Tiffany Haney
Paneer butter masala is a popular, rich, creamy, and mildly spiced Indian curry. It is made with paneer cubes and a tomato-onion base, with the addition of spices, butter, and cream. The curry is cooked in butter, giving it a characteristic buttery flavour. The dish is typically served with rice or bread such as naan, roti, or chapati, and is considered a special dish due to its rich and creamy texture, often prepared for celebrations. Making paneer butter masala at home is a simple process that can be completed in under an hour, resulting in a delicious and flavourful meal.
How to make Paneer Butter Masala
| Characteristics | Values |
|---|---|
| Ingredients | Paneer, butter, oil, onion, ginger, garlic, tomatoes, fenugreek leaves, cinnamon, cloves, ground red chile, honey, salt, cream, milk, cornstarch, garam masala, lemon juice, koriander |
| Preparation | Fry cubed paneer until golden, saute onions, add ginger and garlic, add tomatoes, cook until sauce thickens, add spices and salt, finish with butter and cream/milk |
| Serving suggestions | Naan, parathas, roti, pulao, rice, any Indian bread |
| Variations | Use store-bought paneer, fry paneer before adding, add onion, use tomato puree, use salted butter, use cream instead of milk |
| Tips | Use homemade paneer for best taste, roast paneer in a clay oven, use unsalted butter, add cornstarch to milk for thickness, don't overdo fenugreek leaves |
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What You'll Learn
- Ingredients: paneer, butter, cream, onions, tomatoes, ginger, garlic, fenugreek leaves, cinnamon, cloves, ground red chilli, honey, salt, and lemon juice
- Frying the paneer: slice paneer into cubes and shallow fry until golden
- Making the sauce: fry onions, then add ginger and garlic. Next, add tomatoes and cook until a thick sauce forms
- Adding spices: mix fenugreek leaves, cinnamon, cloves, chilli, honey, and salt into the sauce
- Serving: garnish with coriander and serve with naan, roti, or rice
Ingredients: paneer, butter, cream, onions, tomatoes, ginger, garlic, fenugreek leaves, cinnamon, cloves, ground red chilli, honey, salt, and lemon juice
Paneer butter masala is a popular Indian dish, characterised by soft paneer cubes in a creamy, spiced tomato-based gravy. The following ingredients are required to make this dish:
Ingredients:
- Paneer
- Butter
- Cream
- Onions
- Tomatoes
- Ginger
- Garlic
- Fenugreek leaves
- Cinnamon
- Cloves
- Ground red chilli
- Honey
- Salt
- Lemon juice
Method:
Firstly, prepare the gravy. To do this, blend the onions, tomatoes, ginger, and garlic into a smooth puree. Some recipes suggest adding cinnamon, cloves, and cardamom to the puree, while others recommend sauteing these spices separately in butter before adding the puree.
Next, add red chilli powder to the mixture and saute for a few seconds to give the curry a red colour. You can also add a small amount of honey at this stage, but be sure that the mixture is not too hot, as heated honey is considered toxic.
Then, add water to form the gravy and bring it to a boil. Add salt and sugar to taste, and consider including spices like cumin seeds, turmeric powder, coriander powder, and garam masala. Finally, add the paneer cubes and cook until the gravy reaches your desired consistency.
To finish, add cream and garnish with fenugreek leaves, coriander leaves, and a knob of butter. Serve with rice or bread such as naan, roti, or paratha.
Substitutions and Variations:
Some recipes suggest adding cashews to the dish to enhance its creaminess. If you don't have cashews, you can use the same amount of almonds or poppy seeds. Additionally, while fenugreek leaves are essential to achieving the distinct flavour of paneer butter masala, you can substitute them with a pinch of ground fenugreek seed powder.
If you are making this dish for children, consider reducing the amount of chilli powder or adding more cream to tone down the heat. You can also skip using garlic and onion to make a 'no onion, no garlic' version of the dish.
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Frying the paneer: slice paneer into cubes and shallow fry until golden
Frying the paneer is a crucial step in adding texture and flavour to your paneer butter masala. Here's a detailed guide on how to do it right:
Slice the paneer: Start by taking a block of paneer and cut it into equal-sized cubes. The ideal size is around 1-inch cubes, but you can go slightly bigger or smaller, depending on your preference. Just ensure they are evenly cut for consistent frying.
Prepare the pan: Choose a non-stick pan that is large enough to accommodate the paneer cubes in a single layer with some space between them. Place the pan on medium heat and add a tablespoon or two of ghee or butter. You can also use a flavourless oil like canola or sunflower oil if you prefer. Ensure the fat melts and coats the entire pan surface.
Shallow fry the paneer: Gently place the paneer cubes into the hot pan in a single layer. Ensure they don't overlap, as this will cause them to steam instead of fry. Fry the paneer cubes for about 2-3 minutes on each side or until they turn a light golden brown. You should see a crispy, golden crust forming on the surface. Be careful not to over-crowd the pan, as this can cause the temperature of the oil to drop, resulting in soggy paneer. If you have a lot of paneer, fry it in batches to maintain the temperature.
Flip carefully: Use a spatula to gently flip the paneer cubes to ensure even browning. Fry the other side for another 2-3 minutes until golden. Keep an eye on the heat and adjust the flame to maintain a steady temperature. You want the paneer to develop a crispy exterior without burning, so regulate the heat as needed.
Drain and set aside: Once the paneer cubes are golden and slightly crispy, remove them from the pan and drain on a paper towel-lined plate. This will absorb any excess oil. Allow the paneer to cool slightly as you proceed with the next steps of your paneer butter masala recipe.
By frying the paneer, you add a delicious crispy texture and enhance the overall flavour of your dish. It's a simple step, but it makes a big difference in the final outcome!
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Making the sauce: fry onions, then add ginger and garlic. Next, add tomatoes and cook until a thick sauce forms
To make the sauce for paneer butter masala, start by putting a tablespoon of oil into a large lidded frying pan and placing it over medium heat. When the oil is hot, add sliced onions and sauté for around 10 minutes, until they are translucent and turning golden. You can chop the onions very finely or choose to grind them with tomatoes.
Next, add ginger and garlic to the pan. Stir-fry for 2 to 3 minutes, then add the tomatoes. Cover the pan with a lid and cook for 12 to 15 minutes. Keep cooking until the mixture reduces to a thick sauce. You can use fresh tomatoes or store-bought tomato puree for this step. If you use the latter, you may need to add a little extra sugar to balance the taste.
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Adding spices: mix fenugreek leaves, cinnamon, cloves, chilli, honey, and salt into the sauce
To make the sauce for paneer butter masala, start by frying your cubed paneer in oil until golden. Remove the paneer from the pan and put the butter in the same pan. Once melted, add your sliced onions and fry until translucent and golden. Next, add the garlic and ginger and stir-fry for a few minutes. Then, add your crushed tomatoes, cover with a lid, and leave to cook for 12-15 minutes.
Now it's time to add the spices. For this, you will need fenugreek leaves, cinnamon, cloves, chilli, honey, and salt. First, crush the fenugreek leaves. You can use dried fenugreek leaves or kasuri methi leaves, which are commonly used in North Indian gravies. Be careful not to add too much, as this can make your sauce bitter. Next, add the cinnamon, cloves, and ground red chilli. You can adjust the amount of chilli to your taste, depending on how spicy you like your food. Finally, add a drizzle of honey and a pinch of salt to taste.
Mix the spices into your sauce and stir well. You can add a little water if the sauce becomes too thick. Allow the sauce to simmer for a few minutes to let the flavours meld together. Taste the sauce and adjust the seasoning as needed. If you prefer a sweeter sauce, you can add a little more honey. For a saltier flavour, add an extra pinch of salt.
Your spiced paneer butter masala sauce is now ready to serve. For the best flavour and texture, add your cubed paneer to the sauce and cook for a couple of minutes to soften the cheese. Garnish with fresh coriander and serve with rice, pulao, or any Indian bread such as naan or parathas. Enjoy!
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Serving: garnish with coriander and serve with naan, roti, or rice
Once you've cooked your paneer butter masala, it's time to serve it. This dish goes well with a variety of Indian breads and rice dishes.
You can serve it with naan, either plain or flavoured with garlic. Homemade naan is always a treat, and you can add a tablespoon of grated garlic to the dough or brush the cooked naan with garlic butter. If you're making garlic butter, melt the butter, add the garlic, and let it infuse for a couple of minutes.
Paneer butter masala is also delicious with roti, especially as the dish is slightly sweet. You can also serve it with parathas, or any other Indian bread. It's great with pulao or jeera pulao, and plain rice is another good option.
Garnish the dish with coriander and serve it with your chosen bread or rice. Enjoy!
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Frequently asked questions
You can either shallow fry paneer cubes until golden or add them directly to the curry. Frying the paneer gives it a better texture and flavour, but homemade paneer is usually soft enough to not require frying.
You can use milk mixed with cornstarch to add thickness and richness to the gravy.
If you don't want to use too much butter, you can start by cooking the curry in oil and add a knob of butter at the end.
You can use tofu instead of paneer.
Paneer butter masala is best served with rice, pulao, or any Indian bread such as naan, roti, or parathas.
