Paneer and olive butter masala


  • 100g Paneer
  • 15pcs Sliced Green Spanish Olives
  • 1pc Cinnamon
  • 1pc Bayleaf
  • 2pcs Cloves
  • 5g Turmeric powder
  • 2pcs Cardamom
  • 3g Chilli powder
  • 3g Garam masala
  • 20g Corriander chopped
  • 30ml Tomato (pureed)
  • 40g Butter
  • 15ml Cream
  • 15g Ginger garlic paste


1. Grind the chopped onions, garlic & ginger into a coarse paste. Keep it aside.
2. Heat 1/2 tbsp butter in a heavy bottom pan.
3. Add cinnamon, cloves, bay leaf and cardamom.
4. Now add the paste (onion, ginger, garlic coarse paste with less or no water).
5. Fry it till golden brown.
6. Add all the dry powders, tomato puree; fry for 2 minutes.
7. Now add 2 cups water, reduce heat to low let the gravy simmer for 8 minutes.
8. Now mix in cream, rest of the butter, sliced green Spanish Olives and paneer.
9. Also the salt as per taste.
10. Cook till paneer is soft.