In this easy Instant Pot Paneer Tikka Masala recipe, soft paneer cubes are simmered in an aromatic and mildly seasoned creamy tomato sauce and finished with a touch of heavy cream.
Turn on Saute mode to pre-heat your Instant Pot. Wait 30 seconds and add butter (or ghee). Add onions and sauté for a minute.
Add minced ginger and garlic, and cook for 2-3 minutes, until onions become translucent.
Add tomato, cashews, salt and spices. Stir well and saute for 2-3 minutes, until tomatoes begin to soften. cancel Saute.
Add water and use that to deglaze the brown bits that may have stuck to the bottom of the pot.
Lock lid in place and select Pressure cook/Manual for 3 minutes at high pressure, on sealing mode. Let the pressure release naturally for 5 minutes (NPR) followed by a quick pressure release. Open the lid after the pin drops.
Using an immersion blender, puree the cooked ingredients into a smooth sauce. To avoid splashes while blending the sauce, carefully lift and tilt the pot so the head of the immersion blender gets fully submersed in the sauce. If using a regular blender, for safety reasons, wait for the sauce to cool down and then puree.
Turn on sauté and add paneer cubes, butter, dried fenugreek, heavy cream and simmer for 3-5 minutes, until paneer cubes soften and curry becomes creamy. Check for taste and if the sauce seems too acidic from the tomatoes, add ½ teaspoon of agave, honey or sugar (optional). Garnish with fresh cilantro and serve with Naan or Jeera rice.
Stove top recipe
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 minute.
Add pureed tomato, cashews, spices and saute for a minute. Add 1 cup of water, cover and cook for 15-20 minutes in medium heat. Stir in between and add more water if needed.
Open the lid. Using a hand blender or a blender jar, blend the curry into a smooth texture. If using a regular blender, for safety reasons, wait for the sauce to cool down and then puree. Add kasoori methi, heavy cream, paneer cubes, and simmer on medium heat for about 3-4 minutes. Check for taste and if the sauce seems too acidic from the tomatoes, add ½ teaspoon of agave, honey or sugar (optional). Garnish with fresh cilantro and enjoy!
Video
Notes
If you cannot find Paneer in Indian or international stores, use 14-16 ox of extra-firm tofu cut in ½ inch pieces.
Look for bright red and ripe tomatoes for best results. Alternatively use one 14 oz. can of plum or diced tomatoes.
Cashews add a rich texture and taste to this curry. They can be substituted with an equal quantity of blanched almonds.
For finishing we use a dried herb called Kasoori Methi. These dried fenugreek leaves add an earthy note that balances the richness of the sauce. There isn't any close substitute for it, so if you cannot find it, just skip it, you'll still end up with a stellar tikka masala!
Always check the expiration date of heavy whipping cream before adding. If it's nearing it, do a quick taste test to make sure it hasn't turned sour.
To avoid splashes while blending the sauce, carefully lift and tilt the pot so the head of the immersion blender gets fully submersed in the sauce.
If using a regular blender, for safety reasons, wait for the sauce to cool down and then puree.
Optional step: After stirring in cream check for taste and if the sauce seems too acidic from the tomatoes, add ½ teaspoon of agave, honey or sugar.
This recipe was updated in 2020 to add steps to prevent a 'burn' signal while cooking in an Instant Pot. Instructions have been updated to add clarity, and cashews have been added to enhance the taste and texture of the sauce.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.