15 Mins Paneer Butter Masala – Pressure Cooker Method

November 8, 2022 Dals/GraviesPaneer Dishes  No comments

Paneer Butter Masala is the most wanted recipe as far as vegetarians are concerned. I always make this often or to be precise I make it every week as it is my son’s favourite. I really wanted to try a shortcut method rather than the traditional recipe as HERE. This 15 mins Paneer Butter Masala in a pressure cooker method really turned out very well. There is no compromise in taste and can be done in flat 15 mins. Can’t ask for more, right?!? Please do check the quick video.

Here is the video…



Now to the recipe..


Pressure Cooker Paneer Butter Masala My Magic Pan


[Preparation Time-10 mins : Cooking Time- 15 mins]

15 Mins Paneer Butter Masala Ingredients:

To grind:

  • Onion – 2
  • Tomato – 2
  • Green Chilli – 2
  • Ginger – 1 inch pc
  • Garlic – 4 cloves
  • Cashew – 10 to 12

Other Ingredients:

  • Paneer – 250 gms
  • Oil – 2 tbsp
  • Butter – 2 tbsp
  • Kasuri Methi – 1 tbsp
  • Salt – as needed
  • Chilli powder – 1 tsp
  • Garam Masala – 1/2 tsp
  • Milk – 1/2 cup
  • Coriander leaves – few


15 Mins Paneer Butter Masala Method:

  • Grind all the ingredients mentioned above into a fine paste or in food processor like I have done.
  • Heat butter + oil in a pressure cooker and temper with kasuri methi.
  • Add the ground paste along with salt, chilli powder, garam masala and mix well.
  • Add 1/2 cup of water and bring it to a boil.
  • Pressure cook for 3 whistles in medium flame.
  • Once the pressure is released, you will be able to see the oil oozing out and the gravy perfectly cooked.
  • Add paneer cubes, sugar, milk and coriander leaves.
  • Mix well and boil for a minute.
  • Serve hot with roti or pulao and enjoy.


Pressure Cooker Paneer Butter Masala My Magic Pan



  1. After adding paneer do not cook for more than a minute, else paneer will become gooey.
  2. Do not add more water to pressure cook, else the gravy will turn very watery.
  3. U can add fresh cream finally instead of grinding cashew.


– By Sundari Nathan

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