So, I got on the Instant Pot band wagon. I was looking to buy a slow cooker and had zeroed in on a Cuisinart model but a friend gave a raving review of her Instant Pot and posted pictures of all the wonderful meals she was preparing with it on Facebook. The more I read about it – 16,695 reviews on Amazon – the more I felt that this may be better than a slow cooker. Pressure cooker is an indispensable gadget in any Indian kitchen and the fact that Instant Pot is both a slow cooker and a pressure cooker sealed the deal for me. And the fact that it has a yogurt setting to make yogurt is icing on the cake. The model I got is here.
Understandably, I am on Instant Pot cooking spree now and I made paneer butter masala for dinner today. Paneer is fresh cheese commonly used in Indian cooking. It is simmered in a tomato based gravy for this dish. Butter masala is a very common gravy in north Indian cooking…paneer, kofta (spiced vegetable balls) and boneless chicken are most commonly prepared with this gravy. The recipe I tried today is a keeper, Instant Pot or no Instant Pot. It is extremely simple to make and the gravy was so creamy and flavorful. The cashews lend a full body to the gravy and the whole spices notch the flavor up. The star of this dish though is kasoori methi (dried fenugreek leaves). If you do not have it on hand please do take the time to go to the store to get some. Kasoori methi not only lends the flavor but is also very aromatic. I thought 1 stick of butter was too rich…would like to cut down on it next time I make this. This dish would go well with naan (Indian bread) or rice.
The recipe I used is here. The dish is rich enough so I skipped heavy cream!