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Paneer Butter Masala
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups2 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4525004
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- Ghee or oil
- 200 g paneer
- 1 onion, diced
- 1 tsp ginger paste
- 5 tsp garlic paste
- 1 capsicum, diced
- 2 tomatoes, diced
- 1 tsp ghee
- 5 tsp hing powder
- 1 tsp cardamom
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp lemon juice
- 500 g natural (plain) yoghurt
Directions
- Fry paneer in ghee or oil, and set aside in a bowl.
- Sauté onion in oil with garlic and ginger paste until golden brown.
- Add diced capsicum and tomatoes.
- In a separate pan combine ghee, hing, cardamom, turmeric, garam masala, chilli powder, lemon juice, and cumin.
- Fry for 2 minutes, then add yoghurt.
- Cook on medium heat for five minutes.
- Add onions, capsicum, tomatoes, and paneer.
- Cook on low heat for 15 minutes occasionally stirring.
- Serve with rotis or naan and rice.
Notes
For more of a gravy-like texture reduce the amount of yoghurt and add full-fat milk with a spoonful of cornstarch as desired.