Paneer Butter Masala is a rich, creamy North Indian curry made with paneer in a buttery tomato based gravy.
Paneer Butter Masala is a popular North Indian dish loved for its rich, creamy, and mildly spicy flavor. It is made with soft paneer cubes cooked in a buttery tomato-based gravy with cream, onions, and aromatic spices. The dish has a smooth texture and slightly sweet taste, making it a favorite in restaurants and homes alike. Paneer Butter Masala is usually served hot with naan, roti, paratha, or jeera rice. It is a perfect choice for vegetarian food lovers because it is both delicious and filling. Its attractive color and creamy taste make it one of India’s most famous paneer dishes.
Ingredients
For the gravy:
- 2 tbsp butter
- 1 tbsp oil
- 2-4 tomatoes (grind)
- 2large onion (finely chopped)
- 1tsp ginder garlic paste
- 10 -12 cashews ( soaked & blended)
- 1/2 cup fresh cream
- 1 cup water
- 250 g Paneer cut in cube
Spices:
- 1tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- Salt to taste
- 1 tsp sugar (optional, for balance)
Garnish:
- Fresh cream
- Coriander leaves
Instructions
- Prepare the base
- Heat butter + oil in a pan.
- Add chopped onions and saute until golden .
- Add ginder- garlic paste , cook for 1 minute.
2.cook the tomato gravy
- Add tomato puree and cook 3-4 minute.
- add turmeric, chili powder, coriander powder and salt.
3. Make it rich
- Stir in cashew paste and cook 3-4 minutes.
- Add water and simmer for 5-7 minutes.
4. blend (optional for smooth texture)
- Let mixture cool slightly and blend for silky gravy.
5.Add paneer
- Return gravy to pan , add paneer cubes.
- Simmer for 3-5 minutes ( don’t overcook paneer)
6. Finish
- Add cream, garam masala, and sugar.
- mix gently and cool 2 more minutes.
- Garnish with cream and coriander.
- Serve hot with naan ,roti or rice.
Tips for best taste
- lightly fry paneer cubes for extra texture .
- Use kasuri methi for authentic flavor.
- Adjust cream for richness more = restaurant style.