Paneer Butter Masala

Paneer Butter Masala is a preparation of paneer/cottage cheese  in a thick gravy made up of  c ream , tomatoes and spices. It is a mainstay...

Paneer Butter Masala is a preparation of paneer/cottage cheese in a thick gravy made up of cream, tomatoes and spices. It is a mainstay of Indian cuisine (mainly North India). It also known ad Paneer makhani. I had made pooris to go with it and it tasted awesome!!!


For Grilling Paneer

Paneer – ¼ kg
Oil – 2 tsp
Salt – a pinch
Red chilli powder – a pinch

For the Gravy

Butter – 5 tbsp
Oil – 2 tsp
Bay leaf – 2
Cloves – 3
Cinnamon – 1 inch
Dry red chillies – 4
Coriander seeds – 1 tbsp
Onion – 1 – roughly chopped
Ginger-garlic paste – 1 tbsp
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Tomatoes – 5 medium (red ones) – roughly chopped
Water as needed
Kasoori methi – 1 tsp
Fresh cream – 3 tbsp
Coriander leaves – 2 tbsp for garnishing


Cut the paneer into thick slabs. Heat 2 tsp of oil on a grill pan. Place the paneer slabs on the pan. Sprinkle some salt and red chilli powder and saute till it turns golden brown from all sides. Cut the grilled paneer into cubes. Keep it aside.

Heat 3 tbsp butter plus 1 tsp oil in a non-stick pan. Add bay leaf, cloves and cinnamon. Saute till it releases the aroma. Add red chillies, coriander seeds and saute. Add onion and saute. Add ginger-garlic paste, turmeric powder, coriander powder, red chilli powder, tomatoes and salt. Cook on high heat till tomatoes become soft and oil separates. Grind this mixture into a fine paste.

Heat remaining 2 tbsp of butter plus 1 tsp oil in a non-stick pan. Add the ground paste and cook till oil separates. Add paneer and give it a mix. Add some water and salt and cook on low flame till you get the desired consistency. Sprinkle Kasoori methi. Add fresh cream and give it a mix. Take it off the heat. Garnish it with coriander leaves.

My Notes

ü  Adjust the amount of oil/butter and spices according to your taste.

ü  You can add the paneer cubes even without grilling 


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