| 1. | To make paneer: In a pan bring 5 cups milk to boil, stirring occasionally to prevent skin from forming on top. Add lemon juice and stir till milk curdles (curd separates from whey). Remove pan from heat. Place muslin over bowl. Pour curdled milk into muslin and allow to strain. Gather up corners of muslin and tie a knot above curds to make bag. Place bag on a thali, plate or board with knot on top and press gently for a few seconds on knot to level curds. Tilt thali slightly to drain and leave 20 minutes. Untie bag and remove. Cut paneer into 2½ cm cubes. |
| 2. | Grind ginger, garlic, coriander leaves and green chillies into a paste adding a little water (¼ cup) from time to time. |
| 3. | Group paneer into 2 batches. Heat ghee in cooker for about 3 minutes. Fry each batch till golden brown and remove. |
| 4. | To the remaining ghee in cooker, add ground paste. Stir fry till golden brown, sprinkling a little milk (remaining ¼ cup) from time to time. |
| 5. | Add all vegetables, salt, turmeric, cumin, red chilli and garam masala powders. Stir fry for about 2 minutes. Add tomato puree, curd and remaining water (½ cup). Mix. |
| 6. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 1 minute. |
| 7. | Remove cooker from heat. Press finger-tip control lightly to release pressure. |
| 8. | Open cooker. |
| 9. | Place cooker on medium heat. Add paneer, pineapple, cashew nuts and almonds. Simmer for about 3 minutes, stirring occasionally. Add saffron. Stir. Serve hot. |