Namaste, food lovers!
Today, let's indulge in one of the most beloved dishes in Indian cuisine—Paneer Butter Masala. This creamy, tomato‑butter gravy paired with paneer cubes is a restaurant favorite, yet delightfully simple to recreate at home. Follow along to bring that luxurious, velvety delight straight to your table!
Recipe: Paneer (Cottage Cheese) Butter Masala
Ingredients:
For the Paneer Gravy:
- 200 g paneer, cut into 1-inch cubes
- 3 tbsp butter + 1 tsp oil
- 1 large onion, finely chopped
- 2 tsp ginger‑garlic paste
- 300 g tomato purée (fresh or canned)
- 1 tsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1 tsp garam masala
- 150 ml fresh cream (or cooking cream)
- Salt to taste
- Fresh coriander, chopped (for garnish)
For Tempering (Optional Enhancer):
- 1 bay leaf
- 2 green cardamoms
- 2 cloves
Cooking Instructions:
1. Sauté the Paneer
In a non-stick pan, gently brown the paneer cubes in a sliver of butter or oil until edges are golden. Remove and set aside.
2. Prepare the Masala
- In the same pan, heat 3 tbsp butter.
- If using, add bay leaf, cardamom, and cloves—fry until aromatic.
- Add chopped onion → sauté till translucent.
- Stir in ginger‑garlic paste → cook until the raw aroma disappears.
- Pour in tomato purée → reduce until oil separates (~5–7 mins).
3. Spice It Up
Mix in red chili, turmeric, coriander, and cumin powders. Cook for 2 minutes to toast the spices.
4. Creamy Gravy Base
Add 150 ml water or milk for desired consistency. Simmer for 5 minutes. Then, stir in fresh cream, crushed kasuri methi, and garam masala. Stir well.
5. Finishing Touch
Gently add the browned paneer cubes. Simmer for 3–4 minutes, letting them soak in the rich gravy. Taste and adjust salt and spice levels.
6. Garnish & Serve
Garnish with fresh coriander. Serve hot with naan, roti, paratha, or steamed rice.
What Makes It Special?
- Velvety Gravy: A blend of butter, cream, and tomato purée creates that iconic silky texture.
- Aromatics: The optional tempering spices (bay leaf, cardamom, cloves) add an authentic fragrance.
- Customizable Spice: Adjust chili powder to your preference—mild and buttery or with a spicy kick!
Chef’s Tips
- Homemade paneer tends to absorb the gravy better—so soak it for extra richness.
- Kasuri methi is a game-changer—crush it between your palms to release a deeper aroma.
- For a richer sauce, swap tomatoes for cashew‑cream paste (soaked & blended cashews).
- Want that red restaurant hue? Add a pinch of kashmiri red chili powder—bright color, mild heat.
Enjoy this luscious, heartwarming dish from your very own kitchen! Let me know if you try it—and what you served it with.
Happy cooking!
Culinary Ninja
