paneer butter masala
Restaurant-style paneer butter masala — marinated in Ginger, Garlic, Chilli and Garam Masala Spice Drop, fried in butter, then simmered in a rich tomato-cashew gravy. No grinding, no guesswork.
- No chopping garlic or ginger
- 4 extracts in marinade & gravy
- Restaurant flavour at home
- Made with Natural Ingredients
Ingredients
Ginger 2 drops · Garlic 5 drops · Chilli 5 drops · Garam Masala 5 drops — in marinade & gravy
Four Spice Drops used across both the marinade and the gravy — layering flavour at every stage. No chopping, no grinding, no whole spice prep.
200 gms
Paneer, cut in rectangles
4 Tbsp
Curd (yoghurt), beaten smooth
1 Tbsp
Sugar
To Taste
Salt
1½ kg
Tomatoes (for puree)
2 Tbsp
Tomato Sauce
4 Tbsp
Cashew Powder
½ Cup
Fresh Cream or Malai
6 Tbsp
Butter
½ Tbsp
Sugar + Salt to taste
Directions
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1
Marinate the Paneer
Beat curd till smooth. Mix with salt, sugar, Ginger Spice Drop (2 drops), Garlic Spice Drop (5 drops), Chilli Spice Drop (5 drops) and Garam Masala Spice Drop (5 drops). Add paneer pieces, coat well and refrigerate for 2 hours.
Pro Tip: The longer the marination, the deeper the flavour penetrates into the paneer. 2 hours minimum — overnight in the fridge gives the best result. -
2
Fry the Marinated Paneer
Heat butter in a wide pan. Fry the marinated paneer pieces on medium heat until lightly golden on all sides. Remove and set aside. Do not discard the remaining butter in the pan.
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3
Build the Gravy
To the remaining butter in the pan, add cashew powder and fry for 1 minute. Add tomato puree, tomato sauce, sugar, Chilli Spice Drop (5 drops) and Garam Masala Spice Drop (5 drops) and salt. Stir well to combine.
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4
Simmer, add Paneer & Finish
Simmer the gravy on low heat till it thickens to a rich, saucy consistency. Add the fried paneer pieces and simmer for 2 more minutes. Garnish with fresh cream and serve hot with naan, roti or steamed rice.
