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

Crackling Neem

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I’ve been reading about how to consume neem leaves lately and a recent post by a friend about roasted Neem got me thinking on the lines of the ‘Crackling Spinach’ we all love so much and adapt it by using neem instead of spinach.

Yes it was bitter, but boy was it crunchy and packed a flavourful punch. I was surprised at how easily it was accepted by the kids too.

Here’s to more flavour while building our immunity with this medicinal plant!


•Neem leaves

•Jeera powder


•Kashmiri mirch powder

•Sesame seeds



•Ghee to roast


•Heat a little ghee

•Add the sesame seeds and roast for a few seconds

•Add the neem leaves and roast until crisp

•Add a pinch of hing, mirch powder, salt and sugar all to taste

Store in an airtight container and consume at the earliest.