Paneer Butter Masala

My passions and pleasures when related to North Indian dishes are no end. I was introduced to this cuisine during my college days, when one afternoon my friend wanted to go out for lunch.

We ended up in a restaurant near the famous Gemini Flyover in Nungambakkam. The restaurant was located in a basement and I still remember walking down the corridor which lead to this dimly lit place. It was a bright and hot afternoon, but the atmosphere inside was one of a cool and dimly lit one. I hardly remember the ambience except the fact it was crowded and busy. The aromas sneaking away from kitchen were more tantalizing then the decor.

Well anyway, what I had for lunch on that afternoon was a prelude to a lifetime passion and obsession. Yes I am obsessed with Paneer and anything to do with it. We ordered Mutter Paneer and Shai Paneer, and maybe some Gobi dish, but the taste is still lingering in my senses. I haven't been to that place again, but hope I will one day find time to visit it again.

Coming back to my obsession on paneer, if there was ever a need to find a reviewer on the Paneer dish available across Madras, well you can know where to find one.

As the only Veg eater, I always had to choose my own and have nobody to share with me. Well I will let you decide if this was my advantage or not...But this allowed me to order only Paneer Butter Masala all the time. Believe me, to my amazement, till date I have not been able to find this being prepared the same way.

Amma had adapted this from Sanjeev Kapoor and included her own touch and flavours. She always makes paneer at home, as we prefer the homemade. It is so soft and tastier than the store ones.

Now I have a big fan in my daughter who just simply loves this dish. This is one of the few dishes, she gets all excited about. I serve it with Tamil Nadu layered Parotta. The combi is ultimate.

I end up preparing Paneer Butter Masala atleast once in 10 days much to my own pleasures..

Here you go for recipe

Serves - 4
Preparation Time - 15 mins
Cooking Time - 15 mins
Cuisine - Punjabi

Ingredients needed:

For Gravy

Homemade Paneer - 250 gms
Onions - 2 big
Tomatoes - 3 big
Ginger - 2 inch
Garlic - 4 pods
Cashew Nuts - 10 nos
Milk - 100 ml
Butter - 100 gms
Red colour - a pinch
Salt to taste
Sugar - 1/4 tsp
Chilli powder - 1 tsp
Roasted Cumin Powder - 1/2 tsp
Garam Masala - 1/2 tsp

For Garnishing:

Onions - 1 medium
Green Chillies - 2 - 3 slit

Optional Garnishing:
Capsicum - 1 medium
Fenugreek seeds - few
Kasthuri M ethi leaves

Method to prepare:

Follow the steps as explained for max time saving on cooking and cleaning...:)

First take the ingredients needed for gravy, cut onions, ginger, garlic and grind to a fine paste. Remove and then make puree of Tomatoes. Grind the cashew nut coarsely.

Then take the ingredients kept for Garnishing. Cut Paneer into cubes, finely chop the onions, slit the green chillies.

Heat required amount of butter in the cooking pan. Fry each of the above ingredients. Onions should be crispy. Paneer should be fried to light golden colour. Keep these aside.



Take the pan that's already used for frying, add 80 gms of butter, fry the onion paste. Sauté well to ensure it does not get burned.

Once its cooked well, add chilli powder. Cook till oil comes out, simmer the flame. Add milk slowly and cook for 5 mins. Then add coarsely ground cashew nuts.

Cook Once cooked for a while, add tomato puree, cumin pw, Salt, sugar, garam masala, Orange colour. Bring to boil. Add required amount of water. Let it cook on high flame for few mins.


Then add fried onions, paneer cubes, green chillies, and cook for 10 mins. Add the remaining butter.

Kasthuri methi can be added at this stage. and cook it covered.

I normally don't add fenugreek or capsicum but add more number of green chillies as hubby dear likes to munch on green chillies. This can be changed according to ones preference.

This tastes yummy with parotta...well writing this has given me the boost required to prepare this tonight for dinner........
Reading back on my write up, I feel I have written quite a lengthy post. I guess thinking on each dish, brings in lot of memories. So if the pre-recipe ramblings are lengthy, kindly excuse me and skip right to the recipe..

Hope you enjoy this as much we do!