Paneer Butter Masala, Jeera Rice and Cucumber Raita
Popularity
4.5
A rich and creamy North Indian curry featuring soft paneer cubes in a flavorful tomato-based sauce, served alongside fragrant cumin-tempered rice and cooling yogurt raita.
A restaurant-style classic featuring soft paneer cubes in a rich, creamy tomato and cashew gravy. This North Indian favorite is mildly sweet, tangy, and perfect with naan or rice.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
500cal
16gprotein
16gcarbs
Ingredients
250 g Paneer (Cut into 1-inch cubes)
200 g Onion (Roughly chopped, about 2 medium)
400 g Tomatoes (Ripe and red, roughly chopped, about 4 medium)
40 g Cashews (About 1/4 cup, soaked in hot water for 15 minutes)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A cooling yogurt dip with grated cucumber, fresh herbs, and a hint of spice. It's the perfect side to balance spicy Indian meals and is ready in just 10 minutes.
About Paneer Butter Masala, Jeera Rice and Cucumber Raita
A rich and creamy North Indian curry featuring soft paneer cubes in a flavorful tomato-based sauce, served alongside fragrant cumin-tempered rice and cooling yogurt raita.
This north_indian dish is perfect for lunch. With 892.3199999999999 calories and 24.849999999999998g of protein per serving, it's a nutritious choice for your meal plan.
42gfat
2 pcs
Green Cardamom Pods
3 pcs Cloves
1.5 tsp Kashmiri Red Chili Powder (Adjust for color and mild heat)
1 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.75 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves)
0.25 cup Heavy Cream
0.5 tsp Sugar (Balances the tanginess of tomatoes)
1 tsp Salt (Or to taste)
1 cup Water (For the gravy, plus more if needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Paneer and Gravy Base
Soak paneer cubes in a bowl of hot, salted water for 15 minutes. This makes them very soft. Drain before using.
Heat 1 tbsp of oil in a pan or kadai over medium heat. Add the bay leaf, cinnamon stick, green cardamom, and cloves. Sauté for 30 seconds until fragrant.
Add the chopped onions and sauté for 3-4 minutes until they turn translucent. Do not brown them.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and soaked cashews. Mix well, cover, and cook for 8-10 minutes until the tomatoes are completely soft and mushy.
Turn off the heat. Remove the whole spices (bay leaf, cinnamon stick) if you can easily spot them. Let the mixture cool down completely.
Transfer the cooled mixture to a high-speed blender and blend until you get a very smooth, velvety paste. Add a few tablespoons of water if needed to help with blending.
2
Cook the Gravy
For a restaurant-quality silky texture, pass the blended paste through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid. Discard the fibrous residue.
Heat the remaining 1 tbsp oil and 2 tbsp butter in the same pan over medium heat.
Carefully pour the strained tomato-onion puree into the pan. Cook for 8-10 minutes, stirring frequently, until the paste thickens, darkens in color, and starts to release oil from the sides.
Reduce the heat to low. Add the Kashmiri red chili powder, coriander powder, and turmeric powder. Mix well and cook for 1 minute until the spices are fragrant.
Slowly pour in 1 cup of water, stirring continuously to avoid lumps. Add salt and sugar. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
3
Finish and Serve
Crush the kasuri methi between your palms and add it to the gravy along with the garam masala. Stir well.
Gently add the drained paneer cubes to the simmering gravy. Stir carefully to coat the paneer.
Simmer for just 2-3 minutes. Do not overcook, as the paneer can become tough.
Turn off the heat. Stir in the heavy cream and the remaining 1 tbsp of butter until well combined. This adds richness and a final glossy finish.
Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
1.5 cup Curd (Use thick, full-fat yogurt for best results)
1 medium Cucumber (Grated and squeezed to remove all excess water)
2 tbsp Coriander Leaves (Finely chopped)
1 tbsp Mint Leaves (Finely chopped, optional)
1 pcs Green Chilli (Finely chopped, optional for mild heat)
1 tsp Roasted Cumin Powder (Also known as Bhuna Jeera Powder)
0.5 tsp Salt (Adjust to taste)
0.25 tsp Kala Namak (Optional, for a tangy flavor)
0.25 tsp Sugar (Optional, to balance the tanginess)
Instructions
1
Prepare the cucumber: Wash, peel (or leave partially peeled), and grate the cucumber. Place the grated cucumber in a muslin cloth or between your palms and squeeze firmly to remove as much water as possible. This is a critical step to prevent a watery raita. Discard the water.
2
Prepare the yogurt base: In a medium-sized bowl, add the thick curd and whisk it vigorously for about 1 minute until it is completely smooth, creamy, and free of lumps.
3
Combine ingredients: Add the squeezed cucumber, finely chopped coriander leaves, mint leaves, and green chilli (if using) to the whisked yogurt.
4
Season and mix: Sprinkle in the roasted cumin powder, salt, kala namak, and sugar (if using). Stir everything together gently until all the ingredients are evenly distributed.
5
Chill and serve: Cover the bowl and refrigerate the raita for at least 20-30 minutes. This allows the flavors to meld together. Serve chilled as a refreshing side dish with biryani, pulao, kebabs, or any spicy Indian meal.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
