Paneer Butter Masala (Instant Pot & Stovetop)

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• 1 lb Paneer or Cottage cheese (chunks use firm tofu for vegan)
  Ingredient note

  Source: 1 lb Paneer or Cottage cheese (chunks use firm tofu for vegan)
• 2 tablespoon Butter
  Ingredient note

  Source: 2 tablespoon Butter
• 1 each Green chili pepper (optional)
  Ingredient note

  Source: 1 Green chili pepper (optional)
• 1 teaspoon Cumin seeds (Jeera)
  Ingredient note

  Source: 1 teaspoon Cumin seeds (Jeera)
• 1 each Onion (cut in large pieces, about 1.5 cups)
  Ingredient note

  Source: 1 Onion (cut in large pieces, about 1.5 cups)
• 1 inch Ginger (grated or finely diced)
  Ingredient note

  Source: 1 inch Ginger (grated or finely diced)
• 6 cloves Garlic (minced)
  Ingredient note

  Source: 6 cloves Garlic (minced)
• 4 each Tomato (cut in large pieces)
  Ingredient note

  Source: 4 Tomato (cut in large pieces)
• 1/4 cup Cashews
  Ingredient note

  Source: 1/4 cup Cashews
• 2 tablespoon Dried Fenugreek leaves (Kasoori Methi)
  Ingredient note

  Source: 2 tablespoon Dried Fenugreek leaves (Kasoori Methi)
• 1/4 cup Water
  Ingredient note

  Source: 1/4 cup Water
• 1/4 cup Cream (heavy whipping cream coconut milk for vegan)
  Ingredient note

  Source: 1/4 cup Cream (heavy whipping cream coconut milk for vegan)
• 1 tablespoon Honey
  Ingredient note

  Source: 1 tablespoon Honey
• 1 teaspoon Salt (adjust to taste )
  Ingredient note

  Source: 1 teaspoon Salt (adjust to taste )
• 1/2 teaspoon Ground Turmeric (Haldi powder)
  Ingredient note

  Source: 1/2 teaspoon Ground Turmeric (Haldi powder)
• 1 teaspoon Coriander powder (Dhaniya powder)
  Ingredient note

  Source: 1 teaspoon Coriander powder (Dhaniya powder)
• 1/2 teaspoon Ground Cumin (Jeera powder) (or Garam Masala)
  Ingredient note

  Source: 1/2 teaspoon Ground Cumin (Jeera powder) (or Garam Masala)
• 2 teaspoon Kashmiri red chili powder (adjust to taste )
  Ingredient note

  Source: 1-2 teaspoon Kashmiri red chili powder (adjust to taste ); upper source range endpoint used for shopping.
• 1 inch Cinnamon (Dalchini)
  Ingredient note

  Source: 1 inch Cinnamon (Dalchini)
• 5 each Green Cardamom (Elaichi)
  Ingredient note

  Source: 5 Green Cardamom (Elaichi)
• 2 each Black Cardamom (Moti Elaichi)
  Ingredient note

  Source: 2 Black Cardamom (Moti Elaichi)
• 1/2 teaspoon Black Peppercorns
  Ingredient note

  Source: 1/2 teaspoon Black Peppercorns
• 12 cloves Cloves (Laung)
  Ingredient note

  Source: 12 cloves Cloves (Laung)

1. Make a spice pouch by adding the whole spices to a cheesecloth. Tie it such that the spices cannot come out of it.
2. Except for paneer, cream, and honey, add all ingredients, including the whole spices pouch and ground spices, to the Instant Pot. Close the lid with the vent in the sealing position.
3. Set the Instant Pot to manual or pressure cook mode on high pressure for 8 minutes.
4. After the instant pot beeps, release the pressure naturally. You can also do a 15-minute natural pressure release.
5. Remove the spice pouch carefully. Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If using a regular blender, you may need to cool the ingredients before blending. Get the contents back into the Instant Pot.
6. Add the cream and honey. Stir into the sauce.
7. Add paneer chunks. Stir them into the sauce and let it rest for 5 minutes. You can cover with a glass lid.
8. Paneer Butter Masala is ready to be served. Garnish with dry fenugreek leaves or cilantro.
9. Follow the same steps as above if cooking in a stovetop pressure cooker. Pressure cook for 2 whistles on medium-high flame. Then let the pressre release naturally.