Print Recipe
3 from 4 votes

Paneer Butter Masala

Cottage cheese cooked in smooth and creamy tomato sauce
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Punjabi Cuisine
Keyword: paneer, paneer butter masala
Servings: 4 people
Author: anjanaskc

Ingredients

  • 200 gms Cottage cheese / Paneer
  • 4 Tomatoes / Tamatar
  • 2 tbsp Fresh cream or milk
  • 2 tbsp Butter, Unsalted / Makkhan
  • 1 tbsp Cooking Oil
  • 3 tbsp Bell Peppers / Capsicum / Shimla Mirch chopped
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Kashmiri Chili powder
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Salt / Namak
  • 1/2 tsp Sugar / Chini

for making the paste

  • 150 gm Grated bottle gourd
  • 12 Cashew Nuts / Kaju
  • 15 Melon Seeds / Magaz / Kharbooje Ke Beej
  • 1 inch Ginger / Adrak
  • 2 Green Chillies / Hari Mirch
  • 1 tsp Dried fenugreek leaves
  • 2 tbsp Refined Oil
  • 3 Cloves / Lavang
  • 4 Green Cardamom / Hari Elaichi
  • 8 Whole pepper corn/ Sabut Kali Mirch
  • 1/2 inch Cinnamon /daalchini

Instructions

  • Blanch,peel and grind tomato and make a smooth paste.
  • Gravy-Take 2 tbsp oil in a pan and add 1/2 tsp cumin,cinnamon,cloves ,peppercorns and green cardamom.
  • When seeds start crackling add cashew nuts,melon seeds and grated bottle gourd(lauki).
  • Saute for 2 minute,then add salt and kasoori methi(dried fenugreek leaves) and cook for 2-3 minutes or till bottle gourd get cooked,then take out the mixture in a bowl.
  • Let it cool down, then grind and make a fine and smooth paste.
  • Heat 1tbsp oil+1 tbsp butter in a pan,add capsicum pieces and saute for few seconds.then add turmeric,chili powder and tomato puree and cook for 2 minutes.
  • Add the bottle gourd gravy and cook again for 1 minute.
  • Add salt ,sugar,fresh cream and cottage cheese(paneer) pieces.
  • Mix and cook on slow flame till oil start seperating from the sides of the pan.
  • Add 1 tbsp butter and garnish with fresh coriander or fresh
  • Serving suggestions-best with naan,tandori roti or rice