Paneer Butter Masala Recipe – Authentic Indian Gravy & Cream

Last Updated on 4 months by Neha Deshmukh

Paneer Butter Masala Recipe – Authentic Indian Gravy & Cream

Hey everyone! If you’re anything like me, a cozy night in often calls for a rich, creamy, and utterly delicious Indian curry. And honestly, nothing hits the spot quite like a perfectly made Paneer Butter Masala. I first made this when I was trying to recreate my grandmother’s version, and after a lot of experimenting, I think I’ve finally cracked the code! It’s a little bit of effort, but trust me – every single bite is worth it.

Why You’ll Love This Recipe

This isn’t just a Paneer Butter Masala recipe, it’s the one you’ll keep coming back to. We’re building layers of flavour here, from the aromatic spices to the sweet, tangy tomato gravy. It’s comforting, satisfying, and guaranteed to impress. Plus, I’ve included tons of tips and variations to make it your own!

Ingredients

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

• 200 grams paneer, cubed
• 250 grams ripe tomatoes
• 2-3 tablespoons light cream
• 2 tablespoons butter
• 1 tej patta (bay leaf)
• 1 teaspoon ginger garlic paste
• 0.5 teaspoon red chili powder (adjust to taste!)
• 1-2 green chilies, slit
• 0.25 teaspoon garam masala
• 0.5-1 teaspoon sugar
• 0.5-1 inch ginger, julienned
• 0.5 teaspoon kasuri methi (dried fenugreek leaves)
• 1.5 cups water
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in this recipe.

• Tomatoes: Seriously, use the best quality, ripest tomatoes you can find. They are the backbone of the gravy. I prefer using Roma tomatoes, but any sweet, flavorful tomato will work.
• Butter: Don’t skimp on the butter! It adds richness and that signature silky texture.
• Tej Patta (Bay Leaf): This is a little spice that adds a unique, almost cinnamon-like aroma. It’s a must-have for an authentic flavour. You can find it at most Indian grocery stores.
• Spice Levels: Paneer Butter Masala can range from mild to fiery. Feel free to adjust the red chili powder and green chilies to your liking.
• Cream: Light cream works beautifully, but you can use heavy cream for an even richer result. Some families even prefer a dollop of yogurt for a tangier flavour!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend those tomatoes into a super smooth puree. Don’t add any water – we want a concentrated tomato flavour.
2. Next, crush your ginger and garlic into a paste. A mortar and pestle works best, but you can use a small food processor too.
3. Melt the butter in a heavy-bottomed pan over medium heat. Add the tej patta and ginger-garlic paste. Sauté until fragrant – about a minute or two.
4. Pour in the tomato puree and add the red chili powder. Now, this is where the patience comes in. Cook for about 15 minutes, stirring frequently, until the fat starts to separate from the gravy. This is key to a rich flavour!
5. Add the water and bring to a simmer. Let it cook for another 5-7 minutes, until the gravy thickens slightly.
6. Stir in the ginger julienne, green chilies, salt, sugar, and kasuri methi. Gently add the paneer cubes.
7. Turn off the heat and gently mix in the cream. Be careful not to overmix, or the paneer might break.
8. Finally, sprinkle with garam masala and give it a final taste. Adjust the seasoning if needed. Serve hot!

Expert Tips

Want to take your Paneer Butter Masala to the next level? Here are a few pro tips:

• Gravy Consistency: If the gravy is too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.
• Preventing Rubbery Paneer: Don’t overcook the paneer! It’s best to add it towards the end and just warm it through.
• Blooming Spices: Sautéing the ginger-garlic paste in butter releases its aroma and flavour. Don’t rush this step!

Variations

Let’s get creative!

• Vegan Paneer Butter Masala: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water). Replace the butter with vegan butter and the cream with cashew cream. My friend, Priya, swears by this version!
• Gluten-Free Paneer Butter Masala: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: For a mild version, reduce or omit the red chili powder and green chilies. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is perfect for celebrations like Diwali or Holi. You can add a touch of rose water for a festive aroma.

Serving Suggestions

Paneer Butter Masala is best enjoyed with:

• Naan bread – for soaking up all that delicious gravy!
• Roti – a healthier whole wheat option.
• Steamed basmati rice – a classic pairing.
• A simple cucumber and onion salad – to balance the richness.

Storage Instructions

Leftovers? Yes, please! Store Paneer Butter Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually gets better overnight!

FAQs

Got questions? I’ve got answers!

1. What type of paneer is best for Paneer Butter Masala? Should it be fresh or frozen?

Fresh paneer is ideal, but frozen paneer works in a pinch. If using frozen, thaw it completely and gently squeeze out any excess water before adding it to the gravy.

2. How can I prevent the paneer from becoming rubbery?

Don’t overcook it! Add the paneer towards the end of the cooking process and just warm it through.

3. Can I make the gravy ahead of time?

Absolutely! You can make the gravy a day or two in advance and store it in the refrigerator. Just add the paneer and cream when you’re ready to serve.

4. 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 flavour won’t be quite the same.

5. How do I adjust the sweetness in this recipe?

Start with 0.5 teaspoon of sugar and add more to taste. Some people prefer a more savoury flavour, while others like a touch of sweetness.

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

While fresh tomatoes are best, you can use tomato paste in a pinch. Use about 3 tablespoons of tomato paste and add 1.5 cups of water. The flavour won’t be as vibrant, but it will still be delicious.

Enjoy making this recipe! I hope it becomes a family favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!