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Paneer Butter Masala

What is Paneer Butter Masala?

Paneer Butter Masala is a popular Indian vegetarian dish made with soft paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. This dish is known for its mild spiciness, buttery flavor, and smooth texture, making it a favorite in Indian cuisine.

Key Components of Paneer Butter Masala:

  1. Paneer: Cubes of fresh Indian cottage cheese.
  2. Tomatoes: The base of the gravy, usually pureed.
  3. Butter: Adds richness to the dish.
  4. Cream: Gives the gravy its creamy consistency.
  5. Spices: Includes garam masala, red chili powder, turmeric, and coriander powder.
  6. Cashews or Cream: Often blended into the gravy for added creaminess and nutty flavor.
  7. Herbs: Fresh coriander and sometimes dried fenugreek leaves (kasuri methi) for garnish.

The dish starts with cooking onions, tomatoes, and spices in butter to form a flavorful base. The mixture is blended into a smooth gravy and simmered with cream, paneer cubes, and a few finishing spices. It’s garnished with coriander leaves and served hot.

How It’s Served:

Paneer Butter Masala pairs wonderfully with Indian breads like naan, roti, or paratha, and it also tastes great with steamed rice or jeera rice (cumin-flavored rice).

It’s a must-try for lovers of Indian food!

Jump to Recipe

Lets Make it: Paneer Butter Masala!

Link to watch the video: https://www.instagram.com/amateurprochef/

Flavor packed Paneer Butter Masala!

If comfort food had a royal cousin, Paneer Butter Masala would wear the crown! This classic Indian dish is known for its creamy texture, buttery richness, and irresistible balance of flavors.

Building the Perfect Base

Every good dish starts with a solid foundation, and this one is no different. Begin by roughly chopping four juicy tomatoes, 1/4 cup of cilantro stems, and finely chopping two vibrant red onions. Toss these into a blender to create a smooth, aromatic base. It’s like prepping your canvas for a culinary masterpiece—everything you cook from here will build on this flavorful mixture.

Paneer: The Star of the Dish

Paneer, the hero of this recipe, takes on a golden glow when fried in a mix of oil, butter, and a teaspoon of Kashmiri red chili powder. The trick? Let the paneer cubes sizzle until they develop a slightly crispy texture, then set them aside. This step ensures they soak up all the buttery goodness while adding a delightful texture to the dish.

A Symphony of Spices

In the same pan, heat up 2 tablespoons of ghee. Once hot, toss in whole spices—cumin seeds, green cardamom, and a bay leaf. The aroma will fill your kitchen and set the stage for the next layer of flavor. Add the finely chopped onions and let them cook down until they’re soft and golden, about 4-5 minutes. Then, pour in the tomato-cilantro base and let it simmer for 10 minutes, giving it time to deepen its flavor.

Creamy, Dreamy Gravy

Now comes the magic touch! Adjust the consistency by adding a splash of water (around 1/4 cup) and stir in cream, dried fenugreek leaves, garam masala, turmeric, and Kashmiri chili powder. This creamy gravy is what makes Paneer Butter Masala so indulgent. Season with salt, a hint of sugar for balance, and let it simmer until it’s rich and glossy.

Bringing It All Together

Finally, return the fried paneer cubes to the pan and give them a cozy bath in the luscious gravy. Stir everything together gently, ensuring the paneer is coated in the buttery, spiced sauce. Your kitchen will smell divine, and your taste buds will be eagerly awaiting what’s next!

Serve and Savor

Paneer Butter Masala pairs perfectly with fluffy basmati rice, buttery naan, or flaky parathas. No matter how you serve it, this dish is a showstopper. Gather your loved ones, plate it up, and get ready to bask in the compliments. And remember, the best part is always the moment when you scoop up that first bite and taste the magic you created!

To check out my other recipes, click here!

Paneer Butter Masala
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Paneer Butter Masala

Recipe by AmateurProChef

Ingredients

  • BASE

  • 4 Tomatoes

  • 8-10 garlic cloves

  • 1/4 cup cilantro stems

  • 1 tbsp ginger paste

  • 1.5 tbsp kashmiri red chilli powder

  • 1 tbsp coriander powder

  • 1.5 tsp cumin

  • 20-35 cashews

  • 1/2 cup water

  • PANEER (FRYING)

  • 375g paneer

  • 1 tbsp oil

  • 2 tbsp butter

  • 1 tsp kashmiri red chilli powder

  • GRAVY

  • 2 tbsp ghee

  • 1 tsp cumin seeds

  • 3 green cardamom pods

  • 1 bay leaf

  • 2 medium red onions

  • 3-4 garlic cloves

  • 1/2 cup heavy cream

  • 2 tbsp dried fenugreek leaves (kasoori methi)

  • 1 tbsp garam masala

  • 2 tsp turmeric

  • 2 tsp kashmiri red chilli powder

  • salt to taste

  • 1 tbsp sugar

  • water (as needed)

Directions

  • Start by roughly chopping 4 tomatoes and 1/4 cup cilantro stems and finely chopping 2 red onions.
  • In a blender add in the ingredients listed above under “base” to form the base for the dish. Everything is built on top of this.
  • In a pan, heat up oil and Canadian butter and add in 1 tsp kashmiri red chili powder and cubed up Canadian paneer. Let it fry until the paneer gets a bit crispy, take it out and set it aside.
  • In the same pan add 2 tbsp Canadian ghee, heat it up and go in with the whole spices listed above  (cumin seeds, green cardamom, and bay leaf).
  • Add in the finely chopped onions, and let that cook down on medium heat for 4-5 minutes or until onions are soft. 
  • Add in the base we formed earlier and cook for another 10 minutes on medium high heat.
  • Add water to adjust to your liking (I added 1/4 cup), add Canadian cream, dried fenugreek leaves, 1 tbsp garam masala, 2 tsp turmeric, and 2 tsp kashmiri red chili powder.
  • Finish it off with salt according to taste (add a little at a time and test), 1 tbsp sugar and the fried Canadian paneer. 
  • Serve it with rice, naan, paratha or whatever you like.
  • AND NOW ITS TIME TO ENJOY!

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