- Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute.
- Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture.
- Heat the remaining butter in a non-stick, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add ½ cup of water. Cook covered on low heat for five minutes.
- Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with coriander sprig.
This versatile Indian cheese is used in an array of vegetarian recipes especially in North India. In this recipe chunks of fresh cottage cheese are cooked in a rich creamy onion tomato masala and a good dose of butter, only to be finished off with another dollop of fresh cream. So its fully loaded! This paneer butter masala recipe is a fool proof one and tastes great with any kind of roti or plain old jeera rice. If you like Indian vegetarian food this one will tick all the boxes for you.
Paneer Butter Masala
#myrecipe
#FoodismSummerBonanza
By Archana P S
Apr, 18th
624
Servings
8 persons
Cook Time
35 minutes
Ingredients
15
- 17
Ingredients
- Paneer (cottage cheese) cut into Square 500 gm
- Butter 5 tablespoons
- Oil 1 teaspoon
- Bay leaves 2
- Cloves 2
- Cinnamon 2 one-inch
- ried red chillies broken 2
- Coriander seeds crushed 2 tablespoons
- Onion sliced 1 medium
- Ginger paste 2 teaspoons
- Garlic paste 2 teaspoons
- Coriander powder 1 teaspoon
- Red chilli powder 1 teaspoon
- Tomatoes chopped 5-6 medium
- Kasoori methi crushed ½ teaspoon
- Fresh cream 2 tablespoons
- Coriander sprig for garnish
