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.

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Sookha Channa Masala

Here’s a quick fix one can’t go wrong with.

Traditionally, kaala channa is consumed during festive season with halwa and pooris, we quite enjoyed these today as a side with our lunch.

My dear friend Revati, a phenomenal cook and my go to sounding board for anything food related helped me out with this one. She is a food blogger who really knows her food! Do check her out on Instagram or WordPress.

• Kaala channa
• Ginger & green chilli garlic paste
• Amchur powder (dry mango)
• Whole jeera
• Jeera powder
• Hing powder
• Dhaniya powder
• Rock salt
• Fresh coriander for garish

• Temper whole jeera in ghee or oil
• Add the ginger garlic green chilli paste
• Sauté a bit
• Add hing
• Add the cooked black channa
• Add Amchur, black salt, jeera powder and dhaniya powder
• Rock salt
• Add a tiny amount of water (if the channa is freshly boiled, then take the water from the boiled channa itself)
• Sauté until the water dries out
• Garnish with coriander

Notes: it’s okay to go a litte heavy handed on the dry masala powders, gives it that lovely grainy texture and packs in a punch!