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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,
I have recently started watching the videos of your recipes.
i saw one of the rajma and butter paneer masala.
they came out really great.
you haven’t used either onion or garlic in both of them..
are we not supposed to use them in either recipes..
surabhi
This recipe was SO DELICIOUS. It was much better than what I usually get when eating out. I just served it to two dear friends and they loved it as well. Thanks so much for your great videos!!
Thanks from Baton Rouge, Louisiana! It’s always nice to find a recipe that breaks away from the ordinary, and your recipe for paneer and Butter Paneer Masala really hit the spot, especially since I recently decided to take part in Meatless Mondays for health reasons. Also, this may sound strange, but Butter Paneer Masala also tastes FANTASTIC when served on cornbread.
Thanks for the recipe. It came out great!!
hey .
Manjula Aunty when we will see your Mango ice cream recipe.. it’s being soo long since we saw your latest recipes.. Please , post some new recipes.
hi how are you i would like to see some recipes if you send us by email i would be appriciated moong dal halwa
and shahi paneer butter chikan thanks
No chicken recipes. This is a strictly vegetarian website.
very easy recipe that delivers excellent results! thank you Manjula Aunty – you’re the best
hi manjula ji
thanks so much for your recipe
i was wondering, i have to make butter chicken for a school project and wanted to ask cud we replace the paneer with chicken?
thanks
luv ur kooking
Hi manjula ji and readers,
i tried this recipe and used tofu instead of paneer .. it turned out well .. i didnt put any sugar as baby peas are abit sweet .. i added onions and garlic as well .. you are doing a great job manjula ji .. thnx
hello Mrs, Manjula,
I was just going through some recipes on Google, and i found your video clips interesting, your recipes are very simple and mouth watering. i study in the U.S in a suburb area where there is no Indian grocery store so i have to get someone to drive me to another city (Rochester) to buy my Indian supplies (EerrrrrR)!! I buy one of the paneer brands but don’t remember the name, whenever i fry them, they become rubbery and stick very easily to other paneer cubes. what can i do to avoid this?
hi khilna..
submerge the paneer in water and let it cook in microwave oven for 2-3 mins or put it in hot water for a few mins….it wud make paneer very soft and taste like paneer we get in india…or somepeople fry paneer and then put it in very hot water for a couple of mins ….it usually helps…hope it works for u too …
thanks Rhea, i will do that.
sure netime……i had faced almost the same problem…iam new in US and hate the gopi and nanak brand of paneer we get here..but it helped me …neways take care n happy cooking:)