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Paneer Butter Masala Recipe

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4.2 from 15 reviews

Paneer Butter Masala is a rich and creamy Indian vegetarian dish featuring soft paneer cubes simmered in a luscious tomato-based gravy with aromatic spices, butter, and cream. This flavorful recipe combines sautéed onions, ginger, garlic, tomatoes, and cashews blended into a smooth sauce, enriched with garam masala and fenugreek leaves, perfect for serving with rice or Indian breads.

Ingredients

Masala Base

  • 1 tablespoon (15 ml) oil
  • 2 green cardamoms (or ¼ to ⅓ tsp ground cardamom)
  • 1 cup (130 grams) onions (sliced or diced from 1 medium yellow or 2 small red onions)
  • 1 inch (10 grams) ginger (peeled & sliced or 1½ to 2 teaspoons ginger garlic paste)
  • 5 to 6 large garlic cloves (12 grams, peeled, omit if using ginger garlic paste)
  • 2 cups (350 grams) tomatoes (sliced, up to 420 grams from 2 large or 4 medium tomatoes)
  • 15 whole cashew nuts (30 grams, can use up to 18 nuts/36 grams if using more tomatoes or substitute with almonds)
  • 1 teaspoon sea salt (adjust to taste)
  • 1 teaspoon jaggery or sugar (optional)
  • ¾ to 1 teaspoon Kashmiri red chili powder (or paprika, adjust to heat & color preference)
  • ¾ to 1 teaspoon garam masala powder (adjust to taste)
  • 1 teaspoon coriander powder (optional)
  • 1 cup (240 ml) cold water (for blending)

Paneer Butter Masala Finishing

  • 2 tablespoons (30 grams) unsalted butter
  • 1 small bay leaf (tej patta, optional)
  • 2 inch Ceylon cinnamon piece (or 1 inch dalchini, optional)
  • 3 cloves (laung, optional)
  • 250 to 300 grams (9 to 10 oz) paneer (cut into ¾ inch cubes)
  • ½ tablespoon kasuri methi (dried fenugreek leaves, crushed)
  • 3 to 4 tablespoons (45 to 60 ml) heavy cream (or fresh cream, cooking cream, or thickened cream)
  • 1 to 2 tablespoons coriander leaves (cilantro, finely chopped, for garnish)

Instructions

  1. Sauté Onions, Ginger, and Garlic: Heat oil in a pan over medium heat. Add green cardamoms, sliced onions, ginger, and garlic. Sauté for 4 to 5 minutes until the onions become transparent and soft.
  2. Add Tomatoes, Salt, and Cashews: Stir in sliced tomatoes, salt, and cashew nuts. Cover the pan and cook on medium heat for about 7 minutes until the tomatoes turn mushy and break down. If the mixture becomes too dry, add a splash of water to avoid burning.
  3. Spice the Masala: Add red chili powder, coriander powder (if using), and garam masala powder to the mixture. Sauté for 3 to 4 minutes on medium heat until aromatic. Turn off the heat and allow the mixture to cool.
  4. Blend to Puree: Transfer the cooled onion-tomato-spice mixture into a blender along with 1 cup (240 ml) of cold water. Blend into a smooth, silky puree and set aside.
  5. Prepare the Butter Masala Base: On low heat, melt unsalted butter in the same pan. Add optional whole spices: bay leaf, cinnamon stick, and cloves. When they begin to sizzle and release fragrance, optionally stir in some red chili powder for enhanced color and flavor.
  6. Add the Puree: Hold a strainer over the pan and pour the blended masala through it, stirring with a spoon to strain out any solids. This results in a smooth sauce texture.
  7. Simmer the Sauce: Add an additional ½ cup of water to the pan and mix well. Cover and cook on medium heat for 10 to 12 minutes, stirring every 3 to 4 minutes, until the sauce thickens slightly but remains fluid. Look for visible traces of fat on the surface as a sign of readiness.
  8. Finalize the Dish: Remove and discard the whole spices. Taste the gravy and adjust salt and garam masala as needed. Stir in jaggery (if using), crushed kasuri methi, and paneer cubes. Cook covered on low heat for 2 to 3 minutes to warm the paneer through.
  9. Add Cream and Garnish: Turn off the heat and stir in the heavy cream, reserving about a tablespoon for garnish. Serve garnished with the reserved cream and freshly chopped coriander leaves.
  10. Serving Suggestions: Paneer Butter Masala pairs excellently with Basmati rice, Jeera rice, Butter Naan, Tandoori Roti, or plain parathas for a full meal experience.

Notes

  • For a smoother texture, use ginger garlic paste instead of fresh ginger and garlic cloves.
  • Adjust Kashmiri red chili powder quantity for desired heat and vibrant color; paprika can be used for color without much heat.
  • Cashew nuts add richness; almonds are a good substitute if preferred.
  • Jaggery or sugar balances the acidity of tomatoes but is optional.
  • Kasuri methi (dried fenugreek leaves) provides a traditional aroma and flavor; do not skip if possible.
  • Cream can be substituted with fresh cream, cooking cream, or thickened cream as per availability.
  • Paneer can be lightly sautéed before adding to the sauce for firmer texture if desired.
  • Whole spices (bay leaf, cinnamon, cloves) are optional but add depth to the flavor.
  • Use fresh coriander leaves for garnish to add freshness and color.

Find it online: https://bitezly.com/paneer-butter-masala-recipe/