Paneer Butter Masala, also known as Paneer Makhani, is a quintessential North Indian dish that has captured the hearts and palates of food enthusiasts worldwide. This creamy, tomato-based curry, rich with aromatic spices and succulent paneer (Indian cottage cheese), is a staple in Indian households and a favorite in Indian restaurants globally.
The Origins of Paneer Butter Masala
The origins of Paneer Butter Masala are rooted in the culinary traditions of Punjab, a region known for its hearty and flavorful cuisine. The dish is a vegetarian adaptation of the famous Butter Chicken (Murgh Makhani), which was created by Kundan Lal Gujral in the 1950s at the Moti Mahal restaurant in Delhi. Paneer Butter Masala emerged as a way to cater to the vegetarian population in India, offering the same luxurious and rich flavors but with paneer as the star ingredient.
The Unique Appeal of Paneer
Paneer, a type of fresh cheese common in indian cuisine, is a versatile ingredient that does not melt when cooked, making it perfect for curries. Its mild flavor and firm texture allow it to absorb the rich, spicy gravy, creating a harmonious balance in each bite. Paneer is also a good source of protein for vegetarians, adding nutritional value to this delectable dish.
The Signature Gravy of Paneer Butter Masala
The hallmark of Paneer Butter Masala lies in its luscious and creamy tomato-based gravy. The sauce is a medley of fresh tomatoes, butter, cream, and a blend of aromatic spices, including cumin, coriander, and garam masala. The use of butter and cream not only adds richness but also mellows the spices, resulting in a smooth and velvety texture. This balance of flavors and textures is what sets Paneer Butter Masala apart from other paneer dishes.
Paneer Butter Masala Recipe
Ingredients for Paneer Butter Masala
For the Paneer:
- 200 grams paneer, cubed
- 1 tablespoon oil or ghee (for frying paneer)
For the Gravy:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 bay leaf
- 1-inch cinnamon stick
- 2-3 cloves
- 2-3 cardamom pods
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 3 large tomatoes, pureed
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1/2 cup fresh cream
- 1 cup water
- Salt to taste
- 1 teaspoon sugar (optional)
- Fresh coriander leaves, chopped (for garnish)
Cooking Instructions – Paneer Butter Masala
Step 1: Preparing the Paneer
Heat Oil or Ghee: In a pan, heat 1 tablespoon of oil or ghee over medium heat.
Fry Paneer: Add the paneer cubes and lightly fry until they are golden brown on all sides. Remove the paneer and set aside on a paper towel to drain excess oil. (Alternatively, you can use raw paneer without frying for a softer texture.)
Step 2: Making the Gravy
Heat Butter and Oil: In the same pan, heat 2 tablespoons of butter and 1 tablespoon of oil over medium heat.
Add Whole Spices: Add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until the spices release their aroma.
Cook Onions: Add the finely chopped onions and sauté until they turn golden brown.
Add Ginger-Garlic Paste: Add 1 tablespoon of ginger-garlic paste and sauté for about a minute until the raw smell disappears.
Add Tomato Puree: Add the pureed tomatoes and cook until the oil starts to separate from the mixture, about 10 minutes.
Add Spices: Add red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook for another 2-3 minutes.
Add Water: Add 1 cup of water and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to melt.
Making a Smooth Gravy
Blending: For a restaurant-style smooth gravy, blend the cooked onion-tomato mixture until silky. Use a blender or immersion blender for this step.
Straining: For an extra-smooth texture, strain the blended gravy through a sieve before adding the paneer.
Step 3: Finishing the Dish
Add Paneer: Add the fried (or raw) paneer cubes to the gravy. Stir gently to coat the paneer with the sauce.
Add Fresh Cream: Pour in the fresh cream and mix well. Simmer for another 5 minutes on low heat.
Add Kasuri Methi and Garam Masala: Crush the kasuri methi between your palms and add it to the gravy along with the garam masala. Stir well.
Adjust Seasoning: Taste and adjust the seasoning. Add sugar if you prefer a slightly sweeter taste.
Step 4: Serving
Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, paratha, or steamed rice.
Paneer Butter Masala is often enjoyed with Indian bread such as naan, roti, or paratha, which help to soak up the flavorful gravy. It also pairs well with a variety of rice dishes, including steamed basmati rice or jeera rice (cumin-flavored rice). A side of raita (yogurt sauce) and a fresh salad can complement the richness of the curry, providing a balanced meal.
Paneer Butter Masala is more than just a dish; it is a celebration of flavors and culinary tradition. Its rich, creamy gravy, combined with the tender and succulent paneer, makes it a comfort food that is cherished by many. Whether enjoyed at home or in a restaurant, Paneer Butter Masala continues to be a testament to the richness of Indian cuisine and its ability to bring joy and satisfaction to those who savor it.
Some More Interesting Recipes –
- Garlic Chicken Masala Recipe
- Hyderabadi Chicken Biryani Recipe
- Chicken Tikka Masala Recipe
- Chilli Chicken Recipe
- Butter Chicken Recipe
- Chicken Vindaloo Recipe
- Lemon Chicken Recipe
- Pudina chicken masala recipe
- Hariyali Chicken Masala Recipe
- Chicken Fried Rice Recipe
- Gobi Manchurian Recipe
- Palak Paneer Recipe
Indian Rice Recipes
- Pudina Rice Recipe : A Refreshing Indian Classic
- Jeera Rice Recipe
- Vegetable fried rice Recipe
- Hyderabadi Chicken Biryani Recipe
- Lemon Rice Recipe
- Chicken Fried Rice Recipe
- Mutton Dum Biryani Recipe
- Egg Fried Rice Recipe
- Coconut Rice Recipe
Paneer Butter Masala Recipe FAQs
1. What is Paneer Butter Masala?
Paneer Butter Masala is a popular North Indian dish made with paneer (Indian cottage cheese) cooked in a rich, creamy tomato-based gravy, flavored with butter and aromatic spices.
2. Can I make Paneer Butter Masala vegan?
Yes, you can make a vegan version by substituting paneer with tofu and using coconut cream or cashew cream instead of dairy cream. Use vegan butter or oil in place of regular butter.
3. How can I prevent the paneer from becoming chewy?
To keep paneer soft, avoid overcooking it. You can also soak the paneer cubes in warm water for 10 minutes before adding them to the gravy.
4. Can I use store-bought tomato puree instead of fresh tomatoes?
Yes, you can use store-bought tomato puree. Adjust the quantity to achieve the desired consistency and flavor. Fresh tomatoes, however, provide a more authentic taste.
5. What can I use if I don’t have kasuri methi?
If you don’t have kasuri methi (dried fenugreek leaves), you can use a small amount of fresh fenugreek leaves. Alternatively, you can omit it, though it adds a distinct flavor to the dish.
6. How do I make the gravy smoother?
For a smoother gravy, blend the onion-tomato mixture before adding the paneer. You can use a blender or immersion blender for this step.
7. What can I serve with Paneer Butter Masala?
Paneer Butter Masala pairs well with naan, roti, paratha, or steamed basmati rice. It can also be served with jeera rice (cumin-flavored rice) or pulao.
8. How can I reduce the richness of the dish?
To reduce the richness, use less butter and cream. You can also substitute full-fat cream with half-and-half or milk.
9. How do I store leftovers?
Store leftover Paneer Butter Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave, adding a splash of water or cream to maintain the consistency.
10. Can I freeze Paneer Butter Masala?
Yes, you can freeze Paneer Butter Masala. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
11. Is there a low-fat version of Paneer Butter Masala?
For a low-fat version, use less butter and cream, and substitute with low-fat yogurt or milk. Use paneer made from low-fat milk or substitute with tofu for an even lighter option.
12. Why does my Paneer Butter Masala taste bland?
Ensure you are using fresh spices and properly roasting them to release their flavors. Adjust the seasoning with salt, and consider adding a pinch of sugar to balance the flavors.
13. Can I make this dish in advance?
Yes, Paneer Butter Masala can be made in advance. Prepare the gravy and paneer separately. Combine and reheat before serving, adding a splash of water or cream if needed.
14. What are some common variations of Paneer Butter Masala?
Some variations include adding vegetables like bell peppers or peas, using different types of paneer (like smoked or spiced paneer), and adjusting the level of cream and butter for a richer or lighter dish.
15. Can I use homemade paneer for this recipe?
Absolutely! Homemade paneer tends to be fresher and softer than store-bought paneer, making it an excellent choice for Paneer Butter Masala.
Cooking Tips for Perfect Paneer Butter Masala
1. Use Fresh and Good-Quality Paneer
Fresh Paneer: Always use fresh paneer for the best texture and flavor. If using store-bought paneer, soak it in warm water for 10 minutes to soften it before adding to the gravy.
Homemade Paneer: If possible, use homemade paneer. It tends to be softer and fresher compared to store-bought varieties.
2. Perfecting the Tomato Base
Ripe Tomatoes: Use ripe, juicy tomatoes for a naturally sweet and tangy flavor. Alternatively, canned tomato puree can be used for convenience.
Cooking Tomatoes Thoroughly: Cook the tomatoes until the oil separates from the mixture. This ensures the raw taste is cooked out and enhances the flavor of the gravy.
3. Balancing the Creaminess
Cream: Use fresh cream to give the dish its signature rich and creamy texture. If you prefer a lighter version, substitute with half-and-half or milk.
Cashew Paste: For extra creaminess, you can blend soaked cashews into a paste and add it to the gravy.
4. Enhancing the Flavor with Spices
Whole Spices: Sauté whole spices (like bay leaves, cinnamon sticks, cloves, and cardamom) in butter to release their aromatic oils.
Garam Masala: Add garam masala towards the end of cooking to retain its fragrance and flavor.
Kasuri Methi: Crushed dried fenugreek leaves (kasuri methi) add a unique flavor. Add it towards the end of cooking for maximum aroma.
5. Making a Smooth Gravy
Blending: For a restaurant-style smooth gravy, blend the cooked onion-tomato mixture until silky. Use a blender or immersion blender for this step.
Straining: For an extra-smooth texture, strain the blended gravy through a sieve before adding the paneer.
6. Cooking Paneer
Frying Paneer: Lightly fry the paneer cubes in a little oil or ghee until they are golden brown. This step is optional but adds a nice texture.
Softening Paneer: If you prefer softer paneer, you can add it directly to the gravy without frying.
7. Balancing the Flavors
Salt and Sweetness: Taste and adjust the salt. Adding a pinch of sugar can help balance the tanginess of the tomatoes and enhance the overall flavor.
Butter: Use good quality butter for a rich and authentic flavor. Don’t skimp on the butter, as it is essential to the dish’s character.
8. Achieving the Right Consistency
Thickness: If the gravy is too thick, add a little water or milk to achieve the desired consistency. If it’s too thin, simmer the gravy to reduce it.
Simmering: Allow the gravy to simmer on low heat after adding the paneer. This helps the paneer absorb the flavors.
9. Serving Suggestions
Garnishing: Garnish with fresh coriander leaves and a drizzle of cream before serving to enhance the presentation.
Accompaniments: Serve Paneer Butter Masala with naan, roti, paratha, or steamed basmati rice for a complete meal. A side of raita or salad can add a refreshing contrast.
10. Making Ahead and Storing
Make Ahead: Paneer Butter Masala can be made ahead of time. Prepare the gravy and paneer separately. Combine and reheat before serving, adding a splash of water or cream if needed.
Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave, adding a splash of water or cream to maintain the consistency.
Paneer Butter Masala Recipe
Ingredients for Paneer Butter Masala
For the Paneer:
For the Gravy:
Cooking Instructions - Paneer Butter Masala
Step 1: Preparing the Paneer
- Heat Oil or Ghee: In a pan, heat 1 tablespoon of oil or ghee over medium heat.
- Fry Paneer: Add the paneer cubes and lightly fry until they are golden brown on all sides. Remove the paneer and set aside on a paper towel to drain excess oil. (Alternatively, you can use raw paneer without frying for a softer texture.)
Step 2: Making the Gravy
- Heat Butter and Oil: In the same pan, heat 2 tablespoons of butter and 1 tablespoon of oil over medium heat.
- Add Whole Spices: Add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until the spices release their aroma.
- Cook Onions: Add the finely chopped onions and sauté until they turn golden brown.
- Add Ginger-Garlic Paste: Add 1 tablespoon of ginger-garlic paste and sauté for about a minute until the raw smell disappears.
- Add Tomato Puree: Add the pureed tomatoes and cook until the oil starts to separate from the mixture, about 10 minutes.
- Add Spices: Add red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook for another 2-3 minutes.
- Add Water: Add 1 cup of water and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to melt.
Making a Smooth Gravy
- Blending: For a restaurant-style smooth gravy, blend the cooked onion-tomato mixture until silky. Use a blender or immersion blender for this step.
- Straining: For an extra-smooth texture, strain the blended gravy through a sieve before adding the paneer.
Step 3: Finishing the Dish
- Add Paneer: Add the fried (or raw) paneer cubes to the gravy. Stir gently to coat the paneer with the sauce.
- Add Fresh Cream: Pour in the fresh cream and mix well. Simmer for another 5 minutes on low heat.
- Add Kasuri Methi and Garam Masala: Crush the kasuri methi between your palms and add it to the gravy along with the garam masala. Stir well.
- Adjust Seasoning: Taste and adjust the seasoning. Add sugar if you prefer a slightly sweeter taste.
Step 4: Serving
- Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, paratha, or steamed rice.
