Paneer Butter Masala Recipe- Authentic Almond & Saffron Curry

Last Updated on 4 months by Neha Deshmukh

Paneer Butter Masala Recipe: Authentic Almond & Saffron Curry

Hello friends! If you’re anything like me, a cozy night in with a rich, creamy curry is pure bliss. And honestly, nothing beats a classic Paneer Butter Masala. I first made this for a family gathering, and it was gone in minutes! Today, I’m sharing my go-to recipe – it’s packed with flavour, uses a few special touches for extra richness, and is surprisingly easy to make. Let’s get cooking!

Yields: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Difficulty: Easy

Why You’ll Love This Recipe

This isn’t just any Paneer Butter Masala. We’re taking it up a notch with the addition of blanched almonds for a beautifully smooth and luxurious gravy. A touch of saffron adds a gorgeous aroma and colour, and the kasuri methi? Well, that’s the secret ingredient that truly makes it sing! It’s comforting, flavourful, and guaranteed to impress.

Ingredients

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

• 2 tbsp oil
• 1 tsp bay leaf
• 1 tsp cumin seeds
• 1 inch cinnamon stick
• 0.5 tsp cloves
• 3 cardamom pods
• 1 inch ginger, roughly chopped
• 4 garlic cloves, roughly chopped
• 2 medium onions, roughly chopped
• 2 medium tomatoes, roughly chopped
• 2 tbsp blanched almonds
• 0.25 cup curd (plain yogurt)
• 2 tbsp butter
• 0.5 tsp turmeric powder
• 1 tsp chilli powder (adjust to taste)
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 0.25 cup cream
• 1 tsp salt (or to taste)
• 20 paneer cubes
• 1 tsp sugar
• 2 tbsp kasuri methi (dried fenugreek leaves)
• 2 tbsp fresh coriander, chopped

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Blanched Almonds: Don’t skip these! They create a wonderfully creamy texture in the gravy. You can blanch them yourself (see FAQs) or buy them pre-blanched.
• Saffron: A pinch of saffron goes a long way, adding a beautiful colour and subtle floral aroma. It’s a little luxury that really elevates the dish.
• Kasuri Methi: This is essential for that authentic Paneer Butter Masala flavour. It has a unique, slightly bitter taste that balances the sweetness and richness.
• Spice Levels: Paneer Butter Masala can vary in spice levels depending on the region. Feel free to adjust the chilli powder to your preference. Some families love a fiery kick, while others prefer a milder flavour.
• Tomatoes: I prefer using ripe, juicy tomatoes for the best flavour. But in a pinch, you can use canned crushed tomatoes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over low heat. Add the bay leaf, cumin seeds, cinnamon stick, cloves, and cardamom pods. Sauté for a minute or two until fragrant – you should really start to smell those beautiful spices!
2. Add the chopped ginger, garlic, and onions. Sauté until the onions turn a lovely golden brown. Patience is key here; well-browned onions are the foundation of a great curry.
3. Add the chopped tomatoes and blanched almonds. Cook until the tomatoes soften and become mushy. Let it cool slightly, then blend with the curd to create a smooth, creamy paste.
4. For an extra silky texture, sieve the puree through a fine-mesh strainer. This step isn’t essential, but it makes a noticeable difference! Set the smooth puree aside.
5. In a separate kadai or deep pan, heat the butter and oil. Add the turmeric powder, chilli powder, coriander powder, and cumin powder. Sauté for about 30 seconds until aromatic – be careful not to burn the spices!
6. Pour in the prepared puree and cook until the oil starts to separate from the sides. This is a sign that the gravy is coming together beautifully. Stir in the cream and salt.
7. Gently add the paneer cubes, saffron strands, and sugar. Simmer for about 5 minutes, allowing the paneer to absorb all those delicious flavours.
8. Finish with a generous sprinkle of crushed kasuri methi and fresh coriander. Give it a final stir and serve hot!

Expert Tips

• Don’t overcook the paneer! It can become rubbery. Just gently simmer it in the gravy to warm it through.
• If the gravy is too thick, add a splash of water or milk to adjust the consistency.
• For a richer flavour, use full-fat cream and butter.

Variations

• Vegan Paneer Butter Masala: Substitute the paneer with firm or extra-firm tofu, and use a plant-based cream and butter alternative.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spices and cream to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustments:
  • Mild: Reduce the chilli powder to 0.5 tsp or omit it altogether.
  • Medium: Use 1 tsp chilli powder.
  • Hot: Add 1.5 – 2 tsp chilli powder, or add a pinch of cayenne pepper.
• Festival Adaptations: My aunt always adds a touch of rose water during Diwali for a festive touch! For Eid, she likes to garnish it with fried onions for extra crunch.

Serving Suggestions

Paneer Butter Masala is best served hot with naan, roti, or jeera rice. A side of raita (yogurt dip) can help balance the richness. My family loves it with a simple cucumber salad too!

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 gravy may thicken upon refrigeration, so add a splash of water or milk when reheating.

FAQs

1. What type of paneer is best for Paneer Butter Masala?

Fresh, soft paneer is ideal. If using store-bought paneer, soak it in warm water for 15-20 minutes to soften it before adding it to the gravy.

2. Can I make the gravy ahead of time? How long will it keep?

Yes, you can! The gravy can be made up to 2 days in advance and stored in the refrigerator. The flavours actually develop even more overnight.

3. What is kasuri methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but if you absolutely can’t find it, you can try substituting with a teaspoon of dried oregano, though the flavour won’t be quite the same.

4. How can I adjust the sweetness in this recipe?

The sugar balances the acidity of the tomatoes. If you prefer a less sweet curry, reduce the sugar to 0.5 tsp or omit it altogether.

5. What is the best way to blanch almonds for this recipe?

Bring a pot of water to a boil. Add the almonds and boil for 1-2 minutes. Drain the hot water and rinse with cold water. The skins should slip off easily.

6. Can I use tomato puree instead of fresh tomatoes?

Yes, you can! Use about 400g (14oz) of good-quality tomato puree. You might need to adjust the cooking time slightly, as puree doesn’t require as much simmering as fresh tomatoes.

Enjoy this delicious Paneer Butter Masala! I hope it becomes a favourite in your home, just like it is in mine. Happy cooking!