PRESSURE COOKER PANEER MAKHANI

PRESSURE COOKER PANEER MAKHANI CURRY – soft cubes of paneer/Indian cottage cheese in a rich, creamy, buttery and mildly spiced tomato-onion-almond gravy, made easy in a pressure cooker.

My pressure cooker (good old Indian stove top pressure cooker or even the electric pressure cooker, an instant pot) has been a game changer in the way I cook nowadays, churning out a repertoire of quick, nutritious and tasty dishes!

My kids love paneer and when I decided to tweak this quintessential delicious and mildly sweet Punjabi style paneer curry to make it super easy in a jiffy without any compromise on taste, texture or flavor, I again reached out to my good old and faithful pressure cooker.

NOW, WHAT IS PANEER MAKHANI?

Who does not love Paneer Makhani (makhani is “buttery” in Hindi) or Paneer Butter Masala? You ask most Indians and they will almost always say they love paneer and Paneer Makhani tops the list of favorite paneer curries! Why, even someone who is not of Indian origin knows nowadays what Panner Butter Masala or Paneer Tikka Masala curry is due to the globalization of cuisines!

It is amazingly simple to make; cubes of soft paneer (homemade or store bought) are simmered in a rich and delicious gravy of onions, tomatoes and spices. For a richer and creamier texture, nuts like cashew or almonds are added for a thicker gravy with of course chunks of butter and fresh cream!

If you cannot find paneer or do not like it, you can easily substitute with chunks of tofu!

PRESSURE COOKER METHOD:

Traditional paneer curries are mostly made over a stove top in a big kadai or saucepan. Tomato puree (with or without onions, some nuts, ginger, garlic and spices) is simmered in a masala of sauteed spices and onions and then paneer added to make the curry.

I have been experimenting making some of our favorite curries in a pressure cooker with no fuss or frill using a “layering technique” with no bother of frying spices, sauteing onions or tomatoes etc. and my family has been loving all the curries made this way!

HOW TO MAKE PRESSURE COOKER PANEER MAKHANI:

Gather all the ingredients; spices, onions, tomatoes and nuts (except paneer and cream or coconut milk if vegan), layer in the pressure cooker/instant pot and pressure cook for a couple of minutes.

Once the pressure drops, puree this mixture either using an immersion blender or cool slightly and use the blender/mixie.

Season the tomato-onion puree with salt and a dash of honey or jaggery/sugar if you like it mildly sweet or even some tomato ketchup! Bring the whole mixture to a simmer and then stir in cubes of fresh paneer/tofu along with lots of chunks of butter/vegan butter (it is paneer “makhani” after all) and fresh cream or thick coconut milk!

(If you are vegan, you can used vegan butter or totally avoid it but do feel free to stir in some thick coconut cream/milk and use tofu or any mix of sauteed vegetables instead of paneer).

Simmer for a few more minutes and then serve it right away; that is it! It is rich, creamy, hearty, extremely easy to make and super delicious! With a pressure cooker, making this is worry free, fuss free and super quick!

TIPS TO MAKE THE BEST PANEER MAKHANI:

Use good quality paneer or tofu if vegan (either store bought or homemade) and for a softer bite, soak cubes of paneer in hot water for at least 15 to 20 minutes or even more!

Add cashews or even almonds to give richness and creaminess to the gravy

Stir in a good amount of butter (as much as you like depending upon your taste) and cream (again, according to how rich you want the gravy). Keep adding and tasting until the gravy reaches the creaminess and buttery taste you like.

If you like your curries a tad bit sweet, stir in some sugar or even honey to balance the flavors. Some people add tomato ketchup; that would work too.

SERVING SUGGESTIONS:

Scoop some of this rich curry using soft parathas, rotis, naan etc. or any Indian flat bread you like and enjoy this amazingly easy to make Paneer Makhani made super easy and quick in a pressure cooker even over rice/jeera rice!

Do try my version of quick and easy to make and amazingly delicious PRESSURE COOKER PANEER MAKHANI and wow your family and friends!

Enjoy and Happy Eating!

Love paneer? Then you would enjoy these too:

Shahi Paneer Butter Masala (no-onion, no-garlic)
Paneer Cheese Stuffed Parathas
Paneer Tikka Sandwiches with Tandoori Mayonnaise

Want to make this in your kitchen? Go for it!

Yum

PRESSURE COOKER PANEER MAKHANI (Stove top and Instant Pot)

PRESSURE COOKER PANEER MAKHANI curry – soft cubes of paneer/Indian cottage cheese in a rich, creamy, buttery and mildly spiced tomato-onion- almond gravy, made easy in a pressure cooker.

Ingredients

200 gm paneer (Indian cottage cheese, homemade or store bought), cut into cubes

FOR MAKHANI GRAVY:

2 tablespoons oil plus 1 tablespoon butter
1 inch stick cinnamon
3 to 4 cloves
1 large bay leaf
1 green cardamom, whole
1 large or 2 medium onions, roughly chopped
2 to 3 green chilies, chopped
2 to 3 large cloves of garlic, chopped
1 inch piece ginger, chopped
1 tbsp coriander powder
1 tsp cumin powder
½ tsp haldi/turmeric powder
1 tbsp Kashmiri red chili powder (more for color than heat)
2 tsp MDH Shahi Paneer Butter Masala powder (or use any of your favorite spice mix powder or even garam masala powder)
½ tsp crushed kasoori methi/dry fenugreek leaves (optional)
3 to 4 large tomatoes, chopped (or 1 large can chopped, not crushed tomatoes)
10 to 12 whole almonds (or even cashew nuts)
2 to 3 tablespoons of butter (or more if needed)
1 tbsp oil
¼ cup fresh cream or more (or use well beaten yogurt or even thick coconut milk)
Salt to taste
1 to 2 teaspoons sugar/honey/tomato ketchup (optional)
1 medium capsicum/bell pepper, cut into cubes; optional ingredient

GARNISH:

Crushed kasoori methi/dried fenugreek leaves
Freshly chopped coriander leaves

Instructions

Soak chopped paneer cubes in hot water for 30 minutes.
Prep and keep all the ingredients needed for layering in the pressure pot.

TO MAKE USING THE STOVE TOP PRESSURE COOKER:

Heat a pressure cooker on medium heat and add 2 tablespoons oil and butter.
Add the whole spices; 1 stick cinnamon, 2 to 3 cloves, 1 bay leaf and 1 cardamom.
Start layering the other ingredients.
Sprinkle or spread 1 large roughly chopped onion, chopped ginger, chopped garlic, 3 chopped green chilies, ½ tsp kasoori methi (optional), 1 tbsp coriander powder, 1 tsp cumin powder, ½ tsp haldi/turmeric, 1 tbsp Kashmiri red chili powder, 2 tsp MDH SHAHI PANEER MASALA powder, 3 to 4 large tomatoes and 1 cup water.
Make sure the ingredients are totally submerged in the liquid.
Mix with a ladle and pressure cook for 1 whistle.
Once the pressure drops, open the pan and cool.
Blend the mixture either in a blender or using an immersion blender to a fine paste. If needed, remove the whole cardamom or any other whole spices before blending.
Transfer the blended mixture to a saucepan or continue to cook in the pressure pan; heat on medium heat to a boil.
Once it starts to boil and simmer, reduce heat and stir in chunks of butter and cream, gently stirring to incorporate the ingredients. Add as much or as little as you like to suit your taste of creaminess and richness.
You could also use ¼ cup yogurt or even coconut milk instead.
Stir in salt to taste, some sugar/honey/tomato ketchup and soaked and drained paneer cubes. Mix well and simmer for 5 minutes.

IF USING THE INSTANT POT:

Press the saute button and add butter and oil.
Start layering the ingredients as mentioned above in the stove top pressure cooker method.
Add the whole spices; 1 stick cinnamon, 2 to 3 cloves, 1 bay leaf and 1 cardamom.
Start layering the other ingredients.
Sprinkle or spread 1 large chopped onion, chopped ginger, chopped garlic, 3 chopped green chilies, ½ tsp kasoori methi (optional), 1 tbsp coriander powder, 1 tsp cumin powder, ½ tsp haldi/turmeric, 1 tbsp Kashmiri red chili powder, 2 tsp MDH SHAHI PANEER BUTTER MASALA powder, 3 to 4 large tomatoes and 1 cup water.
Make sure the ingredients are totally submerged in the liquid.
Once all the ingredients are layered and mixed, turn off the saute button and pressure cook on low (on seal) for 2 minutes. (Make sure there is enough water in the pan).
You can either NPR (natural pressure release) or if in a hurry, release pressure immediately.
Once the pressure drops, open the pan and cool slightly.
Blend the mixture either in a blender or using an immersion blender to a fine paste. If needed, remove the whole cardamom or any other whole spices before blending.
Transfer the blended mixture to a saucepan or continue to cook in the pressure pan; heat on medium heat to a boil.
Once it starts to boil and simmer, reduce heat and stir in chunks of butter and cream, gently stirring to incorporate the ingredients. Add as much or as little as you like to suit your taste of creaminess and richness.
You could also use ¼ cup yogurt or even coconut milk instead.
Stir in salt to taste, some sugar/honey/tomato ketchup and soaked and drained paneer cubes. Mix well and simmer for 5 minutes.

TO SERVE:

Sprinkle crushed kasoori methi/dried fenugreek leaves over the simmering Paneer Makhani along with freshly chopped coriander leaves and serve hot with rotis, parathas, naan or even some hot steamed plain rice or jeera rice!
Enjoy and Happy Eating!

Notes

Adjust the amount of spices according to personal taste.

For a more spicy kick in your curry, use some fiery red chili powder along with the Kashmiri chili powder.

If you cannot find MDH Shahi Paneer Butter Masala powder, you can use your favorite spice mix powder or even garam masala powder.

If you love veggies in your curry, just stir in cooked green peas or sautéed cubes of capsicum or bell pepper along with the paneer.

If vegan, use only oil or vegan butter and coconut milk instead of regular butter and yogurt/cream and some tofu or sauteed vegetables instead of paneer.

Fan of butter chicken? Then stir in cooked chunks of tandoori chicken or chicken tikka masala in the rich gravy for a non vegetarian version.

Lasts for at least a week in the refrigerator.

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STEP-WISE INSTRUCTIONS TO MAKE PRESSURE COOKER PANEER MAKHANI:

Soak chopped paneer cubes in hot water for 30 minutes.

Prep and keep all the ingredients needed for layering in the pressure pot.

TO MAKE USING THE STOVE TOP PRESSURE COOKER:

Heat a pressure cooker on medium heat and add 2 tablespoons oil and butter.

Add the whole spices; 1 stick cinnamon, 2 to 3 cloves, 1 bay leaf and 1 cardamom.

Keeping the heat on medium low, start layering the other ingredients.

Sprinkle or spread 1 large chopped onion, chopped ginger, chopped garlic, 3 chopped green chilies, ½ tsp kasoori methi/dried fenugreek leaves (optional), 1 tbsp coriander powder, 1 tsp cumin powder, ½ tsp haldi/turmeric, 1 tbsp Kashmiri red chili powder, 2 tsp MDH SHAHI PANEER MASALA powder, or any other curry powder, 3 to 4 large tomatoes and 1 cup water.

Make sure the ingredients are totally submerged in the liquid.

Mix with a ladle (optional) and pressure cook for 1 whistle.

Once the pressure drops, open the pan and cool.

Blend the mixture either in a blender or using an immersion blender to a fine paste. If needed, remove the whole cardamom or any other whole spices before blending.

Transfer the blended mixture to a saucepan or continue to cook in the pressure pan; heat on medium heat to a boil.

Once it starts to boil and simmer, reduce heat and stir in chunks of butter and cream, gently stirring to incorporate the ingredients. Add as much or as little as you like to suit your taste of creaminess and richness.

You could also use ¼ cup yogurt or even coconut milk instead.

Stir in salt to taste, some sugar/honey/tomato ketchup and soaked and drained paneer cubes. Mix well and simmer for 5 minutes.

IF USING THE INSTANT POT:

Press the saute button and add butter and oil.

Start layering the ingredients as mentioned above in the stove top pressure cooker method.

Before starting in IP you must have all the ingredients at hand, prepped and ready to be layered.

Add the whole spices; 1 stick cinnamon, 2 to 3 cloves, 1 bay leaf and 1 cardamom.

Start layering the other ingredients.

Sprinkle or spread 1 large chopped onion, chopped ginger, chopped garlic, 3 chopped green chilies, ½ tsp kasoori methi (optional), 1 tbsp coriander powder, 1 tsp cumin powder, ½ tsp haldi/turmeric, 1 tbsp Kashmiri red chili powder, 2 tsp MDH SHAHI PANEER BUTTER MASALA powder or any other of your favorite garam masala or curry powder, 4 to 5 large tomatoes, chopped and 1 to 1 1/2 cups water.

Make sure the ingredients are totally submerged in the liquid.

Once all the ingredients are layered and mixed, turn off the saute button and pressure cook on low (on seal) for 2 minutes.

You can either NPR (natural pressure release) or if in a hurry, release pressure immediately.

Once the pressure drops, open the pan and cool slightly.

Blend the mixture either in a blender or using an immersion blender to a fine paste. If needed, remove the whole cardamom or any other whole spices before blending.

Transfer the blended mixture to a saucepan or continue to cook in the pressure pan; heat on medium heat to a boil.

You could also use ¼ cup yogurt or even coconut milk instead.

Stir in salt to taste, some sugar/honey/tomato ketchup and soaked and drained paneer cubes. Mix well and simmer for 5 minutes.

TO SERVE:

Sprinkle crushed kasoori methi/dried fenugreek leaves over the simmering Paneer Makhani along with freshly chopped coriander leaves and serve hot with rotis, parathas, naan or even some hot steamed plain rice or jeera rice!