225gramspaneercut into cubes [around 1.5 cups paneer cubes]
1tablespoonchopped cilantro
1teaspooncrushed kasuri methialso known as dried fenugreek leaves
Instructions
To the inner pot of your instant pot, add diced tomatoes, chopped ginger, garlic and green chili.
Add in the cashews and crushed green cardamoms. Add the spices- red chili powder, garam masala, salt along with 1/2 cup water.
Close the lid of the IP and set valve to sealing.
Press the manual/pressure cook button and cook on high pressure for 5 minutes. Quick release the pressure.
Open the IP and puree the contents using an immersion blender or using your regular blender.
Press the saute button.
Add butter, tomato paste, heavy cream.along with more garam masala, honey, kashmiri red chili powder and salt (as required). Mix to combine everything together.
Stir in the paneer cubes. Add chopped cilantro and kasuri methi and let the curry simmer for 2 more minutes.
Serve instant pot butter paneer with naan or any bread of choice!