Monday, 26 February 2018


One of the yummiest dishes that my tongue has ever tasted is Paneer Butter Masala, it is one such dish that's so much restaurant like, yet so homely. Especially for vegetarians in India, Paneer (Cottage Cheese) is considered to be one of the most important item in any party menu, how much ever big or small that might be. It is one such dish which fits in all occasions and seasons. That creamy texture, those soft pieces, that blend of Indian herbs and spices, I'm drooling even while writing, trust me once you taste it, you just can't resist it, and here I'm, presenting to you one of the best Paneer Butter Masala recipes from my Mother in Law, straight from the authentic Indian kitchen.
Servings: 8
Category: Main Course
Cuisine: Indian
Total Time: 50 mins
Prep Time: 15mins
Cook Time: 35 mins

Nutrition (per serving)

Calories: 317
Fat: 25g
Carbohydrates: 11g
Protein: 15g
Ingredients For Paneer Butter Masala Recipe:
  1. 10 Medium Red Tomatoes (Hyrid/Banglorie)
  2. 15-20 Cashew Nuts (soaked in water for 20 minutes)
  3. 1½ Inch Ginger
  4. 5-6 Cloves of Garlic
  5. 3 Green Chillies (Medium)
  6. 4 Tablespoon Butter
  7. 1 Teaspoon Cumin Seeds (Jeera)
  8. ½ Cup Cream/ full fat thick milk
  9. 2 Teaspoon Kasuri Methi (Crushed Dry Fenugreek Leaves)
  10. 1 Teaspoon Garam Masala
  11. 1 Tablespoon Coriander Powder (Dhaniya)
  12. 1½ Table Spoon Red Chili Powder (Byadagi chilli from Karnataka, India)
  13. 1 Teaspoon Turmeric Powder (Haldi)
  14. 2 Teaspoon Salt (or to Taste)
  15. 250 Gram Paneer (Cottage Cheese, cut in cubes)
  16. 1 Teaspoon Sugar (Optional)
  17. Water as required
  18. Chopped Coriander leaves (for garnish)

  1. For frozen Paneer first defrost them, wash them with water well, and cut them into cubes. 

  1. 2    Blanch the tomatoes ( i.e. scald them in boiling water, removed after a brief, timed interval, pour normal water on it) and peel off the skin as shown in the figure below.

    3. In a mixer grinder (or blender or food processor), place peeled and cooled tomatoes, soaked cashews, garlic & ginger, green chilies, and grind them into a coarse (smooth and fine) paste.

    4.  You can pass the paste through a sieve (strainer) to remove the any chunks remaining and then keep it aside.

    5.  In a large non-stick frying pan (or kadhai), heat the 3 tablespoon of butter on medium flame.

    6.  Once the butter melts add cumin seeds, and let it crackle, then add Byadagi red chilli powder, fry it for few seconds, to help give the desired redness to the gravy.

    7.   After which add tomato cashew paste to the pan, and mix it well with the chilli powder. Cook for a couple of minutes to help blend.

    8.  Now, add Coriander Powder (Dhania Powder), Garam Masala and Turmeric Powder (Haldi) to the paste. Along with it also add salt and blend it well.

    9.  Add cream/thick milk/malai to the gravy and mix everything perfectly. The cream will give the required richness to the gravy. 

    10. Put in the Paneer cubes into the gravy, mix it. Now place a lid to the pan and let it cook for 4-5 minutes.

    11. Finally sprinkle some crushed dry Fenugreek Leaves (Kasuri Methi), and add the remaining chunk of butter, and let it cook for 2 minutes.

    12. Voila, your delicious Paneer Butter Masala is ready to be served hot, garnish it with fresh finely chopped coriander leaves.