Paneer cubes simmered in a rich tomato and onion gravy, by Spice Cravings. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #Indian
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4.61 from 23 votes

Paneer Tikka Masala in an Instant Pot

Paneer Tikka Masala is the king of vegetarian dishes in the north-Indian cuisine. This popular Punjabi delicacy is made by simmering paneer cubes (Indian cottage cheese), in a tomato puree and onion gravy with aromatic garam masala, and is finished by adding heavy cream to give it that velvety smooth texture.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: tofu
Servings: 5 people
Calories: 319kcal
Author: Spice Cravings



  • Prep: Chop onions, crush ginger-garlic, puree tomatoes, cube paneer.
  • Turn on Instant Pot on sauté. Wait 30seconds and add butter. Add onions and sauté one minute. Add ginger-garlic paste, sauté 30 seconds. Turn off saute.
  • Add tomato puree, 1/2-3/4 cup water (depending on how juicy the tomatoes are, and your cooker size), and all spices.  Stir well as that deglazes the pot after sautéing. Add kasoori methi and half of the heavy cream, 1/4 cup.  Save the remaining 1/4 cup for later.  Stir and close lid.  Set valve to "sealing'. Cook on Manual (high) for 3 minutes, Natural Pressure Release (NPR) for 5 minutes. Release remaining pressure by moving valve to venting position.
  • Open lid after the pin drops. Using a hand blender or a blender jar, blend the curry into a smooth texture. Turn on sauté. Add paneer cubes, the remaining heavy cream and simmer for 1-2 minutes, till you reach your desired sauce consistency.
  • Garnish with fresh cilantro and serve with Naan or Jeera rice.

Dairy-free version

  • For a dairy free version, substitute:
    butter with olive oil
    heavy cream with full-fat coconut cream
    paneer cubes with extra-firm tofu, or soy chunks

Stove top recipe

  • Chop onions, crush ginger-garlic, puree tomatoes, cube paneer. Heat a Heavy Bottom Deep Skillet or Wok on medium-high heat.  Wait 30 seconds and add butter.  Add onions and sauté one minute followed by ginger and garlic paste, and sauté another 30 seconds.  Add tomato puree, 1/4 cup water and all spices.  Stir well. Reduce the heat to medium, cover with a lid, and simmer for 20 minutes.
  • Open the lid. Using a hand blender or a blender jar, blend the curry into a smooth texture.  Finally, add kasoori methi, heavy cream, paneer cubes, and simmer on medium heat for about 2-3 minutes. Garnish with fresh cilantro and enjoy!



If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.


Calories: 319kcal | Carbohydrates: 8g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 501mg | Potassium: 284mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1467IU | Vitamin C: 15mg | Calcium: 304mg | Iron: 1mg