How to Make Paneer Butter Masala at Home

Paneer Butter Masala is a rich Indian dish made with love, mixed spices, and paneer (Indian cottage cheese) cooked in a tomato and cashew-based gravy.

Here, we’ll use a few alternatives and follow easy steps to make this delicious recipe at home.

Cooking is simple, so make it easy for everyone!

Ingredients

For the Curry Base:

• 2 tablespoons butter (unsalted)

• 1 tablespoon oil

• 1 bay leaf

• 2 medium onions, finely chopped

• 3 large tomatoes, pureed

• 1 tablespoon ginger-garlic paste

• 1-2 green chilies, slit (adjust to taste)

• 10-12 cashews (soaked in warm water for 15 minutes)

Spices:

• 1 teaspoon red chili powder

• 1 teaspoon turmeric powder

• 1 teaspoon garam masala

• 1 teaspoon coriander powder

• 1 teaspoon kasuri methi (dried fenugreek leaves)

Main Ingredients:

• 200-250 grams paneer, cut into cubes

• ½ cup fresh cream (or heavy cream)

• 1 teaspoon sugar (optional)

• Salt, to taste

For Garnish:

• Fresh coriander leaves, finely chopped

• A swirl of cream

Before You Start

• Paneer Texture: Soak paneer in warm water for 5 minutes to make it soft and spongy.

• Cashew Paste: Blend cashews smoothly to avoid a grainy texture in the gravy.

• Richness: Use fresh cream for the best taste; substitute with milk if you're calorie-conscious.

• Tomato Quality: Use ripe, red tomatoes for a naturally sweet and tangy flavor.

• Custom Spice Level: Adjust green chilies and chili powder based on your spice tolerance.

Instructions

Prepare the Base:

Step 1: Heat oil and butter in a pan over medium flame. Add the bay leaf and sauté for a second.
Step 2: Add ginger-garlic paste and stir until aromatic. Add chopped onions and cook until golden brown.

Cook the Tomatoes:

Step 3: Add tomato puree and cook for 7-10 minutes until the oil separates. Stir in the cashew paste (blend soaked cashews with a bit of water) and cook for 1-2 minutes.

Add Spices:

Step 4: Add red chili powder, turmeric, garam masala, and coriander powder to the tomato-cashew mixture. Cook for 1-2 minutes.

Final Touch:

Step 5: Add water to adjust the gravy consistency and bring it to a boil. Stir in cream, sugar, and salt to taste. Simmer for 5 minutes. Gently add the paneer cubes and cook for another 3-4 minutes. Crush kasuri methi between your palms and sprinkle it over the curry.
Step 6: Garnish with a swirl of cream and coriander leaves. Serve hot with naan, roti, or steamed basmati rice.

Serve

Paneer Butter Masala pairs perfectly with Indian bread:

• Naan: Soft, fluffy naan (plain, butter, or garlic).

• Roti: Whole wheat roti or stuffed roti (like aloo paratha).

• Tandoori Roti: Crispy, smoky flatbread for a great flavor contrast.

For a complete meal, garnish with fresh coriander leaves, drizzle with cream, and serve with salad, pickles, raita, or papad.

Enjoy this flavorful Indian dish!

How to Make Cream for Paneer Butter Masala

Ingredients:

• ½ cup full-fat milk

• 2 tablespoons unsalted butter

• 1 teaspoon powdered sugar (optional, for sweetness)

Instructions:

1. Chill the Milk:
   Refrigerate the milk for 4-6 hours. Skim off the thick layer from the top using a spoon or flat tool.

2. Blend:
   Combine the chilled milk, butter, and sugar (optional) in a blender. Blend until smooth.

Alternative:

For a dairy-free option, use ½ cup coconut cream or almond cream.

Now your cream is ready for Paneer Butter Masala!

Recipes related to Paneer Tikka

How to Make Paneer Tikka Butter Masala

Ingredients:

For Paneer Tikka:

• 200 grams paneer (cubed)

• 2 tablespoons yogurt

• ½ teaspoon turmeric

• ½ teaspoon red chili powder

• ½ teaspoon garam masala

• 1 teaspoon ginger-garlic paste

• 1 tablespoon oil

For Gravy:
Use the same ingredients as Paneer Butter Masala.

Instructions:

1. Marinate Paneer:
   Mix yogurt, spices, and oil in a bowl. Add paneer cubes and coat them well. Let it marinate for 20 minutes.

2. Cook Paneer:

   • Baking: Preheat the oven to 180°C and bake the paneer for 10 minutes.

   • Grilling: Grill the paneer on a stovetop pan until golden. Set aside.

3. Prepare the Gravy:
   Follow the same gravy process as Paneer Butter Masala.

4. Combine:
   Add the grilled paneer tikka to the prepared gravy. Simmer for 3-4 minutes.

Your Paneer Tikka Butter Masala is ready! Serve hot.

How to Make Paneer Butter Masala Without Onion and Garlic

Ingredients:

• Substitute onions with ½ cup chopped pumpkin or white melon (lauki).

• Substitute garlic with a pinch of hing (asafoetida).

• Use the rest of the Paneer Butter Masala ingredients.

Instructions:

1. Sauté Ingredients:
   Sauté pumpkin or melon until soft. Blend it with tomatoes to create the base.

2. Spices:
   Add hing while tempering spices for enhanced flavor.

3. Paneer Butter Masala:
   Follow the same instructions as regular Paneer Butter Masala.

Enjoy this flavorful dish without onion and garlic!

Process of Making Paneer

Ingredients:

• 1 liter full-fat milk

• 2-3 tablespoons lemon juice or white vinegar

• Muslin cloth or cheesecloth

Instructions:

1. Boil Milk:
   Heat milk in a thick-bottomed pan until it gently boils.

2. Curdle the Milk:
   Add lemon juice or vinegar gradually while stirring continuously. The milk will separate into curds and whey.

3. Strain the Curds:
   Pour the curdled milk into a muslin cloth over a sieve. Rinse the curds under cold water to remove any sourness.

4. Shape the Paneer:
   Gather the cloth’s edges, squeeze out excess water, and press it under a heavy object for 1-2 hours to set.

Alternative:

Use yogurt as a substitute for lemon juice or vinegar.

Your paneer is ready to use!

Conclusion

Heat oil and butter in a pan over medium flame. Add a bay leaf and sauté briefly, then add ginger-garlic paste and cook until aromatic. Add onions and cook until golden brown. Stir in tomato puree and cook for 7-10 minutes until the oil separates.

Blend soaked cashews into a paste and mix into the base. Cook for 2-3 minutes, then add coriander, turmeric, red chili, and garam masala. Cook for a minute and adjust the consistency with water. Add cream, sugar, and salt, and simmer for 5 minutes.

Add paneer cubes and cook for 3-4 minutes. Sprinkle crushed kasuri methi and garnish with cream and coriander.

Enjoy your delicious Paneer Butter Masala right from your kitchen!

For More Recipes, Check Out:

• How to Make Shakshuka in Different Tastes

• How to Make Lentil Soup: Easy and Quick Recipe

• How to Make Vegetarian Sushi Rolls

• How to Make Vegetable Rice: An Easy & Simple Recipe

• How to Make Falafel at Home

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