Paneer Butter Masala is one dish that best illustrates the rich flavours and fragrant spices that are celebrated in Indian cuisine. Both vegetarians and non-vegetarians love Paneer Butter Masala for its soft bits of Indian cottage cheese and creamy tomato-based sauce. We’ll walk you through the process of making this delicious dish in this blog, tantalising your taste senses and leaving you wanting more.
INGREDIENTS
For the gravy:
- 250 grams paneer (Indian cottage cheese), cut into cubes
- 3 medium-sized tomatoes, pureed
- 2 medium-sized onions, finely chopped
- 1 inch piece of ginger, grated
- 4-5 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon Kashmiri red chili powder (adjust according to your spice preference)
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1/2 cup heavy cream
- Salt to taste
- Fresh coriander leaves for garnishing
For the marinade:
- 1/2 cup yogurt
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
INSTRUCTIONS
Step 1: Marinating the Paneer
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To make a smooth marinade, combine yoghurt, salt, turmeric powder, and Kashmiri red chilli powder in a bowl.
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Give the paneer cubes a little coating of the marinade, and leave them to sit for 15 to 20 minutes.
Step 2: Preparing the Gravy
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In a pan or kadai, melt butter and oil over medium heat.
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Add the cumin seeds and watch them pop.
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Add the chopped onions and cook them till golden brown.
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Ginger and minced garlic should be added. Sauté for a minute to get rid of the raw smell.
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Add the pureed tomatoes at this point and continue cooking until the mixture begins to separate the oil.
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Salt, garam masala, turmeric, coriander, and Kashmiri red chilli powder should also be added. Mix well and heat for a little while.
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Between your palms, mash the kasuri methi, then stir it into the gravy. Stir well.
Step 3: Cooking the Paneer
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Heat a small amount of butter or oil in a different pan.
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The marinated paneer cubes should be shallow fried till golden brown on all sides.
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Paneer should be taken out of the pan and set aside.
Step 4: Combining the Paneer and Gravy
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Gently stir in the paneer cubes that have been fried to the prepared gravy.
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Turn down the heat to low and cook the paneer in the gravy for three to four minutes.
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Add the heavy cream, mix thoroughly, and simmer for an additional two minutes.
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If necessary, add water to the gravy to change its consistency.
Step 5: Serving and Garnishing
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Add fresh coriander leaves as a garnish to the paneer butter masala.
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For a filling supper, serve it hot with naan, roti, or steaming rice.
Paneer Butter Masala
A traditional Indian meal that never fails to please is paneer butter masala. It is a favourite in Indian homes and restaurants all over the world for to its velvety texture, brilliant colours, and decadent flavours. You may reproduce the charm of this delicious dish in your own home by using this recipe. So gather your supplies, don your apron, and get ready to go on a culinary adventure that will feature the real flavours of India. Enjoy!
Equipment
- Pan or Kadai
- Mixing Bowls
- Spatula or Wooden Spoon
- Blender or food processor (optional)
- Cutting board and knife:
- Serving dish
- Optional When frying the paneer cubes, tongs or a slotted spatula may be helpful for turning and removing them.
Ingredients
To prepare Paneer Butter Masala, gather the following ingredients:
For the gravy:
- 250 grams paneer (Indian cottage cheese), cut into cubes
- 3 medium-sized tomatoes, pureed
- 2 medium-sized onions, finely chopped
- 1 inch piece of ginger, grated
- 4-5 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon Kashmiri red chili powder (adjust according to your spice preference)
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1/2 cup heavy cream
- Salt to taste
- Fresh coriander leaves for garnishing
For the marinade:
- 1/2 cup yogurt
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
Instructions
Step 1: Marinating the Paneer
- To make a smooth marinade, combine yoghurt, salt, turmeric powder, and Kashmiri red chilli powder in a bowl.
- Give the paneer cubes a little coating of the marinade, and leave them to sit for 15 to 20 minutes.
Step 2: Preparing the Gravy
- In a pan or kadai, melt butter and oil over medium heat.
- Add the cumin seeds and watch them pop.
- Add the chopped onions and cook them till golden brown.
- Ginger and minced garlic should be added. Sauté for a minute to get rid of the raw smell.
- Add the pureed tomatoes at this point and continue cooking until the mixture begins to separate the oil.
- Salt, garam masala, turmeric, coriander, and Kashmiri red chilli powder should also be added. Mix well and heat for a little while.
- Between your palms, mash the kasuri methi, then stir it into the gravy. Stir well.
Step 3: Cooking the Paneer
- Heat a small amount of butter or oil in a different pan.
- The marinated paneer cubes should be shallow fried till golden brown on all sides.
- Paneer should be taken out of the pan and set aside.
Step 4: Combining the Paneer and Gravy
- Gently stir in the paneer cubes that have been fried to the prepared gravy.
- Turn down the heat to low and cook the paneer in the gravy for three to four minutes.
- Add the heavy cream, mix thoroughly, and simmer for an additional two minutes.
- If necessary, add water to the gravy to change its consistency.
Step 5: Serving and Garnishing
- Add fresh coriander leaves as a garnish to the paneer butter masala.
- For a filling supper, serve it hot with naan, roti, or steaming rice.
Video
Notes
Tips and Precautions for Making Paneer Butter Masala:
- Quality Ingredients: For the finest flavour, use ingredients that are both high-quality and fresh. For best results, select ripe tomatoes, flavorful spices, and premium paneer.
- Allowing Paneer to marinade: Give the paneer at least 15-20 minutes to marinade. The paneer becomes more flavorful and delicate as a result of the flavours being able to enter it.
- Adjust Spices: Spice amounts can be changed to suit personal preferences. Reduce the amount of red chilli powder or eliminate the green chilli completely if you prefer a milder version. Explore your options to find the ideal spice ratio for your palette.
- Creamy Texture: If you like a creamier texture, you can add more cream or use cashew paste or almond paste in its place. This will increase the dish’s level of richness.
- Kasuri Methi: Kasuri Methi, or dried fenugreek leaves, give Paneer Butter Masala a unique flavour. Before adding the leaves, crush them between your palms to unleash their fragrance.
- Paneer Frying: To achieve even browning when frying paneer, keep an eye on it and gently turn the cubes. The paneer might crumble from overcooking or aggressive stirring.
- Garnish: Fresh coriander leaves used as a garnish give the meal a fresh, lively flavour in addition to improving the aesthetic appeal. Do not omit this phase!
- Accompaniments: Paneer Butter Masala goes nicely with naan, roti, or steamed rice as a side dish. For the greatest dining experience, serve it hot.
Precautions:
- Handling Spices: Use caution while handling spices, especially chilli powder, and keep your hands away from your face and eyes. Immediately after handling spicy substances, carefully wash your hands.
- Allergies: Be aware of any dietary restrictions or probable allergies that your family members or guests may have. If someone has a dairy allergy, you may try making a vegan version by subbing tofu for the paneer and using plant-based cream.
- Storage and Reheating: Paneer Butter Masala may be kept in the refrigerator for two to three days before being reheated. Reheating should be done slowly over low heat to avoid the sauce separating.
- Portion Control: Portion control is important since paneer butter masala is a rich and fatty meal. If you are watching your calorie consumption, pay attention to portion sizes and balance your meals with salads or lighter sides.
History:-
Popular in Indian cuisine, particularly in the North Indian area, is paneer butter masala. The recipe’s precise origin is unknown, although it is said to have developed through time and became more well-known in the middle to late 20th century.
In Indian cuisine, paneer itself has a lengthy history. Given that references to a cheese resembling paneer can be discovered in Indian manuscripts that date back more than 2,000 years, it is thought to have originated in ancient India. A fresh cheese called paneer is created by curdling milk with an acidic substance, such as vinegar or lemon juice. It frequently appears in both savoury and sweet Indian recipes.
The development of “Mughlai” cuisine, which appeared during the Mughal Empire in India (16th to 19th centuries), is sometimes credited with the development of paneer butter masala. Persian and Central Asian culinary styles and flavours have a big impact on Mughlai cuisine. Rich ingredients including butter, cream, and a variety of spices were used in it.
Paneer Butter Masala developed regional variations throughout time as various spices and cooking techniques were employed in various regions of the nation. A classic vegetarian meal in Indian cuisine, the recipe quickly acquired popularity in households and eateries all across India.
People still adore paneer butter masala nowadays all across the world. Both vegetarians and non-vegetarians love it because of the creamy and savoury sauce and the soft and chewy paneer cubes. The dish highlights the many flavours and cooking methods used in Indian cuisine and symbolises the country’s rich culinary heritage.
