Paneer Butter Masala Recipe- Authentic Indian Gravy & Veggies

Last Updated on 2 months by Neha Deshmukh

Paneer Butter Masala Recipe: Authentic Indian Gravy & Veggies

Hello friends! If you’re anything like me, a cozy night in often calls for a rich, flavorful curry. And honestly, few curries hit the spot quite like a classic 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 creamy, slightly sweet, and packed with flavor – everything you want in an Indian feast! Let’s dive into how to make this restaurant-style dish right in your own kitchen.

Why You’ll Love This Recipe

This Paneer Butter Masala isn’t just another recipe; it’s a little slice of Indian comfort. It’s perfect for a weeknight dinner, a special occasion, or when you just need a hug in a bowl. You’ll love how the soft paneer and vibrant veggies swim in a luscious, buttery gravy. Plus, the aroma while it’s cooking? Absolutely divine! It’s a guaranteed crowd-pleaser, even for those who aren’t huge fans of spice.

Ingredients

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

• 200 grams Paneer, cubed
• 1 Green Capsicum (Bell Pepper), cubed
• 1 big Tomato, cubed
• ½ cup Hung Curd (thick yogurt)
• ¾ – 1 tsp Red Chilli Powder (adjust to your spice preference!)
• ¼ tsp Ginger Garlic Paste
• ¼ tsp Kasoori Methi (dried fenugreek leaves)
• 1 tbsp Lemon Juice
• 1 tbsp Oil (for marination)
• 1 – 1.5 tbsp Oil (for cooking)
• 1 tsp Cumin Seeds
• 1 big Onion, finely chopped
• 1 tsp Ginger Garlic Paste
• ½ tsp Maida (All Purpose Flour)
• 1 cup Tomato Puree
• 2 tsp Coriander Powder
• ½ tsp Cumin Powder
• ½ tsp Chilli Powder
• ¾ tsp Garam Masala
• ¼ cup Cream
• Fresh Coriander Leaves, for garnish

Ingredient Notes

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

• Hung Curd: This is key. Using hung curd (yogurt strained to remove excess water) gives the marinade and gravy a beautiful thickness and tang. You can easily make your own by straining regular yogurt through a muslin cloth for a few hours.
• Kasoori Methi: Don’t skip this! It adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. If you can’t find it, a tiny pinch of dried fenugreek is a possible substitute, but it won’t be quite the same.
• Garam Masala: Every family has their favorite blend. Feel free to use yours! It’s a warm spice blend that really ties everything together.
• Spice Levels: Indian cuisine is all about customization. Some regions prefer a milder flavor, while others like it fiery. Adjust the red chilli powder and green chilies to your liking. My grandmother always added a pinch of Kashmiri chilli powder for color and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the paneer and veggies. Cut the paneer, capsicum, and tomato into bite-sized cubes.
2. Now, in a bowl, whisk together the hung curd, red chilli powder, ginger garlic paste, kasoori methi, lemon juice, and 1 tbsp of oil. Add the paneer and vegetables, and gently coat everything. Marinate for at least an hour – longer is even better!
3. Heat 1-1.5 tbsp of oil in a pan and shallow fry the marinated paneer and vegetables until they’re lightly golden brown. Don’t overcrowd the pan! Set aside.
4. Time for the gravy! In the same pan, heat a little more oil. Add the cumin seeds and let them sizzle for a few seconds. Then, add the chopped onions and sauté until they turn golden brown.
5. Add the ginger garlic paste and cook for another minute. Now, sprinkle in the maida (all-purpose flour) and turmeric powder. Cook for 2 minutes, stirring constantly to prevent burning.
6. Pour in the tomato puree, coriander powder, cumin powder, chilli powder, and salt. Cook until the oil starts to separate from the gravy – this is a sign that the spices are nicely roasted.
7. Pour in 1 cup of water and bring the gravy to a boil. Gently add the fried paneer and vegetables. Sprinkle in the garam masala and simmer for about 4 minutes, allowing the flavors to meld.
8. Finally, turn off the heat and stir in the cream. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the marination! It really helps the paneer and veggies absorb all those lovely flavors.
• Roasting the spices is crucial for developing a deep, rich flavor.
• Be gentle when stirring in the paneer and vegetables to avoid breaking them.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and cream to make this dish completely vegan. Cashew cream works beautifully!
• Gluten-Free Adaptation: Simply substitute the maida with gluten-free all-purpose flour or cornstarch.
• Spice Level Adjustment: For a milder flavor, reduce the amount of chilli powder. For a spicier kick, add a chopped green chilli or a pinch of cayenne pepper. My friend, Priya, loves to add a dash of smoked paprika for extra depth.
• Festival Adaptations: This dish is perfect for special occasions like Diwali or weddings. You can add a touch of saffron to the gravy for a luxurious touch.

Serving Suggestions

Paneer Butter Masala is best served hot with naan, roti, or steamed rice. A side of raita (yogurt dip) and a simple salad completes the meal perfectly.

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

Let’s answer some common questions:

• What is the best type of paneer to use 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 up.
• Can I make the gravy ahead of time? Absolutely! You can make the gravy a day in advance and store it in the refrigerator. Just add the paneer and vegetables when you’re ready to serve.
• How can I adjust the sweetness of the gravy? A pinch of sugar or a teaspoon of honey can balance the acidity of the tomatoes.
• What is Kasoori Methi and can I substitute it? Kasoori Methi is dried fenugreek leaves. It has a unique aroma and flavor. While you can try a tiny pinch of dried fenugreek, it won’t be quite the same.
• How do I prevent the paneer from becoming rubbery? Don’t overcook the paneer! Shallow frying it briefly is enough to give it a nice texture. Also, avoid boiling the paneer in the gravy for too long.

Enjoy making this delicious Paneer Butter Masala! I hope it brings as much joy to your table as it does to mine. Happy cooking!