Paneer Butter Masala

Paneer Butter Masala Creamy Tangy Tomato and cream in cottage cheese gravy.

‘Paneer’ in Butter Masala is cottage cheese, it is similar to tofu, but is more firm in texture an is made from dairy.

This is one popular dish from india that the world knows and loves.

Paneer butter masala is a silky and creamy curry made from tomatoes onions and cashews as a base and spiced with a unique flavoring ingredient from india – Kasuri Methi.

Kasuri Methi is dried fenugreek leaves which gives a very flowery fragrance that is unique to paneer butter masala.

Paneer Butter Masala

Some tips to make that make your paneer butter masala taste more than average

  • Use more tomatoes than onions. I am talking about the proportion here. If you have every noticed, why your PBM is pale, that’s the reason.
  • Adding a sweetener like honey or sugar to round off the dish and below the sharpness of tomatoes.
  • Using a spoon of ketchup of pure tomato concentrate. I learnt this after many trials, There is definelty difference in the curry when they are used.

Indian spices
Pan Roasted and powdered Kasuri Methi
  • Roasted Kasuri Methi, instead of plain ones. I learnt that using the roasted kasuri methi while cooking the curry definite tastes more like restaurant dish.
  • If you don’t have the time to roast the Kasuri Methi you can roughly crush them between your palms and add to the curry.
  • When you make the onion-tomato and cashew puree, you can either strain the puree with a large strainer to make it very silky, or you can leave the straining part. Personally, I don’t mind adding that little bit of fiber and also when it is cooked well you wouldn’t notice it.
  • Some Recipes call for Roasting the paneer before adding to the curry, I personally like to use fresh paneer cubes directly into the curry and I think it keeps the paneer soft.

Prep Work

  • Choose a deep and wide pan with a lid for this recipe as we will be simmering a tomato base and it may bubble and splash out without a lid.
  • Roughly chop the onions and tomatoes if you are using fresh tomatoes.
  • peel the garlic pods and prepare the ginger

STEP BY STEP (PICTORIAL)

easy paneer butter masala recipe

  • Heat a pan, add half of the mentioned oil, add cinnamon stick, cardamom, cloves and allow it to sizzle for a few seconds.
  • Next add roughly chopped onions, sauté until its soft,
Advertisements

  • Soak cashews in warm water for 10 minutes and until then allow the onions and tomatoes to cool down.

  • Once the onions are translucent, add tomatoes, Ginger & garlic, green chilli, little salt.
  • Cook until the tomatoes go soft or the rawness is gone.
  • This may take 10 minutes. Switch off the flame.
  • cool down the onions and tomatoes and blend it to a smooth paste along with cashews and 1/2 cup water. 

how to make paneer butter masala

  • To the same pan, add 1/2 of butter and the remaining oil, bayleaf, red chilli powder, and mix it the butter for few seconds. (Be careful not to burn the red chilli powder)
  • Add in the blended onions and tomato cashew paste we prepared earlier and wash off the blender with remaining water (1.5 cups).
  • Check for salt, and other spices and adjust if required. 
no fail paneer butter masala

  • Next add nutmeg powder (Not shown in images), ketchup, kasuri methi, garam masala, honey (Not shown in images).
  • Mix it in and cover and cook in medium flame for 10 minutes. 
  • Add 3 tbsps of fresh cream and Cover Cook in low to medium flame for a few more minutes.
  • When it is almost ready you’ll see the paneer butter masala is glossy and has become reddish in color. 

restaurant style paneer butter masala
  • Finally add the cubed paneer pieces and turn off the flame. Transfer to a serving bowl and add in the remaining butter and fresh cream and some roasted kasuri methi leaves.

Party Prep

This is a life saver for busy people, what I do sometimes is prepare a bigger batch of curry and once the blending part is done.

Pour them in freezer friendly containers with labels on storage date for later use.

You can leave the frozen curry base in the refrigerator to thaw before use.

Paneer Butter Masala

How to eat paneer butter masala

Check out how to make the Rajma masala and home made naan recipe to make this meal.

best Paneer Butter Masala recipe

Check out other paneer Recipes below,

Kadai Paneer | How to make kadai paneer

Palak Paneer | How to make palak Paneer

Tomato Paneer Pulao

Kadai Tofu Recipe | Vegan Tofu and Capsicum Curry

Paneer Butter Masala

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Keyword: Paneer Butter Masala, Paneer Recipes, Side dish for chapathi
Servings: 5 people

Ingredients

  • 500 gms Paneer
  • 12-15 no.s cashews
  • 1 no. Large sized Onion
  • 1/2 inch coin of Ginger
  • 2-3 cloves Garlic (large)
  • 1 tsp Red chilli powder
  • 1 can tomato (or 200 gms of tomato pulp)
  • 2 tbsp Tomato Ketchup
  • 1 tbsp Honey
  • 1 tsp Garam Masala
  • 2 tbsp Kasuri Methi (Crushed in hand)
  • 20 gms Butter
  • Salt (To taste)
  • 5-6 tsp Oil
  • 1/2 inch Cinnamon Stick
  • 2-3 no.s Green Cardamom
  • 3 no.s Cloves
  • 1/2 large sized one Bay leaf
  • 2 cups Water adjust to desired consistency
  • 6 tbsp Fresh Cream
  • 2 no.s Green Chilli
  • 1/4 tsp Nutmeg powder

Instructions

  • Heat a pan, add half of te mentioned oil, add cinnamon stick, cardamom, cloves and allow it to sizzle for a few seconds. Next add roughly chopped onions, sauté until its soft,
  • Once the onions are translucent, add chopped tomatoes or canned tomatoes, Ginger & garlic, green chilli , little salt and cook until the tomatoes go soft or the rawness is gone. This may take 10 minutes. Switch off the flame.
  • Soak cashews in warm water for 10 minutes and until then allow the onions and tomatoes to cool down.
  • Once onions and tomatoes has cooled down and blend it to a smooth paste along with cashews by adding about 1/2 cup water.
  • To the same pan, add 1/2 of butter and the remaining oil, bayleaf, red chilli powder, and mix it the butter for few seconds quickly until a lovely aroma is released. (Be careful not to burn the red chilli powder).
  • Add in the blended onions and tomato cashew paste we prepared earlier, and wash off the blender with remaining water (1.5 cups).
  • Next add nutmeg powder, garam masala, kasuri methi, honey, ketchup and mix it all in. Cover and cook in medium flame for 10 minutes.
  • Check for salt, and other spices and adjust if required.
  • Add 3 tbsp of fresh cream and Cover Cook in low to medium flame for a few more minutes on medium flame.
  • When it is almost ready you’ll see the paneer butter masala is glossy and has become reddish in color.
  • Finally add the cubed paneer pieces and turn off the flame. Transfer to a serving bowl and add in the remaining butter and fresh cream and some roasted kasuri methi leaves.

Watch Latest video on Youtube

Hi, I am Divya !
Hi, I am Divya !

 I am the author of this blog Soulsomecooking. Thank you for visiting my site. I love to share practical and easy to make recipes here. 

Follow me on social media #soulsomecooking

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.