Ingredients
Pressure Cook
- Paneer 400 g
- paneer ¼ tsp
- cardamom powder
- Salt to taste
- ½ tablespoon garam masala
- 2 tablespoon thick curd
Pressure Cook
- Tomatoes
- ½ tablespoon butter
- 400 g tomatoes
- 1 cup water
- ½ tablespoon melon seeds
- 10 cashews
- ½ teaspoon poppy seeds
- Salt to taste
Gravy
- 1½ tablespoon butter
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 clove
- 1 tablespoon Kashmiri chilli powder
- 1 teaspoon coriander powder
- A splash of water
- 1 cup milk
- 1 teaspoon garam masala
- 1 teaspoon kasoori methi crushed
- ¼ cup fresh cream
Instructions
- ️In a small vessel, combine paneer, cardamom powder, salt, garam masala, and curd.
- ️Mix well and cover the vessel.
- ️In a pressure cooker, add butter, tomatoes, water, melon seeds, cashews, poppy seeds, and salt.
- ️Place the paneer vessel inside the cooker.
- ️Cook for 2 whistles on medium heat.
- ️Allow pressure to release naturally.
- ️Remove the paneer vessel. Keep covered and set aside.
- ️Cool the tomato mixture and grind it into a smooth paste.
- ️In a pan, melt 1 tablespoon butter.
- ️Add cumin seeds, bay leaf, clove, Kashmiri chilli powder, and coriander powder.
- ️Sauté for a few seconds until aromatic.
- ️Add the ground tomato purée and bring to a boil.
- ️Add a little water, milk, and garam masala.
- ️Boil for 5 minutes.
- ️Add the cooked paneer and mix gently.
- ️Turn off the heat.
- ️Stir in ½ tablespoon butter, kasoori methi, and cream.
- ️Cover and let it rest for 5 minutes before serving.
Video
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