Jessie'S Paneer Butter Masala Recipe – a delicious recipe with cumin, cumin powder, turmeric powder, coriander powder, chili powder, asafoetida powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Blend: 10 cloves of garlic, 1 green chilli, 3 tomatoes, 1 onion and fresh coriander with some water.
2
Crush (in pestle & morter or spice grinder) the 5 cloves, piece of cinnamon and 8 peppercorns until they are a powder.
3
Put a knob of butter into a heavy-bottomed pan and fry the 1/2 teaspoon of cumin seeds.
4
Add the crushed spices to the hot butter.
5
Add the blended tomatoe mix.
6
Add the tablespoon of cornflour.
7
Add the Coconut powder.
8
Raise the heat.
9
Add the rest of the spices (1/2 teaspoon cumin powder, 1/2 teaspoon of tumeric, 1 teaspoon of coriander powder, 1 teaspoon of chilli, pinch of asafetada.
10
Once it has thickened add the paneer and cook for 15 mins.
11
Add yoghurt to taste on a very low heat.
515
kcal
Calories
116
g
Carbs
19
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 18 ingredients. The key ingredients include: 1/2 teaspoon cumin seed, 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and more.
Yes, Jessie'S Paneer Butter Masala Recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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