Paneer Butter Masala Recipe – Authentic Indian Creamy Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Paneer Butter Masala Recipe – Authentic Indian Creamy Vegetable Curry

Hey everyone! If you’re anything like me, a cozy night in often calls for a rich, creamy, and utterly delicious Indian curry. And honestly, nothing hits the spot quite like a perfectly made Paneer Butter Masala. I first made this when I was trying to recreate my grandmother’s version – it took a few tries, but I think I’ve finally cracked the code! It’s become a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Paneer Butter Masala isn’t just another curry recipe. It’s a symphony of flavors – sweet, tangy, and subtly spiced. The paneer is wonderfully soft, the vegetables are tender, and the buttery sauce is just… chef’s kiss. It’s surprisingly easy to make at home, and the result is restaurant-quality. Plus, it’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this magic:

• 100 gms paneer
• 2 cups finely chopped vegetables (carrot, beans, potato, peas, cauliflower)
• 3 tomatoes
• 1 tbsp oil
• 2 big onions
• 1.5 tsp ginger-garlic paste
• 2 tsp coriander seeds powder
• 1.5 tsp red chili powder
• 1.5 tsp garam masala powder
• 0.25 tsp turmeric powder
• 2 tbsp fresh cream
• 1 cup milk
• 3 tbsp ghee/butter
• Salt to taste
• 0.5 cup cashews, dry grapes, tutti-frutti

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Paneer: Use fresh, soft paneer. If you can find it, homemade is best! If using store-bought, soaking it in warm water (we’ll get to that in the instructions) helps keep it tender.
• Vegetables: Traditionally, this curry uses a mix of seasonal veggies. I love using carrot, beans, potato, peas, and cauliflower, but feel free to experiment!
• Tomatoes: Ripe, juicy tomatoes are key. If you don’t have fresh ones, a good quality canned tomato puree works well too.
• Garam Masala: This spice blend is the heart and soul of Indian cooking. A good garam masala will have a warm, fragrant aroma. Don’t skimp on quality here! It really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the paneer. Cube it and lightly fry in 1 tbsp oil for 1-2 minutes – just enough to give it a little color, but don’t brown it! Then, soak the fried paneer in hot water for 5-10 minutes. This keeps it super soft.
2. While the paneer is soaking, let’s tackle the veggies. Pressure cook your 2 cups of chopped vegetables until they’re tender. Set aside.
3. Next, blend those 3 tomatoes! Boil them in water for 5-10 minutes, peel off the skin, and blend into a smooth puree.
4. Now for the sauce! Heat 3 tbsp ghee/butter in a pan. Add 1.5 tsp ginger-garlic paste and sauté for about a minute until fragrant.
5. Add 2 grated big onions and fry until they turn a beautiful golden brown. Patience is key here – this builds the flavor base.
6. Time for the spices! Mix in the tomato puree, 0.25 tsp turmeric powder, 1.5 tsp red chili powder, 2 tsp coriander powder, and 1.5 tsp garam masala powder. Add salt to taste. Cook this mixture until the oil starts to separate from the sides – that’s how you know it’s ready.
7. Add the boiled vegetables and sauté for another minute. Pour in ½ cup water and let it simmer for about 5 minutes, allowing the flavors to meld together.
8. Now for the creamy goodness! Stir in 2 tbsp fresh cream and 1 cup milk. Bring it to a gentle boil, stirring constantly.
9. Gently add the drained paneer cubes, 0.5 cup of cashews, dry grapes, pineapple/apple pieces, and tutti-frutti. Mix everything gently so the paneer doesn’t break.
10. Remove from the heat immediately. This prevents the paneer from becoming rubbery. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the paneer! That’s the biggest mistake people make. Soaking it and adding it at the very end keeps it soft and tender.
• Bloom your spices: Sautéing the spices in ghee/butter releases their flavors and creates a more aromatic curry.
• Simmer, don’t boil: A gentle simmer allows the flavors to develop without scorching the sauce.

Variations

• Vegan Paneer Butter Masala: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water). Use plant-based cream and milk, and replace ghee with a vegan butter alternative.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ¾ tsp.
  • Medium: Stick to the 1.5 tsp red chili powder.
  • Hot: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: During Navratri, you can skip the onions and garlic for a vrat-friendly version. For Diwali, a richer, more decadent version with extra cashews and cream is always a hit!

Serving Suggestions

Serve hot with naan, roti, or steamed rice. A side of sliced onions and lemon wedges adds a lovely freshness. My family loves it with a simple cucumber raita to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon refrigeration, so you might need to add a splash of milk or water when reheating.

FAQs

What type of paneer works best for Paneer Butter Masala?

Fresh, soft paneer is ideal. If using store-bought, soaking it in warm water is a game-changer!

Can I make this recipe without using cream? What are the alternatives?

Yes! You can use cashew cream (soaked cashews blended with water) or full-fat yogurt as a substitute for the fresh cream.

How can I adjust the sweetness in this dish?

A pinch of sugar can balance the acidity of the tomatoes. Start with ¼ tsp and adjust to your liking.

What is the best way to prevent the paneer from becoming rubbery?

Don’t overcook it! Fry it briefly, soak it in warm water, and add it to the sauce at the very end.

Can this be made ahead of time? How does it affect the flavor?

You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. The flavors will actually deepen overnight! Just add the paneer and finishing touches when you’re ready to serve.

Enjoy! I hope this Paneer Butter Masala becomes a staple in your kitchen, just like it is in mine. Let me know in the comments how it turns out for you!