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Bread, Butter, Cashews, Garlic, Ginger, Indian, Onion, Panner, Pulao, Side dish for roti

Easy Paneer Butter Masala – My version

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Paneer is a incredible ingredient involved in  Indian cooking. There are many yummy recipes involving Paneer. Today we are going to see about famous Paneer Butter Masala. This is one dish most of the Indians order when they go to restaurant.

So what is Paneer? My Non Indian friends don’t have to scare hearing the name . It’s nothing but Indian Cottage cheese. As known by the name , it is derived from milk. It is rich in calcium. Don’t know why ,most kids who hate to drink milk also will love to eat Paneer. So its easy for moms to include calcium to kids who don’t drink their milk.

There are various yummy dishes can be prepared using Paneer. It is such a versatile ingredient But have to be careful not to overcook If overcooked, it will become rubbery. There is a trick to keep Paneer soft in the curry. I will tell about that in the notes below. Actually Paneer butter masala is a Punjabi dish. Here I give you my version of making. Usually it can be in pouring consistency. Here I gave you little thick gravy form as I was packing this for my husband’s lunch box. So you can change the consistency as per your need.

I also have other dishes using Paneer

Matar Paneer

Matar Paneer grilled sandwich

Palak Panner

The dishes using Paneer is countless and you can also substitute chicken with Paneer. It also binds well with vegetables like capsicum, carrots.  This dish I give you here is cooked in Butter, that’s why named as Paneer Butter masala. But in case you have avoid butter , you can also cook in Olive oil or Vegetable oil. But definitely there will be change in the taste. Hope you will try this yummy dish.

Paneer Butter Masala

INGREDIENTS

Paneer – 1 cup cubed ( see notes)

Onion – 1 cup roughly chopped

Tomato – 2 medium sized roughly chopped

Ginger  garlic paste – 1/2 tsp

Cashews – 5 or 6

Turmeric powder – 1/4 tsp

Red Chilli Powder – 1 tsp

Coriander Powder – 1 1/2 tsp

Garam masala powder – 1/2 tsp

Jeera powder – 1/2 tsp

Butter – 2 tsp

Jeera seeds – 1/4 tsp

Kasuri methi – a generous pinch

Salt – As required

METHOD

  • In a pan , heat 1 tsp of butter and saute’ onion . When it turns translucent, add ginger garlic paste.
  • Saute’ till raw smell goes. Add tomatoes.
  • Saute’ till tomatoes become mushy.
  • Let it cool down completely. Grind it along the cashews to smooth paste.
  • In the same pan add remaining butter. When it is hot crackle jeera seeds.
  • Then add ground onion tomato paste along with required water.
  • Add all spice powders.
  • Let it cook in medium flame thoroughly.  Cover the pan as the gravy splatter.Check the gravy consistency. If you want thick or flowing decide now.Add salt.
  • Now add cubed Paneer. Mix thouroughly in the gravy .
  • Let it cook for 1 or 2 minutes. Before switching off the flame add kasuri methi by crushing in your fingers.
  • Switch off. Serve along with roti, or Vegetable pulao or any rice varieties.
Print
Paneer Butter Masala - My Version
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 
Course: Side Dish
Cuisine: Indian
Servings: 3 people
Author: Lathiya Shanmugasundaram
Ingredients
  • 1 cup Paneer cubed
  • 1 cup Onion Roughly chopped
  • 2 no Tomato Roughly Chopped
  • 1/2 tsp Ginger Garlic paste
  • 5 or 6 nos Cashews
  • 1/4 tsp Turmeric powder
  • 1 tsp Red Chilli Powder
  • 1 1/2 tsp Coriander Powder
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Jeera Powder
  • Kasuri Methi A pinch
  • Salt As required
Instructions
  1. In a pan , heat 1 tsp of butter and saute' onion . When it turns translucent, add ginger garlic paste.

  2. Saute' till raw smell goes. Add tomatoes.

  3. Saute' till tomatoes become mushy.

    Let it cool down completely. Grind it along the cashews to smooth paste.

  4. In the same pan add remaining butter. When it is hot crackle jeera seeds.

  5. Then add ground onion tomato paste along with required water.

    Add all spice powders.

  6. Let it cook in medium flame thoroughly. Cover the pan as the gravy splatter.Check the gravy consistency. If you want thick or flowing decide now.Add salt.

  7. Now add cubed Paneer. Mix thouroughly in the gravy .

    Let it cook for 1 or 2 minutes. Before switching off the flame add kasuri methi by crushing in your fingers.

  8. Switch off. Serve along with roti, or Vegetable pulao or any rice varieties.

Recipe Notes
  1. After you cube the Paneer, immerse it in warm water till using it in gravy. Do not cook for long time in gravy. This ensures Paneer remains soft.
  2. Kasuri methi is nothing but dried fenugreek leaves.
  3. Adjust water content as you prefer the gravy consistency.
Paneer Butter Masala

 

 

Paneer Butter Masala
Paneer Butter masala

NOTES

  1. After you cube the Paneer, immerse it in warm water till using it in gravy. Do not cook for long time in gravy. This ensures Paneer remains soft.
  2. Kasuri methi is nothing but dried fenugreek leaves.
  3. Adjust water content as you prefer the gravy consistency.

10 Comments

  1. Yummy. As you have mentioned this is a must when we go to Indian restaurants.

  2. looks delicious Lathiya! great combination with roti

    1. Indeed dear.. thank you 😊

  3. Yummy! One of my fav paneer dishes:)

    1. Thank you dear 😊..mine too

  4. Sandhya

    Looks so yummy Lathiya!

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