Paneer Butter Masala Recipe – Almond & Fenugreek Flavored Indian Curry

Last Updated on 4 months by Neha Deshmukh

Paneer Butter Masala Recipe – Almond & Fenugreek Flavored Indian Curry

Introduction

Oh, Paneer Butter Masala. Just the name conjures up images of creamy, dreamy goodness, right? It’s honestly one of those dishes that just feels like a hug in a bowl. I first made this for a potluck with friends, and it disappeared within minutes! It’s become a bit of a signature dish ever since. This version has a little something special – a touch of powdered almonds for extra richness and fragrant dried fenugreek leaves. Trust me, it takes this classic to a whole new level. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Butter Masala isn’t just delicious; it’s surprisingly easy to make. It’s perfect for a weeknight dinner but fancy enough for a special occasion. The almond and fenugreek add a depth of flavor you won’t find in every recipe, making it truly memorable. Plus, it’s a crowd-pleaser – even those who aren’t huge fans of Indian food usually fall in love with this one!

Ingredients

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

• 2 tbsp light cooking oil
• 1 large onion, finely chopped
• 1 tbsp finely minced ginger
• 1 tbsp finely minced garlic
• ½ tsp red chilli powder
• 1 tbsp coriander powder
• 400 gms paneer, cut into bite-sized cubes
• ¼ cup powdered almonds
• 1 ½ cups plain yogurt, beaten till smooth
• ½ cup frozen peas, thawed
• 1 tbsp dried fenugreek leaves (Kasuri Methi)
• As required water
• To taste salt

Ingredient Notes

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

• Paneer: I recommend using fresh, soft paneer for the best texture. If you can’t find fresh, frozen paneer works too – just thaw it completely and gently squeeze out any excess water.
• Powdered Almonds: Don’t skip these! They add a beautiful richness and subtle sweetness to the sauce. You can easily make your own by grinding blanched almonds in a food processor.
• Dried Fenugreek Leaves (Kasuri Methi): These are a game-changer. They have a unique, slightly bitter aroma that really elevates the flavor. Crush them between your palms before adding them to release their fragrance.
• Yogurt: Using plain, full-fat yogurt gives the sauce the creamiest texture. Make sure it’s well-beaten to avoid any lumps.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a deep, non-stick pan over medium heat. Add the chopped onions and sauté until they turn a lovely golden brown. This takes patience, but it’s worth it for that sweet, caramelized flavor.
2. Now, add the minced ginger and garlic. Sauté for about 30 seconds until you can really smell their fragrance. Then, sprinkle in the red chilli powder and coriander powder and sauté for another 30 seconds – be careful not to burn the spices!
3. Gently add the paneer cubes and cook for 2-3 minutes, just until the edges start to brown slightly. We don’t want to overcook the paneer, or it will become rubbery.
4. Time for the secret ingredient! Stir in the powdered almonds and sauté for another minute. This helps them bloom and release their flavor.
5. Pour in the beaten yogurt, add the thawed peas and dried fenugreek leaves. Cover the pan and simmer on low heat for 5-6 minutes. This allows the flavors to meld together beautifully.
6. Add about ½ cup of water, season with salt, and simmer uncovered for 4-5 minutes. Adjust the amount of water to achieve your desired consistency – some people like it thicker, others prefer it a bit more saucy.
7. Bring the curry to a gentle boil, then remove from the heat. Serve warm with naan or rice. And prepare for compliments!

Expert Tips

• Don’t overcrowd the pan when sautéing the paneer. Work in batches if necessary to ensure even browning.
• For a smoother sauce, you can blend the gravy with an immersion blender before adding the paneer.
• A pinch of sugar can balance the acidity of the tomatoes and enhance the overall flavor.

Variations

• Vegan Adaptation: Swap the paneer for a plant-based paneer alternative and use a plant-based yogurt. Coconut yogurt works particularly well!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go! Just double-check the ingredients in your yogurt to be sure.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli. My friend, Priya, loves to add a whole chopped green chilli for a real heat!
• Festival Adaptations: This dish is perfect for celebrations like Diwali or Holi. You can add a touch of saffron for a festive touch.

Serving Suggestions

Paneer Butter Masala is best served hot with:

• Naan bread (classic!)
• Steamed basmati rice
• Raita (yogurt dip)
• A side of sliced onions and lemon wedges

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 water when reheating.

FAQs

What type of paneer works best for Paneer Butter Masala?

Fresh, soft paneer is ideal. It holds its shape well and has a lovely texture.

Can I make this recipe ahead of time?

Yes! You can prepare the sauce 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 in this dish?

A pinch of sugar can balance the acidity. You can also add a teaspoon of honey or maple syrup.

What is the purpose of powdered almonds in this recipe?

Powdered almonds add richness, a subtle sweetness, and a velvety texture to the sauce.

Can I use fresh peas instead of frozen?

Absolutely! About ¾ cup of fresh peas would be a good substitute. Just add them a little later in the cooking process, as they don’t need as long to cook as frozen peas.