Paneer Butter Masala ---same taste but without tomato

Paneer Butter Masala is very rich recipe and to get the right taste you need to add right amount of everything. This sunday one of my closed friends was going to visit me. My friend's wife is allergic to tomato. Tomato is also not good for people who have kidney stone problem. My dad has that and he dont consume tomato at all since last 25 years.So makingPaneer Butter Masala without tomato, a big question mark for me?

Finally with one of my friends advice , I replaced tomato with dried mango powder (amchur) and result was simply fabulous. You can see the photo, but still cant say that this recipe is without tomato..


3 tbsp butter
3 big chopped onions
1 tsp kasthuri methi (dried fenugreek leaves)
1 tbsp garlic-ginger paste
1/2 tsp sugar
1 tsp kitchen king masala
3-4 cloves
3-4 whole cardamon
1 tsp turmeric powder
1.5 tsp red chilli powder
dried mango powder
paneer cubes


Heat oil in pan. Fry chopped onions till golden brown. Turn off the stove and let it cool down.
Make a smooth paste by adding some water in blender.
Heat butter in another pan. Add sugar with continous stirring (This is very important step, if you want to get taste like hotel)
To this add crushed kasturi methi, clove, cardamon, ginger garlic paste, onion paste, kitchen king masala, turmeric powder, red chilli powder and salt. Allow it to fry for a while.
Add amchur powder according to taste.
With continous stirring, add milk to this very slowly.
Let it boil for 5-7 mins.
Add salt to this.
Finally add paneer cubes to this.

Garnish it with corriander leaves and serve with paratha

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Bataka vada -- Amdavadi style

Anyone who has visited Ahmedbad will agree with me for bataka vada speciality. Just imagining that yellow crispy crust with potato masala in there, simply brings water in my mouth. Alongwith that some fried chillies, yellow chatni and some onion ...oh, I am feeling a strong urge to eat that right away. It is just simple potato ball , but the way it is prepared it is just awesome..
I tried to make same one at my place and I got the right taste of it...I cant stop eating it. Here is the recipe for it:

Potato masala

3 big boiled potatos
3/4 tsp garlic powder
1 tsp grated ginger
1/2 tsp mustard seeds
2 tsp green chilli and corriander paste
1/2 tsp turmeric powder
1/2 tsp sugar

1 cup besan (lentil flour)
1 tbsp sooji (rava or semilona )
1/2 ajwain
pinch of turmeric powder
pinch of red chilli powder

Potato Masala:

First of all, mash boiled potatos with smasher.
Heat oil in pan. To this add mustard seeds, allow it to splutter.
Then add turmeric powder, salt, grated ginger, green chilli-corriander paste.
Once all masala is mixed well, add mashed potato in there and mix well.
Add sugar and bit of salt and raisins.
Turn off the stove.
Make small potato bowls of it.

Mixing all ingredients as directed above in batter section, allow it to stand for 10 mins.

Heat oil in pan and let it come to boil.
Deep potato balls in batter and deep fry potato balls.
Turn them when turned golden brown.

You can serve this with fried chillies, yellow chutni, onion, curd and also use this for vada pav.

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