Paneer Butter Masala

I’m just going to provide a link for this week’s recipe. It looks so yummy and pretty!


  • If you don’t want to use paneer, you could substitute chicken, beef, or pork, just make sure when you’re frying the pieces, it is fully cooked.
  • If you are planning on using paneer (she provides a link to her recipe) make it ahead. It takes about 1 to 1-1/2 hours. Add any desired seasonings, salt, herbs, etc. with the milk at the beginning. I made the paneer earlier today, and just added 1 tsp of salt to the milk at the beginning. It tastes quite bland, a little like ricotta cheese in texture, but more dry. I think next time I will add some herbs and spices…granted that this turns out well…Dun dun dun!
  • Some of the seasonings may be difficult to find. I plan on just using 1 Tbsp of curry powder in place of some of them. More or less, to taste. Some of the spices used are already component of curry powder or garam masala, both of which are pretty common.
  • Ginger-garlic paste can be made by mixing equal parts garlic and and a little olive oil in food processor or blender.
  • Ironically enough, this recipe does not call for butter
  • Serve with naan, paratha, rice, or whatever you feel like making to go with it. You could use the leftover whey (from making paneer) to make the bread, in place of water.

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