December 4, 2014

Butter Paneer Masala

Updated on 24-June-2018 with pictures and more content



Butter Paneer, a rich and a creamy gravy which is a very common paneer dish in Indian cuisine. Paneer or Indian Cottage cheese is a protein rich cheese which is made by curdling milk with some acidic ingredient like lemon juice or vinegar or citric acid. I do make my paneer at home as it is fresh, soft and without any added preservatives. Sometimes the store bought paneer are so hard or they look so stale that I do not feel like eating and when it can be easily done at home, its better to make it at home. Do check here for step by step procedure on how to make paneer at home.

I actually never liked butter paneer masala, as whenever I ordered that in a restaurant it use to be on the sweeter side. I wanted to make it many times but always gave one or the other excuse. But finally tried it. Have read a couple of recipes and finally did a mixture of all and what my heart said and came with a version which made me fall in love with this and I no longer hate this because it is no longer sweet. Has the perfect spice level I wanted and the perfect balance. 

We are starting a new week on Blogging marathon where I am redoing my old post.

Do check out the recipe :

Butter Paneer Masala



Butter Paneer Masala





Ingredients:



Method:

  1. In a pan lightly shallow fry the paneer cubes using 2 tablespoon of butter or ghee.
  2. Heat 2 tablespoons of butter in a pan.
  3. Once it starts melting add Jeera, long, dalchini, red chilli, ginger. Saute for 1-2 mins.
  4. Then add onion and saute until translucent. 
  5. Add a little salt and haldi. Cook for a min or two. 
  6. Switch off the gas and let it cool. 
  7. Once cooled, make a paste of it in a grinder.
  8. In a pan, again add 2 tablespoon of butter. Once it start melting, add tejpatta and the masala paste and cook for 4-5 mins. 
  9. Now add the tomato puree and 1 cup water. (Can add more water as per consistency, I like it a little thick)
  10. Cook this for 7-8 mins on a medium flame.
  11. Then add Paneer cubes. Let the mix boil for a minute.
  12. Lightly crush the kasuri methi in your hand and add it to the mixture and mix. One can even slightly warm the kasuri methi to release the flavour, and then let it cool and then crush in your hand.
  13. Now add the fresh cream and just take 1 boil. 
  14. Yummy Butter Paneer Masala is ready.  Serve it hot with Naan or Roti or Puri's. 

Other Paneer Recipes on my blog:
Broccoli and Paneer Paratha
Home made Paneer (Indian Cottage Cheese)
Kale, Broccoli and paneer Sandwich
Matar Paneer (No Onion No Garlic)
Mung Sprouts & Methi Chila (PanCake), with Cabbage & Paneer Stuffing
Paneer (Cottage Cheese) Paratha
Paneer BabyCorn (No Onion no Garlic - Medium Gravy)
Vegetable Paneer Kofta
Vegetable Paneer Kofta Curry

Yummy Puri Recipes on my blog:





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Butter Paneer Masala


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