Paneer Butter Masala Recipe
Paneer Butter Masala is a beloved North Indian dish, rich and flavorful, combining soft cubes of paneer (Indian cottage cheese) in a creamy, spiced tomato-based gravy. This classic vegetarian dish is a crowd favorite and perfect for special occasions or a comforting weeknight dinner. Paired with naan, kulchas, or tawa paratha, it makes for a satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese), cut into cubes | 200 grams |
| Tomatoes (pureed) | 3 |
| Red Chili Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Fresh Cream | 1/4 cup |
| Butter | 2 tablespoons |
| Salt | To taste |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Onion | 1, medium-sized |
| Ginger (peeled) | 1-inch piece |
| Garlic | 6 cloves |
| Cashew Nuts | 2 tablespoons |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Instructions
-
Prepare the Paste:
Begin by preparing the paste for the base gravy. In a mixer or blender, combine the onion, ginger, garlic, and cashew nuts. Grind them together with a little water until you achieve a smooth paste. Set aside in a bowl. -
-
Cook the Masala:
In a large pan, heat 2 tablespoons of butter over medium heat. Once the butter melts, add the prepared onion paste. Sauté it for about 5-7 minutes, stirring occasionally, until the paste turns light brown and the oil starts to separate from the masala. -
Add Spices and Tomato Puree:
To the sautéed masala, add 1 teaspoon of red chili powder. Stir well and cook for 1-2 minutes before adding the tomato puree. Stir the mixture and let it cook for another 5-7 minutes. As the masala cooks, it will gradually turn a bright red color, indicating that it’s well roasted. -
Simmer the Gravy:
Once the masala is well roasted, add the cumin powder and garam masala to the pan. Pour in about 1 cup of water, then stir to combine. Let this mixture simmer over medium heat for 10-15 minutes, allowing the gravy to thicken and the flavors to meld together. -
Add Paneer and Cream:
Once the gravy has thickened to your desired consistency, add 1/4 cup of fresh cream and salt to taste. Stir the mixture gently, then add the cubed paneer. Stir again to coat the paneer with the creamy masala. Let the paneer simmer in the gravy for an additional 5-10 minutes to absorb the flavors. -
Final Touches:
If the gravy still appears a bit runny, allow it to simmer for a few more minutes until it thickens. Once the dish is ready, turn off the heat and sprinkle 1 teaspoon of crushed kasuri methi over the top. Stir to combine, allowing the fenugreek to infuse its aromatic flavor into the dish. -
Serve:
Serve your delicious Paneer Butter Masala hot, paired with naan, kulchas, or tawa paratha for an authentic Punjabi-style meal.
Tips for the Perfect Paneer Butter Masala:
- Paneer Quality: Use fresh, homemade paneer for the best texture. If you’re using store-bought paneer, make sure to soak it in warm water for about 10-15 minutes to soften it.
- Consistency of Gravy: If you prefer a thicker gravy, reduce the amount of water added. You can also adjust the cream to achieve the richness you like.
- Kasuri Methi: The crushed kasuri methi at the end adds a beautiful aroma, but be cautious not to overdo it, as its flavor can overpower the dish.
- Vegan Variation: For a vegan version, substitute paneer with tofu and use plant-based cream and butter.
Paneer Butter Masala is a hearty and comforting dish that balances rich and spicy flavors, making it a go-to for vegetarian Indian cuisine lovers. The creamy texture of the gravy complements the soft paneer, creating a perfect blend of taste and aroma.
