How to Make Paneer Makhani in the Instant Pot
Hello Foodies,
Delicious Cottage Cheese/Paneer cubes cooked in a velvety smooth and creamy sauce of tomatoes and cashew cream. The sauce is lightly sweet and tastes good. The sauce is made up of tomatoes, onion, ginger-garlic, red chilies, cashews, and khoya. You can use the same sauce to prepare Paneer Butter Masala, Paneer Makhanwala, and Murgh(Chicken) Makhani. Just that the spices vary from recipe to recipe. Khoya and Cashew paste does help give a smooth, nutty, and creamy texture to the gravy.
What is Makhani Sauce?
The sauce is a tomato-onion based sauce that is simmered until smooth. There are many variations on the composition and spicing of the sauce, which is sieved so that it is finally velvety smooth. Spices include cardamom, cloves, cinnamon, black pepper, garam masala, and dried fenugreek(Kasuri methi). The cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener and is finally garnished with coriander—Paneer Makhani made from the Paneer, where Paneer is simmered in the makhani sauce. “Paneer Makhani” is also known as “Paneer Butter Masala”.
Video Recipe:
Make this dreamy-Creamy, and Silky Smooth Restaurant Style Paneer Makhani using an Instant Pot. This basic tomato based creamy sauce is the base for most curries that you eat in the Indian restaurants, whether it be Paneer Makhani, Murgh Makhani (Chicken), Makhani Sauce Pasta, or Dal Makhani. Master this, and you unlock the key to make the curries made in India and Indian Restaurants. It also can be frozen for later use. So whip this restaurant-style recipe at home, and you will surely win some hearts.
Most restaurants have gravies that are deep red, and that’s just because of food coloring. So to make this sauce, I have not used any food color. If you try making this Makhani Sauce recipe at home, I am sure you’ll never make paneer/chicken makhani any other way!
Tips and some alternatives to Make Paneer Makhani:
- Always use red, fresh, and ripe tomatoes to get a naturally bright red colored gravy.
- Make a nut-free version of Paneer Makhani, use watermelon seeds/sunflower seeds instead of cashews, or skip it and add cream.
- Also, in general, you can use almonds/peanuts instead of cashews.
- Use Kashmiri red chilies instead of red chili powder to get the fiery red color with a spicy hint.
- Add freshly made Garam Masala get a flavourful Paneer Makhani.
- Add 1 Tsp sugar to enhance the taste of the Makhani.
- If you can not find khoya/mawa, skip it instead of adding milk cream/heavy cream will help.
WHAT TO SERVE WITH PANEER MAKHANI?
It Tastes Awesome when serves with any Indian flatbread like,
Prep and Cook Time: 10 Minutes.
Each serving of Paneer Makhani Contains 243 Cal.
Ingredients:
To Cook the Paneer Makhani Gravy/Sauce in the Instant Pot:
- 2 Tbsp Ghee/Butter
- Whole spices:
1 Bay leaf1 Cinnamon Stick3 Cloves3 Cardamom pods6-7 Peppercorns5-6 Dry Kashmiri Red Chilies
- 1 Onion small, coarsely chopped
- 1 Tsp Ginger
- 3 Garlic cloves
- 3 Tomatoes large, coarsely chopped
- 1 Tsp Red Chili Powder
- 1 Tsp Cumin Powder
- 1 Tsp Coriander Powder
- ½ Tsp Turmeric
- 1 Tsp Salt
- 1 Tsp Sugar
- ½ Cup Water
To Malke Cashew & Khaoya Paste:
- 10-12 Cashews, soaked in hot water for ½ an hour
- 2 Tbsp Khoya, grated/crumbled(Instant Pot Khoya)
- Water 3 Tbsp
To Prepare Paneer Makhani in the Instant Pot:
- 2 Tbsp Ghee/Butter
- 1 Tsp Kashmiri Red chili Powder(Mild)
- 1 Tsp Garam Masala Powder
- ½ Tsp Kasuri Methi
- 6 oz Paneer/Cottage Cheese, cubed
Instructions:
To Cook the Sauce in the Instant Pot:
- Turn on the saute mode of the instant pot and heat ghee.
- Add whole spices, chopped onions, ginger-garlic, diced tomatoes, red chili powder, cumin-coriander powder, turmeric, salt, sugar, and water and mix well.
- Close the lid of the instant pot and place the vent on the sealing position.
- Cook on Manual Mode(Low) for 3 minutes.
- Do the quick release of pressure and open the lid.
To Blend the Sauce:
- Let the mixture cool before blending.
- In a blender jar, add the cooked onion-tomatoes mixture, and blend it to a smooth paste.
- To get a smooth sauce, strain the blended mixture using a strainer and discard the mixture’s remaining grainy part.
- Silky-smooth and creamy gravy/Makhani sauce ready to make Paneer Makhani.
To Blend Cashews & Khoya:
- In a blender jar, add khoya, soaked and drained cashews, and water 3 Tbsp.
- Blend the mixture to get a smooth paste and keep aside
To Prepare Paneer Makhani in the Instant Pot:
- Turn on the saute mode of the instant pot and heat ghee 2 Tbsp.
- Add Kashmiri red chili powder and immediately add prepared makhani sauce and cashew-khoya paste, and mix well.
- Now add garam masala powder, Kasuri methi, and mix well.
- Add cubed Paneer and mix well and cook for 1 minute or 2.
- Garnish Paneer makhani with cashew paste/cream and dried fenugreek/Kasuri methi.
- Creamy Paneer Makhani is ready to serve, serve hot with Naan, Chapati/Phulka, Puri/Bhatura, or steamed rice. Enjoy!!!
How to Store and Reuse Makhani Sauce/Gravy?
- Let the sauce cool completely before freezing it.
- Pack the sauce in the ziplock bags or airtight container and store it in the freezer for up to 2 weeks.
- If you are storing it in the freezer, then don’t add cream as they may get spoilt on storing.
- When you want to use stored makhani sauce to make Indian makhani curries or Instant pot Makhani Pasta then thaw and use it as per the recipe.
Some More INDIAN VEGETARIAN CURRY Recipes To Try:
Dietary Comment:
- The calorie count is based on a 2000 calorie diet.
- Per serving contains 243 calories, along with 14 g carbohydrates, 3.2 g dietary fiber, 18 g fats, and 8 g protein.
- Portion size can always be increased or decreased depending on your health goals and activity level.
Good Time To Eat:
It is good to eat Paneer Makhani for Lunch, Brunch, or Dinner.
- If you make this recipe, share your food picture with the hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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Eat Healthy, Stay Healthy!!!
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