Paneer Butter Masala Recipe

I absolutely love this recipe because it’s the perfect blend of creamy goodness and aromatic spices, making it a delight to my taste buds and bringing a touch of comfort to my soul. Plus, the rich flavors and easy preparation fit perfectly into my busy lifestyle while still allowing me to savor a homemade meal with a modern twist.

Paneer Butter Masala is one of my favorite dishes. It combines succulent pieces of paneer with a rich, buttery sauce.

I love how the pureed tomatoes blend with ginger-garlic paste and spices like red chili powder and garam masala to create a coating of flavor and an oily, quasi-emulsion sauce that hugs the paneer. Topped with heavy cream, it’s truly luxurious.

Ingredients

Paneer: Abundant in protein and calcium, lends a creamy texture to preparations.

Richness and a velvety smoothness are what butter brings to the sauce.

Vitamin C is abundant in tomatoes, and their tartness imparts a delicious flavor to the dish.

Garam Masala: Providing warmth and aroma is a blend of spices.

Kasuri Methi: Provides a delicate bitterness, which gives depth to the flavor.

Ginger-Garlic Paste: Delivers an intense, spicy flavor and a profound depth to the sauce.

Cream of heavy density: Converts the concoction into a creamy delight that is rich to the tongue and smooth to the palate.

Ingredient Quantities

• 250 grams paneer, cubed
• 2 tablespoons butter
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed
• 1 tablespoon heavy cream
• Salt to taste
• Fresh coriander leaves for garnish
• Water as needed

Instructions

1. Pour oil and 1 tablespoon of butter into a pan over medium heat. When the oil and butter are hot, add the cumin seeds and let them sizzle.

2. Introduce the onion—chopped finely—and fry it until you see a pleasing golden color.

3. Add the ginger-garlic paste and cook it for 1-2 minutes until the raw smell goes away.

4. Include the pureed tomatoes in conjunction with the red chili powder, turmeric powder, and coriander powder. Allow cooking until the oil parts ways with the masala and heads up top to the surface of the sauce.

5. Mix paneer that has been cut into cubes with salt and garam masala. Ensure that the paneer is thoroughly coated with the masala.

6. Combine ingredients using a low-speed mixer until well blended. Adjust the consistency with a small amount of water, if necessary. Then, cover and let the mixture simmer for about 5 minutes over low heat.

7. Add to taste:

1 tbsp butter, melted

1 tbsp kasuri methi, crushed

8. Combine heavy cream and mix gently. Allow to simmer for an additional 2-3 minutes.

9. Turn off the heat and adjust salt to taste.

10. Prepare fresh coriander leaves as a garnish and serve the dish hot, alongside either naan or rice.

Equipment Needed

1. Medium-sized skillet or pan
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Blender or mixer
7. Small bowl or ramekin for mixing spices
8. Ladle or serving spoon
9. Serving dish or bowl

FAQ

• Can I use store-bought paneer for this recipe?You can indeed use paneer that you purchase from the store. Just make sure it is fresh and cut into even cubes so that it cooks uniformly.
• What can I substitute for heavy cream?A dairy-free alternative can be made with coconut cream or cashew cream. For a lighter option, you can use milk.
• Is it necessary to crush the kasuri methi?Yes, the kasuri methi’s aroma and flavor are released into the dish when it is crushed, and this enhances the overall taste.
• How do I balance the spice level?According to your heat preference, adjust the quantity of red chili powder. Begin with a smaller amount, then, if necessary, increase the quantity after tasting.
• What can I serve with Paneer Butter Masala?Naan, roti, or steamed basmati rice pair well with this dish.
• How do I prevent paneer from getting rubbery?Soaking paneer in warm water for 10 to 15 minutes before using it in a recipe will keep it soft.
• Can I prepare this dish in advance?You can prepare Paneer Butter Masala a day in advance and serve it after a gentle reheating. To maintain the dish’s intended texture, add a splash of water, if necessary, to achieve the right consistency.

Substitutions and Variations

Substitute with firm tofu for a vegan option: Paneer.
Coconut cream or cashew cream can be used as a vegan substitute for heavy cream.
Butter: Use ghee for a more robust flavor, or vegan butter for a completely dairy-free option.
If whole seeds are not available, ground cumin can be utilized.
Kasuri methi: If you can’t get dried fenugreek leaves, you can use fresh leaves. But use a bit more because fresh leaves are less potent than the dried herb.

Pro Tips

1. Paneer Preparation Before using, consider lightly sautéing the paneer cubes in a teaspoon of butter or oil until they are golden on the edges. This will enhance their texture and prevent them from crumbling in the sauce.

2. Tomato Puree Enhancement For deeper flavor, you can roast the tomatoes before pureeing them. Simply cut them in half, sprinkle with a little salt and oil, and roast in the oven. This step will add a smoky, rich flavor to the sauce.

3. Spice Blooming When adding the cumin seeds and masala spices, ensure that the oil is sufficiently hot to help the spices bloom. This will bring out their natural oils and enhance the overall flavor of the dish.

4. Paneer Soaking If the paneer feels a bit dry, soak it in hot water for 15 minutes before use. This helps in making the paneer softer and more absorbent, making it blend better with the gravy.

5. Kasuri Methi Timing For an optimal aroma, add the kasuri methi towards the end of cooking, just a minute before adding the cream. Crushing it between your palms before adding will also help release more flavor.