Friday, February 2, 2018

Paneer makhanwala (Instant Pot method)



I am back again with yet another recipe using the INSTANT POT. Today, I will be sharing with you a delicious and creamy Paneer Makhanwala. This delicious curry can be prepared in no time using the INSTANT POT. The bell pepper in the gravy adds a very nice flavor to the curry. The cashews add creaminess.







INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  • Paneer (cubed) : 1 lb
  • Red Bell pepper  : 1 big
  • Butter : 2 tbsp
  • Tomato : 2 cups heaped
  • Onion : 1 cup heaped
  • Garlic : 1.5 tbsp grated or finely chopped
  • Ginger : 1 inch or 1.5 tbsp finely chopped
  • Garam masala : 1 tsp +1/4 tsp
  • Paprika / red chilli powder : 1/2 tsp (adjust according to taste)
  • Cardamom seeds : 1/4 tsp
  • Cashews : 1/4 cup
  • Fresh cream (heavy whipping cream) : 1/4 cup cream  (optional)
  • Kasoori methi (dried fenugreek leaves) : 1/2 tbsp 
  • Sugar / Honey : 1 tsp
  • Cilantro leaves : 2 tbsp
  • Salt as per taste

PROCEDURE:
  • Add the tomatoes, onions, bell pepper, cashews, ginger, garlic , paprika / chilli powder and 1 tsp of garam masala. Add half a cup of water. Close the lid of the instant pot and set the valve to "sealing "position.




  • Pressure cook on Manual mode for 15 minutes on high pressure . Once done, press the off button. To expedite the process, do a quick release (move the valve to the venting position. Be careful).
  • Open the lid of the instant pot. Puree the ingredients using a regular blender or immersion blender.



  • Start the instant pot again in the "Saute" mode. Heat the puree. Add the butter, 1/4 tsp of garam masala , paneer cubes and kasoori methi (gently rub them between the palms before adding). Add in the cream. Add salt as per taste.  Mix well.



  • Add  the chopped cilantro leaves. Let it simmer for 2 minutes. Turn it off.

  • Serve hot with rice or indian bread like Naan or phulkas.




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