Empty My Fridge
#shorts Paneer Makhani
Ingredients
- Ghee2 tbsp
- Onion1
- Ginger1 tbsp
- Garlic1 tbsp
- Chili powder2 tsp
- Salt1 ½ tsp
- Turmeric · ground½ tsp
- Tomato1 cup
- Paneer1 lb
- Heavy cream½ cups
- Tomato paste2 tbsp
- Fenugreek2 tbsp
- Sugar2 tsp
- Garam masala1 tsp
- Cilantro · chopped½ cups
- Mozzarella cheese · shredded1 cup
- Naan8
Instructions
- Set the Instant Pot to high Sauté and heat the ghee.
- Add the onion, ginger, garlic, chili powder, salt and turmeric and sauté for about 1 minute until fragrant.
- Add the tomato puree and water and stir. Spread the garam masala over the top without mixing it in.
- Lock the lid and set the valve to Sealing. Press Cancel, then select Pressure Cook or Manual and cook for 8 minutes on high pressure.
- Quick release the pressure by moving the valve to Venting. Open the pot and blend the sauce smooth with an immersion blender.
- Stir in the paneer, cream, tomato paste, fenugreek leaves and sugar. Select high Sauté and cook until it comes to a gentle boil, about 5 minutes.
- Press Cancel to turn off the pot. Garnish with cilantro and serve.
Summarized from Ministry of Curry's video. Watch it for the details.
More recipes with
GarlicOnionCheeseGingerTomatoCreamHeavy creamMozzarella cheese
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.