Paneer Butter Masala Recipe | How to Make Paneer Butter Masala

paneer butter masala recipe

Paneer Butter Masala Recipe: Paneer Butter Masala is a popular paneer gravy recipe in India. I’ve been making this recipe with Indian cottage cheese cubes in a creamy tomato sauce for a long time.This restaurant-style paneer butter masala is simple to make at home!

This Paneer Butter Masala recipe features paneer (cottage cheese) in a tomato, butter, and cashew sauce (known as Makhani gravy).

Perhaps one of the finest north Indian or Punjabi curries, if not the king of paneer curries. It is well-known for its mildly sweet and spicy flavour, as well as the goodness of fresh cream and butter on top of moist paneer. It is one of the most popular curries among vegetarians, and it is served for lunch and dinner with freshly baked roti, chapati, naan, and even a choice of rice.

Many vegetarians consider paneer-based meals and curries to be essential protein sources. It can be mixed into rice, bread, pizza, sandwiches, and even deep-fried snacks, but curries are the most popular. The paneer butter masala recipe, also known as paneer makhani, is a popular choice among these paneer curries due to its sweet and spicy curry flavour.

Always assume that most north Indian or Punjabi curries use the same gravy base and technique, and thus must be simple to prepare. This is one of the stereotypes, particularly for paneer-based recipes or curries. All of the paneer curries, but with different names depending on the occasion. However, there are so many subtle variations and nuances that go into each and every punjabi curry that it is unique, thus the unique names. For example, in this recipe for butter paneer, the base is made with onion and tomato but is handled differently than in matar paneer or kadai paneer. Furthermore, a generous amount of butter and fresh cream are used, resulting in a mild, sweet, and spicy curry. Furthermore, the spice addition is minimal, so it is popular all over the world, not just in India.

In addition, here are some additional tips, suggestions, and variations to the creamy paneer butter masala recipe. To begin, you do not need any other vegetables in addition to paneer for the butter panner curry. Paneer should be the main attraction. However, you can spice it up with capsicum or onion petals to make it more interesting. Second, as the name implies, butter and cream, along with paneer, are the main ingredients in this curry. As a result, be generous when adding it to the curry and do not limit yourself. Finally, to expedite the cooking process, prepare the curry base and deep freeze it for later use. You can prepare the final dish by taking the base and adding paneer whenever you need it.

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Paneer Butter Masala Recipe Card:

paneer butter masala recipe

Paneer Butter Masala Recipe

Manita
Creamy Paneer Butter Masala in the style of a restaurant is simple to make at home.
This creamy curry is made with onion, tomatoes, cashews, cream, and (obviously!) butter.
It has a mild sweet flavour that goes well with garlic naan or jeera rice.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course curries
Cuisine panjabi
Servings 5
Calories 288 kcal

Ingredients
  

To Make Masala Paste:

  • 2 tbsp  oil
  • 2 tbsp  butter
  • 5  cloves
  • 2 pods  cardamom
  • 2 onion  (sliced)
  • 2  clove garlic
  • 1 inch  ginger
  • 3 tomato  (sliced)
  • 15  cashew

For The curry:

  • 2 tbsp  oil
  • 2 tbsp  butter
  • 1  bay leaf
  • 1  chilli
  • 1 onion  (finely chopped)
  • 1/2 tsp turmeric
  • 1 tsp chilli powder
  • 3/4 tsp  coriander powder
  • 1/4 tsp cumin powder
  • 1/2 tsp  garam masala
  • 1 tsp  salt
  • 1 cup  water
  • 2 tbsp  cream
  • 16 cubes  paneer
  • 1 tsp  kasuri methi
  • 2 tbsp coriander (finely chopped)

Instructions
 

Here's how to make a gravy base:

  • First, heat 2 tbsp oil and 2 tbsp butter in a large kadai.
  • Sauté 5 cloves and 2 cardamom pods on low heat until aromatic.
  • Now add 2 onions, 2 garlic cloves, and 1 inch ginger.
  • Cook until the onions have shrunk slightly.
  • Continue to sauté for 2 minutes after adding 3 tomatoes and 15 cashews.
  • Cook, covered, for 10 minutes, or until the tomato softens.
  • Allow to cool completely before transferring to a blender and blending to a smooth paste.
  • To remove the seeds and skin from the curry, strain it through a strainer.
  • The tomato-onion paste is ready when it is smooth and silky. Set aside.

Paneer Butter Masala Recipe:

  • First, heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf, and 1 chilli in a large kadai. Cook until the spices become aromatic.
  • Now add 1 onion and cook until it turns golden brown.
  • Add 1/2 tsp turmeric, 1 tsp chilli powder, 3/4 tsp coriander powder, 1/4 tsp cumin powder, 1/2 garam masala, and 1 tsp salt while the heat is low.
  • Cook until the spices become aromatic. Make certain that the spices do not burn.
  • Mix in the prepared onion tomato paste.
  • Cook until the masala paste separates from the oil.
  • Now, add 1 cup of water and mix well, adjusting the consistency as needed.
  • Add in 2 tbsp cream and stir well.
  • Also, gently mix in 16 cubes of paneer.
  • Cook for 5 minutes, or until the paneer has absorbed the flavour.
  • 1 teaspoon kasuri methi and 2 tablespoons coriander Combine thoroughly.
  • Finally, serve paneer butter masala alongside roti or naan.
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Notes:

  • First and foremost, use plenty of butter because it enhances the flavour.
  • You can also substitute curd for cream if you don’t have any on hand.
  • Moreover, cook on medium heat until the oil separates.
  • Finally, the paneer butter masala recipe is delicious when served creamy.
  • Tomatoes: Because tomatoes are the main ingredient, use ripe, red, and firm tomatoes with a slightly sweet flavour. The tomatoes should be slightly sour or tangy.
  • Paneer (cottage cheese): If possible, use homemade paneer or a high-quality store-bought fresh paneer. It is best to make paneer at home because it is quick and easy.
  • Tomato puree: Make a smooth puree out of the tomatoes. If desired, strain the tomato puree as well.
  • Cooking tomato puree: The tomato puree must be sautéed and thoroughly cooked. The sides of the sautéed tomato puree should be free of oil or butter. If the tomato puree is not well sautéed, the dish will have a raw tomato flavour.
  • Butter: Use good quality butter. You can use both unsalted or salted butter. Both yellow butter or white butter can be added.
  • Cashew paste: To blend cashews to a fine consistency, it is better to soak them in hot water for 30 minutes.
  • Replacement for cashews: If you don’t have cashews then the best alternative is almonds. Soak the almonds in hot water for 30 minutes. Then peel them and blend to a fine consistency with little water.
  • Taste and flavor: If the gravy tastes tangy or sour, then to balance the sour taste you can add a bit of sugar or cream. But do not add too much sugar as then the gravy becomes too sweet. Also, do note if you add cream then you might have to add less sugar in the gravy.
  • Frying paneer: If desired, fry the paneer cubes before adding them to the prepared gravy or sauce.
  • Color: Instead of using artificial food colours, use Kashmiri red chilli powder or deghi mirch to achieve the bright orangish-red colour. The use of deep red tomatoes also contributes to the lovely orange colour of the gravy.

FAQ’s

What exactly is butter paneer?

Paneer Butter Masala is another name for Butter Paneer. They are both the same dish.

What is the distinction between Paneer Tikka Masala and Paneer Butter Masala?

Paneer Butter Masala is a mildly sweet and creamy gravy made with butter, tomatoes, cashews, spices, and paneer. Paneer Tikka Masala is a hearty dish that features grilled yogurt-marinated paneer cubes in a spicy, aromatic tomato-onion gravy.

Can I include onions?

Onions are not required in this recipe because they alter the flavour of the gravy. If you still want to include them, just add 14 to 13 cup finely chopped onions.

Can I use onion paste, and when should I use it?

You can substitute 12 cup onion paste. After adding the tej patta, add the onion paste and sauté until light golden.

Are they raw cashews or roasted cashews?

Raw cashews, not roasted cashews, are always used in Indian recipes where cashews are ground to a paste.

What can I use in place of cashews?

You can use unsweetened cashew butter or almonds. Soak almonds for 30 minutes in hot water. Remove the peels and blend until smooth in a blender or mixer. Almond powder or meal can also be used.

Is it okay to use canned tomato puree?

Yes, canned tomato puree can be used. However, if the puree is too tangy, add sugar to the gravy.

Is it okay if I blanch the tomatoes?

Yes, tomatoes can be blanched before pureeing. You can strain the tomato puree if you prefer.

Will blanching tomatoes for puree reduce cooking time and change the flavour?

Yes, this will shorten the cooking time, but the flavour will remain the same.

Is it okay to use canned tomatoes?

Yes, canned tomatoes can be used.

Can you describe the type and quality of tomatoes used in this recipe?

Use tomatoes that aren’t too tangy or sour in the recipe. Tomatoes should be ripe but still firm. They should be red rather than yellow or white. Roma tomatoes are an excellent choice. If you live in India, use large salad tomatoes or larger-sized tomatoes rather than the small Indian desi variety.

Is there an alternative to tej patta?

Simply leave it out.

Can we substitute milk powder or milk for the cream?

You can add milk powder, but be careful because it makes the dish too sweet. I would recommend starting with 12 tablespoons and tasting as you go. If the gravy isn’t creamy or sweet enough, add an extra 14 to 12 tablespoon, but don’t add more than 1 tablespoon at a time. Milk should not be added because the acidity of the tomatoes may cause it to curdle.

In Paneer Butter Masala, what can be substituted for cream?

In my paneer butter masala recipe, simply leave out the cream. The cashews give the gravy a creaminess.

What exactly is Kasuri methi, and can I avoid it?

Kasuri methi is made from dried fenugreek leaves. They have a strong aroma and add a subtle flavour to any dish. You can omit them or replace them with a pinch of ground fenugreek seeds powder.

My tomato gravy has turned sour. Is there a way to resolve this?

Try adding a little more cream and sugar. This will counteract the sourness in the gravy.

Can I substitute honey for sugar?

Honey is toxic when heated, so it is best to avoid it. When the paneer butter masala is warm, you can add honey. Don’t add when it’s hot.

What can I use in place of butter?

Ghee (clarified butter) or a neutral-tasting oil can be used.

Is paneer butter masala nutritious?

Paneer butter masala is healthy if you leave out the rich ingredients like cream or butter.

What’s the deal with my rubbery paneer?

When paneer is overcooked, it becomes rubbery and dense. Try not to cook them in a gravy or curry for an extended period of time. Simply combine them with the gravy and remove from the heat, or cook them in the gravy for a few seconds.

Is it possible to fry paneer?

Yes, you can fry the paneer before adding it to the gravy. Paneer cubes can be shallow fried or pan fried until light golden. If you fry them for an extended period of time, they will become dense and rubbery.

What causes paneer to break while cooking?

If you use too much moisture in your homemade paneer, it will break and crumble while cooking.

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