Paneer Butter Masala Recipe
Paneer Butter Masala is one of the most popular Indian dishes, loved for its rich, creamy, and mildly spiced tomato-based gravy. This North Indian curry is often enjoyed with naan, roti, or rice, making it a perfect dish for special occasions or everyday meals. If you love restaurant-style paneer butter masala, this homemade version will delight your taste buds!
Ingredients:
For the Gravy:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 bay leaf
- 2 cardamom pods
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 3 large tomatoes, pureed
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon sugar (optional)
- Salt to taste
- 1/2 cup water (adjust as needed)
For the Paneer:
- 200 grams paneer (cottage cheese), cubed
- 1/4 cup fresh cream
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
- 1 tablespoon butter (for finishing)
- Fresh coriander leaves, for garnish
Instructions:
- Sauté the Spices: Heat butter and oil in a pan. Add bay leaf, cardamom pods, cinnamon stick, and cumin seeds. Sauté for a few seconds until aromatic.
- Cook the Onions: Add chopped onions and cook until they turn golden brown. Stir in the ginger-garlic paste and sauté until the raw smell disappears.
- Tomato Base: Pour in the tomato puree and cook until the mixture thickens and the oil starts separating from the sides.
- Spice It Up: Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for another 2–3 minutes.
- Blend the Gravy: Remove the whole spices (bay leaf, cardamom, cinnamon) and blend the mixture into a smooth paste using a blender. Return the paste to the pan and adjust consistency with water.
- Add the Paneer: Stir in paneer cubes and cook for 2–3 minutes on low heat.
- Finish with Cream and Butter: Pour in fresh cream, crushed kasuri methi, and a tablespoon of butter. Stir gently and let it simmer for another minute.
- Garnish & Serve: Turn off the heat and garnish with fresh coriander leaves. Serve hot with naan, roti, or jeera rice.
Tips for the Best Paneer Butter Masala:
- Use fresh paneer: Homemade or fresh store-bought paneer gives the best texture.
- Blend for a smooth gravy: A silky-smooth sauce makes all the difference.
- Adjust spice levels: Customize the heat to your preference.
- Don’t skip kasuri methi: It adds an authentic restaurant-style flavor.
Enjoy this delicious Paneer Butter Masala at home and impress your family with its restaurant-like taste! Let us know how your dish turns out in the comments.
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