Paneer Tikka Masala is a flavorful and aromatic curry, made with marinated and grilled paneer cubes simmered in a rich onion tomato gravy along with warm spices. This restaurant quality Paneer Tikka Masala is so easy to make in the instant pot, that you will not consider take-out again.

Almost a year back, I shared my most popular paneer recipe called, Paneer Butter Masala. This recipe is similar, but has an added flavor from the marinated and grilled paneer. If you are looking for a chicken recipe, try this Chicken Tikka Masala made in the instant pot or this Salmon Tikka Masala for the seafood lovers.
Paneer Tikka Masala is one of the most popular dish ordered in Indian restaurants, as is the delicious Mango Lassi. It is also a favorite on special occasions and parties. You might think that it is hard to get the restaurant quality flavor for Paneer Tikka Masala at home. However once you have the basic Indian spices, it is fairly easy to make this curry in the pressure cooker or even on the stovetop.
What is paneer tikka masala?
Paneer tikka masala is a dish of chunks of roasted marinated paneer (paneer tikka) in a spiced curry sauce. The sauce is usually creamy and dark orange colored. We will change it up a bit to make it easy to make it in the instant pot, with the same great taste.
What is paneer?
Paneer is fresh, soft but firm cottage cheese popular in Indian cuisine. Paneer is a very versatile dairy product and used in an assortment of Indian curries, snacks and sweets.
You can find paneer at any local Indian grocery stores. Some Costco stores also carry paneer..yay! If you are unable to find paneer in a store, you can also make it from scratch in your instant pot. Just search and there are many recipes.
If you love paneer, check out this collection of 20+ Best Paneer Recipes.
What is tikka?
Tikka is small pieces of meat or vegetables marinated in a spice mixture. These pieces are then grilled or sautéed to give a wonderful flavor to the dish.
See this tandoori paneer tikka, hariyali paneer tikka and chicken tikka kebab recipe.
What is masala?
Masala means a mix of spices. In case of paneer tikka masala, Masala means a sauce with onions, tomatoes and warming spices.
You will love this Paneer Tikka Masala because:
√ It is warm, flavorful and comforting
√ It is vegetarian and gluten free. Reduce the amount of onions and it is low carb too.
√ It is easy to make in the instant pot
√ You can get a restaurant quality dinner at home!
√ The thick and creamy sauce is perfect with rice or for dipping naan

Difference between Paneer Tikka Masala and Paneer Butter Masala?
The two dishes are very similar but certainly have some subtle differences in how they are made.
Paneer Tikka Masala, has the below characteristics –
- uses paneer tikka as it’s base, which is marinated grilled paneer cooked in a tandoor or on a grill (we will modify this aspect a bit to simplify the recipe)
- has a spicier tomato based sauce
- no butter used
- very less cream used
- lemon juice added
Paneer Butter Masala has the below distinctive features –
- has a tomato based sauce, but less tomatoey than tikka masala.
- more buttery & more creamy
- very mild
- cashew, honey used to sweeten
How to make paneer tikka masala
There are 4 main steps to make Paneer Tikka Masala in the instant pot.
- Marinate the paneer
- Brown the paneer
- Make the sauce
- Pressure cook
Let’s get started with the easy step-by step paneer tikka masala recipe.
Marinate the Paneer
- For making paneer tikka, we marinate the paneer pieces with yogurt and some spices and then pan roast them before putting them in the curry. I also like to add bell peppers and onions when marinating the paneer.
- Add the yogurt, spices, ginger, garlic, lime juice to a bowl and mix them. Now add in the paneer, bell pepper and onion pieces and coat them with the marinade on all sides. Refrigerate this paneer tikka marinade for 15 to 30 minutes.

Brown the paneer
- In a flat pan, heat some oil and place the marinated pieces of paneer, peppers and onions. Slightly brown then on all sides. This adds a wonderful flavor to the paneer, and the curry!
- You can do this step while the sauce is cooking in the instant pot. Also, this step is optional. You can also add the marinated paneer and veggies directly to the sauce.

Change from the traditional Paneer Tikka Masala recipe
This is the part that is different than the traditional Paneer Tikka Masala recipe. Ideally the marinated paneer pieces would be cooked in a tandoor (or grill) or oven until they start to char and then added to the sauce.
To go the traditional route, add the marinated paneer, peppers and onions to skewers (one piece at a time in that order). Bake and broil in the oven until they start to brown on the edges.
We are simplifying the recipe by browning the paneer in a pan. The only thing we lose is a bit of the smoky flavor. But trust me, you will still love this version of paneer tikka masala and will not hesitate to enjoy it for a quick weeknight dinner.
Make the Paneer tikka masala sauce
I like to have lots of sauce in my curries, so I can enjoy them with rice or naan. We will make the sauce in the instant pot. If you are new to the instant pot, check out this Instant Pot Quick Setup Guide to get you started.
Heat some oil in the instant pot. Add onions, ginger and garlic. Sauté for about 3 minutes. Add tomato, spices, cashews and water. You can cut the tomatoes in large pieces, as we are going to puree the sauce after pressure cooking.

Pressure cook the Paneer Tikka Masala curry
- Close and pressure cook for 5 minutes, followed by 5 minute NPR (release pressure manually 5 minutes after the beep).
- Then blend the cooked ingredients using an immersion blender or in a regular blender. I used my immersion blender, which I could use directly in the pot. If using a regular blender, you would have to pour the contents into the blender and may need to let them cool before blending. Then pour them back to the instant pot after blending. The gravy is now ready.
- Add cream, Kasoori methi (dried fenugreek leaves) and the browned paneer & veggies. You can also add the marinated paneer and veggies without browning, to make this recipe easier. Stir well and let the curry sauté for 2 minutes.
Garnish with cilantro and enjoy!

This Paneer Tikka Masala is so creamy & so good!
Can this Paneer Tikka Masala be made on stovetop without instant pot?
Yes, of course. The instant pot just helps to make the cooking faster with cooking food under pressure. You can cook the exact same recipe in a skillet or a stovetop pressure cooker.
For a stovetop pressure cooker, cook the sauce ingredients for 2 whistles. For a skillet, after adding the sauce ingredients, cover and simmer until the onions and tomatoes are well cooked in about 15 minutes. Then puree and add the marinated paneer.

Tips for perfect Paneer Tikka Masala
- Use ghee or butter in place of oil to enhance the flavor.
- Use plain full fat or greek yogurt for the marinade.
- I use Kashmiri chili powder which is mild, but adds a beautiful color to the curry
- I use fresh tomatoes, however canned diced tomatoes will work too.
Vegan version of Paneer Tikka Masala
I have not tried making this vegan version, but here would be my suggestions to make Vegan Paneer Tikka Masala.
- Use olive oil or another fav plant based oil
- Use tofu for paneer in the marinade
- Skip the yogurt when marinating the tofu, just marinate in spices.
- Use coconut milk in place of heavy cream
What to serve with Paneer Tikka Masala
We love to enjoy this paneer tikka masala with garlic naan, paratha or roti.
Rice is another great option. You can use brown or white basmati rice. If you like flavored rice, check out my cumin/jeera rice and matar pulao recipe. It goes really well with this curry.
For healthier alternatives, use quinoa or cauliflower rice as a side with this paneer tikka masala!
Hope you enjoy this Paneer Tikka Masala!
Looking for more paneer recipes, check out my popular recipes:
📖 Recipe

Paneer Tikka Masala Recipe in Instant Pot
Equipment
Ingredients
- 12 ounces Paneer cut in small cubes
- ¾ cup Onion cubed, layers separated
- ¾ cup Bell Pepper cubed
For Marinade
- ¼ cup Yogurt thick or greek yogurt
- ½ tablespoon Ginger grated
- ½ tablespoon Garlic minced
- 2 teaspoon Kashmiri Red Chili powder mild, adjust to taste
- ½ teaspoon Ground Turmeric (Haldi powder)
- ½ teaspoon Garam masala
- ½ teaspoon Salt adjust to taste
- 1 tablespoon Lime juice
For sauce
- 3 tablespoon Oil divided
- 1 cup Onion chopped
- ½ tablespoon Ginger grated
- ½ tablespoon Garlic minced
- 4 Tomatoes medium, cut into large pieces
- 15 Cashews
- ¼ cup Water
- ¼ cup Heavy cream
- 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
- Cilantro to garnish
Spices for sauce
- ½ teaspoon Garam masala
- 1 teaspoon Kashmiri red chili powder adjust to taste
- ½ teaspoon Ground Turmeric (Haldi powder)
- ½ teaspoon Salt adjust to taste
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.
Video
Notes
- Use olive oil or another fav plant based oil
- Use tofu for paneer in the marinade
- Skip the yogurt when marinating the tofu, just marinate in spices.
- Use coconut milk in place of heavy cream
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Sara 2K says
My family loved it! I’m a wimp
When it comes to spice so I used less chili powder that called for but otherwise followed it exactly. I made rice using the pot in pot method and so pressure release was 10 min - came out great.
Piping Pot Curry says
Hi Sara - So good to hear that. Thank you for sharing it back 🙂
Angee says
I haven’t tried this yet but it sounds delicious!
Question: what can I use in place of the cashews? My daughter has a nut allergy. She saw the photo & said - “It looks like it’s to die for!” hahaha
Meeta Arora says
Hi Angee - So glad you want to make this recipe for your daughter. You can skip the cashews and add more heavy cream at the end.
Sarah says
Very easy! I cooked on the stovetop - took a little longer, but turned out great. I subbed plain yogurt for the heavy cream, and I added some carrots in to the marinade. Also used tofu instead of paneer. Fantastic!
Piping Pot Curry says
Hi Sarah - That's wonderful to hear.
RG says
Is it possible to use less tomatoes and substitute another vegetable or spice for the tanginess tomato provides?
Also is it possible to do this in a crockpot?
Meeta Arora says
Hello - You can surely use less tomatoes, and add some extra onions to have enough sauce, and lime juice at the end for tanginess. Sorry, I have not tried this recipe in a crockpot.
Kamala says
Sadly, I was very disappointed in this recipe. I'm an experienced Indian cook and when reading the recipe I should have realized that by not sauteeing the onions for a good 12-14 minutes, you're not going to get that rich, hearty gravy that makes paneer tikka masala so delicious. This gravy lacks depth of flavor.
Meeta Arora says
Hi Kamala - So sorry to hear you did not enjoy the curry. Please feel free to adjust the sauté time as needed to your taste preference.
Gayatri says
hi,
If I wanted to double the recipe, would it still be the same cooking time? Can I use chicken instead of paneer?
Meeta Arora says
Hi Gayatri - Yes, the cooking time will remain the same even if you double the recipe. Here is the detailed recipe for chicken tikka masala.
Rupa. says
Very good recipe. Tried it out today. Thank you .
Piping Pot Curry says
Hi - So good to hear that. Thank you for sharing it 🙂
Neel patel says
Great recipe, question if you 3x the recipe, so you need to change the instant pot cooking time?
Meeta Arora says
Hi Neel - The pressure cooking time remains the same even if you double or triple the recipe. You might want to sauté for a bit longer. Hope you enjoy the curry!
Sowmya says
I did this many times and my kids love it. I have used many of your recipes. Thank You!
Piping Pot Curry says
Hi Sowmya - So good to know that.Thank you for sharing it 🙂
Stephen says
I thought this was great, though surprisingly a bit spicy. That must be the Kashmiri chili powder talking? I might use a little less. Also, I did pan fry the paneer and onions which was great, though as other commenters have pointed out I may let it simmer for a bit at the end for the paneer to soften a bit more?
Meeta Arora says
Hi Stephen - Sure, you can simmer for a few minutes at the end to soften the paneer. Also, it will soak in all the flavors as it cools or if the curry is refrigerated. Please do adjust the chili powder to your taste 🙂 Glad you enjoyed it.
Jayna says
Loved this easy paneer tikka masala recipe. Thank you Meeta!