Instapot Paneer or Tofu Tikka Masala

https://pipingpotcurry.com/paneer-tikka-masala-instant-pot/

 

Ingredients 

• ▢ 12 ounces Paneer, cut in small cubes
• ▢ 3/4 cup Onion, cubed, layers separated
• ▢ 3/4 cup Bell Pepper, cubed

For Marinade

• ▢ 1/4 cup Yogurt, thick or greek yogurt
• ▢ 1/2 tablespoon Ginger , grated
• ▢ 1/2 tablespoon Garlic, minced
• ▢ 2 teaspoon Kashmiri Red Chili powder, mild, adjust to taste
• ▢ 1/2 teaspoon Ground Turmeric (Haldi powder)
• ▢ 1/2 teaspoon Garam masala
• ▢ 1/2 teaspoon Salt, adjust to taste
• ▢ 1 tablespoon Lime juice

For sauce

• ▢ 3 tablespoon Oil, divided
• ▢ 1 cup Onion, chopped
• ▢ 1/2 tablespoon Ginger , grated
• ▢ 1/2 tablespoon Garlic, minced
• ▢ 4 Tomatoes , medium, cut into large pieces
• ▢ 15 Cashews
• ▢ 1/4 cup Water
• ▢ 1/4 cup Heavy cream
• ▢ 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
• ▢ Cilantro , to garnish

Spices for sauce

• ▢ 1/2 teaspoon Garam masala
• ▢ 1 teaspoon Kashmiri red chili powder , adjust to taste
• ▢ 1/2 teaspoon Ground Turmeric (Haldi powder)
• ▢ 1/2 teaspoon Salt , adjust to taste

US Customary – Metric

Instructions 

Marinate the Paneer

• Combine all ingredients for the marinade in a bowl and mix well. Add paneer, onions and bell pepper. Stir and coat with the marinade on all sides. Let is rest 15 to 30 minutes in the refrigerator.

Brown the marinated Paneer (optional – This step can be done while the curry is cooking in the instant pot)

• Heat a pan on stovetop on medium-high heat. Add 2 tablespoon oil. Spread the paneer, onions and bell pepper pieces and lightly brown on each side for about 2 minutes.

Prepare the sauce

• Add the remaining 1 tbsp oil to the instant pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
• Add tomatoes, spices, cashews and mix well. 
• Add water and deglaze the pot making sure nothing is stuck to the bottom. Press cancel and close the lid with vent in sealing position.

Pressure Cook the Curry

• Change the instant pot setting to high pressure for 5 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
• Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot. 
  
• Add roasted paneer, onions and bell peppers. Add cream, kasoori methi and any leftover marinade. Stir well and let the curry sauté for 2 minutes. 
• Garnish with cilantro. Paneer tikka masala is ready. Enjoy with basmati rice and naan.