Instant Pot Paneer Masala

Bowl of creamy paneer masala with a roti. An easy side dish for busy week nights.

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Instant Pot paneer masala is a creamy Indian curry for flatbreads. It is a make ahead recipe and works great for weeknight dinners and parties as well.

Creamy delicious Instant pot paneer masala with roti

What is Paneer?

Paneer is fresh Indian cottage cheese prepared by curdling milk. Collect the Milk particles in a cheese cloth and press it into a block of cheese. Depending on the recipe, paneer cubes go into curries and to prepare appetizers, where as paneer crumble to prepare delicious sweets.
It is easy to prepare paneer at home. However, nowadays decent quality paneer is available in Indian stores and in stores like Whole Foods.

What is Paneer Masala?

Paneer masala is a cream curry with onion tomato almond base that is jazzed up with a heavy cream or milk. Beauty of the curry is that it is make ahead curry base and stores well in refrigerator for up to 3-4 days. It can stay fresh up to a week though I did not keep it that long. On the day of serving, heat up the curry with some oil or ghee, add cream or milk, paneer, simmer for a few minutes and voila, paneer masala is ready to serve!

Paneer masala pairs well with roti and Indian flatbreads but goes well even with jeera rice or any mildly flavored rice. Theme for this week is easy side dishes and make ahead curry bases are a boon for crazy weekdays!

How to make Instant Pot Paneer Masala?

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Creamy delicious Instant pot paneer masala with roti
Paneer Masala
Prep Time
10 mins
Cook Time
20 mins
Cooling Time
10 mins
 
Paneer cooked in a creamy onion tomato almond base is a delicious, easy side dish for busy weeknights.
Course: Main Course, Side Dish
Cuisine: North Indian
Keyword: Easy Dinner Ideas, Indian Curry, Instant Pot Recipe, Make a Head Recipe, Meal Prep Ideas, North Indian Curry, Quick & Easy Recipe
Servings: 3
Ingredients
Spice Powder
  • ¼" Cinnamon
  • 1 Clove
  • ¼ tsp Cardamom seeds
  • 1 ½ tbsp blanched Almonds
Paneer Masala
  • 1 - 1 ½ tbsp Oil
  • ½ tsp Cumin
  • ¾ - 1 cup chopped Onion less than 1 cup
  • 1 ½ tbsp Ginger Garlic Paste
  • 1 cup chopped Tomato
  • 1 tsp Coriander Powder
  • ¾ tsp Salt adjust to taste
  • ½ - ¾ tsp Chili Powder adjust to taste
  • ¼ tsp Turmeric Powder
  • 2 tbsp Water to deglaze
  • 1 ½ tbsp Ghee or Oil
  • ½ cup Water add more depending on the consistency
  • ½ cup Milk 2%
  • 1 tbsp Kasuri Methi
  • 250 grams Paneer cut into small cubes (I used Gopi Paneer)
Instructions
  1. Grind all the ingredients under spice powder and keep aside.
Instant Pot Method
  1. Set Instant Pot (IP) to Saute mode.
  2. When the inner vessel is hot, add oil, cumin followed by onions and saute until light brown.
  3. Add ginger garlic paste and saute until raw smell of ginger is gone.
  4. Then add tomatoes, coriander, salt, chili powder, turmeric powder, spice powder and cook until soft.

  5. Add 2 tbsp of water to deglaze. Close the IP and pressure cook on ‘Manual’ or ‘Pressure Cook’ for 4 minutes and let pressure release naturally.
  6. Let the mixture cool.
  7. Cut paneer into cubes ½” cubes, about 40 cubes and bring water to a boil on a stove top. Turn off the flame and leave paneer cubes in hot boiling water for 4 minutes.

  8. Meantime, grind onion mixture to a fine paste. This paste is now ready to store in the refrigerator for up to 3-4 days, if meal prepping.

  9. Set IP to ‘Saute”. Heat ghee and sauté the paste until oil begins to separate, about 3-5 minutes, add water and bring to a boil. Once IP is hot it will boil real quick, so keep an eye on it.

  10. Add kasuri methi, milk and give a quick stir.
  11. Add paneer and cook for 3-5 minutes until gravy thickens to desired consistency. Do not leave the inner pot in IP as the curry will continue to simmer.
  12. Transfer paneer masala to serving bowl, garnish with cilantro and serve with roti.
Stove Top
  1. Follow Instant Pot method steps but on stove top. Heat oil in a saucepan, add cumin, onions and saute until onions are light brown.

  2. Add ginger garlic paste and saute until smell is gone, then add tomatoes, coriander powder, chili powder, salt, turmeric powder, spice powder and cook until tomatoes are soft. Let the mixture cool and make a fine paste using some water.

  3. Transfer the paste to pan along with ghee cook and until oil begins to separate. Add water (will require more than half cup) and bring to boil, add milk.cream, kasuri methi, paneer and cook until flavors seep into panner and curry is done. Don't forget to put paneer in boiling water for 4 minutes before adding to the curry.

Recipe Notes
  • Milk - I used 2% milk but fat free also works just fine. If you want to indulge, use half & half or cream or combination of cream and milk.
  • Water - On stovetop you will need more than half a cup of water and adjust the water content to get the desired consistency of the curry.
  • Paneer - I used 250 grams of paneer as I prefer more paneer. Ideal quantity is about 200 grams for this recipe.
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Bowl of creamy paneer masala with a roti.  An easy side dish for busy week nights.

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11 thoughts on “Instant Pot Paneer Masala

  1. 5 stars
    Love paneer malasa any time. As you mentioned I make the curry base over the weekend and just add in some veggies or panner and call it a day. IP is a life saver for batch cooking. 🙂 Great pick for this theme.

  2. Beautiful color for the gravy Usha. I have heard from friends that they make the base gravy over the weekend and use it during the weekdays. IP is definitely a life saver and you have made this curry perfectly.

  3. 5 stars
    Never made paneer masala in the instant pot. Thank you for the recipe. I’m going to try your recipe sometime for my paneer loving kids ☺️ Such a simple yet crowd pleasing dish this is.

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