Butterless Butter Paneer

We love paneer in any form but butter paneer tops our list.

It really is quite easy to make and nothing quite like a home style paneer curry to brighten our day!

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  • Paneer 300gms, cubed
  • 3 to 4 Tomatoes
  • 3 Onions
  • 4 to 5 Cashews
  • 3 – 4 Pit-less dates
  • 1 Green cardamom
  • 2 Cloves
  • 1 Bay leaf
  • 1 Small piece of cinnamon stick
  • Ginger Garlic paste
  • Kashmiri mirch powder or paste
  • Turmeric
  • Jeera
  • Jeera powder
  • Dhaniya powder
  • Amchur powder
  • Kasuri Methi
  • Salt
  • 1 Tbsp approx. Ghee
  • Finely chopped coriander for garnish


  • Cube the paneer and keep it aside
  • In a kadhai take ghee and temper akkha (whole) jeera
  • Add the cardamom, cloves, bay leaf, cinnamon, Kashmiri mirch (if dry) sauté for approx. 30 seconds
  • Add the ginger garlic paste
  • Add cashew and dates
  • Add the chopped onions and sauté until pink add a pinch of salt
  • Add the chopped tomatoes and sauté for a minute or two more
  • Adjust salt
  • Add the Kashmiri mirch paste if you are using paste. If not then you’d have already put the dry mirch by this point
  • Add turmeric powder, dhaniya powder, jeera powder, Amchur powder and adjust salt again
  • Sauté the whole mix until the ghee starts to separate and the masala is nicely cooked
  • Remove from the gas and cool the masala. Blend the masala using a little water to a smooth and silky consistency. Adjust the water as you go along.
  • Back to the kadhai, add the smooth gravy past and add more water if required and bring to a gentle simmer. Ensure that the water and the gravy are well incorporated.
  • Add in the kasuri methi
  • Add the cubes paneer
  • Simmer on low, stirring occasionally for a few more mins
  • Garnish with coriander

Serve warm with hot rotis or kulchas with a side of onion, cucumber or salad.

IG: nomnommum4

Simple Date & Tamarind Chutney Concentrate

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Thanks to the lockdown we’ve been doing bhel quite frequently. It’s not just because we love chaat, it’s because it’s convenient.

The date and tamarind chutney concentrate is always stocked in the freezer and taken out in bits for consumption on need basis. It stores rather well, I’d say a couple months easily.


• Seedless dates

• Tamarind

Keep the date to tamarind ratio at 3:1 or even 4:1 depending on how tangy you’d like it. We like ours sweeter than sour.

• Dried ginger powder

• Saunf (Fennel seeds)

• Sugar or Jaggery (if you’d like it sweeter), the sugar acts as a preservative, hence I always add sugar in spite of the dates.

• Cinnamon powder

• Cumin powder

• Salt just a pinch

• A hint of Kashmiri laal mirch powder


• Soak the dates and tamarind in a little water (don’t submerge fully) and add all the masalas

• Pressure cook for about 8-10 whistles (adjust according to your cookers, mine’s ancient and takes forever)

• Once done cool down and grind without adding water (if adding water, boil once again).

• Cool down, pack off in a container and store in the freezer.

Plz note: The concentrate freezes like a sorbeto and doesn’t crystallise rock solid.


• Scoop out the required quantity in a separate container and dilute in desired amount of water.

• One can make a mix of a thick consistency for papdi chaat or dahi puri and a thinner consistency for bhel.

I make a batch which will last me two months easily.