Paneer – Cub, 250 gms
1 Medium Capsicum - cubed
1 Large onion – finely chopped.
3 tomatoes - finely chopped
Salt 1 tsp or to taste
Turmeric powder – ½ tsp.
Red Chilli powder – ½ tsp
Oil – 1 tbsp
Dry Red Chilli -1
Bay Leaf – 1
Ginger garlic paste – 2 tsp
Tomato Ketchup – 2 tbsp
Milk – 2 tbsp
Kasoori Methi – 1 tbsp
Dal chini – 1 inch
Jeera - ½ tsp
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Saute & quick Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it warm a bit. Add Jeera, bay leaf, dal chini, dry red chilli and saute for few seconds.
Next add onions, ginger garlic paste and continue to saute till translucent. Then add tomatoes, turmeric, salt, red chilli powder and saute well.
After 3 – 4 mins add tomato ketchup, capsicum, garam masala and mix well. Then add paneer and saute gently without breaking it. Finally add milk, kasoori methi, and stir well.
Place the closing lid over the top, Turn and place the Pointer in ‘Close’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Manual’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 4 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods
Now TWIST and Open the cooker. Switch to Keep warm or Off mode. Give a quick and gentle stir.
Creamy Teekha Shimla Mirch paneer is ready.