Butter Paneer Masala

Heat oil and butter in a pan. add bay leaf and fry for some 10-15 seconds or until the oil becomes fragrant.
Add ginger-garlic paste and fry till the raw aroma disappears.
Add the tomato puree and stir well. add red chili powder after 2-3 mins and stir again. Saute till the oil starts to leave the sides of the tomato paste.
Add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste.
Add water and stir. simmer on a low flame.
Add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
Add the paneer cubes and cook them for 2-3 minutes till they become soft, don't cook for a long time as the paneer will become dense.
Lastly add crushed kasuri methi leaves & garam masala. Stir.
Garnish paneer butter masala with coriander leaves.
Serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. side accompaniments can be onion-lemon salad or some pickle.
Serves 4.


Things to try at home


200 or 250 g paneer/cottage cheese, cubed or diced
2 tbsp cashews - ground to a smooth paste
4-5 medium size tomatoes/tamatar - pureed
1 or 2 green chili slit (reserve a few for garnishing)
1 inch ginger and 3-4 garlic cloves - crushed or ground in a mortar & pestle
1 inch ginger - julienned (reserve a few for garnishing)
1 bay leaf
1 tsp dry methi (or dried lime) leaves
1 tsp garam masala or tandoori masala
½ tsp red chili powder
1 tbsp oil + 1 or 2 tbsp butter
1.5 cups water
a few corianderleaves for garnishing (optional)
salt and sugar as required

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