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Indian with Joyita – Butter Paneer

Serving 4


250 g Paneer or Cottage cheese

2 tbsp (or 18-20 pieces) Cashew nuts, soak in 1/2 cup lukewarm water and make a paste using a food processor

4 – 5 medium size Tomatoes, grind and make puree

2 tablespoons Butter

1 teaspoon Ginger paste

1 teaspoon Garlic paste

1 small onion chopped, boiled and made to paste

1/2 teaspoon Kashmiri red chili powder

1 teaspoon Garam masala powder

1 teaspoon Kasuri Methi (dry fenugreek leaves)

2-3 tablespoon Cream

1/2 – 1 teaspoon Honey

Bay leaf 1, cardamom 4, cloves 2, black pepper 4, cinnamon stick 1 inch

Salt to taste



  • Heat the butter in a frying pan, add the bay leaf, cardamom, clove, cinnamon and black pepper. Sauté for 10-15 second till you get fragrant.
  • Add the onion paste, ginger and garlic paste. Sauté till raw smell disappears.
  • Add the tomato puree made earlier. Stir well cook well (5-6 minutes). Add the Kashmiri chili powder, garam masala powder and stir again. Continue to sauté till oil begins to leave the side.
  • Add the cashew paste and stir well. Sauté the paste till oil leaves the side.
  • Add water and simmer in low flame.
  • Add the sugar.
  • Add the Paneer cut into cubes.
  • Don’t cook for long.
  • Add crushed Kasuri Methi (fenugreek leaves)
  • Serve hot with naan, roti or basmati rice

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