December 4, 2014

Butter Paneer Masala

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. So here you go:


  • 6 tablespoons of butter
  • 1 teaspoon Jeera (Cumin seeds)
  • 3-4 Long (Cloves)
  • 1/2 inch of cinammon stick (Dalchini)
  • 1/2 teaspoon of haldi (Turmeric)
  • 1-2 dried red chilli
  • 1/4 inch ginger (roughly chopped)
  • 1-2 tejpata (Bay leaf))
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon kasuri methi (Fenugreek leaves)
  • 1 large onion (finely chopped)
  • 2-3 tomatoes (Pureed)
  • 1/2 cup fresh cream
  • Paneer cubes (about 250 gms - quantity I use is made from 1.75-2 Ltrs. Milk)
  • Salt as per taste.
  • 1-2 cups water.


  1. In a pan light 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.
  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. I used simple roti.

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