Paneer Butter Masala Recipe – Authentic Indian Gravy & Dum Cooking

Last Updated on 4 months by Neha Deshmukh

Paneer Butter Masala Recipe – Authentic Indian Gravy & Dum Cooking

Hello friends! 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 remember the first time I attempted this – it felt a little daunting, but the incredible flavour was so worth it. Today, I’m sharing my tried-and-true recipe, complete with all my little secrets for achieving that restaurant-quality taste at home. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just a Paneer Butter Masala recipe; it’s the recipe you’ll turn to again and again. It’s all about building layers of flavour – from the deeply browned onion base to the aromatic spices and the final touch of cream. Plus, we’re going to use the ‘dum’ cooking technique, which seals in all those wonderful aromas and creates an unbelievably tender paneer. Trust me, it makes all the difference!

Ingredients

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

• 250 gms Paneer/Cottage cheese
• 2 medium Onion
• 2 inch piece Ginger
• 6-8 Garlic cloves
• 1-2 Green chilli
• 3 tbsp Yogurt
• 1.5 tsp Coriander powder
• 1 tsp Black pepper powder
• 0.75 tsp Cumin powder
• 0.25 tsp Turmeric powder
• 1 tsp Red chilli powder
• 0.5 tsp Garam masala
• 4 tbsp Fresh cream
• 2 tbsp Oil
• 2 tbsp Ghee
• 4 Cloves
• 6 Green cardamom
• 2 inch Cinnamon stick

Ingredient Notes

Let’s talk ingredients – because quality really matters here!

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 any excess water.

Onions – Choosing the Right Variety
Red or yellow onions both work well, but I find that red onions give a slightly sweeter flavour. The key is to caramelize them beautifully – patience is key!

Ginger, Garlic & Green Chillies – Freshness is Key
Seriously, don’t skimp on fresh ginger, garlic, and chillies. They make a world of difference. Adjust the amount of green chilli based on your spice preference.

Spices – The Heart of Paneer Butter Masala (Cloves, Cardamom, Cinnamon)
Whole spices are best for that authentic aroma. Don’t be afraid to toast them lightly in ghee before grinding or using them whole – it really wakes up their flavour.

Ghee – Traditional Flavor vs. Oil
Ghee adds a richness that oil just can’t replicate. However, if you prefer, you can use oil (vegetable or canola) instead.

Yogurt – Full Fat vs. Low Fat & Marinating Tips
Full-fat yogurt gives the best creamy texture. Whisk the yogurt well before adding it to the gravy to prevent curdling.

Cream – Heavy Cream vs. Cooking Cream
Heavy cream (35% fat) will give you the richest, most luxurious sauce. Cooking cream (around 20% fat) works too, but the sauce won’t be quite as thick.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prep Work: First, let’s get everything ready. Slice the onions, peel and chop the ginger, mince the garlic and green chillies. Cube the paneer into bite-sized pieces. Gently soften the paneer cubes in boiling, lightly salted water for about 5-7 minutes. This keeps them soft and prevents them from becoming rubbery. Drain and set aside.
2. Onion Paste: Heat 1 tbsp of oil in a pan and fry the sliced onions until they are golden brown and beautifully caramelized. This takes time, so be patient! Once cooled, blend the fried onions with a little water to form a smooth paste.
3. Ginger-Garlic Paste: While the onions are frying, make a paste of the ginger, garlic, and green chillies in a grinder with a splash of water.
4. Tempering the Spices: In a heavy-bottomed pot or Dutch oven, heat the ghee over medium heat. Add the cloves, cardamom, and cinnamon stick. Let them sizzle for about 30 seconds until fragrant.
5. Building the Base: Add the onion paste and ginger-garlic paste to the pot. Sauté for 8-10 minutes, stirring frequently, until the oil starts to separate from the mixture. This is a crucial step – it builds the flavour foundation.
6. Yogurt Time: Reduce the heat to low. Carefully add the whisked yogurt, stirring constantly to prevent it from curdling.
7. Spice it Up: Add the coriander powder, black pepper powder, cumin powder, turmeric powder, and red chilli powder. Sauté for another 2-3 minutes until fragrant.
8. Gravy Time: Add about 1-1.5 cups of water to create the gravy base. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
9. Paneer & Cream: Gently add the softened paneer cubes and fresh cream. Stir gently to combine.
10. Dum Cooking: Cover the pot tightly with a lid and seal the edges with foil. This is the ‘dum’ cooking part! Cook on low heat for 20 minutes. This allows the flavours to meld together beautifully.
11. Final Touches: Remove the foil and check the gravy consistency. Add more water if needed. Stir in the garam masala and adjust the seasoning to your liking.

Expert Tips

• Don’t rush the onion caramelization! It’s the key to a rich, flavourful gravy.
• Soften the paneer – it makes a huge difference in texture.
• Low and slow is the way to go – especially during the ‘dum’ cooking process.

Variations

Vegan Paneer Butter Masala: Substitute the paneer with tofu (firm or extra-firm, pressed to remove excess water) and use a plant-based cream and yogurt.

Gluten-Free Paneer Butter Masala: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they haven’t been processed with gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot): Adjust the amount of green chillies and red chilli powder to control the spice level.

Festival Adaptations (Diwali, Eid): This dish is perfect for festive occasions! You can garnish it with chopped coriander and a swirl of cream for an extra special touch.

Serving Suggestions

Serve hot with naan, roti, paratha, or basmati rice. A side of raita (yogurt dip) and a simple salad complements it beautifully.

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.

FAQs

What type of paneer is best for Paneer Butter Masala?
A slightly firm paneer that holds its shape well is ideal.

Can I make this recipe without cream?
Yes, you can! You can use cashew paste (soaked cashews blended with water) as a substitute for a creamy texture, but it won’t be quite the same.

How can I adjust the sweetness in this dish?
A pinch of sugar can balance the acidity of the tomatoes and yogurt. Start with a small amount and add more to taste.

What is ‘dum cooking’ and why is it important?
‘Dum cooking’ is a slow cooking technique where the pot is sealed, trapping steam inside. This helps the flavours meld together and creates a tender texture.

Can I freeze Paneer Butter Masala?
While you can freeze it, the texture of the paneer and gravy might change slightly. It’s best enjoyed fresh!