👨‍🍳Instructions

1. 1

   For the Rice

2. 2

   Rinse the basmati under cold water until the water runs mostly clear.

3. 3

   Add the rinsed rice, water, and salt to a rice cooker and cook using the white rice setting. Alternatively, combine the ingredients in a pot on the stove, bring the liquid to a boil, cover, reduce the heat, and simmer for 15 minutes.

4. 4

   Fluff gently with a fork, cover, and keep warm.

5. 5

   For the Paneer

6. 6

   In a large pot, bring the milk to a gentle boil. Immediately reduce the heat to prevent scorching.

7. 7

   Slowly stir in the lemon juice or vinegar until curds form and fully separate from the whey.

8. 8

   Strain the mixture through a cheesecloth and rinse the curds with cold water to remove acidity.

9. 9

   Transfer the curds to a square glass container and press lightly for ten to fifteen minutes for a soft but sliceable paneer. Press overnight for a sturdier cheese, if preferred.

10. 10

    Remove the paneer from the container and cut it into large cubes.

11. 11

    Heat oil or ghee in a medium skillet over medium heat. Lightly sear the paneer until each cube is just golden on the edges. Transfer to a paper towel and set aside.

12. 12

    For the Gravy

13. 13

    Heat two tablespoons of butter and oil in a wide pan over medium heat.

14. 14

    Add the onions and cook low and slow until they're soft and translucent, not browned, about eight minutes.

15. 15

    Add the ginger-garlic paste and cook until fragrant and any raw smell disappears, about 30 seconds.

16. 16

    Stir in the tomato purée, chili powder, coriander, salt, and sugar.

17. 17

    Reduce the heat to low and cook until the sauce thickens, darkens slightly, and the fat separates at the edges.

18. 18

    Blend with an immersion blender until smooth (optional but recommended).

19. 19

    Add water or stock to loosen the gravy and simmer gently for about 20 minutes.

20. 20

    Stir in the cream and crushed kasuri methi.

21. 21

    Finish with the remaining butter and garam masala.

22. 22

    Add paneer and simmer for two to three minutes. Do not overcook.

23. 23

    For the Sides

24. 24

    Warm naan in a dry pan or oven and brush with butter.

25. 25

    Thinly slice the red onion.

26. 26

    Cut the lemon and lime into wedges.

27. 27

    For Plating

28. 28

    Ladle paneer butter masala into a shallow bowl.

29. 29

    Drizzle cream in a loose spiral and finish with a small ghee swirl in the center.

30. 30

    Serve with cooked basmati rice, naan, sliced onions, and citrus wedges on the side.