Paneer ( Cottage Cheese) Butter Masala


I read and watch a lot of recipes. I am amazed by how you could have so many different ways of making one dish !! Personalization does play an important role in food 🙂 Well for me, i like to figure out an easier and quicker way of making dishes ( owing to the fact that i have huge impatience levels and lot of mood swing at time ; )  ) And that’s exactly what my blog reflects – my version of easy food 🙂

Paneer Butter Masala ( Cottage Cheese Butter Masala ) is again one of the most important dishes in India, particularly the vegetarians swear and survive by this dish 😛 . If any time the country stopped manufacturing paneer/ cottage cheese i wonder what would that phase be !!

So this dish here is my version of making it in just what…20 min ?? I am used to making prolonged versions of this too but then trust me when i m running out of time to pack the lunch boxes, this is perfect  ! Let me know if you think the same too ??

Estimated Time : Approx 20 min

Ingredients :-

  • 200 gms of paneer/ cottage cheese
  • 2 tbsp of fenugreek / methi
  • 5 tbsp of butter
  • 4 tbsp of fresh cream
  • 1 medium sized onion
  • 5 medium sized tomatoes
  • salt according to taste
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 cardamom
  • 2 kashmiri dry chillies ( just for the color since they are not spicy)
  • 2 tbsp of garam masala
  • hanfdul of cashew (approx 50 gm i guess)

The Process :-

  • Add about 3 tbsp of butter in the pan and heat. Once it starts melting add the cardamom, bay leaves, cinnamon stick and dry cillies and saute a little for 4-5 seconds


  • Chop the onions roughly and add it to the pan. Cook for about 2-4 min in high flame until light brown.IMG_8211
  • Chop the  tomatoes roughly and add them to the onions in the pan. Cook for about 3 min on high flame. Once done add the salt, cashew and methi/ fenugreek to it and cook for another 3-4 min.
  • Now switch off the heat and let it cool for sometime. Once cool enough empty the mixture in a grinding jar. Grind the mixture till you get a paste texture ( the smoother the better)

  • Heat 1 tbsp of butter in the same used pan. Add the paste to it and now again stir cook it for another 5 min

  • While it cooks, meanwhile lets prepare our paneer. This a completely optional step since most people do like adding the paneer raw to the mixture too at the end. But i like frying the paneer in a pan with butter till they are golden. ( do not overcook). Once done place them in a bowl of hot water just so that they remain soft till your mixture is done and you can finally add it.


  • Once the mixture is now cooked completely and the aroma fills your nose, add generous amount of fresh cream. Stir nicely and cook another 2 min. IMG_8230
  • Now empty the water from the bowl where the paneer was soaking. Add the soaked paneer to the mixture. Mix well and cook another 2 min.IMG_8233
  • The last step is actually me secret ingredient. Usually this dish is supposed to be sweet. At many places they add about 1 tbsp of sugar at the end. But i prefer to add ketchup just about 2 tbsp. It gives me the color and the tangy sweetness.IMG_8234
  • Thats it !! the dish is ready. Serve with hot chapatis or pulav. Pour a little butter on it and mix alittle just before serving to give that gloss and added aroma.Snapseed


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