder
  • ½ teaspoon Cardamom Powder (optional)
  • 1 teaspoon salt (to taste)
  • ½ cup of water

For Garnish

1 tablespoon chopped cilantro

Method

  1. Turn on Instant Pot on saute and wait for 30 seconds. Now add butter and chopped onion and sauté for about one minute or until translucent.  
  2. Then add ginger-garlic paste and let it simmer for 30 seconds. Turn off sauté.
  3. Now add tomato puree, water (depending on your cooker size), and all spices (coriander powder, allspice powder, paprika, red chili, turmeric, and cumin powder). Stir well.  
  4. Add Fenugreek leaves ¼ cup heavy cream. Save the remaining for later use.  Combine well and close the lid and set the to “sealing’. Cook on Manual (high) for 3 minutes, Natural Release (NR) for 5 minutes. Release remaining pressure by moving the valve to the venting position.
  5. When the pin drops, open the lid. Blend the mixture by using a hand blender or a mixing machine. Blend the mixture into a smooth texture. Turn on sauté.
  6. Now add paneer cubes, ¼ cup heavy cream, and simmer for 1-2 minutes, till you reach your desired sauce consistency.
  7. Garnish with fresh cilantro/coriander.
  8. Serve hot with Naan or Jeera rice.

Not sure what to make for a vegan party at home? Prepare Paneer Tikka Masala for your special guests. My friend loves Paneer, so I made this delicious meal for a friend’s get together last weekend. If I am not exaggerating; everyone licked their plates. Don’t believe this? Prepare it at home to please everyone at dinner or Lunch.

Paneer Tikka Masala | Instant Pot Recipe

Delicious creamy restaurant-style tantalizing Paneer Tikka Masala simmered in tomato puree and traditional spices.

  • 283.5 g Paneer 1/2-inch pieces (cubed shaped)
  • 2 tablespoon unsalted butter
  • 4 tomatoes (puree) medium-sized Tomatoes (puree) /1 can of diced/crushed tomatoes (14oz)
  • 1 medium onion (chopped)
  • 1 tablespoon ginger-garlic paste ((1/2-inch ginger + 3 cloves garlic))
  • ½ cup heavy cream
  • 2 teaspoon Coriander Powder
  • 1 ½ teaspoon Allspice powder
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin Powder
  • 2 teaspoon dried Fenugreek leaves ((Kasoori Methi))
  • ½ teaspoon Paprika
  • ½ teaspoon Red Chili Powder
  • ½ teaspoon Cardamom Powder ((optional))
  • 1 teaspoon salt (to taste)
  • ½ cup water ((depending on your cooker size))
  1. Turn on Instant Pot on sauté and wait for 30 seconds. Now add butter and chopped onion and sauté for about one minute or until translucent.  

  2. Then add ginger-garlic paste and let it simmer for 30 seconds. Turn off sauté.

  3. Now add tomato puree,water (depending on your cooker size), and all spices (coriander powder,allspice powder, paprika, red chili, turmeric, and cumin powder). Stir well.

  4. Add Fenugreek leaves ¼ cup heavy cream. Save the remaining for later use.  Combine well and close the lid and set the to "sealing'. Cook on Manual (high) for 3 minutes, Natural Release (NR) for 5 minutes. Release remaining pressure by moving the valve to the venting position.

  5. When the pin drops, open the lid. Blend the mixture by using a hand blender or a mixing machine. Blend the mixture into a smooth texture. Turn on sauté.

  6. Now add paneer cubes, ¼ cup heavy cream, and simmer for 1-2 minutes, till you reach your desired sauce consistency.

  7. Garnish with fresh cilantro/coriander.

  8. Serve hot with Naan or Jeera rice.

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