Paneer butter masala

    35 min

    A North Indian paneer curry, mainly made in the North Indian state of Punjab. My mother makes it and it tastes good, and I like it. You should definitely try it. It can be eaten with chapattis or naan bread.

    Maharashtra, India
    6 people made this

    Serves: 4 

    • 5 tablespoons butter
    • 1 teaspoon oil
    • 2 bay leaves
    • 2 whole cloves
    • 1 (5cm) stick cinnamon
    • 2 dried red chillies, broken
    • 2 tablespoons coriander seeds, crushed
    • 1 medium onion, sliced
    • 2 teaspoons garlic paste
    • 2 teaspoons ginger paste
    • 1 teaspoon ground coriander
    • 1 teaspoon chilli powder
    • 5 or 6 medium tomatoes, chopped
    • 500g paneer, cut into triangles
    • salt to taste
    • 1/2 teaspoon ground fenugreek
    • 2 tablespoons double cream

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat 3 tablespoons butter and oil in a frying pan. Add bay leaves, cloves, cinnamon, red chillies, and half of the crushed coriander seeds. Sauté for half a minute.
    2. Add onion and ginger and garlic pastes, stir-fry for thirty seconds. Add ground coriander, chilli powder and tomatoes. Cook on high heat till the oil is absorbed by the mixture, about 5 minutes. Puree the mixture till smooth.
    3. Heat the remaining 2 tablespoons of butter in a pan and cook the pureed mixture for 2 minutes. Add the paneer pieces and salt, and add about 120ml of water. Cover the pan and let the mixture cook on low heat for 5 minutes.
    4. Sprinkle over the ground fenugreek and mix it in. Mix in the cream. Serve hot, garnished with the remaining coriander seeds.

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