Thursday, August 4, 2016


  • Cottage Cheese (Paneer)-250 grams (cut in cubes)
  • Onion- 2 medium in size ( Cut roughly)
  • Tomatoes - 8 medium in size ( cut roughly)
  • Cashew nut - 1/4 cup
  • Oil -3 tbs
  • Butter -4 tbp
  • Ginger garlic paste-1tsp
  • Coriander Powder -2tsp
  • Chili Powder- 2tsp ( Optional. Not used in authentic recipe)
  • Kashmiri Lal Mirch powder- 2-3 tsp
  • Salt-to taste
  • Gram masala powder-1/2 tsp
  • Honey - 2 tbs
  • Green Cardamom -2
  • Cinnamon-1” inch stick
  • Bay Leaf-1
  • Kasuri methi- 2 tsp
  • Fresh Cream-1/4 cup 
  • Heat one table spoon oil in a pan and fry onion, tomatoes and cashew nut along with chilli powder and coriander powder till tomatoes are tender.
  • Remove this in a plate and allow it to get cool down.
  • Grind this in a mixer jar finely and strain this in a medium hole filter 
  • Now heat another pan and add butter and remaining oil into pan.
  • Add whole spices along with bay leaf in hot butter
  • Fry this for couple of second 
  • Add ginger garlic paste into this and saute them for 2-3 mins in medium heat.
  • Take the pan off from flame and add kashmiri lal mirch into this. Fry it for half a min.
  •  Put the pan back onto flame and now add onion tomato paste into it.
  • Put salt to taste and cook this in medium heat for 8-10 mins. Can cover the pan with a lid to prevent the gravy from spreading around.
  • Add garam masala into this and cook for another 2 min.
  • Meanwhile in another pan, dry roast kasuri methi in medium heat and crush them in between your palm into a fine powder.
  • Add crushed kasuri methi and honey to the gravy.
  • cook for another 2 min and then add cubed paneer into gravy.
  • Let it be on medium fire for 3-4 min and then turn off flame and add cream into it.
  • Serve with roti, naan, jeera rice or pulao whatever is your choice.

1 comment:

Swathi said...

Paneer butter masala looks yum