Paneer Butter Masala
Paneer Butter Masala is a rich and creamy North Indian dish featuring paneer cubes simmered in a luscious tomato and butter-based gravy, seasoned with aromatic spices. It offers a perfect balance of buttery sweetness and mild spice, making it one of the most popular vegetarian dishes.
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Ingredients
- 250 gramspaneer (Indian cottage cheese)
cut into 1-inch cubes
- 50 gramsunsalted butter
- 2 tablespoonsvegetable oil
- 1 mediumonion
finely chopped
- 1 tablespoonginger-garlic paste
- 300 gramstomato puree
- 15 gramscashew nuts
soaked in warm water for 15 minutes
- 100 millilitersfresh cream
- 1 teaspoonkasuri methi (dried fenugreek leaves)
crushed between fingers
- 1 teaspoonred chili powder
- 0 ¼ teaspoonturmeric powder
- 1 teaspoongaram masala
- 1 teaspooncoriander powder
- 1 teaspoonsalt
adjust to taste
- 0 ½ teaspoonsugar
- 100 milliliterswater
- 2 tablespoonsfresh coriander leaves
finely chopped, for garnish
Instructions
Heat 1 tablespoon of butter and 1 tablespoon of oil in a pan over medium heat. Add finely chopped onions and sauté until golden brown, about 8-10 minutes.
Add ginger-garlic paste and sauté for 2 minutes until aromatic.
Drain soaked cashew nuts and blend them with the tomato puree until smooth. Add this puree to the pan and cook on medium heat for 8-10 minutes, stirring occasionally.
Add red chili powder, turmeric powder, coriander powder, salt, and sugar. Mix well and cook the masala for another 3 minutes.
Add water to adjust the gravy consistency and bring it to a gentle simmer.
Add paneer cubes and simmer for 5 minutes so the paneer absorbs the flavors.
Stir in fresh cream, remaining butter, and crushed kasuri methi. Cook for another 2 minutes on low heat. Do not boil after adding cream.
Sprinkle garam masala and mix gently. Remove from heat.
Garnish with chopped fresh coriander leaves and serve hot with naan, roti, or steamed rice.
