Paneer Makhani / Butter Paneer

At last my Paneer dish became a success, the North Indian guests said its having that authentic “Methi Paneer ” taste and that its awesome …..if they had waited a little more time to comment  , I would have opened my mouth and told them that what I intended to make was  “Butter paneer”
Soccer man began to smile seeing my blushing face…anyways I had to admit the truth 😦
I knew that I added a little more Kasoori Methi (than required) but I never intended to make these a totally different curry….the reason why I added more was that I was absent minded & also I liked the smell of Kasoori methi 🙂
So here is the recipe for my way of Butter paneer which tasted like ” Methi Paneer “


Paneer/ Cottage cheese – 200 gm (I used the store bought paneer , so soaked sliced paneer in salted water) cut in to what ever shape you like.
Tomato’s – 2 medium sized (Boiled these and made a puree)
Ginger – 1/2 tsp (A very tiny piece crushed and finely chopped) Optional
Garlic – 1 tsp (Crushed and finely chopped)
Cumin seeds – 2 tsp
Kasmiri chili Powder – 1 table spoon.
Red Chili Powder – 1 tsp
Cumin Powder- 1/2 tsp (optional)
Garam Masala – 1 tsp (I used the store bought Garam Masala)
Kasoori Methi/ Dried Fenugreek leaves – 2 table spoon ( I used more – but don’t use more than this ,  lesson learned)
Cashew Nut paste – 1/4 cup cashew paste (I first powdered 3 table spoon of cashew-nuts then added a little water , that’s an easy way)
Heavy Cooking Cream – 1/2 cup
Coriander Powder/Cilantro – a few ( 2 to 3 table spoon chopped)
Salt to taste.
Butter – 2 to 3 table spoon.


* Soak Paneer in salted water , this makes it soft so do not omit this step. (especially if its store bought Paneer)

*Slightly line the tomato skin with a knife , boil these till cooked and then skin comes out, peel the skin off and blend to make fine tomato puree.
*Heat Butter in a thick bottom Pan , when heated add the ginger (if using ) and garlic crushed , saute till cooked then add the tomato puree to it and cook in medium heat , stirring occasionally  till oil separates (10- 15 minutes in medium heat)

* Add the Garam masala , Kashmiri chili Powder , Red chili Powder  and cumin powder (if using)

* Saute for a few seconds and add Kasoori Methi powder (crush these in your palm before adding) 
Fell blindly in love with these yesterday 
* Add the Paneer and the cashew nut paste , stir to cook these for another 5 minutes , If you think the dish is going out of water sprinkle a little water (also if you want more gravy) let’em boil then add the cream and cook for another 3 minutes , switch off the heat and add the chopped Coriander leaves/Cilantro and salt.
 A few steps before this are missing …was very much absent minded….
Serve with Naan/ Tandoori Roti or Rice. 

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