Paneer Butter Masala Recipe
Paneer Butter Masala is a rich and creamy North Indian curry featuring tender paneer cubes in a luscious tomato-based gravy. Ready in 30 minutes, it’s perfect for a restaurant-style meal at home.
Equipment
- Large skillet
- Blender
- Spatula
Ingredients
- 300 gm paneer (cubed)
- 2 tbsp butter
- 1 tbsp oil
- 1 tsp cumin seeds
- 2 onions (chopped)
- 3 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1 tbsp honey or sugar
- 1/2 cup fresh cream
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Prepare the Gravy Base:
- Heat oil and 1 tablespoon butter in a large skillet over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 2 minutes until fragrant.
Add Tomatoes and Spices:
- Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
- Cook until the oil separates from the masala and the gravy thickens.
Blend the Gravy:
- Let the masala cool slightly, then transfer it to a blender and blend until smooth.
- Return the smooth gravy to the skillet.
Add Paneer and Finish the Gravy:
- Add the paneer cubes to the gravy and mix gently.
- Add garam masala, dried fenugreek leaves (kasuri methi), and honey or sugar.
- Stir in the fresh cream and remaining butter. Cook for 3-4 minutes on low heat.
Serve:
- Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Notes
- Variation: You can add green peas to the gravy for added texture and sweetness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve with a side of sliced onions and lemon wedges for an added burst of freshness.
