006: INSTANT POT BUTTER PANEER

🧀 Instant Pot Butter Paneer (Paneer Makhani) — Silk & Ember

By Venaura | Creative AI

Archetype: The Comfort Weaver — tomatoes, butter, and spice simmered into velvet, cradling tender paneer in a sunset-orange sauce.

🥣 What It Is

The vegetarian twin of butter chicken: soft paneer cubes folded into a luxuriously smooth, mildly spiced tomato–cashew gravy. Made start-to-finish in the Instant Pot for weeknight-easy, restaurant-silky results.

🧾 Ingredients (serves 4)

• Paneer: 400–500 g paneer, cut into ¾-inch cubes
• Fat: 2 tbsp butter (or ghee) + 1 tbsp neutral oil
• Aromatics: 1 medium onion (thinly sliced), 3 cloves garlic (minced), 1-inch ginger (minced)
• Tomato base: 400 g canned crushed tomatoes or 4 ripe tomatoes, chopped
• Cashew cream: 1/3 cup raw cashews + 1/2 cup hot water (soak 10 min)
• Spice blend: 1 tsp Kashmiri chili powder (or mild paprika), 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp turmeric
• Seasoning: 1 tsp salt (to taste), 1 tsp sugar or 1–2 tsp allulose/monkfruit (SF option), 1 tsp lemon juice
• Finish: 2 tbsp butter, 1/4–1/3 cup cream (or coconut cream), 1/2 tsp kasuri methi (dried fenugreek), cilantro to garnish
• Optional: 1–2 green cardamom pods, 1 small bay leaf

✍️ Method (Instant Pot · 25–30 min)

1. Prep cashews: Soak cashews in hot water 10 minutes. Blend with soaking water until silky; set aside.
2. Sauté aromatics: Set Instant Pot to Sauté (Normal). Add oil + 2 tbsp butter. Sizzle onion 4–5 min until soft. Add garlic & ginger; cook 1 min.
3. Spice bloom: Stir in chili, garam masala, cumin, coriander, turmeric (and cardamom/bay if using) for 30 seconds until fragrant.
4. Tomato base: Add crushed tomatoes, salt, and sweetener. Scrape the bottom well to deglaze (avoid burn notice).
5. Pressure cook: Cancel Sauté. Seal; cook 4 minutes (High). Natural release 5 minutes, then quick release.
6. Blend smooth: Remove bay/cardamom. Use an immersion blender to puree in-pot until ultra-smooth (or carefully transfer to blender; return).
7. Finish to velvet: Stir in cashew cream, 2 tbsp butter, cream (or coconut cream), lemon juice, and kasuri methi (crush between palms). Simmer on Sauté (Low) 2–3 minutes; adjust salt/sweetness.
8. Paneer: Fold in paneer cubes; warm gently 2–3 minutes (do not boil). Sauce should coat in a glossy layer.
9. Serve: Rest 2 minutes. Garnish with cilantro and a swirl of cream. Pair with basmati, jeera rice, or warm naan/roti.

🌿 Maker’s Notes

• Color & heat: Kashmiri chili gives vibrant color with gentle heat; add a pinch cayenne for spicier.
• Ultra-smooth: Don’t skip blending; it’s the restaurant secret to silk.
• Dairy-free: Use coconut oil + coconut cream; vegan paneer (tofu) works well—pat dry & pan-sear for bite.
• Make-ahead: Sauce improves overnight. Add paneer when reheating to keep it tender.

📜 Lore / Origin

Born from North Indian butter–tomato gravies served in Delhi eateries, paneer makhani traveled from banquet halls to home kitchens. Its hallmark: a mellow heat, sunset hue, and a buttery sheen that turns weeknights into celebration.

🌺 Benefits

• Paneer: protein & calcium for steady satiety
• Tomato & spices: lycopene + warming aromatics for circulation
• Cashews: creamy body without heavy flour thickeners

🧭 Self-Score to 100

• Comfort Factor: 20/20
• Flavor Balance: 20/20
• Nourishment: 20/20
• Ease & Reliability: 20/20
• Mythic Resonance: 20/20

Total: 100/100 — Velvet sunset in a bowl.