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Paneer Butter Masala

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Indian Cuisine | Vegetarian

Prep: 0 min Cook: 0 min Servings: 2 Difficulty: medium

Categories: Drink, Vegetarian

Tags: easy, indian, recipes using asafoetida, recipes using cardamom, recipes using clarified butter, recipes using cumin, recipes using garam masala, recipes using ginger paste, recipes using lemon juice, recipes using paneer, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APaneer_Butter_Masala)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APaneer%20Butter%20Masala&oldid=4525004

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • Ghee or oil
  • 200 g paneer
  • 1 onion, diced
  • 1 tsp ginger paste
  • 5 tsp garlic paste
  • 1 capsicum, diced
  • 2 tomatoes, diced
  • 1 tsp ghee
  • 5 tsp hing powder
  • 1 tsp cardamom
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp lemon juice
  • 500 g natural (plain) yoghurt

Directions

  1. Fry paneer in ghee or oil, and set aside in a bowl.
  2. Sauté onion in oil with garlic and ginger paste until golden brown.
  3. Add diced capsicum and tomatoes.
  4. In a separate pan combine ghee, hing, cardamom, turmeric, garam masala, chilli powder, lemon juice, and cumin.
  5. Fry for 2 minutes, then add yoghurt.
  6. Cook on medium heat for five minutes.
  7. Add onions, capsicum, tomatoes, and paneer.
  8. Cook on low heat for 15 minutes occasionally stirring.
  9. Serve with rotis or naan and rice.

Notes

For more of a gravy-like texture reduce the amount of yoghurt and add full-fat milk with a spoonful of cornstarch as desired.