Paneer Butter Masala Recipe is a beloved North Indian dish that combines soft paneer in a creamy tomato sauce. Originally from the heart of India, it's packed with aromatic spices. Over time, it’s become a restaurant favorite, pairing perfectly with rice or naan. Undoubtedly, it's comfort food for all!
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What is Paneer Butter Masala?
Paneer Butter Masala Recipe is undeniably a rich, creamy, and flavorful curry made with soft paneer (cottage cheese) cooked in a smooth, buttery tomato-based gravy.
Certainly, this dish has become a beloved classic both in Indian restaurants and home kitchens around the world.
Originally, it hails from the kitchens of Delhi and Punjab, where it was likely created by chefs looking to make use of leftover tandoori paneer.
In effect, they crafted a silky gravy that perfectly complemented the paneer’s mild flavor, resulting in a comforting dish that’s both indulgent and aromatic.
As a result, Paneer Butter Masala recipe quickly became a wedding and party favorite, and over the years, it has gained worldwide fame.
Now, it's often served alongside fluffy naan or steamed rice 🍚, further enhancing its appeal.
This dish represents more than just food—it embodies the warmth and hospitality of Indian cuisine, delivering a taste of tradition in every bite.
Why Paneer Butter Masala?
Paneer Butter Masala recipe is incredibly popular because, above all, it strikes the perfect balance of creamy, spicy, and sweet flavors.
Moreover, it’s a hit with both vegetarians and non-vegetarians alike. Additionally, it’s a crowd-pleaser, easy to make at home, and highly customizable to suit various dietary preferences.
Thus, it’s a go-to dish for any occasion, bringing warmth and comfort in every bite.
Explore More Delicious Dishes!
- Paneer 65 : A spicy, crispy delight to tantalize your taste buds!
- Paneer Bread Roll : A perfect bite of paneer wrapped in soft bread!
- Bread Cream Roll : A creamy, indulgent treat wrapped in crispy bread!
- Matar Paneer : A hearty, flavorful curry with peas and paneer.
- Palak Paneer : The classic spinach and paneer combo, rich in flavor and goodness!
What You'll Need to Make This Paneer Butter Masala?
Key Ingredients:
Ingredients Breakdown:
- Paneer (Indian Cottage Cheese): The star of the dish! Soft, chewy cubes that soak up the rich, creamy sauce. I remember the first time I tried making it, I accidentally overcooked the paneer, but it still tasted amazing—fresh paneer makes all the difference!
- Butter: A key ingredient that gives the dish its signature creamy richness. Pro Tip: Use unsalted butter for better control over the seasoning. After all, it's butter that makes everything better!
- Tomatoes: Fresh, ripe tomatoes are blended to create the smooth, tangy base for the gravy. When I first made this, I tried roasting the tomatoes—it gave the gravy a smoky depth that took the dish to the next level.
- Cream: Adds that luscious texture that makes Paneer Butter Masala so indulgent. Equally important, use heavy cream for the richest taste.
- Ginger-Garlic Paste: Essential for a flavorful base, giving the dish its aromatic kick. I remember the first time I forgot this—let’s just say the dish lacked that "wow" factor!
- Spices: Garam masala, cumin, coriander, and chili powder add warmth and depth to the gravy.
- Kasuri Methi (Dried Fenugreek Leaves): This gives Paneer Butter Masala its signature herbal aroma. Tip: Crushing the leaves between your palms releases the full flavor. Trust me, it’s worth the extra effort.
- Sugar: A tiny pinch of sugar balances the tanginess of the tomatoes, creating a well-rounded taste.
How to Make Paneer Butter Masala?
Step by Step Guide
1. Prepare the Cashew Paste
- First, soak the cashew nuts in warm water for about 10 minutes.
- After that, drain them and blend into a smooth paste with a little water.
2. Cook the Onions
- Next, heat oil and 1 tablespoon of butter in a pan over medium heat.
- Then, add cumin seeds and let them splutter.
- After that, add finely chopped onions and sauté until they turn golden brown.
3. Add Ginger-Garlic Paste and Green Chili
- Now, stir in the ginger-garlic paste and green chili if you’re using it.
- Cook for 2-3 minutes until the raw smell disappears.
4. Add Tomato Puree
- Finally, pour in the tomato puree and cook until the oil starts separating from the mixture, which should take about 5-7 minutes.
5. Add Spices
- Then, mix in red chili powder, turmeric powder, coriander powder, and salt. Stir well and cook for another 2 minutes.
6. Incorporate Cashew Paste
- After that, add the cashew paste to the tomato mixture and cook for 5 minutes, stirring occasionally.
7. Add Paneer
- Gently add the paneer cubes to the gravy.
- Stir to coat the paneer with the masala and cook for 5 minutes.
8. Add Cream and Garam Masala
- Next, stir in the cream and garam masala.
- Cook for another 5 minutes, allowing the flavors to blend nicely.
9. Finish with Butter and Kasuri Methi
- To enhance the flavor, add the remaining 1 tablespoon of butter and kasuri methi.
- Stir well and cook for an additional 2 minutes.
10. Garnish
- Lastly, garnish the dish with fresh coriander leaves before serving.
- Enjoy your delicious Paneer Butter Masala!
Serving Suggestion
- With Indian Bread:
- Paneer Butter Masala pairs beautifully with naan, roti, paratha, or kulcha, which are perfect for scooping up the rich, creamy gravy. In addition, for a special treat, you can serve it with garlic naan, which adds an extra indulgent touch, elevating the meal to a whole new level.
- With Rice:
- For a fragrant and aromatic pairing, serve the curry with jeera rice, basmati rice, or ghee rice. Alternatively, pulao or fried rice also work wonderfully, enhancing the flavor profile and providing a savory contrast.
- Side Dishes:
- To balance the richness of the curry, consider adding side dishes such as cucumber raita, onion salad, or mint chutney. All things considered, these sides cut through the creaminess of the Paneer Butter Masala and provide a refreshing contrast, making the meal more harmonious.
Variations and Twists
1. Spicy Paneer Butter Masala: If you’re a spice lover, why not turn up the heat? Add more green chilies or a touch of chili paste to bring that fiery kick. Red chili powder or cayenne also works wonders for adjusting the spice level. After all, who can resist that extra zing?
2. Smoky Paneer Butter Masala: For a rich, authentic flavor, use the dhungar method. Place a piece of hot charcoal in a small bowl, pour a little ghee over it, and cover the curry with a lid immediately. Evidently, this method infuses the curry with a smoky aroma, elevating your dish to another level.
3. Vegan Paneer Butter Masala: Be that as it may, if you’re looking for a vegan version, swap paneer with tofu or even cashew nuts for a similar texture. Additionally, you can replace the butter and cream with coconut cream or cashew cream. Not only will it keep the dish creamy, but also completely plant-based!
4. Nut-Free Version: For those with nut allergies, there’s still hope for a creamy Paneer Butter Masala. Substitute the nuts with oat cream or any cashew-free cream alternative. Consequently, you’ll still get that velvety smooth texture without compromising flavor.
5. Add More Veggies: In addition to the paneer, you can add peas, bell peppers, or even mushrooms to create a heartier dish. These veggies bring not only texture but a burst of freshness that pairs perfectly with the rich curry sauce.
Time-Saving Meal Prep
Meal Prep Tips: Prepare the curry in advance for even better flavor the next day! Store it in the fridge for 2-3 days or freeze for longer storage. In short, make ahead for convenience!
Weeknight Meal: Short on time? Use store-bought paneer and pre-made tomato puree to speed things up. Thus, you’ll have a delicious meal in no time!
Freezing: Freeze Paneer Butter Masala for up to a month in an airtight container. Reheat gently to preserve its creamy texture. Overall, it’s a great make-ahead dish!
Did you try this Paneer Butter Masala recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
❔FAQs
Yes, you can substitute tofu for paneer. Use firm tofu, cubed and lightly sautéed, for a vegan version of Paneer Butter Masala.
For a dairy-free option, substitute coconut cream or cashew cream for dairy cream in Paneer Butter Masala.
Paneer Butter Masala can be refrigerated for up to 3-4 days or frozen for up to 2 months. Reheat gently and add a splash of water or cream if needed.
Reheat Paneer Butter Masala on the stovetop over low heat, stirring occasionally. Add a little water or cream to restore its creamy consistency if necessary.
Paneer Butter Masala pairs well with naan, roti, or basmati rice. It can also be enjoyed with parathas or a side of cucumber raita for a complete meal.
Paneer Butter Masala
Ingredients
- 250 gram Paneer cut into cubes
- 2 tablespoon Butter
- 1 tablespoon Oil
- 1 Onion large, finely chopped
- 2 Tomatoes medium, pureed
- 1 tablespoon Ginger-Garlic Paste
- 1 Green Chili finely chopped (optional)
- 10-12 Cashew Nuts soaked in warm water for 10 minutes
- ½ Cup Cream
- 1 teaspoon Garam Masala
- 1 teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Seeds
- 1 teaspoon Kasuri Methi (dried fenugreek leaves)
- Salt to taste
- ½ teaspoon Sugar (optional)
- Fresh Coriander: for garnish
Instructions
Prepare the Cashew Paste
- First, soak the cashew nuts in warm water for about 10 minutes.
- After that, drain them and blend into a smooth paste with a little water.
Cook the Onions
- Next, heat oil and 1 tablespoon of butter in a pan over medium heat.
- Then, add cumin seeds and let them splutter.
- After that, add finely chopped onions and sauté until they turn golden brown.
Add Ginger-Garlic Paste and Green Chili
- Now, stir in the ginger-garlic paste and green chili if you’re using it.
- Cook for 2-3 minutes until the raw smell disappears.
Add Tomato Puree
- Finally, pour in the tomato puree and cook until the oil starts separating from the mixture, which should take about 5-7 minutes.
Add Spices
- Then, mix in red chili powder, turmeric powder, coriander powder, and salt. Stir well and cook for another 2 minutes.
Incorporate Cashew Paste
- After that, add the cashew paste to the tomato mixture and cook for 5 minutes, stirring occasionally.
Add Paneer
- Gently add the paneer cubes to the gravy.
- Stir to coat the paneer with the masala and cook for 5 minutes.
Add Cream and Garam Masala
- Next, stir in the cream and garam masala.
- Cook for another 5 minutes, allowing the flavors to blend nicely.
Finish with Butter and Kasuri Methi
- To enhance the flavor, add the remaining 1 tablespoon of butter and kasuri methi.
- Stir well and cook for an additional 2 minutes.
Garnish
- Lastly, garnish the dish with fresh coriander leaves before serving.
- Enjoy your delicious Paneer Butter Masala!
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