Wednesday, 27 July 2016

Paneer Butter Masala II

Paneer Butter masala is the most popular recipes with paneer and it is known for its rich , creamy and delicious gravy. THere are multiple ways of making this dish and I have already posted one such recipe that you can find HERE.
Today's recipe is a no onion and no garlic version , where loads of tomatoes are blanched and pureed and then cooked with spices and finished with cream. If you are pureeing them without blanching and removing the skin, then just pass the puree through a sieve.
Other delicious paneer recipes on the blog are
Shahi Paneer
Palak Paneer
Paneer Butter Masala I
Paneer Tikka Masala
Matar Paneer
Malai Matar Paneer

INGREDIENTS (No Onion No Garlic)

  • 8 medium size tomatoes (pureed)
  • 2 tbsp Cashew paste
  • 300 gms Paneer
  • 1 tbsp Butter
  • 1 tbsp Oil
  • 2 - 3 cloves
  • 1 cinnamon stick
  • 2 Green Cardamoms
  • 1 tsp Ginger Paste
  • salt as needed
  • 1/2 tsp Sugar
  • a pinch of turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Kashmiri red chilli powder (for color)
  • 1 1/2 tsp Coriander powder
  • 1/2 tsp roasted cumin powder
  • 1 tsp Garam Masala
  • 2 - 3 tbsps Cream
  • 1 tsp Kasuri Methi

  • Blanch the tomatoes in boiling water and then remove their skin.
  • Cut paneer into desired shape and keep them immersed in warm water so that they are soft.
  • Heat oil and butter in a pan, and add the whole spices and ginger garlic paste.

  • Once them tomatoes are cooled, puree them and add to the hot pan. 
  • Saute for couple of minutes and close them and cook for 5 to 7 minutes in medium flame.

  • Add salt. sugar and other spice powders (except garam masala) and give a mix.
  • Add in the cashew paste and allow the masala to cook.

  • Close and  cook for 5 minutes until masala is well cooked and oil separates, open and sprinkle some garam masala.

  • Add the paneer cubes and also add some cream.
  • Mix well and simmer for two minutes, add cruched kasuri methi and turn off stove.


  • There is no artificial color added and the bright color is only from tomatoes and the kashmiri red chilli powder.
  • Dont skip the cream as the dish is meant to be rich and cream makes the gravy smooth and creamy.
  • Adjust the spices as per taste.
  • the little amount of sugar added balances the acidity of tomatoes.
  • do not cook for long time or in hugh flame after adding cream or it will curdle.

With Love,

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