Ingredients 2 cups paneer (14 oz) Pressure cook: 2 cups tomato puree passata 2 tablespoon ginger garlic paste ½ teaspoon ground turmeric 1 teaspoon chili powder or cayenne 1 teaspoon sugar Salt to taste 1 cup water Finish with: 3 tablespoon butter ¼ cup cream 1 teaspoon garam masala 2 teaspoon kasoori methi 2 tablespoon cilantro
Heat one tablespoon of butter and add the ginger garlic paste. Saute for one minute. Add tomato puree, ground turmeric, chili powder, sugar, and salt.
Mix well. Add one cup of water and deglaze the pot. Secure the IP lid and set it to pressure cook mode for 3 minutes.
Do a quick release of the pressure. Set the Instant Pot in saute mode. Add the remaining ingredients - paneer, cream, garam masala, kasoori methi, and 2 tablespoons of butter. Simmer for 6-7 minutes
Add the cilantro and mix well
Paneer Butter Masala served with Naan.