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Butter Paneer Masala Recipe
How To Make Butter Paneer Masala
About Butter Paneer Masala Recipe: A vegetarian delight, comforting paneer curry imbued with simple spices. Paneer morsels immersed in the tomato gravy, finished with dollop of butter and nut, butter paneer masala makes for a delicious lunch or dinner option.
- Total Cook Time1 hr 05 mins
- Prep Time 20 mins
- Cook Time 45 mins
- Recipe Servings2
Ingredients of Butter Paneer Masala
- 200 gms paneer
- For the marinade:
- 1 Lemon (juiced)
- 1 tsp grouns cumin
- 1 tsp red chilli powder
- 100 gms yogurt
- For the curry:
- 2 tbsp vegetable oil
- 1/2 tsp cumin
- 1 onion, chopped
- 3 garlic cloves, chopped
- 3 green chilli, chopped
- 1 thumb-sized ginger, grated
- 1 tsp garam masala
- 2 tsp ground fenugreek
- 5 medium tomato, pureed
- 200 ml water
- 1 tsp honey
- to taste salt and pepper
- 25 gms butter
- 1 tbsp fresh coriander, chopped
How to Make Butter Paneer MasalaHideShow Media
In a medium bowl, mix all the marinade ingredients with some seasoning.
Cut the paneer into bite-sized cubes and toss with the marinade.
Cover and chill in the fridge for 2 hours.
Roast the marinated paneer in oven at 180 C for 15 minutes and keep aside.
In a large, heavy saucepan, heat the oil. Add the cumin, onion, garlic, green chilli, ginger and some seasoning.
Fry on a medium heat for 12-15 minutes or until soft.
Add the spices with the tomato purée, cook for a further 15 minutes until fragrant and then add the water.
Cook for another 15-20 minutes on low heat. Add the paneer to the gravy.
Simmer for 10 minutes, add honey and adjust the seasoning.
Top with a dollop of butter and fresh coriander.
Serve with rice, green salad and lime wedges.