Restaurant Style Paneer butter masala

paneer butter masala3

Garlic naan was on the menu tonight, and I was thinking about a side dish that goes well with it. And Paneer seemed to be the best option – and what better than Paneer Butter Masala. A Restaurant style combination of garlic naan and paneer butter masala makes me drool. So, inspired by “veg recipes of India”, this is an adapted recipe adjusted to my needs.

Without further ado, let me get to the recipe such that you all can make it, eat it and enjoy it.

Comments are always welcome.

Serves: 2-3


100 – 150 grams paneer/cottage cheese, cubed or diced
2 tablespoon cashew (around 15-20 in number) – soaked in milk for 10 minutes and then ground to a smooth paste. If you have less time, then just grind the cashews to a smooth paste.
3 medium size tomatoes – pureed
1 teaspoon ginger-garlic paste
1 tablespoon oil + 1 or 2 tablespoons butter
1 teaspoon kasuri methi/dry methi leaves ( optional)
½ teaspoon red chili powder
1 teaspoon garam masala
1 bay leaf / tej patta
1 cup water , if needed
A few coriander/cilantro leaves for garnishing (optional)
Pinch of salt and sugar (you can add more sugar if you like it sweet but believe me, the cashews in the milk with a pinch of sugar impart a wonderful taste)

Instructions –

1. Heat oil and add butter in a pan.
2. Add bay leaf and fry for some 10-15 seconds or till the oil become fragrant.
3. Add ginger-garlic paste and fry till the raw aroma disappears.
4. Add the tomato puree and stir well.
5. Add red chili powder after 2-3 minutes and stir again. Sauté till the oil starts to leave the sides of the tomato paste.
6. Add cashew paste and stir well. Sauté the cashew paste till the oil begins to leave the sides of the masala paste.
7. Add water (if needed) and stir.
8. Simmer on a low flame.
9. Add salt and sugar and simmer till the curry begins to thicken.
10. Add the paneer cubes and cook them for 2-3 minutes till they become soft.
Please ensure you do not cook for a long time as the paneer will become dense.
11. Lastly, add crushed kasuri methi/dry fenugreek leaves (if you have it) & garam masala. Stir. Switch off the gas.
12. Garnish with coriander leaves.

Your Paneer Butter Masala is ready to be enjoyed hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice.

I served mine as a side dish with garlic naan. And enjoy as your meal is ready!!

garlic naan with pbm


Punjabi Lobia masala (Black-eyed peas or cowpea in a spicy gravy sauce)

Punjabi lobiya masala

Lobia or blackeyed peas
– usually enjoyed only in the month of March in my home when we celebrate Karadaya Noumbh. This time, for a change I wanted to try it in a different avatar – just like other gravy dishes of choley and rajma. And I must say this version was awesome. It serves as a great side dish to roti and can substitute our day-to-day dal for a change.
Without further ado, let me get to the recipe such that you can enjoy this Punjabi Lobiya Masala from the comforts of your own kitchen.
Hope you will love this recipe. Your suggestions and comments are always welcome!

Serves: 2-3

Ingredients –
1 cup lobiya soaked overnight ( around 250grams)
Pinch of salt
1 onion finely chopped
2 tomatoes – finely chopped
2-3 green chilies finely chopped
1 teaspoon turmeric powder
2 teaspoons red chili powder
1/2 teaspoon cumin coriander powder
Salt to taste
2-3 bay leaves
1 teaspoon garam masala powder
1 teaspoon cumin seeds
Pinch of black pepper powder
1 teaspoon cinnamon powder ( optional)
3-4 garlic cloves
1 teaspoon ginger paste
2-3 cups water
2-3 tablespoon oil
Coriander leaves to garnish

Method –
1. Soak lobiya in water overnight with a pinch of salt in it.
2. In the morning, pressure-cook the soaked lobiya with 2-3 cups of water, for 4-5 whistles.
3. Once pressure is down, take it off and set aside.
4. Take a heavy bottomed pan, heat oil in it. Once it is hot, add bay leaves and cumin seeds.
5. Once they splutter, add green chilies and garlic, fry till they change color.
6. Now, add the chopped onions and sauté. And mix in ginger paste till raw smell fades away.
7. Add the chopped tomatoes and mix it evenly.
8. Now add the stock (in which lobiya was cooked) little by little to this and stir.
9. Add all the spice powders and adjust salt to taste. Mix it evenly.
10. Now, add the cooked lobiya to this and stir it.
11. You can mash a handful of cooked lobiya and add to the gravy, it helps in thickening the gravy.
12. Once bubbles start, switch off the gas. Garnish with coriander leaves.

Serve hot with rice or roti and enjoy as your “meal is ready!”

Punjabi Kadhi


The name itself tells you where the dish is from. I have had this a few times in my childhood but never got to cook it as it involves deep-frying. My sister makes this regularly (The fact that she is married to a Punjabi might be the reason). Anyway, I finally got around to cooking it some time back.

The best thing about the dish is the flexibility of the pakoras – You can make it with onion, or with mix veg, or with potato, or with spinach. I used spinach as my son loves spinach. What better than what he loves.

Made this for the first time, but I must say, it came out awesome and we all enjoyed it. So, without further ado, I am getting to the recipe so that you can also fill your kitchen with the aroma of this dish.

Makes: 2-3 servings

Ingredients For the Spinach Pakoras –

1/2 cup gram flour/besan
1/2 cup chopped spinach
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon baking soda
Oil for deep frying

Ingredients For the Kadhi-

3/4 cup of gram flour
1 cup of thick yogurt
2.5 cups of water
2 onions finely chopped
1 teaspoon of grated ginger
1 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala powder
1/4 teaspoon of cumin seeds
1/4 teaspoon of mustard seeds
1/4 teaspoon of fennel seeds
1/4 teaspoon asafetida
2-3 whole dry red chilies
1 tablespoon of ghee or oil
1 tablespoon of freshly chopped coriander leaves
Salt to taste

Method for Pakora’s –

1. Heat oil for deep frying in a small deep frying pan, so there is less wastage.
2. Add water little by little and mix all the ingredients for the pakora until it forms a smooth batter.
3. Once the oil is ready for deep frying, drop the batter by spoon-full (about 1 tablespoon) into the oil.
4. Add the remaining portions of the batter one by one in batches.
5. Remove from oil when the pakoras have become medium brown and crisp.
6. Drain on a paper towel or absorbent tissue. Keep aside.

Method for the Kadhi –

1. Whisk the yogurt, gram flour, water, asafetida, chili powder, turmeric powder, coriander powder, garam masala powder and salt until well-blended.

2. Heat ghee / oil in a large sauce pan; add cumin seeds, mustard seeds, fennel seeds and the whole red chilies. Allow them to crackle. Add the onions and ginger and sauté until onions turn golden and tender.

3. Turn the heat to low, and gently add the yogurt mixture into the sauce pan. Use caution as ingredients tend to splash around. Allow the mixture to boil on medium high heat for a few minutes. You will see the kadhi has thickened. Stir occasionally to keep it from sticking to the bottom. The kadhi has to be of pouring and smooth consistency. It should have a shine to it.

4. Add the pakoras into the kadhi mixture and simmer for about 5 minutes again stirring occasionally to keep it from sticking to the bottom.

5. Transfer the kadhi to the serving bowl. Garnish with chopped coriander leaves and serve hot with steaming hot white rice or pulav.

Enjoy as your meal is ready!

Palak paneer (Spinach and Cottage cheese gravy)

Palak Paneer

This is a very simple and healthy dish and can be made within minutes if you have the main ingredients – Spinach and Paneer at home. I had the best Palak Paneer at my friend Neha’s home in Mathura. She used home-made paneer in that, but this works equally well with shop-bought paneer as well.

This goes perfectly well with Naan or Chapathi. It looks so tempting with the green colour of Spinach contrasting with white paneer. Without wasting any time further let me get to the recipe such that even you can make this and enjoy.

But do share with me how it turned out for you.

Serves: 2

Ingredients –

200 grams spinach – washed, blanched and puréed
1 onion – finely chopped
1 teaspoon cumin seeds
1 teaspoon ginger garlic paste
220 gram paneer – cut into cubes
1 teaspoon turmeric powder
1 teaspoon coriander powder
Salt to taste
4 green chilies
3 tablespoon oil

Recipe –

1. Take a mixer grinder, add the blanched spinach (minus the water) and green chilies. Make it into a purée. Set aside.
2. Heat a pan with oil, add cumin seeds and let them splutter.
3. Add chopped onion and fry till it becomes golden color.
4. Add ginger garlic paste and stir it till the raw smell fades away.
5. Add the set aside spinach purée and let it cook.
4. Add spice powders (turmeric powder, coriander powder, and salt to taste).
5. Add the paneer cubes and mix it evenly.

Once it starts bubbling, switch off and take off the stove. Serve hot with roti, Naan or rice.

Enjoy as your “meal is ready”

Note –

1. Before adding to the curry, you can fry the paneer in a little oil. At my home, everybody prefers it as it is.
2. I have omitted the use of red chili powder as green chili is used in the Puree.
3. You can adjust the amount of chilies according to your taste.

Rajma Rasmisa (Kidney Beans in a spiced and creamy gravy sauce)


Rajma is a very popular North Indian dish. Nowadays, it is available everywhere. I prefer having Rajma with rice as compared to roti or other flat-breads.
This particular name – Rajma Rasmisa – is used by Master Chef Sanjeev Kapoor. This recipe is an adaptation of his version. I have tried making this dish for the past few years with lots of permutations and combinations. I like this dish being slightly creamy so I use curd here.
I prefer making it with fresh beans as my son will have the same food. But you can even use canned kidney beans and if that is the case, then you need not pressure-cook it.
Without further ado, I would like to get to the recipe. Do share how it turned out for you.

Serves : 3 people

Ingredients –
250 grams Rajma or kidney beans soaked overnight
2 garlic cloves
1 onion – finely chopped
3-4 tomatoes – blanched and puréed
1 teaspoon ginger garlic paste
2 bay leaves
3 tablespoon Rajma masala
Salt to taste
2-3 tablespoon oil
1 tablespoon curd (You can even use Cream)
2-3 green chilies finely chopped
Few sprigs of coriander leaves – to garnish.


1. Pressure-cook the soaked Rajma along with peeled garlic pods and a little salt to 4 whistles.
2. Once pressure eases, take off the cooked Rajma and set aside. Do not drain the water.
3. Heat a heavy bottomed pan, add oil. Once oil is hot, add bay leaves. Then add chopped green chilies and mix till it changes color.
4. Then add onions and fry till it becomes golden in color. Add ginger garlic paste and cook till the raw smell fades away.
5. Then add tomato purée and stir it evenly. Once tomato purée starts leaving the sides of the pan, add the spice powders – Rajma masala powder + turmeric powder + salt to taste.
6. Slowly add the stock of cooked Rajma to this and bring it to a boil.
7. Finally add the cooked Rajma with garlic and stir it. Mash the garlic while stirring.
8. Take a handful of cooked Rajma in a cup and mash it finely, then add this to the gravy. Stir evenly.
9. Once bubbles start and it gets mixed, add curd and switch off the gas. Garnish with coriander leaves.

Serve with roti or rice and enjoy as your meal is ready!!

Notes –
1. The use of curd or cream is completely optional here, we like it a little creamy.
2. In case, you don’t have Rajma Masala, you can replace it with ½ teaspoon turmeric powder + 2 teaspoons red chili powder + 1 teaspoon cumin powder + 1 teaspoon coriander powder + 1 teaspoon garam masala powder.3. In case, you want to use shop brought tomato puree, you can very well use it but adjust the salt accordingly.