Description
Paneer Butter Masala brings creamy tomato-rich comfort straight from North Indian kitchens to your dinner table. Simmered with aromatic spices and tender paneer cubes, this classic dish delivers restaurant-quality flavor right in your own kitchen.
Ingredients
Scale
Main Ingredients:
- 16 cubes paneer
- 3 tomato (sliced)
- 2 onion (sliced)
- 1 onion (finely chopped)
Spices and Seasonings:
- 5 cloves
- 2 pods cardamom
- 1 bay leaf
- 1 chilli
- ½ tsp turmeric
- 1 tsp chilli powder
- ¾ tsp coriander powder
- ¼ tsp cumin powder
- ½ garam masala
- 1 tsp salt
- 1 tsp kasuri methi
Supporting Ingredients:
- 4 tablespoons oil
- 4 tablespoons butter
- 15 cashew
- 2 clove garlic
- 1 inch ginger
- 1 cup water
- 2 tablespoons cream
- 2 tablespoons coriander (finely chopped)
Instructions
- Warm 2 tablespoons oil and 2 tablespoons butter in a heavy skillet over medium heat. Toss in whole cloves and cardamom pods, releasing their aromatic essence.
- Add 2 sliced onions, 2 garlic cloves, and 1-inch ginger piece. Sauté until onions turn translucent and fragrant.
- Incorporate 3 sliced tomatoes and 15 cashews into the pan. Cook for 7-8 minutes until tomatoes become soft and slightly mushy.
- Transfer the entire mixture to a blender. Pulse until you create a silky smooth masala paste without any visible chunks.
- Wipe the same skillet clean. Heat another 2 tablespoons oil and 2 tablespoons butter over medium-high temperature.
- Drop in 1 bay leaf and 1 green chili. Let them sizzle for 30 seconds, releasing their deep flavors into the fat.
- Introduce 1 finely chopped onion. Sauté for 4-5 minutes until it turns golden and caramelized around edges.
- Sprinkle ½ teaspoon turmeric, 1 teaspoon chili powder, ¾ teaspoon coriander powder, ¼ teaspoon cumin powder, and ½ teaspoon garam masala. Stir quickly to prevent burning.
- Pour the prepared masala paste into the skillet. Stir continuously for 3-4 minutes until oil starts separating from the mixture.
- Add 1 cup water and 1 teaspoon salt. Allow the curry to simmer gently for 5 minutes at medium-low heat.
- Gently slide in 16 paneer cubes. Let them absorb the rich sauce for 2-3 minutes without breaking.
- Drizzle 2 tablespoons cream and crush 1 teaspoon kasuri methi between your palms. Stir to integrate these final touches.
- Garnish with 2 tablespoons freshly chopped coriander. Serve piping hot alongside steamed rice or warm naan.
Notes
- Fresh paneer makes a huge difference, so try to get the softest, most tender cubes possible for the best texture.
- Kashmiri red chili powder gives a rich, deep color without overwhelming heat, creating a beautiful sauce.
- Soaking paneer in warm water before adding to the curry keeps the cubes soft and prevents them from becoming rubbery during cooking.
- For a vegan version, replace paneer with firm tofu and use coconut cream instead of dairy cream to maintain a similar rich consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 3 to 4
- Calories: 395 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg