Paneer Butter Masala Recipe

Paneer Butter Masala Recipe Introduction:

Paneer Butter Masala is a beloved Indian dish renowned for its rich, creamy, and flavorful sauce. This classic North Indian recipe features paneer (Indian cottage cheese) cooked in a luscious tomato-based gravy, enriched with butter and cream. The sauce is spiced with aromatic Indian spices like garam masala, cumin, and coriander, creating a perfect balance of savory and slightly sweet flavors. Paneer Butter Masala is a comforting and indulgent dish that pairs wonderfully with naan, roti, or rice, making it a popular choice for both everyday meals and special occasions.

Paneer Butter Masala Recipe Ingredients:

For the Gravy:

• 2 tablespoons butter
• 2 tablespoons oil (vegetable or ghee)
• 1 large onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 large tomatoes, pureed (or about 1 cup canned tomato puree)
• 1/2 cup heavy cream (or substitute with milk for a lighter version)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon sugar (optional, for balancing the flavors)
• Salt to taste
• 1/4 cup water (adjust to desired gravy consistency)

For the Paneer:

• 200-250 grams paneer (Indian cottage cheese), cut into cubes
• 1 tablespoon oil (for frying the paneer, optional)

For Garnish:

• Fresh cilantro (coriander) leaves, chopped
• A dollop of butter (optional, for extra richness)

Optional Additions:

• Kasuri methi (dried fenugreek leaves): 1 teaspoon, crushed (for an extra layer of flavor)

These ingredients come together to create the creamy, spiced gravy that coats the paneer, making it a flavorful and satisfying dish.

Paneer Butter Masala Recipe Equipment Needed:

Essential Equipment:

1. Large Pan or Skillet: For cooking the gravy and paneer. A non-stick or stainless-steel pan works well.
2. Cutting Board: For chopping onions, tomatoes, and paneer.
3. Knife: For dicing and chopping ingredients.
4. Measuring Cups and Spoons: For accurately measuring spices, cream, and other ingredients.
5. Blender or Food Processor: For pureeing tomatoes (if not using canned tomato puree).
6. Wooden Spoon or Spatula: For stirring the gravy and ensuring even cooking.
7. Ladle: For serving the curry.
8. Small Bowl: For mixing and preparing any dry spices or crushed fenugreek leaves.
9. Strainer or Sieve (Optional): If you prefer to strain the tomato puree to remove any seeds or skin.
10. Pan or Small Skillet (Optional): For lightly frying the paneer cubes to get them slightly crispy before adding to the gravy.

Optional Equipment:

• Cookbook Stand or Recipe Card Holder: If you’re following a recipe and want to keep it handy.

These tools will help you prepare the Paneer Butter Masala efficiently and ensure that your dish turns out perfectly.

Paneer Butter Masala Recipe Step-by-Step Instructions:

1. Prepare the Ingredients:

• Paneer: Cut into cubes. Optionally, lightly fry the paneer cubes in a pan with a bit of oil until golden brown, then set aside. This step adds a bit of texture to the paneer.
• Tomatoes: Puree 2 large tomatoes in a blender or food processor. If using canned tomato puree, measure out 1 cup.
• Onions: Finely chop 1 large onion.

2. Cook the Gravy:

1. Heat Oil and Butter: In a large pan or skillet, heat 2 tablespoons of oil and 2 tablespoons of butter over medium heat.
2. Add Cumin Seeds: Once the butter is melted, add 1 teaspoon of cumin seeds. Let them sizzle for about 30 seconds until fragrant.
3. Sauté Onions: Add the finely chopped onions to the pan. Sauté until they turn golden brown, stirring occasionally.
4. Add Ginger-Garlic Paste: Stir in 2 tablespoons of ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
5. Add Tomato Puree: Pour in the tomato puree. Cook the mixture for 5-7 minutes, stirring occasionally, until the oil starts to separate from the tomato mixture.
6. Add Spices: Add the following spices:
   • 1 teaspoon coriander powder
   • 1 teaspoon cumin powder
   • 1 teaspoon turmeric powder
   • 1 teaspoon garam masala
   • 1 teaspoon red chili powder (adjust to taste)
   • 1/2 teaspoon sugar (optional)
   • Salt to taste

Mix well and cook for another 2-3 minutes, allowing the spices to blend into the sauce.

1. Add Water: Pour in about 1/4 cup of water to achieve your desired gravy consistency. Stir and bring the mixture to a simmer. Let it cook for 5 minutes.
2. Add Cream: Lower the heat and stir in 1/2 cup of heavy cream. Mix well and cook for an additional 2-3 minutes.
3. Add Paneer: Gently add the paneer cubes to the gravy. Stir carefully to coat the paneer with the sauce. Simmer for another 5 minutes to allow the flavors to meld.
4. Optional Additions: If using, stir in 1 teaspoon of crushed kasuri methi (dried fenugreek leaves) for an extra layer of flavor.

3. Garnish and Serve:

1. Garnish: Garnish with freshly chopped cilantro (coriander) leaves. You can also add an extra dollop of butter on top for added richness.
2. Serve: Serve hot with naan, roti, or steamed rice. Enjoy!

This Paneer Butter Masala is creamy, rich, and packed with flavor. It’s a delightful dish that pairs well with a variety of Indian breads and rice dishes.

Serving Suggestions:

Paneer Butter Masala is a rich and creamy dish that pairs well with a variety of sides and accompaniments. Here are some excellent serving suggestions:

1. Indian Breads

• Naan: Soft and pillowy naan is perfect for scooping up the creamy gravy.
• Roti or Chapati: Whole wheat flatbreads that complement the curry’s richness.
• Paratha: Flaky and crispy, a stuffed or plain paratha adds a hearty touch.

2. Rice Dishes

• Steamed Basmati Rice: Light and fragrant rice that balances the richness of the curry.
• Jeera Rice: Basmati rice flavored with cumin seeds for added aroma and flavor.
• Pulao: A mildly spiced rice dish with vegetables or nuts that pairs well with the curry.

3. Side Dishes

• Raita: A cooling yogurt-based side dish with cucumber or mint to balance the spices.
• Kachumber Salad: A fresh salad made with tomatoes, cucumbers, onions, and lemon juice for a refreshing contrast.
• Pickles: Indian pickles add a tangy and spicy kick that complements the richness of the curry.

4. Appetizers

• Papadum: Crispy, thin wafers made from lentil flour, perfect for adding a crunchy texture.
• Vegetable Samosas: Spiced potato and pea-filled pastries that make for a great starter.

5. Garnishes

• Fresh Cilantro: Chopped cilantro adds a burst of freshness and color.
• Extra Butter: A dollop of butter on top of the curry can enhance the richness.

6. Beverages

• Lassi: A refreshing yogurt-based drink that can be either sweet or salted, which helps balance the spices.
• Chai: Indian spiced tea can be a nice end to the meal.

These suggestions will help you create a well-rounded and satisfying meal with Paneer Butter Masala. Enjoy your meal!

FAQs:

1. Can I use store-bought paneer for this recipe?

• Yes, you can use store-bought paneer. It’s a convenient option and works well for this recipe. If you prefer, you can also make your own paneer at home.

2. Is it necessary to fry the paneer before adding it to the gravy?

• No, frying the paneer is optional. If you prefer a softer texture, you can add the raw paneer directly to the gravy. Frying the paneer adds a bit of texture and flavor, but it’s not essential.

3. Can I make Paneer Butter Masala ahead of time?

• Yes, Paneer Butter Masala can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently before serving. The flavors often deepen and improve after a day or two.

4. How can I make this recipe vegetarian?

• Paneer Butter Masala is inherently vegetarian, as it uses paneer (Indian cottage cheese). The recipe does not include any meat or seafood.

5. Can I make Paneer Butter Masala vegan?

To make a vegan version, you can substitute the following:

• Paneer: Use tofu or a plant-based paneer alternative.
• Butter and Cream: Replace with vegan butter and coconut cream or cashew cream.