Paneer Butter Masala Recipe: Punjabi Paneer Butter Masala is a highly popular paneer dish in Indian cuisine, known for its perfect blend of spiciness and creaminess in its gravy. Whether paired with tandoori roti, naan, paneer kulcha, or steamed rice, it offers an irresistibly satisfying taste. Follow our step-by-step photo recipe to create this delectable vegetarian dish for your lunch.
Ingredients:
Paneer Butter Masala Recipe
- 250 gms Paneer, cut into 1-inch cubes
- 2 medium Onions, finely chopped
- 1½ teaspoons chopped Ginger
- 3-4 Garlic Cloves
- 3 medium Tomatoes
- 6-8 Cashew Nuts
- 1 small piece of Bay Leaf
- 2 Green Chillies, slit lengthwise
- 1/2 cup Full Fat Milk
- 2 teaspoons Kasuri Methi (dry fenugreek leaves)
- 1/2 teaspoon Garam Masala Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon or to taste Red Chili Powder
- 2 tablespoons Fresh Cream (or homemade malai)
- 2 tablespoons Butter
- 2 tablespoons Oil
- Salt to taste
Directions:
Paneer Butter Masala Recipe
If using frozen paneer cubes, ensure they are defrosted.
Prepare Onion Paste:
- Grind 2 medium onions (chopped), 1½ teaspoons chopped ginger, and 3-4 garlic cloves in a grinder to make onion paste. Also, grind 6-8 soaked cashew nuts with 2 tablespoons water to create a cashew nut paste. Make tomato puree by crushing 3 medium tomatoes in a blender or mixer grinder. (Blanching the tomatoes before making the puree is optional for better results.)
Sauté Onion Paste:
- Heat 2 tbsp cooking oil and 2 tbsp butter in a non-stick frying pan over medium flame. Add onion paste and 1 small bay leaf, sautéing until the paste turns light brown (approximately 4-5 minutes).
Add Spices:
- Add 1 tbsp red chili powder and 2 green chillies , sautéing for 30-40 seconds. Then, add the cashew nut paste, stirring and cooking for 2 minutes.
Incorporate Tomato Puree:
- Add the tomato puree and cook until oil starts to separate from the puree (around 3-4 minutes).
Spice it Up:
- Add 1 tablespoon coriander powder and 1/2 teaspoon garam masala powder, mixing well.
Introduce Liquids:
- Pour in 1/2 cup milk, 1/2 cup water, and salt. Mix and cook until oil surfaces on the gravy (approximately 4-5 minutes).
Add Paneer:
- Add 250 gms paneer cubes, 2 teaspoons kasuri methi, and cook for about 2 minutes or until the desired gravy consistency is achieved.
Creamy Finish:
- Add 2 tablespoons fresh cream, mix well, and turn off the flame.
Serve:
- Transfer the prepared curry to a serving bowl. Garnish Punjabi Paneer Butter Masala with a drizzle of milk cream or a cube of butter. Serve it with butter garlic naan for a delightful meal.
Cooking Tips and Variations:
Paneer Butter Masala Recipe
- If the gravy is too thick, add 1/2 cup water in step 8 and cook for an additional 3-4 minutes.
- For a variation, you can use chopped onions instead of crushed onions.
- For a healthier option, use shallow-fried paneer cubes. Place the shallow-fried cubes on a paper napkin to soak and remove excess oil.
- Adjust the quantity of milk cream in step 10 based on your preference for creaminess.
- Tofu can be used as a substitute for paneer in this traditional Indian curry recipe.
Taste: Spicy
Serving Ideas: Serve this delicious Paneer Butter Masala with naan, lachha paratha, roti, triangle jeera paratha, or jeera rice for lunch or dinner. Its creamy gravy and rich paneer make it an ideal spicy curry for functions and parties. It pairs exceptionally well with methi roti and a glass of lassi.
Conclusion:
Punjabi Paneer Butter Masala is a versatile and flavorful dish that combines the richness of paneer with a creamy and spiced gravy. Whether served with Indian bread or rice, it is sure to delight your taste buds. Feel free to customize the spice levels and enjoy this classic vegetarian delicacy.
FAQs
about Paneer Butter Masala Recipe:
Can I use tofu instead of paneer in this recipe?
Yes, you can substitute tofu for paneer in Punjabi Paneer Butter Masala. Cut the tofu into 1-inch cubes and follow the recipe as instructed.
How do I make the gravy less spicy?
To reduce the spice level, you can adjust the quantity of red chili powder according to your taste. You may also reduce the number of green chilies or omit them entirely.
Can I prepare this dish in advance for a party?
Yes, Punjabi Paneer Butter Masala can be made in advance. Prepare the curry and refrigerate it. Reheat it before serving and add fresh cream just before serving to enhance the taste.
Is there a substitute for kasuri methi (dry fenugreek leaves)?
If you don’t have kasuri methi, you can omit it, but it adds a distinct flavor to the dish. Alternatively, you can use a small amount of fenugreek seeds as a substitute.
What side dishes pair well with Paneer Butter Masala?
This dish pairs well with various Indian bread like naan, roti, or paratha. It also complements steamed rice or flavored rice dishes such as jeera rice.
