Paneer Butter Masala

Paneer Butter Masala is a rich vegetarian gravy  made with Indian cheese or paneer and a creamy sauce. This dish is tasty when served over  Naan or Tandoori Roti.

Serves 2 to 4


250gm paneer (cubed)

2 medium tomatoes

1 green chili

1/2 teaspoon ginger garlic paste

1/2 cup curd

1 tablespoon butter

2 tablespoons refined oil

Pinch of  hing (asafoetida)

1 teaspoon jeera

1 tablespoon dhania powder

1/2 teaspoon turmeric (haldi)

1/2 teaspoon red chili powder

1 tablespoon of fresh or dried methi leaves (Fenugreek leaves)

2 bay leaves (tejpatta)

1 teaspoon salt adjust to taste

1/2 teaspoon garam masala

2 tablespoons chopped Green coriander ( dhania patta)

1 teaspoon sugar

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

2. Blend tomatoes, green chilly and half the dhania patta to make a puree.

3. Heat the oil in a saucepan. Put 1/2 tablespoon of butter. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.

4. Add hing and cumin seeds.

5. After the cumin seeds crack, add the bay leaves, the tomato puree, coriander powder, turmeric, red chili powder, methi and salt. Cook for about 4 minutes on medium heat. Add a little sugar.

6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.

7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

8. Add the  paneer. Let it cook for a few minutes.

9. Add the garam masala and rest of the dhania patta. 

10. Add rest of the butter and cover the pan.

Serve hot with Naan or Tandoori Roti.

This recipe is only a method – feel free to be creative and experiment!


2 Comments Add yours

  1. One of my favourites, your recipe surely must be yummy

    Liked by 1 person

    1. Do try and let me know how it turned out for you !!


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