Thursday, May 29, 2014

Paneer Butter Masala

I previously posted a recipe for Butter chicken and this one is for the vegetarians. This time it is Paneer Butter Masala, PBM. I made this as a side dish for Naan without yeast (recipe coming soon). I used the same recipe for PBM as like butter chicken, but substituted cashews with heavy cream, since I got some in the fridge. You can even try with high fat milk instead of heavy cream, but believe me heavy cream gives an extraordinary flavor and texture to the gravy. 

It was the perfect combo with the tandoor naan. It can also be served with simple vegetable pulao, jeera rice or pea’s pulao

Preparation time: 5-8 mins
Cooking time: 15-20 mins


¼ cup roughly sliced onions
2 tomatoes
1tsp ginger garlic paste
½ cup paneer cubes
1 green chilli
1tsp chilli powder
2tsp coriander powder
Pinch of turmeric powder
1tsp tomato ketchup
1tsp garam masala
1tbsp butter
1 or 2 bay leaves
1tsp cumin seeds
¼ cup heavy cream
Coriander leaves (to garnish)
Salt (to taste)

How to make it

  • Soak the paneer cubes in warm water until you use.
  • In a blender, blend roughly chopped onions, tomatoes, green chillies, ginger garlic paste to a smooth paste.

  • In a wok heat butter and splutter bay leaves and cumin seeds. Then add the smooth onion tomato paste.

  • Cook till the raw smell leaves. Then add chilli powder, coriander powder, garam masala, turmeric powder.

  • Mix and then add tomato ketchup. Add a cup of water to make gravy. Once it starts to boil, add the soaked paneer cubes. Check for salt.

  • Let it cook for 5-7 mins in medium flame. When the paneer are cooked and turns soft and merged with the gravy, add a cup of heavy cream. You can substitute it with high fat milk. Keep for 2 mins and garnish with coriander leaves.

  • Serve hot with chapathi or naan.