One-pot Paneer Butter Masala
Makes: 2 to 3 serves
Ingredients:
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:
Method:
- Grind together all items mentioned under 'grind to paste' to a smooth paste.
- Heat the pressure cooker pan slightly and switch off.
- Add butter and tilt the pan slightly so that the butter greases the bottom and sides of the pan.
- Add in the ground paste, paneer cubes, milk, water, cream.
- Add in the chopped corriander leaves and crushed kasuri methi, give this a stir with a ladle.
- Close the lid, put the weight on and now switch on the flame.
- Allow 2 to 3 whistles on a medium flame. (This ensures no burning and sticking to the bottom of the pan)
- Once pressure releases, give a stir and serve with hot rotis/rice.
Recipe Adapted from Tickling Palates