Gather all the ingredients for making the gravy.
Heat ½ tablespoon ghee in the IP.
After 10 seconds start roasting all whole spices for 20 seconds.
Add in onions and roast for half a minute.
Press cancel. This is to avoid burning of whole spices. Add in the ginger garlic paste.
The heat after pressing CANCEL is enough to cook the paste for 20 seconds.
Add in tomatoes, green chili and ½ cup water.
Add in salt to taste .
Close the IP with its lid, the black knob being on SEALING position.
Press MANUAL 3 minutes HIGH PRESSURE.
Meanwhile grate and chop the paneer.
Once the IP beeps place a dish cloth over the black knob and carefully perform QUICK RELEASE with back of a spoon.
Once the silver pin drops down open the IP.
With help of IP mitts or dish cloth take out the inner bowl from the Instant Pot and let it rest to cool down on a pot holder.
Pour in ½ cup chilled water to quicken the process.
It should take around 10 minutes to cool down.
Now grind the mixture in a blender to form a smooth paste. ( After it’s completely cooled down.)
Wash the Inner pot of the IP and pat it dry.
Place it back in the Instant Pot.
Keep 1 cup of water by your side which we will use while cooking the paste .
Press Sautee mode.
Add in 1 tablespoon of ghee.
After 10 seconds add in chili powder, turmeric , the prepared mixture and stir continuously for 30 seconds as the mixture is going to splatter .
Pour in 1 cup water. And give it a good stir.
Cover the pot with any other lid as we are going to cook the gravy on Saute mode so it won’t be under pressure.
Cook it for a minute.
The gravy splatters quiet a bit so feel free to press cancel button at anytime.
Now add in heavy cream, grated paneer, paneer cubes, Kasoori methi and give it a quick stir .
And Press Sautee again when you are all set.
Cook for a minute and press Cancel.
The residual heat is enough to cook the Paneer and make it soft.
After a minute open the lid and add in chopped cilantro and sugar.
Give it a quick stir.
Taste test and adjust seasoning if needed.