Paneer Butter Masala, also known as Paneer Makhani, is one of the most beloved dishes in Indian cuisine. Its rich and creamy tomato-based gravy, mildly spiced with aromatic Indian spices, pairs beautifully with soft paneer cubes, making it a dish perfect for both everyday meals and special occasions. The paneer buter masala recipe is an ideal blend of flavors, textures, and richness, which appeals to a wide range of palates. Whether you’re a beginner or a seasoned cook, this step-by-step guide will help you master the art of preparing a restaurant-style Paneer Butter Masala at home.

History and Background of Paneer Butter Masala recipe

Paneer Butter Masala, also known as Paneer Makhani, is one of the most beloved dishes in Indian cuisine. Its rich and creamy tomato-based gravy, mildly spiced with aromatic Indian spices, pairs beautifully with soft paneer cubes, making it a dish perfect for both everyday meals and special occasions. The paneer butter masala recipe is an ideal blend of flavors, textures, and richness, which appeals to a wide range of palates. Whether you’re a beginner or a seasoned cook, this step-by-step guide will help you master the art of preparing a restaurant-style Paneer Butter Masala at home.

This dish is also influenced by the renowned Punjabi dish Butter Chicken, where marinated chicken is cooked in a creamy tomato gravy. In Paneer Butter Masala, the meat is replaced with soft cubes of paneer, and the rest of the preparation follows a similar path, making it a popular vegetarian alternative.

Ingredients Breakdown:

The beauty of Paneer Butter Masala lies in its simplicity. Here’s a detailed breakdown of the ingredients used in this Paneer Butter Masala recipe:

Main Ingredients:

• Paneer (Cottage Cheese): 250g of paneer is used in this Paneer Butter Masala recipe. Paneer is rich in protein and calcium, making this dish not only tasty but also nutritious. Fresh paneer is preferred, though store-bought paneer works just fine when softened in warm water.

• Butter: 3 tablespoons of butter are used in this Paneer Butter Masala recipe, which gives the dish its signature rich and creamy texture. It’s advisable to use unsalted butter to control the salt level in the dish.

• Fresh Cream: 3 tablespoons of fresh cream are added towards the end of the preparation, making the gravy silky and smooth. The cream also balances the acidity from the tomatoes.

• Cashew Nuts: Cashews add richness to the gravy, making it creamy without being too heavy. They are soaked and blended into a paste that enhances the gravy’s texture.

Spices:

• Red Chili Powder: Used for both color and heat. Kashmiri red chili powder is often preferred as it imparts a bright red color to the gravy without making it too spicy.

• Garam Masala: This spice blend includes ingredients like cardamom, cinnamon, cloves, and black pepper, giving the gravy a complex and warm flavor.

• Kasuri Methi (Dried Fenugreek Leaves): A teaspoon of Kasuri Methi adds an earthy and slightly bitter flavor that balances the richness of the butter and cream.

• Other Spices: A combination of coriander powder, turmeric powder, and salt is used to enhance the flavor profile of the dish.

Tomato Base:

• Tomatoes: The heart of this dish is the tomato-based gravy. Fresh, ripe tomatoes are pureed to form the base. The acidity from the tomatoes is balanced with the addition of cream and butter.
• Ginger-Garlic Paste:
• Ginger-Garlic Paste: This is essential in almost every Indian curry as it brings a distinct depth of flavor. It also helps in tempering the richness of the butter and cream.
• Step-by-Steps paneer butter masala Recipe: How to Make Paneer Butter Masala recipe
• Now, let’s get into the nitty-gritty of making this dish at home. Follow the steps carefully, and you’ll be able to create restaurant-quality Paneer Butter Masala.

Ingredients:

• Ingredient Quantity
• Paneer (Cottage Cheese) 250g
• Butter 3 tbsp
• Oil 1 tbsp
• Tomatoes (pureed) 3 large
• Onion (finely chopped) 1 medium
• Ginger-Garlic Paste 1 tsp
• Cashew Nuts 10-12
• Fresh Cream 3 tbsp
• Kasuri Methi (Dried Fenugreek Leaves) 1 tsp
• Red Chili Powder (Kashmiri) 1 tsp
• Coriander Powder 1 tsp
• Garam Masala 1/2 tsp
• Turmeric Powder 1/4 tsp
• Sugar 1 tsp
• Salt To taste
• Water As needed

Instructions:

Step 1: Prepping the Paneer

• Cut the paneer into bite-sized cubes. If you’re using store-bought paneer, soak the cubes in warm water for 10-15 minutes. This will soften the paneer and give it a more delicate texture.
• Set the paneer aside for later use.

Step 2: Soaking and Blending Cashews

• Soak 10-12 cashews in warm water for 15-20 minutes. Once they are softened, grind them into a smooth paste by adding a little water. This cashew paste will be key to achieving the silky smooth texture of the gravy.

Step 3: Preparing the Gravy Base

• In a heavy-bottomed pan, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat.
• Add finely chopped onions and sauté them until they turn golden brown. This will take about 5-7 minutes.
• Add 1 teaspoon of ginger-garlic paste and sauté for another minute, or until the raw smell disappears.
• Next, add the tomato puree (from 3 large tomatoes) to the pan. Stir well and cook for 10-12 minutes on medium heat until the oil begins to separate from the tomatoes. This process is crucial for achieving a well-cooked and flavorful gravy.

Step 4: Spicing the Gravy

• Once the tomatoes are well cooked, add the spice powders: 1 teaspoon of red chili powder (for color and mild heat), 1 teaspoon of coriander powder, and 1/4 teaspoon of turmeric powder. Stir well and cook for another 2-3 minutes to let the spices blend with the tomato mixture.
• Now, add the cashew paste to the gravy. Mix it well and continue cooking for 2-3 minutes. The gravy will start to thicken and turn rich in color and texture.

Step 5: Simmer the Paneer

• Add the paneer cubes to the simmering gravy. Stir gently to coat each piece of paneer with the rich tomato-cashew gravy.
• Add 1/2 teaspoon of garam masala, 1 teaspoon of sugar, and salt to taste. Stir everything well and let it simmer on low heat for 5-7 minutes.
• If the gravy becomes too thick, add a little water (about 1/4 to 1/2 cup) to adjust the consistency.

Step 6: Finishing Touches

• Add the remaining 2 tablespoons of butter and 3 tablespoons of fresh cream to the gravy. Stir gently until the butter melts and the cream is fully incorporated into the sauce.
• Finally, crush 1 teaspoon of Kasuri Methi between your palms and sprinkle it over the curry. This will give the dish an earthy flavor and a slightly bitter finish that balances the richness of the butter and cream.
• Stir well and cook for another 1-2 minutes. Taste the gravy and adjust salt, sugar, or spices as needed.

Serving Paneer Butter Masala:

Paneer Butter Masala is best served hot with Indian breads like naan, roti, or paratha. You can also serve it with steamed basmati rice, jeera rice, or pulao. For garnishing, drizzle some fresh cream on top and sprinkle a little chopped coriander.

Serving Ideas:

Pair Paneer Butter Masala with a side of onion salad and pickles.
A glass of cold chaas (buttermilk) or sweet lassi complements this rich dish wonderfully

Variations and Tips:

Paneer Alternatives: If you’re looking to reduce calories, you can replace paneer with tofu. For a more indulgent version, you can add khoya (milk solids) or even cook with malai paneer for extra richness.

Vegan Option: Substitute the butter with vegan butter, and use cashew cream or coconut cream instead of dairy cream. You can also use tofu instead of paneer.

Make-ahead Option: The tomato gravy (up to Step 4) can be prepared and refrigerated for 2-3 days. Just add the paneer, butter, and cream when you’re ready to serve.

Smoky Dhungar Flavor: If you love smoky flavors, use the Dhungar technique. Heat a small piece of charcoal until red-hot, place it in a small.

Conclusion:

Paneer Butter Masala is a rich and creamy North Indian dish that’s a perfect balance of spices, sweetness, and a touch of tang from tomatoes. The soft, succulent paneer cubes soak up the flavorful gravy, making it a favorite comfort food for many. Best served with naan, roti, or a bowl of steamed basmati rice, this dish is not only a treat for the taste buds but also a beautiful representation of Indian cuisine’s use of diverse ingredients and flavors. Whether you’re serving it at a special gathering or as a weekday indulgence, Paneer Butter Masala always hits the spot!