Bhumika Jagtap
Irresistible Butter Paneer Masala Recipe
Butter Paneer Masala is a rich, creamy, and flavorful Indian curry that tantalizes taste buds with its perfect blend of spices and velvety texture. This dish, loved by vegetarians and non-vegetarians alike, is an iconic North Indian recipe. Whether you’re cooking for a family dinner or a festive occasion, this indulgent curry will surely impress. Learn how to make restaurant-style Butter Paneer Masala at home with ease!
What is Butter Paneer Masala?
This dish, often called Paneer Makhani, is a staple Indian curry dish: it involves soft cubes of paneer simmered in rich luscious tomato-based gravy enriched with butter, cream, and aromatic spices. The sweet and sour taste has led to Butter Paneer Masala’s popularity among all Indian food lovers.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (cottage cheese) | 250 grams |
| Butter | 2 tablespoons |
| Oil | 1 tablespoon |
| Onion (finely chopped) | 1 medium |
| Tomatoes (pureed) | 3 medium |
| Ginger-Garlic Paste | 1 teaspoon |
| Cashew Nuts | 10-12 |
| Fresh Cream | 3 tablespoons |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Coriander Powder | 1 teaspoon |
| Garam Masala | 1/2 teaspoon |
| Kasuri Methi (dried fenugreek leaves) | 1 teaspoon |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Water | As required |
Step-by-step Recipe
Prep Work:
- Soak the cashew nuts in lukewarm water for 15 minutes and grind them into a smooth paste keeping them aside.
- Cut the paneer into small cubes.
Cook the Base:
- Heat oil and 1 tablespoon butter in a pan. Fry chopped onions till they are golden brown.
- Add ginger-garlic paste and cook till the raw aroma disappears.
- Tomato puree add on and cook until the mixture separates from the oil.
Include seasonings:
- Add the red chili powder, turmeric, coriander powder, and salt. Mix well for a minute.
Add Cashew Paste:
- Add cashew paste, and mix to cook for 2-3 minutes. Add a little water and stir until it gets the desired consistency.
Add paneer:
- Add the paneer cubes gently to the gravy. Mix gently so that they are coated equally.
End with Cream and Butter:
- Add the remaining butter and the fresh cream. Add kasuri methi along with garam masala, let the dish simmer for 2-3 minutes.
Serve:
- Garnish with a drizzle of cream and serve hot with naan, roti, or steamed rice.
Pro Tips for the Best Butter Paneer Masala :
- Fresh soft paneer is recommended to yield the best result. The commercially available paneer can be softened by soaking in warm water for 10 minutes.
- Use ripe, red tomatoes for a richly flavored and tangy taste naturally.
- Add water gradually to achieve the right consistency of the gravy, according to your preference.
- Kasuri methi adds a very distinct flavor—don’t skip it!
- To get a smoky flavor, use the “dhungar” method: heat a piece of charcoal, put it in a bowl inside the pan, add a drop of oil, and cover for 2 minutes.
Why Choose Blend of India Spices?
For an unforgettable taste, a good amount of spices do the magic. Blend of India is coming up with its organic preservative-free spices, promising to get the real authentic flavors of India in the kitchen today. Watch this space for the launch of Blend of India Spices to be yours.
FAQs
Q. Can I use tofu instead of paneer?
A. Yes, tofu can be used as a vegan alternative to paneer.
Q. How do I store leftovers?
A. Store the curry in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water.
Q. Can I make it vegan?
A. Substitute paneer with tofu, butter with vegan butter, and cream with coconut cream or cashew cream.
Q. Why is my gravy not creamy?
A. Ensure the cashew paste is blended smoothly, and use fresh cream for a velvety texture.
