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!
hello , manjulaji how are you. I have to learn how to make vegetrain cake.
hi aunty,
i live in westmont il.
mujhe recipes ke liye market se ki brand ka panner lena hai…………
Hello Ruchi,
Where I live Patak is the only brand available.
There is also “Nanak” brand paneer sold in U.S.
hi manjula aunty,namasthiiii jiii,
mam can u expalin me ,vl it gve an extra flavour r taste by addng methi leaves.i fried tha paneer as u mentioned bt
tha paneer rough(hard)&can v add onion paste to thssss….all ur recipies r excellent keep rocking jiiii….thank u…
Thank You For the simple Jain food..Me Bengali married Jain !! Muhua
Hello auntiji
mai to apne desh se bahut door hoon maagar apka recipes deck to muh me paani aa jato hai…. thanks a lot for helping me to
learn different dishes…..
i am surewhen i come to you with many doubts u will be there to help me……
HAPPY HOLI
Good afternoon Mrs. Manjula– Could you tell me if I add the ground cashews, do you recommend toasting the cashews first or leaving them raw?
Also a general bahut shukriya for all the work in testing these recipes, the measurements are always perfect!
Happy Holi, and many thanks again,
Kate
Hi Kate,
use the raw cashew.
Hello AUnty
I want to ask the smae question? Can we add onions also
Wow……this recipe seems to be great!! I ‘lll try it tomorrow for sure! I tried ur Kadhaayi Paneer recipe too…and it tasted really very good!!! My question is : Can we add onions also??? If yes, then how??? annd yeah, I want to learn Shahi paneer as well…..When will u teach us that???
Hi Aunty,
Which brand of yogurt u used for paneer butter masala? How we can prepare curd at home .thanks
any brand will work I will do how to make yogurt soon.
Here in the US I use Dannon brand. I prefer the whole milk yogurt over the low fat as the taste and consistency is better. I never use non-fat yogurt in raitas – it doesn’t come out good.
Another excellent tasting dish! Thank you, Manjula