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5 from 1 vote

Paneer Tikka Masala | Instant Pot Recipe

Delicious creamy restaurant-style tantalizing Paneer Tikka Masala simmered in tomato puree and traditional spices.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: Paneer Tikka Masala, Paneer Tikka Masala Recipe

Equipment

  • Instant Pot Electric Pressure cooker

Ingredients

  • 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)

Instructions

  • 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.  
  • Then add ginger-garlic paste and let it simmer for 30 seconds. Turn off sauté.
  • 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.
  • 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.
  • 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.
  • Now add paneer cubes, ¼ cup heavy cream, and simmer for 1-2 minutes, till you reach your desired sauce consistency.
  • Garnish with fresh cilantro/coriander.
  • Serve hot with Naan or Jeera rice.