Thursday, May 15, 2014

Paneer Butter Masala

This does not require any introduction as this is the most popular side dish for Rotis/Chappatis/Naan.
I wanted to retain the awesome taste of this dish and keep it nutritous as well, so I have replaced the heavy cream with sweet potatoes and skipped the red coloring that is generally added in the Indian restaurants.


  • 4 medium Tomatoes
  • 1 small Sweet Potato
  • 1 medium Carrot
  • 1 tsp Butter
  • 2 Cardamom
  • 1" piece Cinamon
  • 4 Cloves
  • 1 Bay Leaf
  • 1 tsp Kasuri Methi
  • 1/4 tsp Turmeric
  • 1/4 tsp Red Chilly Powder (Adjust to Taste)
  • 1/4 tsp Asafoetida
  • 1/4 cup Cashews
  • 1" piece Ginger
  • 1 Green Chilly (Adjust to taste)
  • 1/2 tsp Salt (Adjust to Taste)
  • 1 cup Paneer cut into cubes


  1. Wash and peel the carrot and sweet potato and cook them in a pressure cooker along with tomatoes, ginger, green chilly and cashews for 3 whistles.
  2. While this is getting cooked, boil the paneer cubes in water with a pinch of turmeric till they become soft. (Alternately you may deep fry the paneer pieces)
  3. Once the veggies are cooked, blend that mixture in a blender along with cardamom, cinnamon, cloves.
  4. Heat a deep pan and add the butter, asafoetida  and bay leaf. Then add the blended mixture to the pan along with turmeric, red chilly powder, salt and kasuri methi, Heat on a low flame for a few minutes so that the tastes blend in. Add the paneer pieces and allow it to simmer for a few more minutes and serve hot with Roti/Chappathi/Naan.

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