Paneer Butter Masala Recipe
Here's a delicious and authentic recipe for Paneer Butter Masala, a rich and creamy North Indian curry made with paneer (Indian cottage cheese), butter, and a tomato-based gravy.
Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
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Ingredients:
For the Paneer:
250 g paneer (cubed)
1 tsp oil or butter (for lightly frying-optional)
For the Gravy:
2 tbsp butter
1 tbsp oil
1 bay leaf
1-inch cinnamon stick
2-3 cloves
2-3 green cardamoms
For the Tomato-Cashew Base:
3 medium ripe tomatoes (chopped)
1 medium onion (sliced)
1-inch ginger (chopped)
4-5 garlic cloves
10-12 cashew nuts
1 cup water
Spices:
1 tsp red chili powder (adjust to taste)
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
Salt to taste
For Finishing:
1/2 tsp sugar (optional but recommended)
1/4 cup fresh cream (or use milk for a lighter version)
1/2 tsp kasuri methi (dried fenugreek leaves), crushed
Fresh coriander leaves (for garnish)
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Instructions:
1. Prepare the Tomato-Cashew Base:
In a pan, heat 1 tbsp oil. Add chopped onions, garlic, ginger, cashews, and tomatoes.
Cook until the tomatoes soften (~10 mins).
Cool the mixture slightly and blend into a smooth paste (add a little water if needed).
2. Cook the Gravy:
In the same pan, heat 2 tbsp butter.
Add bay leaf, cinnamon, cloves, and cardamom. Sauté for 30 seconds.
Add the prepared tomato-onion-cashew paste and cook for 7-10 minutes over medium heat, stirring occasionally, until the oil separates.
Add turmeric, chili powder, coriander powder, and salt. Cook for another 2 minutes.
3. Add Cream & Paneer:
Stir in the cream, sugar, and garam masala. Simmer for 2-3 minutes.
Add paneer cubes (lightly pan-fry them beforehand if you prefer a crispy texture).
Mix gently and cook for another 3-5 minutes.
4. Finish:
Crush kasuri methi between your palms and sprinkle it in.
Garnish with coriander and a drizzle of cream or butter.
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Serving Suggestions:
Serve hot with:
Butter Naan
Jeera Rice
Lachha Paratha
Plain Basmati Rice
