Paneer Butter Masala Recipe – Authentic Indian Gravy with Besan

Last Updated on 6 months ago by Neha Deshmukh

Paneer Butter Masala Recipe – Authentic Indian Gravy with Besan

Hello friends! If you’re anything like me, a cozy night in with a delicious, comforting Indian meal is pure bliss. And honestly, few things hit the spot quite like a rich, creamy Paneer Butter Masala. I first made this when I was craving something truly special, and it’s been a family favourite ever since. Today, I’m sharing my go-to recipe – complete with a little secret ingredient that takes it to the next level: besan!

Why You’ll Love This Recipe

This isn’t just another Paneer Butter Masala recipe. It’s a flavour explosion! We’re building layers of taste, from the initial marinade to the beautifully browned onions and the fragrant spice blend. The addition of besan (Indian chickpea flour) adds a wonderful texture and nutty flavour to the gravy, making it extra special. Plus, it’s surprisingly easy to make at home. Get ready to impress!

Ingredients

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

• 200 grams Paneer, cut into cubes
• ¼ teaspoon salt (for marinating paneer)
• ¼ teaspoon turmeric powder (for marinating paneer)
• ¼ teaspoon garam masala (for marinating paneer)
• ½ teaspoon red chilli powder (for marinating paneer)
• ½ teaspoon besan (Indian Chickpea Flour) (for marinating paneer)
• 1 tablespoon vegetable oil (for frying paneer)
• 2 tablespoons vegetable oil
• 1 tablespoon ghee
• ½ teaspoon cumin seeds
• 1.5 cups onions, finely chopped
• 1 teaspoon salt (for onions)
• 2 teaspoons ginger garlic paste
• 1 teaspoon red chilli powder
• ½ teaspoon black pepper powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 1 teaspoon kasuri methi (dried fenugreek powder)
• 1.5 tablespoons besan (Indian Chickpea Flour)
• 500 grams tomatoes, pureed
• ½ teaspoon sugar
• ¼ cup cow milk (optional)
• ¼ cup dairy cream (optional)
• 3 sprigs coriander leaves, chopped (for garnish)

Ingredient Notes

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

• Besan (Indian Chickpea Flour): This is key. It adds a lovely texture and nutty flavour to the gravy. Don’t skip it! You can find it at most Indian grocery stores.
• Kasuri Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. Rub it between your palms before adding it to release its flavour.
• Ghee: While you can use oil, ghee (clarified butter) adds a richness and flavour that’s hard to beat. It’s a little indulgence that makes a big difference.
• Tomatoes: Traditionally, this dish is made with fresh tomato puree. However, some families (my mother included!) prefer using whole tomatoes, simmered down until soft and then blended. Feel free to experiment and see what you like best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Paneer: In a bowl, gently combine the paneer cubes with ¼ teaspoon salt, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala, ½ teaspoon red chilli powder, and ½ teaspoon besan. Let this sit for 15-20 minutes. This helps the paneer absorb flavour and stay soft.
2. Fry the Paneer: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Fry the marinated paneer until golden brown on all sides. Don’t overcrowd the pan! Set the fried paneer aside.
3. Temper the Spices: In the same pan, add 2 tablespoons of vegetable oil and 1 tablespoon of ghee. Once hot, add the ½ teaspoon cumin seeds. Let them sizzle for a few seconds until fragrant.
4. Sauté the Onions: Add the 1.5 cups of finely chopped onions and 1 teaspoon of salt. Sauté until the onions are beautifully browned – this takes patience, but it’s worth it!
5. Add Ginger-Garlic Paste: Stir in the 2 teaspoons of ginger-garlic paste and sauté for another 5 minutes, until fragrant. You should really be able to smell the aroma filling your kitchen.
6. Bloom the Spices: Reduce the heat to low. Add 1 teaspoon red chilli powder, ½ teaspoon black pepper powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder, and 1 teaspoon kasuri methi. Sauté for just 30 seconds – we want to bloom the spices, not burn them.
7. Roast the Besan: Add 1.5 tablespoons of besan and roast for another 30 seconds, stirring constantly. This gets rid of the raw flour taste.
8. Cook the Tomato Puree: Pour in the 500 grams of tomato puree and add ½ teaspoon sugar. Cook for 10-12 minutes, stirring frequently, until the gravy thickens.
9. Add Milk & Cream (Optional): Stir in ¼ cup of milk and ¼ cup of cream (if using). Simmer for just 1 minute.
10. Combine & Simmer: Gently add the fried paneer to the gravy and combine. If the gravy is too thick, add a little hot water to adjust the consistency. Simmer for another 5 minutes, allowing the paneer to soak up all those delicious flavours.
11. Garnish & Serve: Garnish with chopped coriander leaves. Serve hot with naan or roti.

Expert Tips

• Don’t skip browning the onions! This is where a lot of the flavour comes from.
• Adjust the spice level to your liking. Feel free to add more or less red chilli powder.
• For a smoother gravy, you can blend the tomato puree with a hand blender before adding it to the pan.

Variations

• Vegan Adaptation: Substitute the paneer with firm tofu, ghee with vegan butter, and omit the cream or use coconut cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: My friend, Priya, loves a fiery kick, so she adds a pinch of cayenne pepper. Feel free to experiment!
• Festival Adaptations: This is a popular dish for Diwali and other celebrations. I often make a larger batch to share with family and friends during the holidays.

Serving Suggestions

Paneer Butter Masala is best served hot with:

• Naan bread
• Roti (Indian flatbread)
• Steamed basmati rice
• A side of raita (yogurt dip)

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 works best for this recipe? I prefer using fresh, soft paneer. If you’re using store-bought paneer, you might want to soak it in warm water for 15-20 minutes to soften it up.
• Can I make this recipe ahead of time? Yes! You can make the gravy ahead of time and store it in the refrigerator. Just add the fried paneer when you’re ready to serve.
• How can I adjust the sweetness of the gravy? Add more or less sugar to taste.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. If you can’t find it, you can omit it, but it does add a unique flavour.
• Can I use cashew paste to make the gravy richer? Absolutely! Add 2-3 tablespoons of cashew paste along with the tomato puree for an extra creamy and luxurious gravy.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out!