Paneer Butter Masala -
Recipe 1 - Crispy Paneer Fritters
Ingredients
§ 1 kg paneer fingers
§ 4 tbsp Zaiqa Butter Paneer Masala
§ 1 cup curd
§ 2 tsp lemon juice
§ 2-3 tbsp ginger-garlic paste
§ Salt to taste
§ Oil to fry
Tip - for a crispy coating add 4 tbsp corn flour & 1 tbsp maida or rice flour before frying.
Preparation
1. Marinate 1 kg paneer fingers with 4 tbsp Zaiqa Butter Paneer masala, 1 cup curd, 2 tsp lemon juice and 2-3 tbsp
ginger-garlic paste for 4 hours.
2. Mix with 4 tbsp corn flour and 1
tbsp maida or rice flour before frying for a crispy coating.
3. Deep fry in hot oil.
Option 1 - Marinate with basic marinade (except the ingredients for crispy coating), add 2-3 tbsp oil and grill in OTG or pan grill for 20 – 25 mins.
Option 2 – Baby corn can be substituted for paneer.
Recipe 2 - Butter Paneer Masala
Ingredients
§ 2 tbsp butter & 2 tbsp oil
§ 2 onions (ground to paste)
§ 4 tomatoes (boiled, de-skinned and
ground to paste)
§ 2 tbsp ginger-garlic paste
§ 500 gms paneer (cubed)
§ 1 tsp dry kasoori methi leaves (dry fenugreek leaves)
§ 2-3 tbsp Zaiqa Butter Paneer Masala
§ 1 tbsp tomato ketchup or half tsp
sugar
§ Salt to taste (approx 1 ½ tsp)
§ 1 cup milk
§ 2 tbsp cream or malai
Preparation
Tip - marinate paneer pieces in 2 tbsp Zaiqa Paneer Butter Masala and 1 tsp salt for enhanced flavour. Sauté in a pan for 3-4 mins till done and crisp.
1. Heat butter and fry onionpaste (or very finely chopped onions) for approx 7 minutes. Add 2 tbsp ginger-garlic
paste and sauté for a few minutes.
2. Add paneer pieces and fry for five minutes on medium heat. Add 4 tomatoes (boiled, de-skinned and
ground to paste) or 1 cup tomato puree and sauté for about 5-8 minutes.
3. Add 2 -3 tbsp Zaiqa Butter Paneer Masala, 1 tsp kasoori methi leaves, tomato ketchup or sugar, 1 cup milk, 2 tbsp cream and leave on dum (simmer) for about 10 minutes.
4. Garnish with butter and cream before serving.
