Paneer Butter Masala Recipe – Authentic Indian Cottage Cheese Curry

Last Updated on 2 months by Neha Deshmukh

Paneer Butter Masala Recipe – Authentic Indian Cottage Cheese Curry

Hello friends! If you’re anything like me, a cozy night in often calls for a rich, creamy, and utterly delicious curry. And honestly, few curries hit the spot quite like a classic Paneer Butter Masala. I first made this when I was craving something comforting after a long week, and it’s been a family favorite ever since. It’s a little bit of effort, but so worth it. Let’s dive in!

Why You’ll Love This Recipe

This Paneer Butter Masala isn’t just a recipe; it’s an experience. It’s the kind of dish that feels special, yet is surprisingly achievable at home. The creamy tomato-based gravy, infused with aromatic spices, perfectly coats the soft paneer. It’s a guaranteed crowd-pleaser, and honestly, it’s just pure comfort in a bowl. Plus, it pairs beautifully with naan, roti, or even a simple bowl of jeera rice.

Ingredients

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

• 1 medium onion
• 2 medium to large tomatoes
• 1 inch ginger
• 2-3 garlic cloves
• 1-2 green chilies (adjust to your spice preference!)
• 15 cashews
• 2 tablespoons oil
• 1 tej patta (Indian bay leaf)
• ½ – 1 teaspoon turmeric powder
• 1 – 1.5 teaspoons coriander powder
• ½ – 1 teaspoon Kashmiri red chili powder (more on this later!)
• 1.25 cups chopped potatoes
• 1.5-1.75 cups water
• Salt as required
• 200 grams paneer (Indian cottage cheese), cubed
• ½ – 1 teaspoon dried fenugreek leaves (kasuri methi)
• ½ – 1 teaspoon garam masala
• 2-3 tablespoons fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly shine.

• Kashmiri Red Chili Powder: Don’t skip this if you can help it! It’s not about the heat (though it adds a little), it’s about the color. It gives the gravy that gorgeous, vibrant red hue that’s so characteristic of a good Paneer Butter Masala.
• Kasuri Methi (Dried Fenugreek Leaves): This is a game-changer. It adds a unique, slightly bitter, and wonderfully fragrant flavor. Crush it between your palms before adding it to release its aroma.
• Spice Levels: Spice preferences vary so much! My family likes a mild-medium heat, so I usually stick to one green chili. Feel free to add more if you like things spicier. Regional variations in India also play a role – some areas prefer a much hotter curry.
• Paneer: I prefer using fresh paneer for the best texture, but frozen works in a pinch. Just make sure to thaw it completely and gently pat it dry before adding it to the curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the base. Roughly chop the onion, tomatoes, ginger, garlic, and green chilies. Add these to a blender along with the cashews and a splash of water. Blend until you have a super smooth paste.
2. Heat the oil in a heavy-bottomed pan or kadhai (wok). Add the tej patta and let it sizzle for a few seconds. Then, pour in the ground paste. Cover the pan and cook for about 8-10 minutes, or until the spluttering stops and the paste is nicely browned. This is important for developing the flavor!
3. Now for the spices! Add the turmeric powder, coriander powder, and Kashmiri red chili powder. Sauté for another 2-3 minutes, stirring constantly, until the oil starts to separate from the masala. You’ll know it’s ready when it looks glossy and fragrant.
4. Add the chopped potatoes and salt. Pour in the water, give it a good stir, cover the pan, and simmer for about 15-20 minutes, or until the potatoes are tender.
5. Gently add the paneer cubes to the gravy. Stir in the crushed kasuri methi and garam masala. Cook for just 2-3 minutes, allowing the paneer to absorb all those lovely flavors. Be gentle – we don’t want to break the paneer!
6. Finally, garnish with a generous sprinkle of fresh coriander leaves. Serve hot!

Expert Tips

• Don’t rush the browning of the paste: This is where a lot of the flavor comes from.
• Use a heavy-bottomed pan: This prevents the masala from sticking and burning.
• Be gentle with the paneer: It’s delicate and can easily break apart.
• Taste and adjust: Don’t be afraid to add more salt, chili powder, or garam masala to suit your taste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Paneer Butter Masala: Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water. You can also use cashew cream instead of dairy for an extra creamy texture. My friend, Priya, swears by this version!
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustments: Add more green chilies or a pinch of cayenne pepper for extra heat. For a milder flavor, remove the seeds from the green chilies.
• Festive Adaptations: During Diwali, my family loves to add a tablespoon of cream or a dollop of butter at the very end for an extra indulgent treat.

Serving Suggestions

Paneer Butter Masala is incredibly versatile. It’s fantastic with:

• Naan bread (a classic!)
• Roti or chapati
• Jeera rice (cumin rice)
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Yes, please! Store any leftover Paneer Butter Masala in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together. You can reheat it gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of paneer works best for this recipe? Fresh paneer is ideal, but frozen paneer works too. Just make sure it’s thawed and patted dry.
• Can I make this recipe ahead of time? Yes! You can make the gravy ahead of time and store it in the refrigerator for up to 2 days. Add the paneer just before serving.
• How can I adjust the sweetness of the gravy? A tiny pinch of sugar can balance the acidity of the tomatoes. Start with ¼ teaspoon and add more to taste.
• What is Tej Patta and can I substitute it? Tej Patta is Indian bay leaf. If you can’t find it, you can use a regular bay leaf, but the flavor won’t be quite the same.
• Can I use a blender instead of grinding the paste by hand? Absolutely! A blender works perfectly fine. Just make sure to add enough water to get a smooth paste.

Enjoy! I hope this Paneer Butter Masala brings as much joy to your table as it does to mine. Happy cooking!