PANEER BUTTER MASALA
Paneer Butter Masala is a rich and creamy North Indian curry made with soft paneer (Indian cottage cheese) cubes simmered in a luscious tomato-based gravy. Infused with aromatic spices like garam masala, cumin, and kasuri methi, this dish is known for its smooth, velvety texture, enhanced by butter and fresh cream. The tanginess of the tomatoes is perfectly balanced with the mild sweetness of cream, creating a flavorful harmony. Popular in Indian restaurants, Paneer Butter Masala is best enjoyed with naan, roti, or basmati rice, making it a comforting and indulgent meal.
VK
9/30/20241 min read
Authentic Paneer Butter Masala Recipe
Ingredients:
paneer (cubed)- 250g
tomatoes (pureed)- 3large
onions (finely chopped)- 2 medium
butter (unsalted)- 2tbsp
oil (for frying)- 1tbsp
Cumin seeds- 1tsp
Ginger-garlic paste- 1tsp
Green chilies (slit)- 2
Fresh cream- 1/4 cup
Milk-1/2 cup
Turmeric powder- 1tsp
Red chili powder (adjust to taste)- 1tsp
Coriander powder- 1tsp
Garam masala- 1/2tsp
1/2 tsp
Cumin powder- 1/2tsp
Kasuri methi (dried fenugreek leaves)- 1tsp
Honey or sugar (optional, for sweetness)- 1tbsp
Salt to taste
Fresh coriander for garnish
Instructions:
1. Prepare the Paneer:
Lightly fry paneer cubes in a bit of oil until golden on all sides. Set aside. (Optional: You can soak the fried paneer in warm water for a softer texture).
2. Onion-Tomato Gravy:
In a pan, heat butter and oil together. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they become golden brown.
Add ginger-garlic paste and slit green chilies. Cook until the raw smell disappears.
3. Tomato Base:
Pour in the tomato puree and cook for 10-12 minutes on medium heat until the oil separates from the masala. Stir occasionally to prevent sticking.
4. Spices:
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well to mix the spices into the gravy.
Add a little water if needed, and cook for another 5 minutes.
5. Creamy Texture:
Lower the heat and add fresh cream, stirring gently to combine. Next, pour in the milk for added richness.
Adjust the sweetness by adding honey or sugar to balance the tang of the tomatoes.
6. Finishing Touches:
Add garam masala and crushed kasuri methi for that distinct North Indian aroma.
Gently fold in the paneer cubes and let it simmer for 5-6 minutes to absorb the flavors.
7. Garnish:
Turn off the heat, garnish with fresh coriander, and add a final swirl of cream on top.
Serve: Enjoy your North Indian-style Paneer Butter Masala with butter naan, jeera rice, or parathas!