Dump and Go Easy Paneer Butter Masala Recipe in Electric Pressure Cooker

Paneer Butter Masala is a rich and creamy onion-tomato based gravy with paneer cubes. Making Paneer Butter Masala in the electric pressure cooker is so easy. It hardly takes only 10 mins to prepare this delicious gravy.

It takes only the 3 steps to prepare this recipe using Nutricook electric pressure cooker. The same recipe can be followed in any electric pressure cooker like Mealthy Multipot or Instant pot. First, dump or throw all the ingredients into the pot and pressure cook for 3 mins with Natural Pressure Release. Then grind it in a mixer or hand blender to a smooth paste. Add paneer, Kasuri methi, fresh cream, and simmer it in saute mode for 2-3 mins. That’s it, finger-licking paneer butter masala is ready.

Even a novice can prepare this recipe without any fail. Keeping this as base gravy, you can replace paneer with mushrooms or chicken or baby potatoes, or any other veggies of your choice. Just try it once, and you will be addicted to cooking it regularly. We enjoyed this with whole wheat butter naan. You can see the recipe here: Whole wheat garlic naan and Butter garlic naan. Now let us see how to prepare this recipe.

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Dump and Go Easy Paneer Butter Masala Recipe in Electric Pressure Cooker

Print Recipe

Dump and Go easy paneer butter Masala.

• CourseMain Dish
• CuisineNorth Indian

Servings	Prep Time
3 people	10 min

Cook Time

10 min

Servings Prep Time 3 people 10 min

Cook Time 10 min

Dump and Go Easy Paneer Butter Masala Recipe in Electric Pressure Cooker Print Recipe Dump and Go easy paneer butter Masala. CourseMain Dish CuisineNorth Indian Servings Prep Time 3 people 10 min Cook Time 10 min Servings Prep Time 3 people 10 min Cook Time 10 min

Ingredients

To pressure cook

• 2 tbsp Butter
• 1 Onion roughly chopped
• 2 Tomatoes roughly chopped
• 1 tsp Ginger Garlic Paste
• 6 Cashews
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Coriander powder
• 1/2 tsp Garam Masala Powder
• salt to taste
• 1/2 tbsp Sugar

Other ingredients

• 1 cup Paneer/Indian Cheese
• 1 tsp Methi leaves/Dried fenugreek leaves
• 50 grams Fresh cream
• 1 tbsp Coriander leaves finely chopped

Servings: people

Instructions

1. In the inner pot, add all the ingredients listed under "To pressure cook" and add 1/4 cup water. Mix all thoroughly.
2. Close the lid. Turn VENT to SEALING position. Select PRESSURE COOK mode on HIGH for 3 mins. Natural Pressure Release.
3. Once done, turn VENT to VENTING position and open the lid. All ingredients are cooked well. Mash it to a smooth paste using a hand blender or mixer.
4. Now cancel WARM MODE and turn on SAUTE mode. When the gravy starts to boil, add fresh cream, Kasuri methi, paneer cubes and mix all thoroughly. Let all simmer for 2 to 3 mins. Then cancel SAUTE mode.
5. Garnish with coriander leaves. Serve hot with naan, roti, rice, or pulka. I served it with whole wheat butter naan.

Recipe Notes

• It can be stored in the refrigerator for 2-3 days.
• You can also freeze it in the freezer for about 3 months and can be thawed using the electric pressure cooker.
• I have used full-fat fresh cream.

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Delicious paneer butter masala is ready to relish.

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