Tuesday , October 11 2016
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Paneer Butter Masala

Paneer butter masala

Ingredients :

500 grams of Paneer

(Marinate cubes/rectangular strips of Paneer in 1 tablespoon red chilli powder
3 tablespoons yogurt
3 teaspoons Kasuri Methi (dried fenugreek leaves-crumbled)
little salt
1 tablespoon of oil.
Keep aside for 10 minutes. Take a little oil in a non-stick pan and shallow-fry the paneer cubes.
Remove and keep aside in a covered bowl).

For the Masala/Curry :

3 tablespoons garlic paste
4/5 tablespoons ginger paste
4 cardamoms, a stick of cinnamon
1 tablespoon red chilli powder
2 tablespoons Kasuri methi (dried Fenugreek leaves –I used ‘Shaan’ brand)
7-8 big tomatoes blended to a puree in a mixer till smooth
3 tablespoons tomato paste (not sauce)
1 teaspoon fenugreek/methi seeds
½ teaspoon cinnamon powder
green chillies (3)
¼ cup butter
1 onion (cut into cubes)
1 tin heavy cream (use Puck/Nestle)
2 tablespoons almond paste
2 capsicums (1 green and 1 red – cut into cubes)
1 tablespoon sugar.


Heat the butter ( add 1 tablespoon oil as well to avoid the butter getting burnt), and add cardamoms, cinnamon and Methi seeds and sauté for a minute, then add ginger garlic paste and fry for sometime.

Add salt and chili powder and fry till the masala is well fried.

Add tomato paste, tomato puree, slit green chilli, cinnamon powder and Kasuri methi (crumbled).

Simmer till the masala is well fried and see that the oil and the masala separate in the pan.

At this stage add the capsicums and onion, almond paste and sugar and fry for sometime. Add the fried paneer cubes and stir gently.

Fry for a minute or two till the paneer is evenly coated with the masala. Now add water and adjust seasoning (like salt, chilli etc) (have a thickish curry) and allow to simmer for sometime.

Lastly add cream, stir gently and simmer for a minute. Turn off heat. Serve with hot chappaties or rice.

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