How to make Paneer Butter Masala - Cottage cheese chunks cooked in a rich and creamy masala base.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Butter (मक्खन )

Cuisine : Indian

Course : Main Course Vegetarian

Paneer Butter Masala

It’s kind of an unsaid rule that if you are Punjabi you’ve got to love paneer and I am no different. This versatile Indian cheese is used in an array of vegetarian recipes especially in North India. In this recipe chunks of fresh cottage cheese are cooked in a rich creamy onion tomato masala and a good dose of butter, only to be finished off with another dollop of fresh cream. So its fully loaded! This paneer butter masala recipe is a fool proof one and tastes great with any kind of roti or plain old jeera rice. If you like Indian vegetarian food this one will tick all the boxes for you.

For more recipes related to Paneer Butter Masala checkout Shahi Paneer, Malai Kofta Curry, Shahi Paneer, Paneer Makhni . You can also find more Main Course Vegetarian recipes like Carrot And Onion Florentine, Stir Fried Pak Choy With Sesame Sauce, Mathanga Erissery, Reshmi Paneer.

Paneer Butter Masala Recipe Card

Paneer Butter Masala
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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Butter Masala Recipe

  • Paneer (cottage cheese) cut into triangles 500 grams

  • Butter 5 tablespoons

  • Oil 1 teaspoon

  • Bay leaves 2

  • Cloves 2

  • Cinnamon 2 one-inch

  • Dried red chillies broken 2

  • Coriander seeds crushed 2 tablespoons

  • Onion sliced 1 medium

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Tomatoes chopped 5-6 medium

  • Salt to taste

  • Kasoori methi crushed 1/2 teaspoon

  • Fresh cream 2 tablespoons

Method

Step 1

Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute.

Step 2

Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture.

Step 3

Heat the remaining butter in a non-stick, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes.

Step 4

Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.