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Paneer Masala



Butter masala dishes are originated from Punjab and its most popular recipes among all the cuisines of India. Paneer butter masala in all forms are almost a national favorite dish. Its the perfect combination of spices & creaminess. The rich creamy,buttery taste make this curry versatile.


but this curry is quiye different..Paneer  masala is made out of paneer or cottage cheese.The cottage cheese cubes dunked in a rich,creamy,tomato based gravy.

Yes, tomato puree or tomato paste is the lifeline of this curry. so b e careful before choosing the tomatoes, pick the most red tomatoes to get the reddish colour the gravy.

This paneer masala dish goes very well with Indian breads.



  • Paneer or cottage cheese                     250 gram
  • Onion                                                      1 medium
  • Ginger garlic paste                               2 tsp
  • Tomato                                                   2 medium no
  • Garam masala                                       ½ tsp
  • Degi mirch powder                               3tsp
  • Turmeric powder                                  1 & 1/4th tsp
  • Cumin seeds                                          1/4th tsp
  • Curd                                                         1 tbsp
  • Cream                                                      1tbsp
  • Cashew nut                                             5-6 no
  • Coriander powder                                 1 tsp
  • kastoori methi                                       2 tsp
  • butter                                                      3tbsp
  • sunflower oil                                         4tbsp
  • salt                                                           as per taste




  • Cut the paneer into long strips or  into cubes.
  • Marinate the paneer with 1 tsp of turmeric powder and 1 tsp of red chili powder.
  • Keep aside for 10 minutes.
  • Finely slice the onion . Make impression on the tomatoes and blanch them.
  • Peel the skin from tomatoes, transfer them into a jar and grind them.tomato puree is ready.
  • In a wok heat 3 tbsp of sunflower oil and fry the onion with little salt.
  • Fry till the onion seems  brown in colour.
  • Add cashew nut and fry for few second.
  • Take the entire mixture out if wok and cool them.add little water and grind into a smoothn paste.add curd and blend for a second.
  • In the same wok add butter and another tbsp of oil.
  • Add cumin seeds .when it pop add coriander powder and red chili powder.
  • Add ginger garlic paste and stir.
  • Fry till raw smell of masala disappear.
  • In the mean time heat another non stick pan and add 2tbsp butter ,let the butter melts.
  • Add marinated paneer pieces and let the one side turn little brown in colour turn around and make the other side brown,take them out and keep aside for future use.
  • Add onion cashew and curd mixture to the frying masala and mix for a minute.
  • Add tomato puree and continue stirring. put all the dry masala like red chilli powder, salt, turmeric powder and continue stirring.
  • Cook till the mixture seems dry .
  • Add 1 cup of water and give a nice mix so that masala mixes with the water.
  • Lightly beat the cream and keep aside.
  • Add paneer pieces and cream, boil till gravy thickens.
  • Add roasted kastoori methi on top ,mix and switch off the gas.






  • instead of making tomato puree at home,tinned tomato puree can be used.
  • little sugar or jaggery can be added to avoid the sourness comes from tomato puree.
  • pick red and well riped tomatoes.
  • instead of degi mirch powder chili powder can be used.adjust the spiciness according to your tolerance.





Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

14 thoughts on “Paneer Masala

  1. This recipe looks incredible. I used to have to make my own paneer but I’ve been finding it at my local supermarket lately. I love using it in place of chicken. We try to eat vegetarian at least a few times a week. Thanks for sharing

  2. Don’t laugh at me but I never had paneer before I am so curious to know if I can make it at home or if there is a substitution as we don’t have it in the middle east? Is it mild or salty?

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