New Delhi: Paneer Butter Masala is a famous North Indian Dish that is loved for its creamy and flavourful taste. Among the other varieties of Paneer dishes, this dish is a go-to for many North Indians when it comes to cooking for guests, for themselves or when dining out. The dish features cottage cheese or Paneer which is cooked in a creamy, smooth gravy based on tomatoes and filled with various aromatic spices. This flavourful gravy has butter and cream, that gives it a unique smoothness. Cumin seeds (jeera), coriander, garam masala, and a hint of fenugreek (kasuri methi), are some of the core ingredients that are used to create a warm and aromatic gravy.
Whether served at a small gathering or at a fine dining restaurant Paneer Butter Masala never fails to satisfy the taste buds. This dish has become comfort food for many due to its spicy and sweet undertone. Read on to discover the simple step-by-step guide on how to make Paneer Butter Masala at home.
How to make Paneer Butter Masala?
Make delicious Paneer Butter Masala at home with this easy recipe:
Ingredients:
- Paneer: 200 grams, cubed
- Butter: 2-3 tablespoons
- Tomatoes: 3-4, chopped
- Onion: 1 medium, chopped
- Ginger-garlic paste: 1 tablespoon
- Cashews: 10-12 (soaked in warm water for 15 minutes)
- Green chilli: 1, slit (optional)
- Heavy cream: 2 tablespoons
- Kasuri methi (dried fenugreek leaves): 1 teaspoon
- Red chilli powder: 1 teaspoon
- Turmeric powder: ¼ teaspoon
- Garam masala: ½ teaspoon
- Cumin (Jeera): 1 teaspoon
- Cloves: 3-4
- Cinnamon sticks (as per taste)
- Coriander powder: 1 teaspoon
- Salt: to taste
- Fresh coriander (dhania patti) leaves: for garnishing
Instructions:
- In a pan, heat 1 tablespoon of butter over medium heat.
- Here, add chopped onions and saute it until they turn translucent.
- Now, add ginger-garlic paste, and saute for 1-2 minutes until aromatic.
- Add chopped tomatoes and cashews.
- Cook it until the tomatoes become soft.
- Allow it to cool a bit and then blend it into a smooth paste.
- In the same pan, again add 1 more tablespoon of butter.
- Add the blended tomato-onion paste and cook on a low medium heat until the oil starts to separate from the mixture.
- In this mixture, add red chilli powder, turmeric, and coriander powder and cook for a minute.
- Now, add water to adjust the texture of the gravy.
- Add salt, garam masala, kasuri methi and paneer cubes to the gravy and cook for 3-4 minutes.
- Lastly, add the cream and stir.
- Garnish with fresh coriander leaves and serve hot with rice or bread of choice.
The perfect balance of the tangy taste of tomatoes, and the richness of butter and cream, when combined makes a creamy and comforting dish. Known by other names such as “Paneer Makhani,” this Indian dish is loved by all.
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