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Jeera rice recipe | restaurant style cummin Rice | quick jeera pulao

 About Jeera Rice Jeera is the Indian Hindi word for cumin. Jeera rice is rice cooked with cumin butter also called jeera-rice. As Chapati is easy to make, so is Jeera Rice . This recipe is a side dish for Indian people. Cumin is also known as Jeera in Hindi hence the name of this dish is Jeera Rice. Many spices are used to cook all the dishes in India in which cumin plays a major role. It adds flavor and aroma to the dish. You get iron, copper, and many other nutrients from cumin seeds. Cumin works great in your digestion. Indian food is heavy so some people enjoy serving this rice with heavy items like curry and dal. This is an aromatic rice dish that is spiced with mild spices and has a distinct taste of cumin. Fragrant rice has long grains of rice along with cumin seeds and green chilies that pair well with your other dishes. Cumin takes this dish to a whole new level. To prepare this dish, long-grain rice is first Cooked with whole spices. Then cumin seeds and green chil

Paneer butter masala recipe | restaurant style paneer butter masala

 About Paneer Butter Masala 

Paneer Butter Masala is the king of paneer curries, one of the North Indian or Punjabi curries.  It is known for its sweet and spicy taste made with fresh cream and soft cheese.  This Paneer Curry dish is also known as Paneer Butter Masala Recipe or Paneer Makhani.  Paneer recipes are great for vegetarians as they are rich in protein. This restaurant-style Paneer Butter Masala is one of my favorite recipes.

Paneer makhani / paneer butter masala

For this Paneer Butter Masala recipe, the first step is to make tomato and onion paste and use white onion wherever possible as it contains sweetness.  Then roasted spices like green chilies, ginger, coriander, red chili powder, Kasturi methi, cumin powder, and garam masala are added and curry is made.  Then pieces of soft paneer are added and cooked on a slow flame.  Then finally this dish is made by adding a lot of butter or white Makhan.  The taste of which is like I can tell you.

We may think that all Paneer recipes are the same but they are different in taste and method of preparation. For example, in this Butter Paneer recipe, the base is prepared with onion and tomato and more  Butter or white Makhan is added. But it is made differently compared to Matar Paneer or Kadai Paneer.  If you cook it with green peas you get matar paneer, if you cook it with spinach you get palak paneer, if you cook it with green vegetables you get saag paneer. You can enjoy Paneer Makhni with roti, chapati, naan, and rice.

I have recently written many Paneer related recipes which you should read like Paneer Masala, Paneer Pasanda, Panner Paratha, Saag Paneer, Panner tikka, Chilli Paneer, Panner cheese ball and you will find more on my blog.






1. Paneer - 200 grams

2.  Tomato - 3 

3.  Green chili - 3

4.  Ginger - 1-inch piece

5.  Cream - half cup

6.  Butter - 3 tbsp

 7. Green coriander - 2 tbsp

 8. Red chili powder - 1/4 tsp

9.  Turmeric powder - 1/4 tsp

10. Coriander powder - 1 tsp

11. Kasuri fenugreek - 1 tsp

12. Salt - as per taste

13. Garam Masala - 1/4 tsp

14. Cumin powder - half a teaspoon


(1)  Wash and dry tomatoes, green chilies, and ginger. 

(2)  Cut the tomatoes into big pieces and put them in the jar, remove the stem from the green chilies and cut them into big pieces and put them in the jar, peel the ginger and cut it into big pieces and put it in the jar, and grind it to make a fine paste.

(3) Put a pan on the gas and heat it, put 1 tsp butter in the pan, when the butter melts, add cumin powder, coriander powder, and turmeric powder and fry it lightly.  

(4) Add tomato, green chili, and ginger paste to the roasted spices, also add red chili powder and kasoori methi.

(5) Fry the spices until the butter of the spices starts separating.  Add cream, garam masala, a little green coriander, and salt to the roasted spices.  

(6) Put half a cup of water in the gravy and cook while stirring till the gravy starts boiling again.

(7)  When the gravy starts boiling, add paneer pieces and mix, cover the vegetable and let it cook on low flame for 3-4 minutes. 

(8)  Open the vegetable after 3-4 minutes.  Put the remaining butter in the vegetable and mix it.

(9) Paneer Butter Masala Sabzi is ready, take out Paneer Butter Masala Sabzi in a bowl, serve Paneer Butter Masala Sabzi with chapatti, parantha, naan, or rice and eat.

Paneer makhani / paneer butter masala


Q. What is paneer butter masala made of?

•  Paneer butter masala made with paneer, spices, onions, tomatoes,  and butter.

Q. Is paneer butter masala healthy?

• Yes

Q. Which is better paneer tikka masala or paneer butter masala?

• Paneer Butter Masala is sweet while Paneer Tikka Masala is spicier and hence tastes spicy.

Q. How to eat paneer butter masala?

• serve Paneer Butter Masala Sabzi with chapatti, parantha, naan, or rice and eat.

Q. Can I keep paneer butter masala in the fridge?

• Leftover Paneer Butter Masala can be stored in the fridge for 4-5 days.

Q. What does butter masala taste like?

•  mildly sweet and spicy

Q. How to reduce sourness in paneer butter masala?

• If the Butter Paneer Masala Gravy tastes spicy, you can add some cream to balance the spicy taste.

Q. How to reduce sweetness in paneer butter masala?

• Add lime juice

I hope you like this recipe and let me know how you make it at home in the comments.

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 Find more interesting recipes

Shahi Paneer

Palak Paneer

Paneer Masala

Mushroom Soup 

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