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:

1. Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
2. Blend tomatoes, green chilly and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.
4. Add hing and cumin seeds.
5. 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.
6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
8. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
9. Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
10. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Variations:

1. You can substitute the yogurt with heavy cream for a richer flavor.
2. 1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
3. Add in the yogurt powder of 4 to 5 cashews to make it creamier.
4. This gravy can be used in any combination of vegetables you desire.
5. This recipe is only a method – feel free to be creative and experiment!

96 Responses to “Butter Paneer Masala”

1. Priya says:

   March 11, 2010 at 9:23 am

   Hello Manjula,

   I have to thank you for your helping in my cooking. I have been trying a lot and lot of cooking dishes from you website.

   I have learnt lot of new and my favorite dishes to cook.

   If you know pasta dishes, please post those items also.

   Thanks

   Reply
2. Gertie says:

   February 22, 2010 at 2:47 pm

   Husband usually is not fond of meatless main dish, but he enjoyed this. I did fry the cheese carefully so that it was all browned around the edges. He doesn’t like peas, so I soaked some dried green lentils for about an hour and tossed them in as soon as I put the tomato puree in the pot and I served it all over rice. I made your potato paneer appetizer, too. Very tasty meal and husband was quite satisfied even though there was no meat. If I keep cooking your recipes, we might end up vegetarians yet.

   Reply
3. Anindita Sengupta says:

   February 8, 2010 at 6:26 am

   Hello Manjula aunty,

   I live in Bangalore, India. I got married recently and I attained most of my cooking skills (remaining was from my mother) from watching you on this website. Thankfully, the dishes I do turn out well and are liked by my husband. All thanks to your simple-yet-delicious approach to cooking.

   I had one doubt about paneer dishes. Whenever I cook paneer, it turns out hard and not soft like we eat at restaurants. Why is it that in paneer butter masala, you deep fry the paneer and in kadhai panner you shallow fry them? what would happen if we don’t fry the paneer at all?

   I have also heard and seen many people cutting the paneer into cubes and putting them in lukewarm water and then frying. Does that help in making them soft?

   I would be greatful to you if you could help me with these queries. Being a bengali we don’t know much about paneer dishes, so my mom also will be waiting for your reply

   Thank you for all the amazing cooking that you have been doing and sharing with us for all these years.

   Love and Regards
   Anindita.

   Reply
4. lakshmi says:

   January 18, 2010 at 6:46 am

   Hi Manjula,

   my husband is fond of veg. pulao and veg, biryani as he is vegeterian i use to do my best to satisfy him with restaurant taste but i always fails.

   but believe me i tried ur receipes of veg. pulao and veg, biryani it cooked so delicious u know. my hubby loved it… and i think this credit goes to you…. thank u sooooo much..

   Reply
5. vinayak says:

   November 11, 2009 at 7:03 am

   i am very fond of dishes , and i always prefer your dishes so keep making like this dishes and i wanted to say that if u can make something more of paneer i will be very glad to u specially shahi paneer thank you

   Reply
6. Smita says:

   November 9, 2009 at 5:12 pm

   I tried this recipe and it came out tasting like tomato sauce and salt.

   Reply