Step 1

To the inner pot of your instant pot, add diced tomatoes, chopped ginger, garlic and green chili.

Step 2

Add in the cashews and crushed green cardamoms. Add the spices- red chili powder, garam masala, salt along with 1/2 cup water.

Step 3

Close the lid of the IP and set valve to sealing.

Step 4

Press the manual/pressure cook button and cook on high pressure for 5 minutes. Quick release the pressure.

Step 5

Open the IP and puree the contents using an immersion blender or using your regular blender.

Step 6

Press the saute button.

Step 7

Add butter, tomato paste, heavy cream.along with more garam masala, honey, kashmiri red chili powder and salt (as required). Mix to combine everything together.

Step 8

Stir in the paneer cubes. Add chopped cilantro and kasuri methi and let the curry simmer for 2 more minutes.

Step 9

Serve instant pot butter paneer with naan or any bread of choice!