Paneer Butter Masala Recipe – Authentic Indian Gravy with Spices

Last Updated on 2 months by Neha Deshmukh

Paneer Butter Masala Recipe – Authentic Indian Gravy with Spices

Introduction

Oh, Paneer Butter Masala. Just the name conjures up images of cozy family dinners and celebrations, doesn’t it? This is the dish I always turn to when I want to impress, or honestly, just treat myself. It’s rich, creamy, and bursting with flavour – a true classic for a reason! I first made this for my sister’s birthday, and it’s been a family favourite ever since. I’m so excited to share my version with you, complete with all the little tips and tricks I’ve learned along the way.

Why You’ll Love This Recipe

This Paneer Butter Masala recipe isn’t just about following steps; it’s about creating an experience. It’s surprisingly easy to make at home, even if you’re new to Indian cooking. The gravy is unbelievably smooth and flavourful, and the paneer just melts in your mouth. Plus, it’s a fantastic dish to customize – make it milder for the kids, or crank up the spice for the adventurous!

Ingredients

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

• 200 gms paneer
• 2 tbsp cooking oil (I prefer vegetable or canola)
• 1 inch cinnamon stick
• 2 cloves
• 1 cardamom pod
• ½ tsp cumin seeds
• 1 big onion, finely chopped
• 2 tomatoes, finely chopped
• ½ tsp ginger-garlic paste
• ¼ tsp turmeric powder
• ½ tsp red chilli powder (adjust to your spice preference!)
• ½ tsp coriander seeds powder
• ½ tsp garam masala powder
• ½ tsp sugar
• 1 tsp crushed kasoori methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Paneer: Choosing the Right Type & Soaking

Paneer is the star, so quality matters. I recommend using fresh paneer if you can find it. If it’s frozen, thaw it completely and soak it in warm water for about 15-20 minutes. This keeps it soft and prevents it from becoming rubbery in the gravy.

Spices: The Heart of Paneer Butter Masala – Whole vs. Ground

We’re using a mix of whole and ground spices here. Whole spices (cinnamon, cloves, cardamom) release their flavour slowly when toasted, creating a beautiful aromatic base. Ground spices (turmeric, chilli, coriander) provide that instant flavour punch. Don’t skimp on the spices – they’re what make this dish sing!

Tomatoes: Fresh vs. Canned – What Works Best?

Fresh tomatoes are fantastic when in season! But honestly, good quality canned crushed tomatoes work brilliantly year-round and save you a lot of chopping. If using canned, opt for the crushed variety, not diced.

Kasoori Methi: The Secret Ingredient for Authentic Flavor

Kasoori methi is a game-changer. It adds a unique, slightly bitter, and wonderfully fragrant flavour that’s essential for authentic Paneer Butter Masala. Don’t skip it! You can find it at most Indian grocery stores.

Oil: Selecting the Best Oil for Flavor & Health

I usually use vegetable or canola oil for its neutral flavour. You could also use sunflower oil. Avoid strongly flavoured oils like olive oil, as they’ll compete with the spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prep your ingredients. Chop the onions and tomatoes, and cube the paneer. Remember to soak the paneer in warm water while you work.
2. Heat the oil in a heavy-bottomed pan or kadhai (wok) over medium heat. Add the cinnamon stick, cloves, and cardamom pod. Let them toast for about 30 seconds, until fragrant.
3. Add the cumin seeds and let them sizzle for a few seconds.
4. Now, add the chopped onions and sauté until they turn translucent and light golden brown – this takes about 5-7 minutes.
5. Stir in the ginger-garlic paste and cook for another minute, until fragrant. You should really be able to smell it!
6. Add the chopped tomatoes and cook until they soften and break down, about 5-8 minutes.
7. Time for the powdered spices! Add the turmeric powder, red chilli powder, coriander seeds powder, and garam masala powder. Mix well and cook for a minute, stirring constantly to prevent burning.
8. Add the sugar and salt. This might seem odd, but the sugar balances the acidity of the tomatoes and enhances the flavours.
9. Pour in about 1 cup of water and bring the mixture to a simmer. Let it simmer for about 10-15 minutes, or until the oil starts to separate from the masala base. This is a good sign – it means the flavours have melded beautifully.
10. Drain the paneer and gently add it to the gravy. Stir in the crushed kasoori methi.
11. Simmer for another 2 minutes, allowing the paneer to absorb the flavours.
12. Garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Gravy Consistency

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Blooming Spices for Maximum Flavor

Toasting the whole spices in hot oil (blooming) is crucial. It releases their essential oils and intensifies their flavour.

Preventing Paneer from Becoming Rubbery

Soaking the paneer in warm water is key! Also, don’t overcook it in the gravy.

Balancing Sweetness and Spice

Adjust the amount of sugar and chilli powder to your liking. Start with the amounts listed in the recipe and taste as you go.

Using Fresh vs. Ground Spices

While fresh spices are amazing, ground spices are perfectly fine for this recipe. Just make sure they’re relatively fresh – old spices lose their potency.

Variations

Let’s get creative!

Vegan Paneer Butter Masala (Tofu Adaptation)

Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. It’s a delicious and satisfying vegan alternative!

Gluten-Free Paneer Butter Masala

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

Spice Level Adjustments (Mild, Medium, Hot)

Reduce or omit the red chilli powder for a milder flavour. Add a pinch of cayenne pepper for extra heat.

Restaurant-Style Richness (Adding Cream/Cashew Paste)

For an extra decadent dish, stir in 2-3 tablespoons of heavy cream or cashew paste (soaked cashews blended with water) at the end.

Festival Adaptations (Navratri/Diwali)

During Navratri, you can skip the onion and garlic for a vrat-friendly version.

Serving Suggestions

Paneer Butter Masala is best served hot with:

• Chapati (Indian flatbread)
• Naan (leavened bread)
• 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 is best for Paneer Butter Masala?

Fresh paneer is ideal, but frozen paneer works well too – just remember to soak it!

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?

Start with ½ tsp of sugar and add more to taste.

What is kasoori methi and can I substitute it?

Kasoori methi is dried fenugreek leaves. It’s hard to substitute perfectly, but you can try a pinch of dried oregano or basil, though the flavour won’t be quite the same.

Can I use a pressure cooker to make Paneer Butter Masala?

Yes, you can! Sauté the onions and spices in the pressure cooker, then add the tomatoes and water. Pressure cook for 2-3 whistles, then add the paneer and kasoori methi and simmer for a few minutes.