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Heat ghee in a pressure cooker over medium heat.

Once the ghee is hot, add the whole spices: cinnamon stick, cardamom pods, and bay leaf. Sauté for about 30 seconds until fragrant.

Add the ginger garlic paste and sauté for 1-2 minutes until its raw smell disappears.

Stir in the tomato puree.

Add the powdered spices: Kashmiri chili powder, turmeric, garam masala, cumin powder, and coriander powder. Season with salt to taste.

Mix all the spices and tomato puree well. Cook for 2-3 minutes, stirring occasionally, until the oil begins to separate from the mixture.

Add the paste made from the soaked cashews and mix thoroughly into the gravy.

Gently add the cubed paneer and mix it into the gravy, ensuring it's well coated.

Add the soaked rice to the cooker.

Pour in the water. Mix everything gently to combine.

Close the pressure cooker with its lid. Cook for 2 whistles on a medium flame.

Once cooked, turn off the heat and let the steam release naturally before opening the cooker. This will take about 10-15 minutes.

Open the pressure cooker and add the cream.

Crush the kasoori methi between your palms and add it to the dish.

Garnish with fresh chopped coriander leaves.

Gently mix the cream, kasoori methi, and coriander leaves into the rice until just combined.

Serve the one-pot paneer makhani rice hot.


Heat ghee in a pressure cooker over medium heat.

Once the ghee is hot, add the whole spices: cinnamon stick, cardamom pods, and bay leaf. Sauté for about 30 seconds until fragrant.

Add the ginger garlic paste and sauté for 1-2 minutes until its raw smell disappears.

Stir in the tomato puree.

Add the powdered spices: Kashmiri chili powder, turmeric, garam masala, cumin powder, and coriander powder. Season with salt to taste.

Mix all the spices and tomato puree well. Cook for 2-3 minutes, stirring occasionally, until the oil begins to separate from the mixture.

Add the paste made from the soaked cashews and mix thoroughly into the gravy.

Gently add the cubed paneer and mix it into the gravy, ensuring it's well coated.

Add the soaked rice to the cooker.

Pour in the water. Mix everything gently to combine.

Close the pressure cooker with its lid. Cook for 2 whistles on a medium flame.

Once cooked, turn off the heat and let the steam release naturally before opening the cooker. This will take about 10-15 minutes.

Open the pressure cooker and add the cream.

Crush the kasoori methi between your palms and add it to the dish.

Garnish with fresh chopped coriander leaves.

Gently mix the cream, kasoori methi, and coriander leaves into the rice until just combined.

Serve the one-pot paneer makhani rice hot.
