InstantFoodBot: Paneer Butter Masala

 Greetings Food Lovers!

Today, I used my ChatGPT powered Bot called InstantFoodBot, dedicated to creating Vegetarian Recipes using an Instant Pot Cooker. Feel free to follow my bot on Poe.com. 

Here is a recipe it generated for Paneer Butter Masala. 

I welcome the reader to try this recipe with me, as well, and post your experiences in the chat.

In case any of the ingredients, listed below, are not available in your kitchen, please feel free to ask my other ChatGPT powered Bot called FoodSubstitute to get alternate ingredient(s) you could use.

Paneer Butter Masala

Paneer Butter Masala, also known as Paneer Makhani, is a popular North Indian dish made with soft paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. Here's a recipe to make it in an Instant Pot:

Ingredients:

• 200g paneer, cut into small cubes
• 2 tbsp butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger (Can substitute with 1 tsp of Ginger-Garlic paste)
• 2 green chilies, finely chopped
• 2 large tomatoes, finely chopped
• 1 tsp Kashmiri red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• Salt to taste
• 2 tsp sugar to taste
• 1/2 cup heavy cream
• 1/4 cup water
• 2 tbsp chopped coriander leaves for garnish

Instructions:

1. Turn on the Instant Pot and select the sauté function.
2. Add butter to the pot and let it melt.
3. Add chopped onion, minced garlic, grated ginger, and chopped green chilies. Sauté for 2-3 minutes until the onions turn translucent.
4. Add chopped tomatoes, Kashmiri red chili powder, cumin powder, coriander powder, garam masala powder, turmeric powder, sugar and salt. Mix well and cook for 5-7 minutes until the tomatoes are soft and mushy.
5. Turn off the sauté function and let the mixture cool for a few minutes.
6. Transfer the mixture to a blender and blend to a smooth paste.
7. Turn on the Instant Pot and select the sauté function again.
8. Add the blended mixture to the pot and cook for 2-3 minutes.
9. Add the cubed paneer, heavy cream, and water. Mix well.
10. Close the lid and select the manual/pressure cook function for 2-3 minutes on high pressure.
11. After the cooking time is complete, let the pressure release naturally for 5 minutes, then release any remaining pressure manually.
12. Garnish with chopped coriander leaves and serve hot with naan, roti or rice.