Name: Paneer Butter Masala
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: North Indian
Ingredients: 1 lb paneer or cottage cheese, cut into chunks (or firm tofu for vegan); 2 tbsp butter; 1 green chili pepper, optional; 1 tsp cumin seeds; 1 onion, cut into large pieces (about 1½ cups); 1 inch ginger, grated or finely diced; 6 cloves garlic, minced; 4 tomatoes, cut into large pieces; ¼ cup cashews; 2 tbsp dried fenugreek leaves; ¼ cup water; ¼ cup heavy cream (or coconut milk for vegan); 1 tbsp honey; 1 tsp salt, or to taste; ½ tsp ground turmeric; 1 tsp coriander powder; ½ tsp ground cumin; 1–2 tsp Kashmiri red chili powder, or to taste; 1 inch cinnamon stick; 5 green cardamom pods; 2 black cardamom pods; ½ tsp black peppercorns; 12 whole cloves

Method

Bundle the cinnamon, green cardamom, black cardamom, black peppercorns, and cloves in cheesecloth and tie securely so spices cannot escape.
Add to the Instant Pot: onion, ginger, garlic, tomatoes, cashews, fenugreek leaves, water, turmeric, coriander powder, ground cumin, chili powder, butter, cumin seeds, green chili if using, and the spice bundle. Do not add paneer, cream, or honey yet. Seal the lid with the vent in sealing position.
Cook on high pressure for 8 minutes.
Allow pressure to release naturally (or use a 15-minute natural release if preferred).
Remove and discard the spice bundle. Using an immersion blender, puree the contents until completely smooth. If using a regular blender, let cool slightly first, then blend in batches and return to the pot.
Stir in the cream and honey until combined.
Add paneer chunks and stir gently to coat with sauce. Let rest, covered, for 5 minutes.
Serve garnished with crushed fenugreek leaves or fresh cilantro.

Stovetop Pressure Cooker

Follow the same preparation and ingredient steps above. Cook under pressure for 2 whistles on medium-high flame, then allow pressure to release naturally.

Notes

The spice pouch keeps whole spices from getting stuck in the blended sauce; remove it before pureeing.

Toast or soak the cashews briefly to make them blend more smoothly into the gravy.

Paneer absorbs the sauce best when added at the end; do not overcook or it will become rubbery.

Calories: 374 kcal · Carbs: 17 g · Protein: 14 g · Fat: 29 g · Sodium: 483 mg · Fiber: 4 g · Sugar: 7 g

Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Paneer Butter Masala

Ingredients

Method

Notes

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