Easy Paneer Butter Masala

I live in an apartment where the only source of cooking is an induction stove. Just one. Trying to make something delicious without any of the usual equipment is a challenge, but hey, that’s what makes creating these recipes so rewarding!

Just the other day, my roommate taught me how to make the most divine paneer butter masala. It’s rich, salty, sweet, sour, and spicy and makes for an indulgence that will leave your mouth watering. Pair it up with steaming hot tandoori roti, naan, or rice. It takes just 20 minutes, no mess, no worries. Here’s how.


Onion- 1 large

Tomatoes- 3-4 depending on size

Chillies- 2-3

Ginger- 1 piece

Garlic- 1 clove


Milk- A few tablespoons

Water- A few tablespoons

Curd- 1/4 cup

Ketchup- To taste

Salt- To taste

Red Chilli Powder- 2-3 spoons

Paneer Masala

Sugar- To taste

Oil- 5-6 large tablespoons

Cashews- 2-3 finely chopped

Cut 1 onion, 3-4 tomatoes, 1-2 large green chillies, a bit of ginger, and a clove of garlic finely. (as thin as you can)

Next, pour some oil into the pan, around 5 tablespoons. Once the oil has heated up put all your chopped vegetables into the oil. The veggies will begin to release water and change colour, beginning to form a paste, curry like consistency.

As the curry is forming, in a separate bowl, combing a little yogurt, around half a cup, with a bit of milk and water. Leave it aside for a minute.

Once the curry has turned into a light golden colour, add paneer. As the paneer cooks, pour the mixture of curd,milk and water over the curry.

Add a bit of sugar for the sweetness. This is where you need to work on balancing out your flavours (one of the best parts about cooking) Add salt according to tastes, along with a squirt of ketchup. Add the spices as well. Mix the ingredients in the pan until the curry forms and the flavours have balanced.

To finish, chop a few cashews and a bit of butter for garnish.

That’s it!

Staying in a place with minimal cooking devices, this recipe is great because it doesn’t require a mixer to make the paste, and its quick and easy to whip up with just one stovetop.

It does take some tries to get the balance right, as we usually cook by instinct and we don’t really measure. But then I always find that that’s the best part about creating curries… its always about taste and finding the flavours that click together.

So, happy eating!



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