Paneer Butter Masala

If you want to make simple, creamy, mildly spiced, or restaurant-style recipes at home, try Paneer Butter Masala. Yes, I’m not joking; this Paneer Butter Masala can make something straightforward without much effort. I say this with absolute certainty. If you’re looking for a dish that’s spicy, tangy, and creamy, this paneer butter masala has it all. This paneer butter masala is famous in every restaurant across India for its taste; it’s a specialty. This recipe is hugely popular and has become quite a staple dish in Many Indian restaurants.

If you’re a fan of restaurant-style Indian food, I’m going to show you how to make it at home simply. Here are additional tips, suggestions, and variations for the comprehensive Panner Butter Masala recipe, including ingredients, preparation, photos, a step-by-step process, and valuable tips and guidance.  We will tell you this recipe.

About Paneer Butter Masala

Paneer Butter Masala is also known as Paneer Makhani recipe. Paneer Butter Masala is a North-Indian vegetarian curry where soft-fried paneer cubes are cooked in a rich, creamy, buttery tomato-cashew Makhani gravy. The gravy is smooth with mild sweetness and a hint of aroma. Its rich and creamy texture makes it comforting and indulgent. It’s a vegetarian alternative to butter-chicken-style curries — satisfying and rich enough for special occasions like birthdays, kitty parties, or gattogether. Make this popular recipe at home and impress your family and guests. The recipe is easy and simple compared to its successors, and can be made instantly.

Why do I love Paneer Butter Masala?

Among all popular vegetarian dishes, paneer butter masala is a good source of protein and calcium. This contrast creates a complex, satisfying, and delightful taste for me. For a vegetarian, it is a good choice, providing a melt-in-your-mouth experience similar to what you get in restaurants.

It delivers an authentic, rich restaurant-style flavor, which is why I enjoy recreating it at home or ordering it out. When I want to eat. It’s creamy and delicious taste, it pairs perfectly with roti, naan, jeera rice, tandoori roti, plain rice, and more. Not only that, everyone—from children to the elderly—loves this recipe for its comforting and flavorful appeal. Interestingly, this dish evolved as a meat-free version of butter chicken.

The Inspiration:

As much as I enjoy various paneer dishes, paneer butter masala is my favorite one.

I still remember when I first moved to Hyderabad — a friend recommended that I try paneer with naan at Santosh Dhaba. I tried it, and ended up eating three naans instead of two because of their taste.

A few days later, after reading a cookbook, I decided to make restaurant-style paneer butter masala at home. It turned out really well. Because of that success, I now buy paneer regularly — and paneer butter masala is in high demand at my house.

🥄 Ingredients Influencing Nutrition About my recipe:

Before proceeding with the recipe for paneer butter masala, paneer is the star ingredient — and the dish lives up to its name, featuring butter and cream. The richness of the dish is primarily due to the use of butter and cream, which contribute to higher fat and calorie content. It is also a good source of fat-soluble vitamins, particularly vitamin A, which supports vision and immune function.  

For an extra twist, you can also add capsicum and onion cubes to make it more interesting. To achieve that rich, restaurant-style, silky smooth flavour at home, use high-quality ingredients and pay careful attention to the balance of spices. That is the main reason for creating a smooth and rich gravy.

What you’ll need to make Paneer Butter Masala:

• Whole spices – They give the first layer of flavour during the tempering process. It is a key step in Indian recipes. All the spices are added first, and the ground spices are added later.
• Paneer – Use fresh paneer for the best taste. Homemade panner is Ideal. For vegan use, tofu or tempeh.
• Tomato – Ripe and red tomatoes form the base of the sauce. If unavailable, use canned whole tomatoes for better flavor.
• Butter – For frying and cooking the gravy. It brings richness and a buttery note. Vegan butter or neutral oil can be used for plant-based versions.
• Cashew – adds creaminess and a hint of sweetness, enhancing richness and creamy texture to the gravy. Helps to balance the flavor and gives a sweet touch.
• Onion, ginger, and garlic –enhance the taste and aroma of the gravy.
• Cream – Fresh cream thickens the sauce and adds richness and creaminess. It helps make the gravy smooth, shiny, luscious, and creamy.
• Spices and herbs: The spice list is simple. Kashmiri red chili powder gives the dish its signature orange-red color. Garam masala adds warmth, and kasuri methi brings depth, and lastly, add fresh coriander leaves for garnishing.

Recommended Kitchen Tools for Paneer Butter Masala Recipe:

• A large pot or pan – For mixing, use one of the right size.
• Knife – A sharp and high-quality chef’s knife is essential.
• Spatula – to stir and turn.
• Mixing bowl – Useful for mixing.
• Measuring Cups and Spoons – For accurately measuring the ingredients.
• Serving Plate or Platter: To present the finished dish.
• Colander or Pasta Strainer: To drain sauce.
• Knife and Cutting Board: For peeling and chopping the paneer and veggies.
• Grater – adding freshly grated ginger and garlic.

 Ingredients Required-  

The quantity mentioned in the post is what I use in my recipe 

Ingredients:

• 2 Onions 
• 6 – 7 Garlic Cloves 
• 2 Tomatoes (Hybrid)
• 4 Dried Red Chilies 
• 1/2 Cup Curd 
• 1 tsp Coriander Powder 
• 15 Cashews 
• Oil For Cooking 
• 3 Tbsp Butter 
• 1 tsp Cumin Seeds
• 1 tsp Black Peppercorns
• 4 Green Cardamom 
• 2 Cloves 
• 1 Bay Leaf 
• 1 Black Cardamom 
• 1 Cinnamon Stick 
• 1 Tbsp Ginger Garlic paste 
• 1 Tbsp Kashmiri Red Chilli Powder 
• 1/2 tsp turmeric Powder 
• 1 tsp Salt 
• 250 Gms Paneer 
• Ginger Julienne 
• 4 – 5 Green Chillies 
• 1/2 tsp Kashmiri Red Chilli Powder 
• 1/4 tsp Turmeric Powder 
• 1/2 Salt 
• 1 tsp Garam Masala 
• 2 tsp Kasuri Methi 
• 1 tsp Sugar 
• 1/4 cup Malai 
• 1 Cup Water 
• Fresh Coriander

How to make Paneer Butter Masaal(step-by-step process )

Step 1: ( Prepare the paste )

• Start by adding the tomato and the soaked red chillies into a blender. jar. Cover with the lid and blend until you get a smooth paste — this will give the gravy a creamy, rich texture.

• Transfer the tomato puree into a mixing bowl and keep it aside.
• Next, grind the soaked cashews in the blending jar and grind them into a fine paste.  Keep this cashew paste ready for later –  it adds luxurious richness to the curry.

Step 2: ( Prepare the masala/gravy base )

• Heat a pan with 2 tbsp of oil and melt 1 tbsp of butter on a low flame. Add all whole spices, such as cumin Seeds, Black Peppercorns, green cardamom, cloves, bay leaf, black cardamom, and cinnamon stick. Let the spices sizzle for 30 seconds to release their aroma.

• Add chopped garlic and sauté for 1 minute to release its aroma. After that, add chopped onion and sauté until it turns translucent and lightly golden. Stir in 1 tbsp ginger garlic paste and sauté until the raw smell disappears; it will take about 10 to 12 seconds.

• Then add Kashmiri red chilli powder and turmeric powder. Cook for a couple of minutes. This will give the curry a nice red colour.
• Now, pour the prepared tomato puree and add salt to taste. Stir well & cook until it boils, keep the flame on medium heat. You can add some hot water to cook if required.

• Meanwhile, take a mixing bowl, add curd and coriander powder, whisk everything well, and make a lump-free mixture.
• The tomato gravy is well-cooked. Lower the flame and slowly add the prepared curd mixture to the gravy, and continuously stir to prevent splitting.

• Once the oil begins to separate, add the cashew paste, mix well, cover, and simmer on low heat for 2–3 minutes.

Step 3: (  Lightly fry/sear the paneer )

• Heat 1 tbsp butter in a pan.
• Add 250 gm of paneer cubes, slit green chilli, ginger julienne, sprinkle a little red chilli powder, turmeric powder, and salt to taste. Pan-fry until light golden on both sides on a high flame. Set aside.

Step 4: ( Cook The Gravy )

• Return to the gravy pan. Transfer the fried paneer to the pan.
• Add garam masala, crushed meethi, and a little sugar to balance the taste if desired. Otherwise, you can add a little honey.

• Mix everything gently, and the oil rises slightly. Add ¼ cup of malai and 1 cup of water, cover the lid, and simmer  5 to 7 minutes on a low flame, so the paneer soaks up the flavours.

Step 5: (Garnish and serve )

• Drizzle with fresh cream and garnish with chopped coriander leaves.

Serving Idea:

Paneer butter masala is a richly flavored, creamy gravy that is commonly served with naan, roti, chapati, paratha, or steamed rice. The aromatic plain rice or jeera rice balances the rich gravy. To keep things healthier, make brown rice and serve it with this paneer butter Masala.

• Serve the paneer butter masala hot right after finishing for a creamy buttery flavor and enjoy the rich, melt-in-mouth goodness!.
• For leftovers, store paneer butter masala in an airtight container and refrigerate it.

Tips and Variation:

Below are pro tips help you to unlock that perfect restaurant-style paneer butter masala flavour at home.

• Soak cashews and red chillis in warm water before blending for at least 10 minutes.
• Use fresh ripe hybrid tomatoes for a natural, sweet, and vibrant color.
• Adjust the spices to taste for a mild or spicier version.
• If you do not have cream, you can either skip or add malai and coconut milk.
• For bright color gravy, use a good quality of kashmiri chiili powder.
• The curry thickens considerably as it cools down. While reheating, add some water to thin it out as per the consistency you prefer. 
• For a vegan option, substitute butter with oil or vegan butter. Instead of cream, use coconut or oat cream.
• The makhni sauce can be prepared in advance and refrigerated for up to 3 days or frozen for longer storage.
• Use a generous amount of butter to enhance the gravy flavour.
• Fore batter tastes less spicy and more creamy.
• The right consistency of gravy holds flavour and coats paneer well.

How to make the healthiest Paneer Butter Masala

• To reduce fat, use low-fat paneer or homemade paneer.
• To reduce saturated fat, use cashew cream/yogurt,/coconut milk.
• Instead of lots of butter, use a little amount of healthier cooking oil.
• For fiber and vitamins, add extra vegetables like green peas, potatoes, and bell peppers.

You might enjoy this recipe too. If you loved that, try this from our favourites:

• Gobi Manchurian
• Mushroom Pakoda
• Paneer Pakoda Recipe

Quick Safety Tips While Cooking

• Be careful with hot oil – Add ingredients slowly to prevent splattering.
• Keep the stove attended – Never leave your dish unattended on a high flame.
• Use the Right Equipment – Use a nonstick cookware or a heavy-bottomed pan.
• Control Oil Temperature – Maintain optimal range & avoid overheating.
• Keep the stove attended – Never leave your dish unattended on a high flame.
• Avoid Overcrowding – Frying in small batches.

Frequently Asked Questions:

Conclusion & Suggestion :

This Paneer Butter Masala dish is a great choice, so be sure to try it out to impress your family members and friends. It exemplifies the fusion of tradition and innovation, offering a luxurious texture and a deep, comforting, flavorful experience. Where every bit feels sweet, tangy, spicy, hot, and umami. Enjoy it fresh and serve it hot.                                          

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