Butter Paneer Masala Recipe
Butter Paneer Masala is a creamy, flavorful North Indian curry made with paneer cubes in a buttery tomato-based gravy. Perfect for dinner or festive occasions.
Equipment
- Frying pan
- Blender
- Spatula
Ingredients
For the Gravy:
- 3 tbsp butter
- 2 onions (chopped)
- 3 tomatoes (pureed)
- 1 tsp ginger-garlic paste
- 2 green chilies (slit)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/4 cup cream
- Salt to taste
For the Paneer:
- 200 gm paneer (cubed)
- 1 tbsp oil
- Fresh coriander leaves for garnish
Instructions
Prepare the Gravy:
- Heat 2 tablespoons butter in a pan and add cumin seeds.
- Add onions and sauté until golden brown.
- Add ginger-garlic paste and cook for a minute.
- Stir in the tomato puree, turmeric, red chili powder, and garam masala. Cook until the oil separates.
Blend the Gravy:
- Let the mixture cool slightly, then blend it into a smooth puree.
Cook the Paneer:
- In the same pan, add the remaining butter and sauté the paneer cubes lightly.
Combine Paneer and Gravy:
- Pour the blended gravy back into the pan and add the paneer cubes.
- Add cream and salt, and simmer for 5 minutes.
Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or basmati rice.
Notes
- Variation: Add a handful of cashews to the gravy for a richer texture.
- Storage: Can be refrigerated for up to 2 days.
- Serving Tip: Pair with garlic naan or jeera rice for the best experience.
