Recipes Breads      seafood   vegetarian      Meat & Poultry
            New Features Delicacies Of KASHMIR       Facts About LowFatfoods Week's spice Curry leaf  
Recipes appetizers Beverages   Sandwiches   RiceDishes IndianBreads   Raitas   Meats&poultry   Seafood  Brunches Vegetarian   Spicepowders   Sambar&Rasam   Chutneys     IndoChinese   Desserts       Chat corner

Butter Paneer or Paneer Makhani


500gms Paneer cut into cubes

For the Gravy:

2 large onions

1/2 can tinned whole tomatoes

1 tsp garlic paste

1 tsp ginger paste

1 tsp kasuri methi (available in Indian stores under that name)

salt to taste

1 tbsp butter

50 ml fresh cream

1 tbsp oil

1 tbsp chili powder

1 tsp garam masala



Fry the paneer pieces in a tbsp of oil and keep aside.

For the Gravy:

Chop the onion and fry it in the one tablespoon of oil and put it in the blender with the tinned tomatoes and kasuri methi, grind it into a smooth paste.

Now heat the butter in a pan and add the ginger garlic paste and fry for 2 minutes , Now add the pureed mixture and salt , chilli powder and garam masala and cook till the raw smell of tomatoes disappear, Now add the Paneer and cook for 6 minutes more. Take off heat  and serve with naan .

Method for making paneer:

Take 1 litre milk and boil it , add 2-3 tbsp lime juice and curdle the milk. Now pour the curdled milk into a muslin cloth and squeeze out all the water. Place a weight over it for 4 hours. Take the weight off and carefully take the lump of paneer out and cut into cubes.

Paneer is available in all Indian stores, Ricotta cheese can used instead of paneer.


*** Read The Review Given By Times Of India

Link To us    Advertise   kitchen Appliances    Terms And Conditions     Add to your Favorites 


Press ctrl + d for adding this page to your favorites

Please use the navigation buttons at the top and side of the page for browsing this site.

This site is optimized for internet explorer
                                              Send mail to with questions or comments about this web site.
                                              Copyright 2001 IndianDelicacies
                                              Last modified: October 17, 2003