Creamy Paneer Butter Masala: Authentic Indian Recipe
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About Creamy Paneer Butter Masala: Authentic Indian Recipe
Indulge in the rich, creamy delight of our authentic Paneer Butter Masala recipe. This incredibly simple yet flavourful dish combines tender paneer cheese in a velvety tomato-cashew based sauce, creating a symphony of aromatic spices that will tantalize your taste buds.Perfect for a comforting weeknight dinner or a special occasion, this recipe is surprisingly easy to master, even for beginner cooks. The perfect blend of spices, including coriander, garam masala, and a hint of chili, delivers a balanced and irresistible taste. Get ready to impress your family and friends with this restaurant-quality Paneer Butter Masala, made effortlessly in your own kitchen. Prepare for a culinary journey to India with every delicious bite!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Spice Base
- 1 tbsp Vegetable Oil
- 1 medium Onion finely chopped
- 28 oz Tomatoes roughly chopped (about 4 medium)
- 1/2 tsp Salt or to taste
- 1/2 cup Cashews raw, unsalted
- 1 tsp Coriander Powder also known as dhania
- 1 tsp Garam Masala
- 1/2 tsp Kashmiri Chili Powder for color and mild heat. adjust according to your spice preference
- 1/2 tsp Sugar optional, to balance the flavors
For the Tempering
- 1 tbsp Butter
- 1 Bay Leaf tej patta
- 3 Cardamom Pods green, lightly crushed (elaichi)
- 1 stick Cinnamon Stick
- 2.5 Cloves
- 1.5 tsp Ginger Garlic Paste
Other Ingredients
- 8 oz Cottage Cheese indian cottage cheese, cubed
- 1/2 tsp Fenugreek Leaves kasuri methi, dried
- 1 cup Water or as needed for desired consistency
- 1 tbsp Heavy Cream for extra richness, optional
Instructions
Prepare the Spice Base
- Heat oil in a pan. Add chopped onions and sauté until translucent. Add chopped tomatoes and salt. Cook covered until soft and mushy.
Roast the Spices
- Add coriander powder, garam masala, cashews, Kashmiri chili powder, and sugar (if using). Stir well and roast until fragrant and the mixture begins to leave the sides of the pan. Remove from heat and let cool.
Blend the Spice Mixture
- Blend the cooled mixture with 1 cup of water until very smooth and creamy.
Prepare the Gravy
- In the same pan, add butter. Add bay leaf, cardamom, cinnamon, and cloves. Sauté for 1-2 minutes until fragrant. Add ginger-garlic paste and sauté until raw smell disappears.
Simmer the Sauce
- Pour in the blended spice puree. Add more water if needed, to adjust the consistency. Simmer for 4-5 minutes until the gravy slightly thickens.
Add Paneer and Finish
- Add the paneer cubes and kasuri methi. Stir gently and cook for 2-3 minutes until heated through. Stir in heavy cream (optional) at this stage.
Serve
- Serve hot with naan bread, roti, or rice.
Recipe Notes
Expert Tips for the Perfect Paneer Butter Masala:
- For a richer flavor, soak the cashews in warm water for 30 minutes before blending.
- Adjust the amount of Kashmiri chili powder according to your spice preference. For a milder dish, reduce the amount or use regular chili powder.
- Don't overcook the paneer; it should be tender but not mushy.
- Garnish with fresh cilantro (coriander) leaves before serving for an extra pop of freshness and color.
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Recipe Nutrition
Calories: 896kcalCarbohydrates: 48gProtein: 32gFat: 70gSaturated Fat: 2gPolyunsaturated Fat: 20.4gMonounsaturated Fat: 40.8gSodium: 855mgFiber: 5gSugar: 13g
Bhumika Gandhi
Articles: 72
5 Comments
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Looks so flavorful! Thanks for posting.
This looks incredible! I need to try it.
This looks fantastic! Appreciate the share.
This looks so appetizing! Thank you.
This looks incredible! Thank you.