Paneer Butter Masala Recipe – Authentic Indian Gravy

Last Updated on 2 months by Neha Deshmukh

Paneer Butter Masala Recipe – Authentic Indian Gravy

Introduction

Oh, Paneer Butter Masala. Just the name conjures up images of creamy, rich gravy and perfectly soft paneer, doesn’t it? This is the dish I make when I want to seriously impress, or honestly, just treat myself. I first made this for a family gathering and it disappeared in minutes! It’s a classic for a reason, and I’m so excited to share my version with you. It’s a little bit of effort, but trust me, every single bite is worth it.

Why You’ll Love This Recipe

This Paneer Butter Masala isn’t just another recipe; it’s a flavour explosion! It’s creamy, subtly sweet, and has a beautiful depth of flavour from the spice blend. Plus, it’s surprisingly customizable – you can adjust the spice level to your liking. It’s perfect for a special occasion, a cozy night in, or anytime you’re craving a truly comforting Indian meal.

Ingredients

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

• 2 tsp oil
• 1 tsp butter
• 12 paneer cubes
• ?? onion (petals) – about 1 medium onion, sliced into petals
• ?? turmeric powder – about ½ tsp
• ?? chilli powder – about 1 tsp (adjust to taste)
• 2 tbsp oil
• 1 tsp butter
• 1 tsp cumin seeds
• ?? cinnamon – about a 1-inch stick
• 3 cardamom pods
• 1 onion (finely chopped)
• 1 tbsp ginger garlic paste
• ?? turmeric powder – about ½ tsp
• 1 tsp chilli powder (adjust to taste)
• 1 tsp coriander powder
• ?? cumin powder – about ½ tsp
• 1 tsp salt (or to taste)
• 2 tomato (finely chopped)
• ?? curd – about ½ cup (plain yogurt, full fat works best)
• 2 cups water
• 2 tbsp coriander (finely chopped)
• 1 tsp kasuri methi (crushed)
• ?? garam masala – about ½ tsp

Ingredient Notes

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

• Kasuri Methi: This dried fenugreek leaf is essential. It adds a unique, slightly bitter aroma that’s signature to Paneer Butter Masala. Don’t skip it! If you absolutely can’t find it, a tiny pinch of dried fenugreek seeds will do in a pinch, but it won’t be quite the same.
• Paneer: I prefer using fresh, soft paneer for this recipe. It holds its shape well and absorbs the flavours beautifully. You can find it at most Indian grocery stores. If using frozen paneer, thaw it completely and gently squeeze out any excess water.
• Butter: Traditionally, this dish uses a generous amount of butter! Using a good quality butter really makes a difference. Some regions in India use a clarified butter called ghee, which adds an even richer flavour.
• Spice Blend: Don’t be afraid to use freshly ground spices. They have a much more potent aroma and flavour than pre-ground spices. If you’re feeling ambitious, you can even toast the whole spices (cumin, cinnamon, cardamom) before grinding them yourself.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the paneer. Heat 2 tsp oil and 1 tsp butter in a pan. Add the paneer cubes, onion petals, turmeric powder, and chilli powder. Roast on low flame until lightly golden. This gives the paneer a lovely flavour and prevents it from crumbling in the gravy. Set aside.
2. Now, for the gravy base. In a kadai (or a deep, heavy-bottomed pan), heat 2 tbsp oil and 1 tsp butter. Add the cumin seeds, cinnamon stick, and cardamom pods. Sauté until fragrant – you should smell those beautiful spices waking up!
3. Add the finely chopped onion and ginger-garlic paste. Sauté until the onions turn golden brown. Patience is key here; well-browned onions are the foundation of a great gravy.
4. Reduce the flame to low. Add the turmeric powder, chilli powder, coriander powder, cumin powder, and salt. Sauté the spices for about 2 minutes, stirring constantly to prevent them from burning.
5. Add the finely chopped tomatoes and cook until they become soft and mushy. This takes about 5-7 minutes.
6. Now for the creamy part! Stir in the curd (yogurt) and mix continuously until the oil starts to separate from the mixture. This is a sign that the gravy is coming together beautifully.
7. Pour in 2 cups of water and mix well to adjust the gravy consistency. Bring it to a simmer.
8. Gently add the roasted paneer and onions. Mix gently to coat everything in the gravy. Cover and simmer for 5 minutes, allowing the paneer to absorb all those delicious flavours.
9. Finally, sprinkle with finely chopped coriander, crushed kasuri methi, and garam masala. Mix well and serve hot!

Expert Tips

• Don’t overcrowd the pan when roasting the paneer. Work in batches if necessary.
• If the gravy becomes too thick, add a little more water.
• For a smoother gravy, you can blend the tomato-onion mixture before adding the curd.

Variations

• Vegan Paneer Butter Masala: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water). Use a plant-based yogurt and butter substitute.
• My friend, Priya, loves adding a touch of cashew paste to the gravy for extra richness. It’s a delicious addition!
• Spice it up! My brother always asks for extra chilli powder.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten ingredients.

Spice Level Adjustments

• Mild: Reduce the chilli powder to ½ tsp or omit it altogether.
• Medium: Use 1 tsp chilli powder (as per the recipe).
• Hot: Add an extra ½ tsp chilli powder or a pinch of cayenne pepper.

Festival Adaptations

This dish is a staple during festivals like Diwali and Holi. It’s often served as part of a larger spread of festive dishes.

Serving Suggestions

Paneer Butter Masala is best enjoyed with:

• Naan: The classic pairing!
• Roti: A whole wheat flatbread that’s perfect for soaking up the gravy.
• Jeera Rice: Fragrant cumin-infused rice.
• Plain Basmati Rice: A simple and elegant accompaniment.

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 you might need to add a splash of water when reheating.

FAQs

What type of paneer is best for Paneer Butter Masala?

Fresh, soft paneer is ideal. It has a delicate flavour and texture that complements the rich gravy.

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 and enhance the overall flavour. Start with ¼ tsp and adjust to your liking.

What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. It’s a key ingredient, but if you absolutely can’t find it, a tiny pinch of dried fenugreek seeds can be used as a substitute, though the flavour won’t be quite the same.

How do I prevent the paneer from becoming rubbery?

Don’t overcook the paneer! Gently simmer it in the gravy for just 5 minutes. Roasting it lightly beforehand also helps to maintain its softness.