Paneer Butter Masala Recipe – Authentic Indian Gravy & Spices

Last Updated on 2 months by Neha Deshmukh

Paneer Butter Masala Recipe – Authentic Indian Gravy & Spices

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 craving something comforting after a long week, and it’s been a family favorite ever since. It’s easier than you think, and the flavor? Oh, the flavor is just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Butter Masala isn’t just another recipe; it’s a hug in a bowl! It’s creamy, subtly sweet, and packed with aromatic spices. The gravy is unbelievably smooth, and the paneer just melts in your mouth. Plus, it’s surprisingly easy to make at home, even if you’re new to Indian cooking. You’ll be amazed at how quickly you can whip up this restaurant-quality dish.

Ingredients

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

• Cumin seeds
• Dried red chilies
• Cinnamon sticks
• Green cardamoms
• Cloves
• Cashews
• Melon seeds
• Onions
• Ginger
• Garlic
• Green chilies
• Tomatoes
• Paneer
• Cream
• Kashmiri red chili powder
• Turmeric powder
• Garam masala

Ingredient Notes

Let’s talk about a few key ingredients to really elevate your Paneer Butter Masala:

Cumin Seeds: Regional Variations & Flavor Profile

Cumin seeds are a staple in Indian cooking, and for good reason! They have a warm, earthy flavor that forms the base of so many dishes. Toasting them really brings out their aroma. You can find black cumin seeds too, which have a slightly smokier flavor – feel free to experiment!

Dried Red Chilies: Types & Heat Levels

The type of dried red chilies you use will impact the heat level. Kashmiri chilies are great for color and mild spice, while others can pack a serious punch. Adjust the quantity to your preference.

Kashmiri Red Chili Powder: Color & Mild Spice

This is a game-changer for that beautiful red hue in your gravy without a ton of heat. It’s a must-have for authentic Indian color. You can usually find it at Indian grocery stores or online.

Garam Masala: Homemade vs. Store-Bought Blends

Garam masala is a blend of warming spices. While store-bought is convenient, making your own allows you to customize the flavors. I sometimes add a pinch of nutmeg or mace to mine!

Paneer: Choosing the Right Texture

Paneer is an Indian cheese that doesn’t melt, making it perfect for curries. You want a firm, but not rubbery, paneer. If you can find fresh paneer, even better! If using frozen, thaw it completely and gently squeeze out any excess water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll bloom those spices. Heat a little oil in a pan and toast the cumin seeds, dried red chilies, cinnamon sticks, cardamom, and cloves until fragrant – about a minute. Be careful not to burn them! Add the cashews and melon seeds and toast for another minute. Remove from the pan and set aside.
2. Now, let’s build the base of our gravy. Sauté the onions until golden brown, then add the ginger, garlic, and green chilies. Cook until fragrant.
3. Next, add the tomatoes and cook until they soften and break down. Stir in the turmeric powder and Kashmiri red chili powder.
4. Time to blend! Let the mixture cool slightly, then transfer it to a blender and blend until smooth. This is where the magic happens.
5. Back to the pan! Add a knob of butter and pour in the blended puree. Cook for a few minutes, stirring constantly.
6. Now, add the grated paneer, cream, and garam masala. Simmer gently for about 5-7 minutes, allowing the flavors to meld.
7. Finally, add the paneer cubes and simmer for another 2-3 minutes. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip toasting the spices – it makes a huge difference!
• Blending the gravy until completely smooth is key for that luxurious texture.
• A little butter goes a long way in this recipe. Don’t be shy!
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different.

Variations

This recipe is a great base for experimentation!

Vegan Paneer Butter Masala

Swap the paneer for firm or extra-firm tofu (pressed to remove excess water). Use plant-based cream and butter. It’s just as delicious! My friend, Priya, swears by this version.

Gluten-Free Adaptations

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

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the number of dried red chilies and use only Kashmiri red chili powder.
• Medium: Use a mix of Kashmiri red chili powder and a few regular dried red chilies.
• Hot: Add more dried red chilies or a pinch of cayenne pepper.

Festival Adaptations (Diwali, Holi)

This dish is perfect for celebrations! During Diwali, I often add a sprinkle of silver leaf (vark) for a festive touch.

Serving Suggestions

Serve your Paneer Butter Masala with:

• Naan bread (perfect for soaking up that delicious gravy!)
• Steamed basmati rice
• Raita (yogurt dip)
• A side of pickled onions

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 flavor actually gets better the next day!

FAQs

What type of paneer works best for Paneer Butter Masala?

A firm, non-rubbery paneer is ideal. Fresh paneer is best, but frozen works too – just thaw it properly and squeeze out excess water.

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 in this dish?

A pinch of sugar can balance the acidity of the tomatoes. Start with a small amount and add more to taste.

What is the best way to toast the whole spices?

Use medium heat and keep a close eye on them. You want them fragrant, not burnt!

Can I use cashew paste instead of whole cashews?

Yes, you can! Use about 2 tablespoons of cashew paste. It will still add richness and creaminess to the gravy.