Paneer Butter Masala Recipe – Authentic Indian Gravy with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Paneer Butter Masala Recipe – Authentic Indian Gravy with Kasuri Methi

Introduction

Oh, Paneer Butter Masala. Just the name conjures up images of cozy nights, flavorful curries, and warm naan bread, doesn’t it? This is the dish I always turn to when I want to impress guests, or honestly, just treat myself to something truly special. It’s rich, creamy, and packed with flavour – a classic for a reason! I first made this for my family on a particularly chilly evening, and it was an instant hit. I’m so excited to share my version with you, complete with all the tips and tricks I’ve learned over the years.

Why You’ll Love This Recipe

This isn’t just a Paneer Butter Masala recipe; it’s a journey to authentic Indian flavours. We’re focusing on building layers of taste, from blooming the spices to simmering the gravy to perfection. You’ll love how the kasuri methi adds a unique, almost magical aroma. Plus, I’ll walk you through everything, making it surprisingly achievable even on a weeknight.

Ingredients

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

• 200 gms paneer (cottage cheese)
• 1 large tomato, deseeded and diced
• 1 large capsicum (bell pepper), diced
• 1.5 tbsp oil or ghee
• 3 medium onions, made into paste
• 1 tsp ginger garlic paste
• 0.25 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder
• 1 cup tomato puree
• 0.25 tsp kasturi methi (dry fenugreek leaves)
• 0.25 tsp garam masala
• 1 tbsp fresh cream (optional)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Paneer (Cottage Cheese) – Types & Quality: You can use store-bought or homemade paneer. I prefer a slightly firm paneer that holds its shape well during cooking. If using frozen, thaw it completely and gently squeeze out excess water.
• Kasuri Methi (Dry Fenugreek Leaves) – Origin & Flavor Profile: This is a game-changer! Kasuri methi has a slightly bitter, yet incredibly fragrant flavour. It’s a staple in North Indian cuisine and adds a depth you won’t find anywhere else. Don’t skip it!
• Ghee vs. Oil – Impact on Flavor: Traditionally, ghee (clarified butter) is used for its rich flavour. However, oil works perfectly well too, especially if you prefer a lighter taste. I often use a mix of both!
• Regional Variations in Spice Levels: Spice levels vary hugely across India. This recipe leans towards a medium spice level, but I’ll show you how to adjust it later.
• Tomatoes & Capsicum – Choosing the Best Varieties: Ripe, juicy tomatoes are key. Roma or plum tomatoes work well. For capsicum, I like to use red or yellow for a touch of sweetness and colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s lightly sauté the paneer cubes in 1 tbsp ghee until they’re golden brown. This adds a lovely texture. Then, soak them in hot water for about 5 minutes to keep them soft, and drain.
2. In the same kadai (wok), sauté the diced tomatoes and capsicum for 2-3 minutes. We just want them slightly softened, not mushy. Remove and set aside.
3. Now, heat the oil/ghee. Add the onion paste and fry until it turns golden brown and the raw smell disappears – this is crucial for a good base.
4. Add the ginger-garlic paste and fry for another 3 minutes, until fragrant.
5. Time for the spices! Stir in the turmeric, coriander, cumin, and chili powders, along with salt. Mix well and cook for a minute or two.
6. Pour in the tomato puree and cook for 5 minutes, stirring occasionally, until it thickens slightly.
7. Add the kasturi methi and paneer. Cover and simmer for 2-3 minutes, allowing the flavours to meld.
8. Pour in 1 cup of water, add the garam masala and the sautéed vegetables. Mix everything together, cover, and cook for another 5 minutes.
9. Finally, garnish with a swirl of fresh cream (if using) and serve hot with naan or roti!

Expert Tips

A few secrets to elevate your Paneer Butter Masala:

• Achieving the Perfect Gravy Consistency: If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• Preventing Paneer from Becoming Rubbery: Soaking the paneer in hot water is key! Don’t overcook it either.
• Blooming the Spices for Maximum Flavor: Gently frying the spices in oil releases their essential oils, creating a more intense flavour.
• Using a Kadai for Authentic Results: A kadai’s rounded bottom helps distribute heat evenly, but any heavy-bottomed pan will work.
• The Importance of Simmering: Simmering allows the flavours to develop and deepen. Don’t rush this step!

Variations

Let’s get creative!

• Vegan Paneer Butter Masala (Tofu Adaptation): Swap the paneer for firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free Paneer Butter Masala: This recipe is naturally gluten-free! Just double-check your garam masala blend.
• Spice Level Adjustments (Mild, Medium, Hot): Reduce or omit the chili powder for a milder flavour. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the onion and garlic for a vrat-friendly version.
• Restaurant-Style Paneer Butter Masala: Add a tablespoon of cashew paste to the gravy for an extra creamy, restaurant-style texture.

Serving Suggestions

• Roti & Naan Pairings: Fluffy naan or warm roti are the classic accompaniments.
• Rice Varieties to Complement the Dish: Basmati rice or jeera rice (cumin rice) are excellent choices.
• Side Dishes & Salads: A simple cucumber raita or a fresh green salad adds a refreshing contrast.
• Drinks to Serve Alongside: Lassi (yogurt drink) or a cool glass of lemonade are perfect.

Storage Instructions

• Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing Paneer Butter Masala: This dish freezes well! Store in a freezer-safe container for up to 2 months.
• Reheating Instructions: Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to restore the gravy’s consistency.

FAQs

• What is Kasuri Methi and can I substitute it? Kasuri methi is dried fenugreek leaves. If you absolutely can’t find it, you can try a pinch of dried oregano, but it won’t be the same!
• How do I make onion paste at home? Simply blend onions with a little water until smooth.
• Can I use frozen paneer in this recipe? Yes, but thaw it completely and gently squeeze out excess water.
• What type of tomatoes are best for Paneer Butter Masala? Roma or plum tomatoes are ideal.
• How can I adjust the sweetness of the gravy? A tiny pinch of sugar can balance the acidity of the tomatoes.
• Is it possible to make this dish without cream? Absolutely! You can skip the cream altogether, or use a tablespoon of yogurt instead.