Ingredients & Substitutes

Instructions

1. 1

   Rinse 2 cups of Basmati rice thoroughly, then soak it in water for 20 minutes and drain; simultaneously, soak 1/4 teaspoon of saffron strands in 1/4 cup of hot milk.

2. 2

   In a heavy-bottomed pot, melt 1 tablespoon of ghee and sauté 4 green cardamom pods, 3 whole cloves, and 1 small bay leaf for 30 seconds until fragrant, then add the drained rice, 1/2 teaspoon of salt, and 4 cups of water, bringing it to a boil before covering and simmering for 15 minutes until cooked.

3. 3

   Heat 3 tablespoons of butter in a large pan over medium heat and sauté 1 finely chopped large onion until translucent, then add 1 tablespoon of ginger-garlic paste and cook for 1 minute until aromatic.

4. 4

   Add 3 pureed medium tomatoes and 1/4 cup of soaked and blended cashews to the pan, stirring well, then incorporate 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, 1 teaspoon of sugar, and salt to taste, cooking the mixture for 5-7 minutes until the oil separates.

5. 5

   Stir in 400 grams of cubed paneer and 1/2 cup of water, bringing the curry to a gentle simmer for 5 minutes, allowing the paneer to absorb the flavors.

6. 6

   Finally, stir in 1/4 cup of fresh cream and 1 teaspoon of crushed fenugreek leaves (kasoori methi) into the paneer butter masala, heating through for 2 minutes without boiling.

7. 7

   Once the Basmati rice is cooked, gently fold in the saffron-infused milk and fluff the rice with a fork before serving it alongside the creamy paneer butter masala.