Butter Paneer Masala


Tomatoes – 8
Paneer – 200 gm
Coriander – 2 Tbsp {Chopped}
Onions – 3
Butter – 3 Tbsp
Cumin Seeds – 1 Tsp
Bay Leaf – 2
Black Cardamom – 2
Green Cardamom – 4
Dry Red Chili – 2
Oil – 2 Tbsp
Ginger Garlic Paste – 1½ Tb
Salt – To Taste
Cumin Powder – 1 Tsp
Garam Masala – 1 Tsp
Kasoori Methi – 1 Tsp
Kashmiri Red Chili Powder – 2 Tbsp
Cream – 3 Tbsp
Green Chili – 2 (Slit)
Papad – 1 Small


Puree the tomatoes and mince the onions.

In a pan, add the oil. Once hot, add the cumin seeds, bay leaf, dried red chilies, and open the cardamoms and add them and then add add ginger garlic paste as well. Let them sizzle.

Add the butter, once it melts well add the minced onions and salt. Stir well and cook in medium flame until light golden.

Then add in the tomato pulp. Stir and as it gets a roaring boil cover and cook for about 15 minutes or until it leaves the sides checking every 2-3 minutes to prevent burning.

Add the cumin powder, garam masala, red chili powder and kasoori methi. Crush the kasoori methi in between your hands before adding.

While the spices cook for a minute roast a papad, crush and keep aside.

And, as the spices are cooked add the water depends. I added about 1 cup in total. Followed by chopped coriander and the cream and cubed paneer .

Stir well and cook for about 5 minutes. I like my sabzi a wee bit on the thicker side, if you wish you can make it little thinner by adding more water.

Add the slit chilies and the papad. Stir well and serve hot with tandoori rotis, naans, rice or just dig in with a spoon!