Safed Paneer – Restaurant Style Indian Gravy under 20 mins

Serves – 2 to 3 people
Prep Time – 5 mins
Cooking time – 10 mins
Ingredients:

• Paneer (cubed)- 170 – 200 gms
• Yogurt – 2 Tbsp
• Heavy Cream – 4 Tbsp
• Cashews – 15 no
• Onion (roughly chopped) – 1 medium
• Butter – 1 1/2 Tbsp
• Garlic – 3 no
• Sugar – 1 tsp
• Salt – 3/4 tsp
• Green chillies – 4 or to taste

Five Spices:

• Green Cardamom (remove the skin and discard, use just the seeds) – 2 no
• Saffron – 10 strands (do not use more)
• White Pepper Powder – 1/2 tsp or to taste
• Ginger – small pice
• Garam Masala Powder – 3/4 tsp

Process:

• Into the pressure cooker pan, add 1/4 cup of water.
• Add Cashews, onion, cardamom seeds, garlic, green chillies, ginger.
• Cover and pressure cook for 3 whistles.
• Turn OFF the heat and let the pressure go down by itself.
• Blend the pressured mixture to a fine paste using little water if needed.
• Heat the pressure cooker on medium.
• Add butter, don’t let it go brown.
• So, immediately add saffron, ground masala paste.
• Mix well, add white pepper powder, yogurt, salt, cream, sugar.
• Add water to get the gravy to the right consistency.
• Add paneer, and simmer the mixture for 2 mins.
• Move the curry to the dish you want to serve in.
• Garnish with saffron strands.
• Serve hot with any Indian flat bread.