Paneer Tikka Masala has been a staple in all Indian restaurants for as long as I can remember. ( It really is the most popular ordered dish!) There is something about this that is just so mouthwateringly delicious every single time. Whether if its the bright vibrant color of the creamy gravy, or the sight of seeing the small bits of paneer sticking through the dish- its just pure heaven! Unlike Butter Paneer, this Paneer Tikka recipe is a bit spicier, more tomato-y and so very yummy.
The method of using an Instapot for this recipe turns this classic dish into an easy to make weeknight meal. It’s so much quicker and still contains alllll the flavor you don’t want to miss out on. I started off by sauteing the paneer separately, making the gravy, pressure cooking the gravy, and then adding the paneer back in at the end.
This recipe goes great with some mixed cucumber raita (yogurt) and garlic naan. I’ve also paired it with some delicious paranthas!
Pro Tip: We usually slice some onions marinated in lemon juice and add them on the top right before serving.
Hope you guys enjoy this recipe!
-xoxo Happy Eating!
Instapot Paneer Tikka Masala
Ingredients
-9 oz fresh paneer- cubbed
-2-3 big tomatoes
-1/4 cup white onion
-2 cloves garlic
-1 small piece of ginger
-1/4 cup heavy cream or greek yogurt
-3 tbsp cilantro leaves chopped
-1 tsp ground coriander
-5 cashews
-1 tsp garam masala
-1/2 tsp turmeric
-1 tbsp sugar
-1/2 cup water
-1 green chilli
-1 tsp red chili/paprika
-Salt to taste
-Pepper to taste
-Red Chilli Powder to taste
-2 tbsp butter or oil
Directions
Prepare the paneer
1. Set the instapot to saute settings on high
2. Add the butter or oil
3. Once hot, add the cubbed paneer
4. Saute until paneer is golden brown
5. Remove the paneer from the instapot and place on a paper towl
6. Leave the instapot on with the remaining browned bits still in the bottm of the pot
For the sauce
1. In a blender, combine tomatos, onion, garlic, ginger, cashews, green chilli
2. Blend until pureed
3. Add the cumin seeds to the instapot with the remaining oil or butter still hot in the pot
4. Once sizzling, add the tomato puree mixture to the pot and fry for 2-3 minutes
5. Rinse out the blender with 1/2 of the water reccomended and add that to the instapot
6. Add all remaining spices
7. Close the lid on the instapot and set it to the pressure cook setting: High Pressure 5 minutes, with the vent sealed)
8. Once the pressure cooking is done open the pot and check the consistency of the sauce (should be gravy like- if its not add the other half of the water)
9. Add the heavy cream or greek yogurt
10. Add the paneer
11. Let the paneer cook and soak up the gravy with the lid covered for 5 minutes
Sweetened With Spice 
Delicious , I liked it .
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