Butter Paneer Masala
June 16th, 2007 filed under Paneer (Indian Cheese)
Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.
Serves 2 to 4.
Ingredients:
- 1/2 lb. paneer (cubed)
- 2 medium tomatoes
- 1 green chili
- 1/4 inch piece ginger
- 1/2 cup green peas (optional)
- 1/2 cup yogurt, whipped
- 2 tablespoons oil
- Pinch of asafetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 1 tablespoon coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1/2 teaspoon red chili powder (lal mirch)
- 2 bay leaves (tajpat)
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon cornstarch
- 2 tablespoons chopped cilantro (Green coriander)
- 1 teaspoon sugar (optional)
Method:
- Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
- Blend tomatoes, green chilly and ginger to make a puree.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.
- Add hing and cumin seeds.
- After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat.
- Tomato mixture will start to leave the oil and will reduce to about half in quantity.
- Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
- To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
- Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
- Add the garam masala and cilantro. Add a little sugar if the gravy is sour.
Variations:
- You can substitute the yogurt with heavy cream for a richer flavor.
- 1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
- Add in the yogurt powder of 4 to 5 cashews to make it creamier.
- This gravy can be used in any combination of vegetables you desire.
- This recipe is only a method – feel free to be creative and experiment!
Dear Manjula,
thanks for ur recipes. What is the difference between Shahi paneer and Paneer butter masala?…I see the same recipe for both…Please clarify
I cannot for the life of me get the cheese to turn out correctly…what am I doing wrong? What is the secret that it doesn’t melt?
hi,
Paneer is different from cheese, paneer doesnt melt in heat
Dearest Manjula,
Long time ago you gave me courage to try cooking jalebi; ever since, I check your new videos now and again. I love the shahi paneer recipe, and you look lovely with your new hairstyle!
Wishing you all the best from Massachusetts,
Linda
This was delicious as the main dish for dinner tonight. To make it vegan I used extra firm tofu in place of the paneer and soy yogurt in place of the cow’s milk yogurt. Last night I bought some hing in NYC and I loved being able to use it in this dish. Indian food lends itself very well to “veganization” so I look forward to making many more of your recipes.
hello,mam…
thanks for the good receipe..but in usa many problem beacuce here is not availabale KADAI ,..for any iteam in fry…so please help me how to make any dish in nonstick tawa….please….
I tried the recipe, it tastes more like kadhi than paneer butter masala!
snowmoonelk, check “related recipes” and click “No butter in butter paneer masala?”
That should answer your question.
hey manjula aunty,
I wanted to know how to make a yogurt whipped?
Hello Aunty !!
Thanks for the wonderful receipe… My husband said who’s magic has started working in ur cooking. It’s you aunty.
Can u please teach me how to cook Egg Briyani ?
Looks lovely but where is the butter as mentioned in the title?