Paneer butter masala

yurekhas cookbook | March 18, 2016 | |

Time :30 mins
Yeilds: 4-5 person


Paneer/Cottage cheese
1 cup cubed
2 Big
1 Small
10 no
2 Tbsp
1 Tsp
Ginger garlic paste
1 Tbsp
Garam masala
1 Tsp
Kashmiri chilli powder
1 Tsp
Half and half
½ cup
Kasuri methi
1 Tsp


1.Chop the onion and tomato.
2.In a bottomed pan/kadai melt the butter and add diced paneer cubes. 

3.Roast the paneer until it turns light brown. Take the paneer out and set aside.

4.In the same pan add the cashew and saute well. Add onion and tomato following. Saute until tomato cooks well.Switch off the flame and rest it to cool completely.

5. After cooling completely transfer to a mixer jar and grind into fine paste. If you want add little amount of water.

6.Take the same pan add oil. After oil gets heat add the ginger garlic paste and saute well till the raw smell goes off.
7.Add the grounded masala,red chilli powder,garam masala and salt. mix well and add required water.Close the lid and cook for 8-10 mins in medium flame.

8.Open the lid and add 1/2 cup of (half and half cream). Mix well and add crushed kasuri methi. Mix and close the lid. Cook for another 5 mins.

9.Finally add fried paneer cubes and switch off the flame.Garnish with few more kasuri methi. Close the lid and serve when your roti is ready. Enjoy serving !

Rich paneer butter masala is ready to serve with any of naan/roti/stuffed paratha. We had with cauliflower stuffed paratha. Hmmm yummy. Cook restaurant style panner butter masala in our home with love and care. Happy cooking !


1.Add 1 Tsp of sugar is optional.
2.Half and half can be replaced with 1/2 cup of milk alone. Half and half is nothing but 1/ cup of cream and 1/2 cup of milk.
3.Paneer can be soaked in hot water and can be added last. No need of frying. 

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