Paneer Butter Masala is one of India’s most popular paneer recipes, and there’s a good reason for that. The cubes of Indian cottage cheese are immersed in a creamy, slightly spicy tomato sauce that is simply delicious. This Paneer Butter Masala recipe, which is intended to be served in restaurants, can be easily cooked at home using my video and step-by-step directions.
Why This Paneer Butter Masala is a Winner.
This Paneer Butter Masala recipe is for a rich and creamy dish of paneer (Indian cottage cheese) in a tomato, butter, and cashew sauce known as “makhani gravy.” The acidity of the tomatoes combined with the sweetness of the cream create a silky, nearly irresistible sauce.
This delicious and famous vegetarian meal, also known as “Butter Paneer,” is based on a recipe for Butter Chicken, also known as Chicken Makhani, which I learnt to make at cooking school. I know, the idea of me preparing meat sounds insane. It seems like a lifetime ago!
With my simple, quick, and tasty recipe, you can make this restaurant-style Paneer Butter Masala at home. In fact, it’s so simple that you can cook it on even the busiest weeknights! This simple dinner requires only 10 minutes of prep work and 30 minutes on the stove.
My wonderful Paneer Butter Masala recipe is one of the blog’s most popular. It has been created and enjoyed by hundreds of readers.
Do not just take my word for it, though. The comments at the conclusion of the post contain a lot of nice feedback and evaluations from our readers and fans.
Ingredient Essentials
1. Ripe, red, and juicy tomatoes: Tomatoes are an essential ingredient in the makhani sauce. As a result, it is critical to select good, ripe, sweet tomatoes.
If ripe tomatoes are not in season where you live, I recommend using canned whole tomatoes to blend instead.
These canned tomatoes are harvested at their full ripeness, and for whatever reason, the entire variety is far more tasty than tomato purée.
2. Raw Cashews: Another crucial element in the gravy is cashews. The nuts add a delightful creaminess and gloss to the meal, and the cashews’ sweetness helps to temper the tangy tomatoes.
3. Cream: In addition to cashew paste, this Butter Paneer dish includes cream to thicken the sauce and add richness.
If you are vegan, you can use coconut cream, but keep in mind that the dish’s final flavor will be slightly different. You can also eliminate the cream to make a less thick gravy.
4. Butter: This paneer butter masala dish contains an appropriate amount of butter. The use of butter enhances the curry’s rich and buttery flavor.
I don’t use a lot of butter here, so don’t feel too bad about it. Also, you can go overboard by using too much butter, so I recommend sticking to the recipe.
5. Paneer: The quality of your paneer will make or break your dish. You want luscious, soft paneer cubes wrapped in a silky, buttery tomato sauce.
Make sure you use either homemade paneer (which I believe is always the best option) or high-quality store-bought paneer. If you choose to use store-bought, make sure to follow the directions on the package before using.
6. Spices & Herbs: One of the reasons this dish is ideal for weeknights is that the list of herbs and spices isn’t too big. Add Kashmiri red chilli powder to achieve the vivid orange hue.
If you don’t have any on hand, substitute cayenne pepper or sweet paprika. You’ll also need garam masala powder. Kasuri methi, which are dried fenugreek leaves, further enhances the flavor.
Simply skip them if you don’t have them. Fresh cilantro (coriander leaves) are used as garnish.
How to make paneer butter masala?
Before you start creating this wonderful recipe, you’ll need to do some light preparation. Soak your cashews first, then make tomato puree and mix the soaked cashews.
Preparation
1. Take 18 to 20 cashews and soak them in ⅓ cup of boiling water for a period of 20 to 30 minutes.
2. While the cashews are soaking, you can prepare the remaining ingredients by stirring them together. Chopping the tomatoes, chopping and preparing the ginger-garlic paste, and slicing the paneer into cubes are all tasks that call for immediate attention.
3. In order to make the ginger garlic paste, use a mortar and pestle to crush three to four cloves of garlic that are tiny to medium in size with a piece of peeled ginger that is one inch long. Continue crushing it until it reaches a paste that is either semi-fine or fine. Then set aside.
4. After twenty to thirty minutes, let the water drain, and then put the cashews that have been soaked into a blender or mixer-grinder.
5. Blend the cashews until they form a homogeneous paste that is free of any small pieces or chunks. A cashew paste should be removed from the blender and placed in a separate location.
6. Put two cups of diced or roughly chopped tomatoes into the blender that you would normally use.
7. Process until the tomato puree is homogenous. Put aside for later.
Make Tomato Gravy
8: Preheat a heavy pan or a pan with a thick bottom. Retain the temperature at a low or medium-low level.
9. A skillet should have two tablespoons of butter added to it, or three to four tablespoons for a more decadent version. You have the option of using either salted or unsalted butter.
10. Maintain the temperature at a modest level. After adding one tej patta of medium size, cook it for two to three seconds, or until the aroma is released.
11. Include either one teaspoon of ready-made ginger-garlic paste or the ginger-garlic that has been crushed and prepared.
12. Sauté the ginger-garlic mixture for approximately ten to twelve seconds, or until the raw scent of the ginger-garlic is no longer present.
13. Pour in the tomato purée that has been produced.
14. Thirteenth, thoroughly combine it with the butter.
15. A low to medium-low heat should be used to start the cooking process for the tomato purée. Mix at regular intervals.
16. After fifteen minutes, the mixture of tomato purée will begin to simmer.
17. Preserve the practice of stirring frequently.
18. Bring the purée to a simmer for five to six minutes.
19. Add one teaspoon of deghi mirch or Kashmiri red chili powder to the mixture.
20. In addition, you have the option to incorporate a mere half teaspoon of Kashmiri red chili powder, or you may choose to incorporate a quarter to a half teaspoon of cayenne, paprika, or any other type of red chili powder that you want.
The tomato purée should be stirred and sautéed while the mixture is thoroughly mixed.
21. Continue to sauté the combination until the butter begins to pull away from the sides of the pan and the majority of the tomato purée mixture comes together to form a more substantial paste.
Add some cashew paste.
22. Add the cashew paste that has been prepared here.
23. The cashew paste should be thoroughly combined with the tomato puree that has been cooked, and the mixture should be stirred and sautéed over a low to medium-low heat.
24. Twenty-four. Continue to sauté the cashew paste until it is cooked and the oil starts to separate from the sides of the masala. On a low heat, the cashews will cook in a short amount of time, only around three to four minutes. Aside from that, don’t forget to whisk the mixture continuously!
25. Next, add one and a half cups of water.
26, thoroughly combine the tomato-cashew masala with the water in a mixing bowl. If you find lumps, you may either break them up with a spoon or use a wire whisk to stir the ingredients together.
27. With the heat set to low to medium-low, bring the curry to a boil and then let it simmer for a while. From time to time, stir.
28. After two to three minutes, add ginger julienne, which is ginger that has been chopped into tiny strips similar to matchsticks and is approximately one inch in length. A few should be set aside for garnishing. The curry will start to become more thick.
29. After three to four minutes, add one or two green chilies that have been slit.
30. Additionally, add salt to taste and, if required, ¼ to 1 teaspoon of sugar, taking into consideration the degree of sourness inherent in the tomatoes.
31. Combine together and let it simmer for one minute.
32. The paneer cubes, which should weigh either 200 or 250 grams, should be added to the gravy once it has reached the desired consistency.
33. Gently stir and combine the paneer cubes with the gravy on a low heat. At this point, you are able to turn off the warming element.
34. At this point, add one teaspoon of crushed dried fenugreek leaves (also known as kasuri methi leaves) and one teaspoon of garam masala to the gravy as rapidly as possible.
35. The next step is to incorporate either one to two tablespoons of heavy whipping cream or two to three tablespoons of low-fat or light cream.
36 Add a light but thorough stir. Please turn off the heat if you haven’t done so already.
37. Serve the Paneer Butter Masala while it is still hot, garnishing it with one to two tablespoons of chopped coriander leaves (cilantro) and the leftover portions of ginger julienne. During the serving process, you might add drizzle some cream or dot things with butter. Have fun!
Ingredient Notes and Swaps
Tomatoes: Because tomatoes are the primary component, it is most important to choose tomatoes that are ripe, red, and firm, and that have a flavor that is slightly sweet. When ripe tomatoes are not available, you should choose canned tomatoes instead.
Paneer (Indian cottage cheese):Always use homemade paneer, also known as Indian cottage cheese, if at all possible. If you cannot make your own paneer, you can substitute a fresh paneer that is purchased from a store. In all honesty, the ideal way to prepare paneer is at home, where it does not require a lot of time.
Butter: Ensure that you use butter of a high quality. As long as the butter is fresh and of high quality, you can use either unsalted or salted butter, yellow or white butter regardless of the color.
Replacement for cashews: In the event that you do not have access to cashews, the most suitable substitute for cashews is almonds of the same variety. The almonds should be soaked in hot water for half an hour, after which they should be peeled and blended to a fine consistency with a small amount of water. My Paneer Makhani dish is another option for those who prefer to avoid nuts in their diet.
Color: When it comes to color, the best way to achieve the vivid orangish-red hue that is commonly associated with makhani gravy is to use Kashmiri red chili powder or deghi mirch as your substitute for chili powder. The use of tomatoes with a rich red color also contributes to the beautiful orange color that is achieved in the gravy. Using artificial food colors is not something that I would advocate.
Easy Substitutes For a Vegan Version
Paneer : can be used in place of tofu, seitan, and tempeh in a recipe that is intended for vegans.
Butter or Oil Derived from Plants: The addition of a neutral-tasting oil or vegan butter is optional, and you are free to omit the cream entirely.
Coconut Cream: In addition, you have the option of using coconut cream; however, it is important to keep in mind that the flavors of coconut will be prominent in the finished dish if you choose to use it.
Expert Tips
Tomato Purée: Make certain that your tomatoes are puréed to a very high degree. You also have the option of straining the tomato purée if you so desire.
Cooking Tomato Purée: It is imperative that the tomato purée be cooked to perfection. The fact that the butter should be able to escape the sides of the tomato puree that has been sautéed is a visible indication that you have cooked it sufficiently. In the event that the tomato puree is not sautéed properly, the meal will have a taste that is closer to that of raw tomatoes.
Cashew Paste: It is recommended that you soak cashews in hot water for half an hour in order to achieve a fine consistency while blending them. Be sure to use cashews that have not been roasted, but rather raw cashews.
Taste and Flavor: In the event that the gravy has a sour or tangy flavor, you can adjust the flavor by adding a small amount of sugar (up to one teaspoon) or cream. Also, keep in mind that if you add cream to the gravy, you will probably need to reduce the amount of sugar that you put in it.
Frying Paneer: You have the option of frying the paneer cubes, after which you may incorporate the gravy or sauce that you have made.
FAQ:
What is Paneer Butter Masala?
Paneer Butter Masala is a popular North Indian curry cooked with paneer (Indian cottage cheese) in a thick, creamy tomato sauce seasoned with butter, cream, and aromatic spices.
What are the components needed to prepare Paneer Butter Masala?
The main components are paneer, tomatoes, onions, butter, cream, ginger, garlic, cashews, garam masala, chili powder, turmeric, coriander powder, and fenugreek leaves (kasuri methi).
Can I make Paneer Butter Masala vegan?
To make a vegan version, replace the paneer with tofu, use dairy-free butter, and replace the cream with coconut or cashew cream.
How do I make the sauce creamy?
To get a creamy texture, mix cooked tomatoes, onions, and cashews until smooth. Adding milk or cashew cream at the end increases the creaminess.
What’s the difference between Paneer Butter Masala and Paneer Tikka Masala?
Paneer Butter Masala features a mild, buttery, and somewhat sweet tomato sauce, whereas Paneer Tikka Masala has a hotter, tangier sauce cooked with grilled paneer cubes.
How can I keep paneer from becoming rubbery?
Avoid overcooking the paneer. Add the paneer cubes to the sauce right before serving and cook for a few minutes to keep them soft and tender.
Can I substitute store-bought paneer for this recipe?
Yes, store-bought paneer works fine. For added softness, soak the paneer cubes in warm water for 10-15 minutes before adding them to the curry.
Is Paneer Butter Masala Gluten-Free?
Yes, Paneer Butter Masala is naturally gluten-free because it normally contains no gluten components. However, always double-check packaged ingredients to ensure accuracy.
What are some good accompaniments to Paneer Butter Masala?
Serve Paneer Butter Masala over naan, roti, paratha, basmati rice, or jeera rice. It goes well with a side salad or raita.
How should I preserve and reheat leftover Paneer Butter Masala?
Reheat in a pan over low heat, adding a little water or cream as needed to adjust consistency.
Can I prepare Paneer Butter Masala without onions and garlic?
Yes, you can omit the onions and garlic for a no-onion, no-garlic recipe. Use tomatoes, cashews, and aromatic spices to make a tasty gravy.
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