Who loves butter chicken?! I know I do, but I also equally love butter paneer! Coming from a Bengali household, butter paneer was not something I had often, but once I discovered it, I was in love. With this lightened version (that has no butter or cream) you will be able to have it often!
Turn on your instant pot to the saute setting and let the pot heat up. Once hot, put your coconut oil in the pot to melt.
Add your onions, ginger paste, and garlic paste to your oil and saute for about 5 minutes or until the onions are translucent.
Add in all your spices to the instant pot (coriander, garam masala, chili powder, turmeric, salt, and pepper) and mix well with the onions.
Add the mushrooms, garbanzo beans, and paneer to your instant pot and mix around to coat everything with the onions and spices.
Add the tomatoes sauce and mix again with the mushrooms, garbanzo beans, and paneer pieces.
Put the lid on the instant pot, close the vent on the top of the lid, press manual setting, and put the timer on for 8-10 minutes. If you want firmer paneer then 8 minutes is good, but for softer paneer, 10 minutes is better.
You can either quick release the vent once your instant pot beeps (if you are in a hurry), or you can do a natural release which means just letting the steam escape on its own. Once all the steam is out (the silver pin would have dropped to indicate this), you can open your lid.
Add the coconut milk and fenugreek leaves. Mix well.
Garnish with cilantro (optional). Have this with a side of basmati rice or naan. Enjoy!
0 servings
~8 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.