Monday, August 28, 2006

Paneer Butter Masala

Type of Meal

Mostly for Lunch, Dinner.
Can have it for Breakfast also

Main Ingredients: Paneer, Butter, Garam Masala


Paneer Pieces (In Cube Shape) : 250 gm (0.55 lb)
Tomatoes (Chopped) : 250 gm (0.55 lb)
Chopped Onions (Preferably Red) : 750 gms (1.65 lb)
Dhania Powder (Corriander) : 1 tsp
Garam Masala Powder : 2 tsp
Cashewnut Paste (Kaaju) : 2 tsp
Red Chilli Powder : 1 tsp
Salt : Normally 1 1/2 tsp (Or to Taste)
Turmeric Powder(Haldi) : 1 tsp
Ginger Garlic Paste : 3 tsp
Chopped Coriander Leaves : 2 tsp
Sugar : 1 tsp
Butter : 100 gm (0.22 lb)
Refined Oil : 50 ml
Milk (Whole Milk) : 2 cups
Raisin : 2 tsp


1. Heat Refined Oil in a frying pan for aprox 1 min.
2. Add grated onions to it and cook on medium heat till it becomes pink in color. (Approx 3 mins).
3. Now put butter, ginger garlic paste and fry on low heat for 2 min.
4. Now add the Dhania powder (Corriander powder) ,haldi powder,red chilli powder and salt .
5. Now add chopped tomatoes and cook till the gravy looks thick.
6. Now add cashewnut paste and garam masala.
7. Add paneer and sugar and let it simmer on low heat for 6 mins.
8. Now on separate utensil boil the milk.
9. Add the raisins then increase the heat and let it simmer for 3 mins stirring in between.
10. Now remove from flame and add the boiled milk slowly.
11. You may increase or decrease the quantity of sugar and salt according to your taste.
12. Garnish with chopped coriander leaves and fried cashewnuts.

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