Paneer butter masala doesn’t have to be something you only enjoy at a restaurant. You can make it at home easily, and it will taste just as good! This simple recipe will help you cook a creamy, flavorful dish step by step. The best part? You can enjoy as much as you want without leaving your home. In addition, it’s a great way to save money, impress your family, and bring the restaurant flavors to your own table. So, give it a try and see how easy and fun it can be!
About Paneer Butter Masala
Butter Paneer also known as Paneer Makhani is a simple and delicious Indian dish that many people love. It is creamy, rich, and full of flavor, making it perfect for anyone who enjoys comforting meals. In this recipe, soft paneer cubes are cooked in a smooth, spiced tomato and cream sauce. The sauce is mild and tasty, with just the right amount of spices.
This dish is perfect for a family dinner or when you want to impress your guests. What’s more, the best part is that it’s easy to make, and you can enjoy the rich flavors of Indian cooking right at home. Even if you’re new to cooking Indian food, this recipe is simple to follow, making it accessible for everyone. In fact, Butter Paneer is a must-try for anyone who loves warm, comforting, and flavorful meals!
Watch How To Make Paneer Butter Masala
Best Serving Suggestions
Butter Paneer Masala is a delicious dish that goes well with many different sides, making it a great choice for any meal! For a simple and classic pairing, you can enjoy it with soft naan bread, flaky parathas, or thin rotis and chapatis. These breads are perfect for scooping up the creamy, flavorful curry.
If you prefer rice, there are many tasty options to try. You can serve Butter Paneer Masala with just a plain steamed basmati rice that balances the rich curry. For more variety, you could choose fragrant jeera rice, which is flavored with cumin seeds, or something a little more exciting like peas pulao, vegetable pulao, or even biryani. These rice dishes add extra flavor and make the meal feel special.
To complete the meal, think about adding some fresh and refreshing sides. A crisp vegetable salad is a healthy and crunchy option, while cucumber raita, a yogurt-based dish, helps cool down the spices in the curry. For a bit of tangy flavor, you can include some pickles on the side as well.
No matter how you serve it, Butter Paneer Masala is sure to be the star of your table! It’s a dish everyone will enjoy and want to come back for.
Ingredient Highlights
- Tomatoes: Tomatoes are an important ingredient in butter paneer masala. They add a rich and tangy flavor to the dish, making it so tasty. To get the best results, use the freshest tomatoes you can find. Look for medium-sized tomatoes that are bright red. Avoid tomatoes that are pinkish or yellow, as they might not have the right flavor or ripeness. These bright red tomatoes not only add great taste but also give the dish its natural reddish color, along with Kashmiri chili powder. Fresh tomatoes make a big difference in creating the perfect butter paneer masala!
- Butter: Butter is the heart of Butter Paneer Masala! It’s what gives the dish its rich, creamy flavor and smooth texture. Without butter, the dish just wouldn’t have that amazing indulgent taste we all love.
- Cashews: Cashews are a must-have for Butter Paneer Masala! They add a rich, nutty flavor and give the gravy its thick, creamy texture. They make the dish feel like a warm, comforting hug for your taste buds.
- Kasuri Methi: These are dried fenugreek leaves, and they add a slightly bitter, earthy flavor that makes the dish taste just like it does in your favorite restaurant. It’s that extra touch that makes Butter Paneer Masala stand out.
- Fresh Cream: Cream is what makes the dish extra smooth and velvety. It balances out the spices and gives the gravy a rich, luxurious feel. Just a little bit of cream can take the dish to the next level!
For more delicious recipes, be sure to explore the options below:
Step-by-Step Instructions On How to Make Paneer Butter Masala
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a deep pan over low heat until the butter melts and the mixture is hot.
- Toss in the bay leaf, cardamom pods, and cloves. Give it a quick sauté for about 30 seconds until it smells aromatic.
- Stir in the ginger and garlic and cook for a few seconds, just until that raw smell disappears.
- Add the onions and cook them until they’re soft, translucent, and have a nice pinkish hue.
- Throw in the chopped tomatoes, cashews, and Kashmiri chili powder. Cover the pan and let the tomatoes cook until they’re soft and mushy, about 5 minutes.
- Turn off the heat and let the mixture cool for a bit. Once it’s cooled down, toss it into a blender along with the coriander stems and 1/2 cup of water. Blend it all into a smooth paste.
- Pass the mixture through a fine sieve to extract a smooth tomato base. If it feels too thick, add a little water to help it strain more easily. While optional, this step is highly recommended for creating a luxuriously silky paneer butter masala. Set the strained base aside.
- Heat a tablespoon of butter in a pan, then add the green chilies. Let them cook for a few seconds until they start to sizzle.
- Pour in the strained tomato base prepared earlier and simmer for about 5 minutes, allowing it to thicken slightly.
- Add the turmeric, coriander, red chili powder, Garam Masala, salt, and about a teaspoon and a half of sugar. Give everything a good stir so it’s well mixed. Cover the pan and let it simmer for 10-12 minutes to let the spices come together. Don’t forget to stir occasionally so the masala doesn’t stick to the bottom. You’ll know it’s ready when you see the oil separating—that’s the sign of perfectly cooked flavors!
- Once the masala is well-cooked, remove the lid. Then, add a cup of hot water to the pan. Stir it gently and let it simmer on low heat for another 2-3 minutes to blend the flavors.
- Gently add the paneer cubes into the gravy and let them simmer for 3-4 minutes so they can soak up all those delicious flavors.
- Add a pinch of Garam Masala on top. This will enhance the dish with a warm, fragrant aroma and add a deeper, richer flavor.
- Crush some roasted kasuri methi (dried fenugreek leaves) lightly between your palms to release all its amazing fragrance, then sprinkle it over the dish.
- Add another tablespoon of butter and stir it in thoroughly until it melts and combines evenly with the mixture.
- Stir in the fresh cream and top it off with freshly chopped coriander leaves. Mix everything together gently, then turn off the heat.
- Gently transfer the Butter Paneer into a serving dish, making sure to scoop all the rich, creamy sauce along with the paneer pieces.
- Sprinkle some freshly chopped cilantro on top and add a swirl of fresh cream for a little extra indulgence.
- Serve the dish while it’s hot alongside naan, roti, or steamed basmati rice. These sides complement the flavors perfectly and make for a satisfying meal!
Pro Tips
- Straining the tomato paste is a simple but important step to make your dish smooth and silky. When you strain it, you remove seeds and little fibrous bits that can make the sauce feel rough. This gives your gravy a velvety texture and better flavor. Plus, since we’re using spices like bay leaves, cloves, and cardamom, straining helps get rid of any small grains that might cause bitterness. Skipping this step could leave your sauce less refined. It only takes a few extra minutes, but the result is worth it!
- Paneer is soft and creamy, but overcooking it can make it rubbery and chewy. So, to keep it tender and delicious, add the paneer cubes near the end of cooking. Then, simmer them gently for just a few minutes. Be careful not to boil or overcook, as this can ruin the texture. Handle the paneer gently, and it will stay soft and tasty in your dish.
- If you want the freshest, creamiest paneer, consider making it at home. Homemade paneer is softer and absorbs flavors better than store-bought ones. The best part? It’s easy to make! All you need is milk and an acidic ingredient like lemon juice or vinegar. Plus, you can decide how firm or soft you want it. Yes, it takes a little extra time, but the taste and texture are worth the effort.
- Here’s a quick trick: fry the paneer before adding it to your dish. Just sprinkle a little Kashmiri chili powder while frying for extra flavor and a nice red color. This step also helps the paneer hold its shape, so it doesn’t break apart while cooking. Plus, it gives your curry or stir-fry a richer taste and a lovely pop of color. It’s a small step with big benefits!
Paneer Butter Masala Recipe
Description
This Butter Paneer recipe is a delightful blend of creamy, spiced tomato gravy and tender paneer cubes, making it a favorite for any occasion. Perfectly balanced with rich flavors and a smooth texture, it's a dish that pairs beautifully with Indian breads or rice, providing a comforting and indulgent dining experience.
Ingredients for Paneer Butter Masala
For the Tomato Base
For the Gravy
For Garnish
Instructions on how to make Paneer Butter Masala
-
Heat 1 tablespoon of butter and 1 tablespoon of oil in a deep pan over medium heat.
-
Add a bay leaf, cardamom pods, and cloves. Cook for 30 seconds until they smell fragrant.
-
Add ginger and garlic. Cook for a few seconds until the raw smell goes away.
-
Add onions and cook until they turn soft and clear.
-
Add 5 chopped tomatoes, cashews, and Kashmiri chili powder. Cover and cook until the tomatoes are soft and mushy.
-
Turn off the heat and let the mixture cool. Blend it with coriander stems and 1/2 cup of water until smooth.
-
Strain the mixture through a fine sieve to get a smooth tomato base. Add water if needed and set it aside.
-
Heat 1 tablespoon of butter in a pan and add green chilies. Cook for a few seconds until they sizzle.
-
Pour in the strained tomato base and simmer for 5 minutes to thicken slightly.
-
Add turmeric, coriander powder, red chili powder, Garam Masala, salt, and 1.5 teaspoons of sugar. Mix well. Cover and simmer for 10-12 minutes, stirring occasionally. It’s ready when you see oil separating.
-
Remove the lid and add 1 cup of hot water. Stir and simmer on low heat for 2-3 minutes to blend the flavors.
-
Add paneer cubes and simmer for 3-4 minutes.
-
Sprinkle a pinch of Garam Masala on top for extra flavor.
-
Crush some roasted kasuri methi between your palms and sprinkle it over the dish.
-
Add a tablespoon of butter and stir until it melts into the gravy.
-
Stir in fresh cream and top with chopped coriander leaves. Mix gently and turn off the heat.
-
Transfer the Butter Paneer to a serving dish. Add freshly chopped cilantro and a swirl of cream on top.
-
Serve hot with naan, roti, or steamed rice. Enjoy!
