Delhi Butter Masala Recipe

Paneer Lababdaar

DBMPALA

A creamy paneer curry with soft paneer cubes, grated paneer, capsicum, butter and Delhi Butter Masala.

Watch recipe video

Ingredients

• 200ml water
• 175g paneer, cut into cubes
• 25g paneer, grated
• 100g green capsicum, deseeded and chopped
• 1/2 tsp cumin seeds
• 1 tbsp vegetable oil
• 1 packet Delhi Butter Masala
• 3 tbsp butter
• 3 tbsp cream
• 1/2 tbsp cream, for garnish
• 1 tbsp fresh coriander, chopped

Method

1. Sauté cumin seeds, chopped capsicum and paneer cubes in a pan with 1 tbsp oil for 2 minutes on medium-high heat. Remove and keep aside.

2. In the same pan, heat 200ml water. Empty the full sachet into the pan and mix well.

3. Bring to a gentle simmer.

4. Add fresh cream and butter and cook for 1 minute.

5. Add the sautéed ingredients to the gravy.

6. Sprinkle grated paneer and cook for 3–4 minutes.

7. Garnish with fresh cream and chopped coriander. Serve hot with rice or Indian bread.