Restaurant Style Paneer Butter Masala with Jeera Rice

Step 1: Start the Jeera Rice

In a pressure cooker, heat 1 tbsp of ghee. Add the slit green chillies, whole cardamom pods, and cloves. Sauté for a few seconds.

Step 2: Cook the Rice

Add 1 cup of washed rice to the pressure cooker along with salt to taste. Pour in 1 3/4 cups of water and stir. Close the lid and pressure cook for 2 whistles. After 2 whistles, reduce the heat to low and simmer for 4 minutes, then turn off the heat. Allow the pressure to release naturally.

Step 3: Prepare the Jeera Tadka

Once the pressure has released from the cooker, open the lid and gently fluff the rice. In a separate small pan, heat 1 tbsp of ghee. Add the cumin seeds (jeera) and roast them until they crackle and become aromatic.

Step 4: Finish the Jeera Rice

Pour the hot jeera tadka over the fluffed rice and mix gently to combine everything. Set aside.

Step 5: Prepare the Masala Base Puree

In a blender jar, add the chopped tomatoes and the soaked cashew nuts. Blend until you get a smooth, fine puree.

Step 6: Sauté the Aromatics

Heat butter in a kadai or a wide pan. Once it melts, add cumin seeds. When they sizzle, add the finely chopped onion, garlic, ginger, and green chillies. Sauté on medium heat until the onions soften and become translucent, ensuring they don't brown.

Step 7: Add Spices and Puree

Add all the dry spice powders: turmeric, Kashmiri red chilli powder, coriander powder, garam masala, and cardamom powder. Sauté for a minute until aromatic. Then, add the sugar and the prepared tomato-cashew puree.

Step 8: Cook the Gravy

Mix everything well and cook the gravy, stirring occasionally, until it thickens and the raw smell of the tomatoes disappears. This will take a few minutes.

Step 9: Add Paneer and Finishings

Add salt to taste and the fresh cream, stirring to combine. Then, add the paneer cubes and the crushed Kasuri Methi (dried fenugreek leaves).

Step 10: Simmer and Serve

Gently mix everything together. Cover the pan and let the gravy simmer on low heat for 15 minutes. In the last 5 minutes of simmering, add a final tablespoon of ghee on top. Once done, the Paneer Butter Masala is ready. Serve hot with the prepared Jeera Rice and Kulcha.

• Use small-grain rice like Jeera Samba or Gobindobhog for the best texture in Jeera Rice.

• Cooking rice in a pressure cooker helps retain starches, resulting in softer and fluffier rice.

• Roasting whole spices in ghee allows their flavors to release slowly without overpowering the dish.

• Soak cashews in hot water for about 15 minutes to soften them quickly for a smooth puree.

• Do not fry the paneer before adding it to the gravy. Adding it fresh helps it remain soft, silky, and absorb the flavors of the masala.

• Adding a final spoonful of ghee towards the end of cooking the paneer masala enhances the flavor and gives it a restaurant-style finish.

• Make your own cardamom powder by dry roasting whole green cardamoms and grinding them with the skin for a more aromatic and less wasteful spice.

• Serve the meal with a side salad like lachha pyaz (onion rings), sliced tomatoes, or cucumber.

• If you prefer a completely smooth gravy without any texture, you can puree the sautéed onion, ginger, and garlic mixture before adding the tomato puree.