Discover easy and tasty homemade dishes made with love and everyday ingredients. Cook simple, eat happy!
🍳 About Cooking
Cooking is the art of making food with love and care. It brings people together and fills every home with happiness and delicious smells. Simple ingredients can create amazing dishes when cooked with heart. ❤️
🌶️ About ChatoriAstha
ChatoriAstha is a place where food meets love and creativity. It’s not just about recipes — it’s about bringing the flavors of home to your screen. Every dish shared here carries a touch of warmth, comfort, and the magic of Indian spices. From traditional favorites to modern twists, ChatoriAstha is here to inspire your cooking journey and make every bite a little more special.
🥘 Paneer Butter Masala — Chatori Astha Style
A rich, creamy, restaurant-style paneer butter masala made with simple ingredients and classic flavors. Perfect with naan, roti, or jeera rice.
Ingredients
For Main Gravy
3 tbsp ghee
1 bay leaf
2 green cardamom
3 cloves
1-inch ginger, chopped
3 garlic cloves, crushed
1 green chilli, halved
2 medium onions, sliced
2 dry Kashmiri red chillies (deseeded)
18 cashew nuts
6 medium tomatoes, chopped
Salt to taste
½ tsp degi red chilli powder
1½ cups water
2–3 drops kewra water (optional)
Curd Masala Mix
1 tsp degi red chilli powder
1 tsp coriander powder
¼ tsp turmeric powder
3 tbsp fresh curd
3 small cubes butter
Paneer
200 g paneer, cubed
Warm salted water (for soaking)
Final Cooking
4 tbsp butter
1 medium onion, finely chopped
½ tsp degi red chilli powder
1 medium tomato, chopped
1–2 tbsp honey
1 tbsp kasuri methi
Fresh curd & coriander leaves (for garnish)
👩🍳 Method (Chatori Astha Style)
1. Soak the Paneer
Add paneer cubes to warm salted water.
Keep aside to maintain softness.
2. Prepare the Curd Mix
In a bowl, mix curd, red chilli powder, coriander powder, turmeric, and butter.
Keep aside.
3. Prepare the Gravy Base
Heat ghee in a pan.
Add bay leaf, cardamom, cloves, ginger, garlic, green chilli, and onions.
Sauté until onions turn soft.
Add the prepared curd mix and dry red chillies.
Add cashews, tomatoes, salt, and chilli powder.
Cook for 2–3 minutes.
Add water, cover, and cook until tomatoes soften.
Add kewra water and switch off flame.
Cool and blend into a smooth paste.
4. Final Cooking
Heat butter in another pan.
Add chopped onion and sauté till light golden.
Add red chilli powder and tomato; cook till soft.
Add the prepared gravy paste.
Mix in honey, butter, and crushed kasuri methi.
Bring to a gentle boil.
Add soaked paneer cubes and simmer for 4–5 minutes.
5. Garnish & Serve
Garnish with fresh curd and coriander leaves.
Serve hot with naan, roti, or rice 🍽️
✨ Chatori Astha Tips
Always soak paneer to keep it soft and juicy.
Kashmiri chilli gives rich color without extra spice.
Honey balances the tanginess of tomatoes perfectly.