If you’ve ever fallen in love with the rich, velvety taste of paneer butter masala, you’re not alone. This iconic North Indian dish is a favourite across the globe for its silky tomato-based gravy, tender paneer cubes, and luxurious buttery flavour. The best part? You don’t need a restaurant to enjoy it; you can make an authentic, mouthwatering version right in your own kitchen.
Ingredients (Imperial Measurements)
Here’s everything you need to make authentic Paneer Butter Masala:
For the Gravy
2 tablespoons butter
1 tablespoon oil
1 medium onion, finely chopped
3 medium tomatoes, pureed (about 1½ cups)
4 cloves garlic, minced
1-inch ginger, grated
10–12 cashews (soaked in warm water for 15 minutes)
1 teaspoon chilli powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon ground coriander
½ teaspoon turmeric powder
1 teaspoon sugar
Salt to taste
For the Paneer
14 oz paneer, cut into cubes
½ cup heavy cream
½ teaspoon dried fenugreek leaves (optional but recommended)
For Garnish:
1 tablespoon butter
Fresh cilantro, chopped
Step-by-Step Recipe for Paneer Butter Masala
Step 1: Prepare the Base
Heat butter and oil in a large pan over medium heat. Add chopped onions and sauté until soft and translucent. This builds the flavour foundation.
Step 2: Add Aromatics
Stir in garlic and ginger. Cook for about 1 minute until fragrant. The aroma will become rich and slightly spicy.
Step 3: Cook the Tomato Mixture
Pour in the tomato puree. Cook for 8–10 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
Step 4: Blend for Smooth Texture
Add soaked cashews to the mixture. Let it cool slightly, then blend into a smooth paste. This step creates the signature creamy texture of Paneer Butter Masala.
Step 5: Add Spices
Return the blended sauce to the pan. Add chilli powder, turmeric, coriander, garam masala, sugar, and salt. Simmer for 5–7 minutes.
Step 6: Add Paneer
Gently add paneer cubes to the gravy. Stir carefully so they don’t break.
Step 7: Finish with Cream
Pour in heavy cream and crushed fenugreek leaves. Simmer for 3–5 minutes until the curry is rich and smooth.
Step 8: Garnish and Serve
Top with butter and fresh cilantro. Serve hot.
Variations of Paneer Butter Masala
1. Vegan Paneer Butter Masala
Replace paneer with tofu. Use coconut cream instead of dairy cream. Swap butter with
plant-based alternatives.
2. Spicy Version
Add green chillies or increase the chilli powder for extra heat.
3. Low-Calorie Version
Use half-and-half instead of heavy cream. Reduce butter. Skip cashews or use fewer.
4. Restaurant-Style Smoky Flavour
Add a charcoal smoke infusion (dhungar method) for a smoky aroma.
5. Instant Pot Version
Cook everything in an Instant Pot for a faster, one-pot meal.
What to Serve with Paneer Butter Masala
Naan or garlic naan
Steamed basmati rice
Jeera (cumin) rice
Roti or chapati
The creamy gravy pairs perfectly with soft breads and fluffy rice.
Final Thoughts:
Making paneer butter masala at home is easier than you might think. With simple ingredients and a few key techniques, you can recreate a restaurant-quality dish that’s rich, comforting, and full of flavour. Whether you’re cooking for a weeknight dinner or a special occasion, this dish never fails to impress.
FAQs About Paneer Butter Masala
What is paneer butter masala made of?
Paneer Butter Masala is made with paneer cubes cooked in a creamy tomato-based gravy with butter, cream, spices, and sometimes cashews for thickness.
Is paneer butter masala spicy?
No, it’s usually mild. You can adjust the spice level based on your preference.
Can I make paneer butter masala without cream?
Yes. You can use milk, yoghurt, or cashew paste as a substitute for cream.
How do I keep paneer soft?
Soak paneer in warm water before adding it to the curry. Avoid overcooking.
Can I freeze paneer butter masala?
Yes, but freeze the gravy separately. Add fresh paneer when reheating for best results.
What is the difference between Paneer Butter Masala and Paneer Tikka Masala?
Paneer butter masala is creamier and sweeter. Paneer tikka masala is spicier and often includes grilled paneer.
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