Paneer Butter Masala

For the base gravy:

• 2 tbsp butter

• 1 tbsp oil

• 3 medium tomatoes (chopped)

• 1 large onion (sliced)

• 4 garlic cloves

• 1 inch ginger

• 10–12 cashew nuts

• 1 green chili (optional)

• ½ cup water

Paneer Butter Masala

Paneer Butter Masala is a rich and creamy North Indian curry made with paneer (Indian cottage cheese) simmered in a mildly spiced tomato-based gravy. The dish is known for its smooth texture, vibrant orange color, and a balance of sweet and savory flavors. Butter and fresh cream give the curry its signature richness, while spices like garam masala, red chili powder, and dried fenugreek leaves (kasuri methi) add depth and aroma.

Paneer Butter Masala is a common option in Indian restaurants and homes, particularly during festive feasts and special events, and is frequently consumed with naan, roti, or jeera rice.

For the curry:

• 300–350g paneer (cut into cubes)

• 2 tbsp butter

• ½ tsp cumin seeds

• 1 bay leaf

• ½ tsp red chili powder

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp garam masala

• 1 tsp sugar (optional, for slight sweetness)

• ¼ to ⅓ cup fresh cream

• 1½ tsp kasuri methi (crushed)

• Salt to taste

• Fresh coriander for garnish

• ½ cup water (to adjust gravy consistency)

Ingredients

Instructions:-

1. Prepare the gravy base:

• Heat 1 tbsp butter + 1 tbsp oil in a pan.

• Add sliced onion, garlic, ginger, cashews, and green chili. Sauté till onions are soft.

• Add chopped tomatoes and cook until they turn soft and pulpy.

• Let the mixture cool, then blend into a smooth paste with ½ cup water.

2. Cook the curry:

• Heat 2 tbsp butter in a pan. Add cumin seeds and bay leaf.

• Pour in the blended paste. Cook on medium heat for 5–7 minutes until the oil separates.

• Add chili powder, turmeric, coriander powder, salt, and sugar. Cook for another 2 minutes.

• Add paneer cubes and mix gently. Simmer for 3–4 minutes.

• Add fresh cream, crushed kasuri methi, and garam masala. Stir well and simmer for another 2 minutes.

• Adjust consistency with ½ cup warm water if needed.

3. Serve:

• Garnish with chopped coriander and a swirl of cream.

• Serve hot with naan, roti, or jeera rice.

Ingredients Tips

• Use fresh paneer: A great difference is made with soft, fresh paneer.

• Tomatoes over onions: The traditional recipe calls for a tomato-based gravy instead of onions.

• Make use of Kashmiri red chili powder, which adds a bright hue without being very spicy.

• Butter + cream equals richness: The "butter masala" flavor is mostly dependent on the butter and cream, so don't omit these.

• Add cashews: For a creamy, nutty taste, blend 8–10 soaked cashews (almonds can also be used) with the tomato base.

Cooking Tips

• Sauté tomatoes thoroughly: Cook the tomato puree until it begins to release oil and loses its raw fragrance.

• Blend the gravy: For a restaurant-quality smooth texture, blend the base smooth after it has been cooked.

• For that distinctive North Indian scent, crush the fenugreek leaves (kasuri methi) and add them at the end.

• Harmonize the flavors: To balance the spices and bring out the natural sweetness of the tomatoes, add a tiny teaspoon of sugar.

• Avoid overcooking the paneer by adding the cubes last and simmering them for just two to three minutes to keep them tender or Before adding the paneer to the gravy, you can pan-fry it a little.

  Serving Ideas

• Serve with jeera rice, naan, or tandoori roti for the best results.

• Before serving, garnish with fresh coriander and a swirl of cream.