Paneer Butter Masala is a great dish to eat whenever you’re looking for something rich, creamy, and buttery. Because it appears lovely, it’s actually quite simple to make. You can make restaurant-quality paneer butter masala at home at any time once you know how to do it
Why This Paneer Butter Masala Recipe Works
Here’s why this recipe is always a hit:
- The gravy is creamy because of the tomato and cashew paste.
2. Cream and butter contribute a rich, velvety flavor.
3. In order to keep it soft and avoid it from becoming hard, paneer is added at the end.
It tastes great either spicy or mild.
Ingredients for Paneer Butter Masala
| Ingredient | Quantity | Description |
|---|---|---|
| Paneer (Cottage Cheese) | 200–250 g | Cut into cubes, soft and fresh |
| Butter | 2 tbsp | Adds richness and creamy texture |
| Oil | 1 tbsp | Used for sautéing spices |
| Onion (finely chopped) | 1 medium | Base for gravy, adds sweetness |
| Tomatoes (pureed) | 2 large | Gives tangy & rich gravy |
| Ginger-Garlic Paste | 1 tsp | For strong aromatic flavor |
| Kashmiri Red Chili Powder | 1 tsp | For color & mild heat |
| Turmeric Powder | ¼ tsp | Adds color and earthiness |
| Coriander Powder | 1 tsp | Balances spice and flavor |
| Garam Masala | ½ tsp | Adds warm aromatic spice |
| Fresh Cream | 2 tbsp | Makes the gravy creamy & smooth |
| Kasuri Methi (Dry Fenugreek) | 1 tsp | For signature restaurant-style taste |
| Salt | To taste | Enhances all flavors |
| Sugar / Honey (optional) | ½ tsp | Balances tanginess of tomatoes |
How to Do Paneer Butter Masala - Step-by-Step
1. Getting ready
Start by completing these quick tasks:
Chop the onions and tomatoes.
For ten minutes, soak cashews in warm water.
Cube the paneer.
2. Prepare the Masala Base
This is a crucial step:
In a pan, heat a small amount of butter.
Add the cashews, tomatoes, onion, and chilli powder.
Cook for 6 to 7 minutes.
Blend it into a smooth paste after letting it cool.
Your gravy is creamy and delicious because of this paste.
3.
Complete the gravy.
In a pan, warm more butter.
Pour in the tomato-cashew paste.
Mix carefully after adding the water.
Adjust the spice level and add salt and garam masala.
Gently add the paneer cubes.
After adding the cream, simmer for two to three minutes.
Pro Tips - Get Real Restaurant Taste
- The paneer will get chewy if it is overcooked.
2. That restaurant-style balance is achieved by adding a small amount of sugar.
3. Dry fenugreek, or kasuri methi, adds a wonderful scent.
4. Naturally, don’t omit the butter.
Variations You Can Try
- vegan version, substitute tofu for paneer and coconut cream.
2. Low-fat version: Substitute milk for heavy cream.
3. spicier version, add extra Kashmiri chilli or red chilli powder.
Serving Suggestions
Paneer Butter Masala tastes great with:
Naan
Butter Roti
Jeera Rice
Paratha
Common Problems & Quick Fixes
Too thin of a gravy? Put in two tablespoons of tomato puree.
Too acidic? Add half a teaspoon of sugar.
Floating butter on top? Boil for one minute after adding a small amount of water.
Too much paneer? Give it a five-minute soak in warm water.
Quick Recipe Card
Ingredients: butter, cream, cashews, tomatoes, paneer, and spices
Actions to take:
- Cook the cashews, tomatoes, and onions.
2. Turn into a paste.
3. Cook the gravy in butter.
4. Add the cream and paneer.
5. After boiling, serve.
