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Paneer Butter Masala

Paneer Butter Masala
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
A rich indian delicacy which is a very commom item that people order at restaurants. It goes very well with hot rotis or phulkas. It is originally a punjabi dish also known as paneer makhni.
  • 200 gms paneer (cottagte cheese) cubes
  • 200 gms tomato puree
  • 2 tsp butter
  • 2-3 chopped green chillies
  • 2 chopped onions
  • 1 tsp cumin seeds (jeera)
  • 1 tsp fennel seeds (saunf)
  • 1 tsp ginger-garlic (adrak-lehsun) paste
  • ½ tsp asafoetida (hing)
  • 2 tsp of chilli powder
  • 1 tsp of turmeric powder (haldi)
  • 1 tsp of cumin seeds (jeera) powder
  • 1 tsp of coriander (dhania) powder
  • 1 tsp of garam masala
  • 3-4 cardamom (elaichi)
  • 1 cinnamon (dalchini) stick
  • 1 tsp sugar
  • salt to taste
  • 1 cup water
  • ½ cup fresh cream (optional)
  1. Heat the butter in a non stick pan or wok.
  2. Add the cumin seeds and fennel seeds, cinnamon stick and green cardamom.
  3. Once the cumin seeds start to crackle add ½ tsp of hing.
  4. Next we add the finely chopped onions and green chillies and saute of 5 to 6 minutes till the onions are light golden brown.
  5. Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.
  6. Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.
  7. Add the tomato puree and mix well for 5 to 6 minutes for the masala to get incorporated with the puree.
  8. Add the salt and mix well.
  9. Add the paneer cubes and mix gently for 4 to 5 minutes.
  10. Add the sugar and water and mix well.
  11. Cover the pan or wok with a lid and let it cook on low flame for 3 to 4 minutes.
  12. Before serving add the fresh cream and give it a stir. (optional)
  13. Serve hot with rotis or phulkas.
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