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Wednesday, October 10, 2012

Paneer Butter Masala ~ Paneer Malai Makhani

Paneer Malai Makhani
Paneer Butter Masala ~ Paneer Malai Makhani

Here it looks like a long list of ingredients...but there is nothing to worry about, as most of them are the basic ones usually available in our kitchen pantry. Few things mentioned in the list are a must to prepare any Mughlai dish e.g kasoori methi, cashew nut paste, shahi jeera etc and even if you buy them they will definitely go a long way and help you impress your guest for any dinner party. Cashew nut paste is a must have in my freezer and to make it more healthy I add half quantity of melon seeds with cashew nuts and make a smooth powder and store it in a ziplock bag. Another tip for reducing the calories here is to add low fat milk with cream in 1:1 ratio. There is no harm in reducing the amount of butter if you wish to. I would also like to suggest not to opt out the methi seeds powder as this is the key ingredient for the gravy which gives it a restaurant effect. If you find it difficult to grind a small portion of methi seeds, you can very well grind a large batch of it to a smooth powder and store in a container for future use.

Paneer Makhani
Paneer Makhani

You can watch the video here:

Paneer Butter Masala ~ Paneer Malai Makhani

Paneer Makhani is a tomato-onion based gravy with the richness of cream, butter, and cashew nuts. A restaurant style curry to be served with rice or naan.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 - 40 minutes
1 cup = 250 ml capacity
Serves 4


300 gms paneer cubes
1 cup chopped onion
1 cup chopped ripe tomato
1 tablespoon grated garlic
1/2 teaspoon shahi jeera (black cumin)
2 teaspoon red chili powder (according to preference)
1 1/2 teaspoon roasted cumin powder
1/4 teaspoon turmeric powder
1 tablespoon kasoori methi (dried fenugreek leaves)
1/4 teaspoon methi seeds (fenugreek) powder
2 tablespoon tomato puree
1/4 teaspoon garam masala powder
Pinch of orange-red food color
1 teaspoon sugar
1/4 cup fresh cream
1/4 cup milk
10 cashew nuts ground to smooth paste
50 gms butter (2 tablespoon) or less
1/4 cup chopped coriander leaves
3/4 teaspoon salt
4 tablespoon cooking oil (to fry paneer cubes)


Heat oil in a flat pan and shallow fry paneer cubes till golden on all sides. Set aside.
Heat butter in a heavy bottom saucepan, add 1/2 teaspoon shahi jeera and 1 tablespoon finely chopped garlic and fry till soft and lightly golden.
Then add chopped onion and saute for few minutes till light brown.
Now add chopped tomatoes along with 2 teaspoons red chili powder, 1 and 1/2 teaspoon cumin powder and 1/4 teaspoon turmeric powder. Cover and cook on slow flame for 5 minutes or till oil separates.
Add remaining spices like 1 tablespoon kasoori methi, 1/4 teaspoon methi seeds powder, 2 tablespoon tomato puree, 1/4 teaspoon garam masala powder, 1 teaspoon sugar, food color, and 3/4 teaspoon salt. Stir well and cook for 2 minutes.
Remove the onion tomato masala from the saucepan, cool for some time and grind to a smooth paste. Return the ground paste back to the saucepan.
Switch to the flame and add cashew nut paste, 1/4 cup cream and milk combined to the masala. Stir and let it simmer on low flame for 1 minute.
Finally, add fried paneer cubes and some more butter if you wish.
Serve hot drizzled with more cream and some chopped coriander leaves with Pulao or naan.



  2. is it sugar or salt? coz there no salt in the recipe
    also can u do a recipe on bbq chicken rice

    1. Hi Anam....Both sugar and salt you have to add and both are mentioned in the recipe if you see carefully.

    2. Hi Anam....Both sugar and salt you have to add and both are mentioned in the recipe if you see carefully.