Traditional Indian Recipe: Paneer Butter Masala

Paneer Butter Masala, also known as Paneer Makhani, is a rich and creamy North Indian dish made with paneer (Indian cottage cheese) simmered in a tomato-based gravy, flavored with a blend of aromatic spices and finished with butter and cream. This vegetarian delight is a favorite in Indian households and restaurants alike. Here’s a detailed guide to making authentic Paneer Butter Masala at home.

Ingredients

For the Paneer:

• 250g paneer, cut into cubes
• 2 tablespoons oil
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For the Gravy:

• 3 tablespoons butter
• 2 tablespoons oil
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 4 large tomatoes, pureed
• 1/2 cup cashews, soaked in warm water for 20 minutes
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon sugar
• 1/2 cup heavy cream
• Fresh coriander leaves for garnish
• Salt to taste

Instructions

Step 1: Prepare the Paneer

1. In a bowl, mix turmeric powder, red chili powder, and salt with the paneer cubes to coat them evenly.
2. Heat 2 tablespoons of oil in a pan over medium heat. Add the spiced paneer cubes and sauté until they are golden brown on all sides. Set aside.

Step 2: Make the Cashew Paste

1. Drain the soaked cashews and blend them into a smooth paste using a little water. Set aside.

Step 3: Prepare the Gravy

1. In the same pan, heat 3 tablespoons of butter and 2 tablespoons of oil over medium heat.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add the minced garlic and ginger, and cook for another 2-3 minutes until fragrant.
4. Stir in the ground cumin, ground coriander, turmeric powder, and red chili powder. Cook the spices for 1-2 minutes, stirring continuously.
5. Add the tomato puree and cook for about 10 minutes, allowing the mixture to thicken and the oil to separate from the gravy.
6. Add the cashew paste, garam masala, and sugar. Mix well and cook for another 5 minutes.
7. Reduce the heat to low, stir in the heavy cream, and season with salt to taste. Simmer the gravy for 5 minutes.

Step 4: Combine Paneer and Gravy

1. Add the sautéed paneer cubes to the gravy.
2. Cook for an additional 5-7 minutes, ensuring the paneer is well-coated with the sauce and heated through.

Step 5: Serve

1. Garnish with freshly chopped coriander leaves.
2. Serve hot with naan, roti, or steamed basmati rice.

Tips for Perfect Paneer Butter Masala

• Paneer Quality: Use fresh, high-quality paneer for the best results. You can also make paneer at home for a fresher taste.
• Tomatoes: Ripe, juicy tomatoes are ideal for a rich and flavorful gravy.
• Cashew Paste: This adds creaminess to the dish. If you prefer a lighter version, you can substitute with almond paste or coconut cream.
• Spice Level: Adjust the red chili powder to suit your heat preference. For a milder version, reduce the amount or use a milder chili powder.
• Consistency: If the gravy is too thick, you can add a little water or milk to adjust the consistency.

Paneer Butter Masala is a delightful dish that captures the richness and depth of Indian cuisine. Whether you’re preparing it for a special occasion or a comforting meal at home, this recipe is sure to impress and satisfy.

Enjoy your culinary journey with this traditional Paneer Butter Masala!