Tuesday, December 07, 2010

Paneer Butter Masala


  • 3 big tomatoes - pureed
  • 250 g paneer - cubed
  • 2 big onions
  • 1 bay leaf
  • 2 cloves
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 3 tbsp cashew nut paste
  • 1/2 tsp turmeric powder
  • 1 tsp dhania powder (dry coriander powder)
  • 1/2 tsp kasuri methi (dry fenugreek leaves)
  • 2 tsp garam masala powder
  • salt and lemon juice - to taste
  • 3 tbsp butter
  • 3 tbsp fresh cream
  • 1/2 tsp Sugar
  • fresh coriander - chopped for garnish


  1. Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.
  2. Take 1 tbsp of ghee, heat in a pan for 1 min, the saute the paneer cubes in it till golden brown; Now take 1 cup warm water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
  3. Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.
  4. Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
  5. Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.
  6. Garnish with coriander leaves.

Serve the paneer butter masala with roti, or a simple jeera rice
Tips: Blanching onion in hot water really helps to get that texture of the paneer butter masala.

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