Restaurant Style Paneer Butter Masala with Jeera Rice

Step 1: Prepare Jeera Rice Base

Add 1 tablespoon of ghee to a pressure cooker. Once melted, add 3-4 slit green chilies, 3-4 whole cardamom pods, and 2 cloves. Stir lightly for a few seconds to release their aroma.

Step 2: Cook the Rice

Add 1 cup of washed Jeera Samba rice (or small grain rice) to the pressure cooker. Add salt to taste and 1.75 cups of water. Stir gently. Close the pressure cooker and cook for 2 whistles on high heat. After 2 whistles, reduce the heat to low and simmer for 4 minutes. Turn off the heat.

Step 3: Rest and Fluff Rice

Allow the pressure to release naturally for about 10-15 minutes. Then, let the rice cool for another 5 minutes before opening the cooker. Gently fluff the rice with a spoon; it should be perfectly cooked and fluffy.

Step 4: Prepare Jeera Tadka

In a separate small pan, add 1 tablespoon of ghee. Once hot, add 1 teaspoon of cumin seeds. Roast the cumin seeds on medium heat until they become aromatic, crisp, and start crackling and popping. Be careful not to burn them.

Step 5: Combine Tadka with Rice

Pour the prepared cumin tadka over the cooked rice in the pressure cooker. Gently stir to combine the tadka with the rice. The Jeera Rice is now ready to be served.

Step 6: Prepare Tomato-Cashew Puree

In a blender jar, add 2 chopped tomatoes and 1/4 cup of cashews. Ensure the cashews were soaked in hot water for at least 15 minutes (or a couple of hours in cold water) for a smoother blend. Blend until you get a smooth, thick puree.

Step 7: Sauté Aromatics

In a hard anodized pan (or iron kadai), melt 2 tablespoons of butter. Add 1 teaspoon of cumin seeds and stir lightly. Then, add 1 finely chopped onion, 1 tablespoon of finely chopped garlic, 1 tablespoon of finely chopped ginger, and 1 teaspoon of finely chopped green chilies. Sauté on medium heat until the onions soften, change color, and the raw smell of ginger and garlic disappears. Do not brown or burn them.

Step 8: Add Spices

Once the aromatics are soft and translucent, add a pinch of turmeric powder, 1 tablespoon of Kashmiri red chili powder, 1/2 teaspoon of cumin powder, 1 tablespoon of coriander powder, 1/2 teaspoon of garam masala, and 1/4 teaspoon of homemade elaichi powder. Stir well to combine the spices with the sautéed aromatics.

Step 9: Incorporate Puree and Other Ingredients

Add 1 teaspoon of sugar and then pour in the tomato-cashew puree. Stir everything together until well combined. Add salt to taste and 1/4 cup of cream. Mix thoroughly.

Step 10: Add Paneer and Simmer

Add 200g of cubed paneer (do not fry it beforehand to keep it soft). Sprinkle 1 tablespoon of kasuri methi (dried fenugreek leaves) over the gravy. Stir gently. Cover the pan and let the Paneer Butter Masala simmer for 15 minutes on low heat to cook the raw tomatoes and allow the flavors to meld.

Step 11: Final Touch and Serve

After 15 minutes of simmering, open the lid and stir. Add 1 tablespoon of ghee on top for a final finish and enhanced restaurant-style flavor. Simmer for another 5 minutes without the lid. The Paneer Butter Masala is now ready. Serve hot with Jeera Rice and kulcha or salad.

• Soak cashews in hot water for 15 minutes to speed up the soaking process for a smoother puree.

• Do not fry the paneer before adding it to the gravy; add it fresh to keep it soft and silky.

• Taste the Paneer Butter Masala before the final simmer to adjust salt, sweetness, and spice levels.

• Dry roast whole cardamom (elaichi) with its skin before grinding to make homemade elaichi powder for enhanced flavor and to avoid waste.

• Use Govind Bhog or any small grain rice for Jeera Rice if Jeera Samba rice is not available.

• If you prefer a smoother onion-ginger-garlic flavor in the Paneer Butter Masala, puree them after sautéing instead of chopping.

• You can skip cashews or cream in the Paneer Butter Masala if you prefer a lighter gravy, but it will alter the richness.