Paneer butter masala

Paneer butter masala

Paneer butter masala


  1. Paneer cubes  –  one and half cup
  2. Chopped onions  –  three – fourth cup
  3. Chopped tomatoes  –  two cups
  4. Cashews  –  four tblsp
  5. Raisins  –  one tsp
  6. pumpkin seeds  –  one tblsp
  7. Butter  –  two tblsp
  8. Ginger and garlic paste  –  one tsp
  9. Slit green chilli  –  one
  10. Cinnamon stick  –  one inch
  11. Star anise  –  one
  12. clove  –  one
  13. Bay leaf  –  one
  14. Red chilli powder  –  one tsp
  15. Salt  –  to taste
  16. Sugar  –  one-fourth tsp
  17. Dried fenugreek leaves –  one tsp
  18. Milk  –  two tblsp
  19. Turmeric powder  –  one-fourth tsp


In a sauce pan add water and boil. Turn off heat. Add panner cubes to the boiling water and close the lid for 10 to 15 minutes or keep them until panner is soft. Once they are soft, remove them.

In a pan add one tblsp of butter and half cup chopped onions. Fry them until onions are soft. Now add tomatoes, cashews, pumpkin seeds and raisins. Cook them until tomatoes are soft. Cool it and grind them into a paste. Keep it aside. In another pan add remaining butter, clove, star anise, cinnamon and bay leaf.Fry them until they are light brown. Now add finely chopped one-fourth cup onions, slit green chilli, ginger garlic paste and salt. Fry until onions are translucent. To this add red chilli powder, turmeric and three tblsp of water. Cook for half-minute. Now add onion-tomato paste, and some water (if paste is very thick). Mix well. Boil it for 10 to 15 minutes on a medium flame. Add paneer, sugar, dried fenugreek leaves and milk. Mix and boil for 5 minutes. Ready to serve with naan, roti……..


Serves two to three


40 mins


One day


2 thoughts on “Paneer butter masala

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