One-pot Paneer Butter Masala

Ingredients:

Paneer – 200 grams (cut into cubes)

Butter – 2 tablespoons

Fresh cream - 1 tablespoon

Milk - ¼ cup

Water - ¼ cup

Kasoori methi – 1 teaspoon (crushed)

Coriander leaves – 1 tablespoon (finely chopped)

Grind to paste:

Onions – 1 big (roughly chopped)

Tomatoes – 2 mid sized (roughly chopped)

Garlic – 1 big or 2 small cloves

Ginger – 1 inch piece

Salt – 1 teaspoon

Chilli powder – ¾ teaspoon

Coriander powder – 1 heaped teaspoon

Turmeric powder – ¼ teaspoon

Cardamom - 2 pieces

Cinnamon - 2 small sticks

Cloves - 2

Water - ¼ cup

Method:

1. Grind together all items mentioned under 'grind to paste' to a smooth paste.
2. Heat the pressure cooker pan slightly and switch off.
3. Add butter and tilt the pan slightly so that the butter greases the bottom and sides of the pan.
4. Add in the ground paste, paneer cubes, milk, water, cream.
5. Add in the chopped corriander leaves and crushed kasuri methi, give this a stir with a ladle.
6. Close the lid, put the weight on and now switch on the flame.
7. Allow 2 to 3 whistles on a medium flame. (This ensures no burning and sticking to the bottom of the pan)
8. Once pressure releases, give a stir and serve with hot rotis/rice.