Step 1

Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices, and 1 cup of water into a pan and bring to a boil.

Step 2

Cook on a medium flame for at least 15-20 minutes. Remove from the heat and cool. Blend to a smooth puree/paste using a high-speed blender.

Step 3

In a pan, heat the butter, add the jeera seeds, and saute for 30 seconds.

Step 4

Add Kashmiri red chili powder, bay leaf, give a quick stir.

Step 5

Then add onion-tomato cashew puree. Close lid and cook on medium heat for 2-3 minutes.

Step 6

Add the paneer, kasoori methi, garam masala, or kitchen king masala, salt. Mix well and bring the mixture to a boil.

Step 7

Finally, gently stir in the cream, and paneer butter masala is ready to serve.

Step 8

Serve Paneer makhani recipe hot with chapati, naan, rice, and onion slices.

Step 9

Firstly, add 1 cup of water into the Instant pot insert. Place the trivet.

Step 10

Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices, and 1 cup of water into a deep pan. Place the pan over the trivet.

Step 11

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.

Step 12

Once the pot beeps, let the pressure release naturally.

Step 13

Puree cooked onion-tomato mixture using a hand blender until smooth. If you don't have a hand blender, puree in a blender in batches once slightly cooled.

Step 14

Then I usually sieve the onion-tomato puree for silky texture and discard the residue, but it's optional.

Step 15

Press SAUTE on Instant Pot. Add butter/oil to the POT. Once hot, add cumin seeds and saute for 30 seconds.

Step 16

Add Kashmiri red chili powder, bay leaf, give a quick stir.

Step 17

Then add onion-tomato-cashew pureed mixture. Mix well and cook for 2-3 minutes.

Step 18

Add the paneer, kasoori methi, garam masala, salt. Mix well and bring the mixture to a boil.

Step 19

Lastly, gently stir in the cream, and paneer butter masala is ready to serve.