~ Butter Paneer Masala (Vrat Recipe)

Vrat is Hindi for Fasting for a religious purpose and with the festive season (Navratri, Karvachauth, Diwali) around the corner I thought this would be a good recipe to share on the blog since this doesn’t require onions, ginger or garlic – all of which aren’t allowed in fasting days!!

Butter Paneer Masala is a slightly sweet creamy dish of Paneer. This dish can be made fancy restaurant style or like I do, a quick fix on the days you are starving already, thanks to keeping a Vrat!! In my recipe, the flavors are more in line with home style than restaurant style recipe as I have also made it healthy by skipping the cream and using skim milk instead as well as skipping the cashew nuts.

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: 4


  • Paneer (cottage cheese) 200 grams
  • Oil 4 tablespoons (to make it healthy, I use Olive Oil.)
  • 4 Green Cardamoms
  • 6 Cloves
  • 2 inch Cinnamon Stick
  • 1 big Bay Leaf
  • 2 medium size Green Chilies – chopped
  • 5 medium sized ripe red Tomatoes – pureed
  • Salt to taste
  • 1/2 teaspoon Red Chilli Powder
  • 1 teaspoon Garam Masala Powder
  • 1/2 teaspoon Turmeric (Haldi)
  • 1/2 teaspoon Coriander Powder (Dhaniya powder)
  • 2 teaspoons Dried Fenugreek leaves (Kasoori methi)
  • 3 teaspoons Honey
  • Skim milk 2 cups
  • 2 tablespoon butter
  • Fresh coriander leaves chopped for garnish


  1. Cut the paneer into 1 inch cubes.
  2. Heat oil in a non-stick pan. Add green cardamoms, cloves, cinnamon, bay leaf and sauté.
  3. Add green chillies, continue to sauté and add tomato purée along with salt to this and continue cooking.
  4. Now add red chili powder, garam masala powder, haldi, dhaniya powder along with butter, kasoori methi, honey, milk and mix well.
  5. Once the oil and butter separates, add paneer cubes to the gravy and mix. Cook on low flame for about 10 minutes so that the Paneer soaks in the flavor.
  6. Garnish with coriander leaves and your dish is ready to serve!

This dish is best served with Roti, Naan, Kulcha or Parathas, as well as Simple Basmati Rice or Jeera (cumin) Rice. Enjoy and do let me know how you liked it 🙂 I would love to hear!!


~ Quick Fix: Paneer in Creamy Sauce…

Got 15 minutes?? Then give this recipe a try!


– 1 big Onion

– 2 tablespoons Tomato paste

– 1 medium Bell pepper (any color!)

– 500 grams Paneer

– 1 tablespoon Ginger garlic paste

– Masale: 1 tablespoon cumin seeds, 1 teaspoon turmeric powder, 1 tablespoon coriander powerder, 1 teaspoon red chilly powder, 1 tablespoon dried methi and salt to taste

– 1 cup skim milk

– 1 tablespoon Olive or any other cooking oil

– Chopped Coriander leaves for garnish.


1. Cut all the vegetables into small pieces.

2. Heat oil in a pan, add cumin seeds and allow to splutter.

4. Add onion, sauté and then add the bell pepper and tomato paste, continue to sauté.

5. Once vegetables are close to done, add all the other dried masala, also dried methi/fenugreek leaves, except salt. Make sure to not cook the vegetables throughly as some crunch is desired.

6. Keep stirring and tossing and now add milk. If needed, add some water. Make sure to not add too much, since a lot of gravy is not our aim, we want it just enough to make bring it all together.

7. Now add paneer pieces, gently toss, and as you see it bubbling, cover the lid and switch off the gas, allow to sit for 5 mins.

8. Now add salt, and mix well. Adding the salt later prevents the milk from curdling.

9. Garnish with chopped coriander leaves.

10. Enjoy with hot Rotis, Parathas, Naan or Rice!

And surely lemme know how you liked it!!