This versatile Indian cheese is used in an array of vegetarian recipes especially in North India. In this recipe chunks of fresh cottage cheese are cooked in a rich creamy onion tomato masala and a good dose of butter, only to be finished off with another dollop of fresh cream. So it’s fully loaded! This paneer butter masala recipe is a fool proof one and tastes great with any kind of roti or plain old jeera rice. If you like Indian vegetarian food this one will tick all the boxes for you.
Prep time: 11-15 minutes Cook time: 26-30 minutes Serves: 4
Paneer (cottage cheese) cut into triangles 500 grams
Butter 5 tablespoons
Oil 1 teaspoon
Bay leaves 2
Cinnamon 2 one-inch
Dried red chillies broken 2
Coriander seeds crushed 2 tablespoons
Onion sliced 1 medium
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomatoes chopped 5-6 medium
Salt to taste
Kasoori methi crushed 1/2 teaspoon
Fresh cream 2 tablespoons
1. Heat three tablespoons butter with one teaspoon oil in pan. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute.
2. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture.
3. Heat the remaining butter in a non-stick, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes.
4. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot with rice or Indian roti.