This recipe is just a modification of my 10 Minute Paneer Butter Masala recipe. This basic recipe is the base for many of the gravy that can be served with any Indian bread or rice.
Serves 2-3
Ingredients Required:
Onion - 1 large
Tomato - 2 medium size
Palak - 2 bunches (just the leaves, not the stem)
Ginger Garlic Paste - 1 tblsp
Salt - to taste
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 2 tsp (or depending on your spice level)
Garam Masala - 2 tsp
Kasthuri Methi - 1 tsp crushed
Oil - 1 tbslp
Butter - 1 tblsp
Milk - 1/4 cup (or you can use cream for a more creamier version)
Paneer - 1 cup, cubed
How to make:
Set the IP in saute mode.
Add the oil, onion, tomato, ginger garlic paste and the palak. You do not have to wait for the onion to be cooked before adding the others.
Give a nice mix. Add salt and 1/2 cup of water.
Manual mode - cook for 3 minutes on high.
Blend the mix with either an hand blender or regular blender to a smooth paste. I prefer hand blender so don't have to wait for the mixture to cool down.
Set IP in saute mode again. Add all the spice powders and paneer along with another 1/2 cup of water. If the gravy is too thick add another 1/2 cup of water.
Manual mode cook for 3 minutes on high.
Add the milk/cream and butter. Give a good mix.
Garnish with crushed Kasthuri methi leaves.
Serve hot with roti/paratha or rice.
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