Sunday, February 28, 2016

Paneer Butter Masala

Paneer Butter Masala Recipe

Paneer butter masala is one of the most popular paneer recipe in Indian cuisine. This is a basic paneer dish that you get in most Indian restaurants. Lightly fried paneer simmers in a thick tomato sauce spiced with cumin, coriander and garam masala in this vegetarian Indian dish. It is simple and easy to make. The near perfect combination of spiciness and creaminess of its gravy makes it simply delicious whether you served it with rice, naan or any Indian bread.

Recipe type: Main
Cuisine: Indian
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4


  • Paneer (cubed) - 500 grams
  • Onion (sliced) - 1 medium
  • Tomatoes (chopped) - 2 medium
  • Bay leaves - 2
  • Cloves - 2
  • Cinnamon - 1 (one inch)
  • Cumin seeds - 1/2 teaspoon
  • Dried red chillies (broken) - 2
  • Green chillies (slit) - 2
  • Ginger paste - 2 teaspoon
  • Garlic paste - 2 teaspoon
  • Coriander powder - 1 teaspoon
  • Red chilli powder - 1 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Garam masala powder - 1/2 tsp
  • Kasoori methi (crushed) - 1 tsp
  • Cashews - 8-10
  • Salt - to taste
  • Butter - 5 tablespoon
  • Oil - 1 tablespoon
  • Fresh cream - 2 tbsp
  • Coriander leaves (chopped) - 1 tbsp


1. Lightly fry the paneer in ghee on low-medium heat until paneer has a little golden brown in color. Set aside.

2. Heat 3 tbsp butter with 1 tbsp oil in a pan. Add cumin seeds, bay leaves, cloves, cinnamon, red chillies and sauté for half a minute.

3. Add ginger paste, garlic paste and stir - fry for 30 seconds. Add onion and fry till golden.

4. Add tomatoes, green chillies, coriander powder, turmeric powder, red chilli powder and cook till oil leaves the masala. Add cashews and fry for one more minute. Turn off the heat.

5. Cool it and add to a blender along with one cup of water and purée the mixture.

6. Heat the remaining butter in same pan. Add the puréed mixture and cook for 2 minutes. Add fried paneer, salt and 1/2 cup of water. Mix well. Cover the pan and cook on low heat for 5 minutes.

7. Sprinkle kasoori methi and garam masala powder and mix it lightly.

8. Remove from heat and mix fresh cream (optional). Garnish with coriander leaves (cilantro).

9. Serve hot with roti, paratha or naan.

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