Step-by-Step Instructions

1. 1.Prepare Jeera Rice: Sauté Spices and Cashews

   Heat 2 tsp ghee in a pressure cooker. Add some cashews and 1 tsp cumin seeds. Sauté until the cashews turn light golden and cumin seeds splutter.

2. 2.Add Rice and Water for Jeera Rice

   Add 1 cup of soaked rice to the cooker. Stir well to coat the rice with ghee and spices. Add 1/2 tsp salt and 1 and 1/2 cups of water. Stir again.

3. 3.Pressure Cook Jeera Rice

   Close the pressure cooker lid and cook for 1 whistle sound. Once cooked, let the pressure release naturally, then fluff the rice with a fork or spoon.

4. 4.Fry Paneer for Masala

   Heat 1 tsp oil in a pan. Add 100 grams of paneer cubes and fry them on both sides for 3-5 minutes on medium flame until they turn golden brown. Remove the fried paneer and set aside.

5. 5.Prepare Gravy Base: Sauté Whole Spices and Onions

   In the same pan, add 2 tbsp oil. Add 1/2 tsp cumin seeds, 1/4 tsp fennel seeds, 1 cardamom, 1 cinnamon stick, 2 cloves, and 2 dried red chillies. Sauté until fragrant. Add some fine chopped onion (about 1 medium onion) and 1/2 tsp salt. Sauté until the onions are translucent and lightly browned.

6. 6.Add Ginger Garlic Paste and Powdered Spices

   Add 1 and 1/2 tsp ginger garlic paste to the sautéed onions. Fry until the raw smell of ginger garlic paste disappears, approximately 2-3 minutes. Then, add 1 tsp chilli powder, 1 tsp coriander powder, and 1/2 tsp garam masala. Fry on high flame, adding a splash of water (about 1/4 cup) to prevent the spices from burning and help them cook.

7. 7.Cook Tomato Puree

   Add 2 grounded tomatoes (puree) to the pan. Mix well and cook for 2-3 minutes on medium flame, covering the pan with a lid, until the tomatoes are well incorporated and the oil starts to separate.

8. 8.Simmer Gravy with Water and Seasoning

   Add 1/2 cup water gradually, stirring constantly to achieve the desired consistency. Add salt as per your taste. Cover the pan and cook for 5-7 minutes on low flame, allowing the flavors to meld.

9. 9.Finish Gravy with Fenugreek and Asafoetida, Add Paneer

   Add 1/2 tsp dry fenugreek leaf (Kasuri Methi) and 1/8 tsp asafoetida (Hing) to the simmering gravy. Stir well. Then, add the fried paneer cubes and mix gently to coat them with the gravy.

10. 10.Final Touch with Butter

    Add 1 tbsp butter to the paneer masala. Stir gently, cover the pan, and cook for another 2-3 minutes on low flame until the butter melts and the flavors are fully integrated. Serve hot with Jeera Rice.