Mix together the paneer with all of the marinade ingredients, cover it and leave it for 1 hour in the fridge.

Meanwhile, in a heavy-bottomed saucepan, boil together all the gravy ingredients for about 10 minutes on medium heat. Make sure to keep the pan covered.

Remove from the heat when the nuts and tomatoes are tender and remove the black cardamom, cinnamon stick, cloves, and bay leaf.

Let the mixture cool and then blend it until creamy. If you feel the purée is too dry, add in a little water to smooth things out.

Heat up the oil and butter in a saucepan and add in the purée. Let the puree come to a boil.

Now add in the rest of the tadka ingredients including the milk or cream. Cook covered for 10 minutes on a medium flame.

While the gravy is simmering, roast the marinated paneer in pan with some ghee or oil for about 5 minutes until the coating is done. Don’t over sauté the paneer because otherwise it will become hard.

When the gravy is done, add in the paneer.

Serve warm with your choice of rice and a simple salad! Enjoy!

Wash the rice a few times until the water runs clear. Then soak it in water for 10 minutes and drain. In a pot heat up the ghee and add in the spices and sauté until fragrant. Add in the drained rice and sauté for 2-3 minutes. Pour in the water and salt and then cook covered on low to medium heat until the water is absorbed and the rice is cooked.

Wash the rice a few times until the water runs clear. Turn the instapot on sauté mode and heat up the ghee and add in the spices and sauté until fragrant. Add in the drained rice and sauté for 2-3 minutes. Pour in the water and salt and put on the lid and move the vent to sealing. Pressure cook on high pressure for 5 minutes. Then let it sit for 10 minutes before doing a quick release.