Paneer Butter Masala Recipe – Authentic Indian Gravy with Veggies

Last Updated on 2 months by Neha Deshmukh

Paneer Butter Masala Recipe – Authentic Indian Gravy with Veggies

Hey everyone! If you’re anything like me, a cozy night in often calls for a rich, flavorful curry. And honestly, few things hit 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 surprisingly easy to make at home, and the aroma alone is worth the effort! Let’s dive in and create some magic in the kitchen.

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 flavor. The addition of fresh veggies like carrots and capsicum adds a lovely texture and nutritional boost. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian cuisine.

Ingredients

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

• 1.5 cup cubed paneer
• 1 tbsp oil
• 0.5 tsp nigella seeds (kalonji)
• 0.5 tsp cumin seeds
• 1 cup thinly sliced onions
• 1 tsp freshly minced ginger
• 1 tsp freshly minced garlic
• 0.75 tsp red chili powder
• 2 tsp coriander powder
• 0.25 tsp turmeric powder
• 1 cup green capsicum strips
• 0.5 cup carrot strips
• 1 cup canned whole tomatoes (crushed)
• 0.5 cup cubed ripe tomatoes
• 1 tsp garam masala
• 1 pinch kasuri methi

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Paneer: Use good quality, fresh paneer for the best results. We’ll talk more about that in a bit!
• Tomatoes: I prefer using canned whole tomatoes that I crush myself – they have a brighter flavor. But you can use good quality crushed tomatoes from a jar if you’re short on time.
• Spices: Freshly ground spices always deliver the most vibrant flavor. If you’re using pre-ground, make sure they’re relatively recent.
• Kasuri Methi: Don’t skip this! It adds a unique, almost smoky flavor that’s essential to a good Paneer Butter Masala.
• Oil: I usually use vegetable oil, but you can experiment with ghee for an even richer flavor.

Paneer Varieties & Quality

Choosing the right paneer is key. You can find different types – fresh, frozen, or store-bought. Fresh paneer, if you can get it, is the best! It has a softer texture. If using frozen, thaw it completely and gently squeeze out any excess water.

The Significance of Kasuri Methi

Kasuri methi, or dried fenugreek leaves, is a game-changer. It adds a subtle bitterness and a wonderful aroma. Don’t be shy with it – a little goes a long way!

Understanding Kalonji (Nigella Seeds)

Kalonji, also known as nigella seeds, are tiny black seeds with a slightly peppery flavor. They’re often used in tempering and add a lovely depth to the dish.

Regional Variations in Spice Levels

Spice levels vary across India! This recipe is for a medium spice level. Feel free to adjust the red chili powder to your preference. Some families also add a pinch of cayenne pepper for extra heat.

Oil Choices for Authentic Flavor

While vegetable oil works perfectly well, using ghee (clarified butter) will elevate the flavor to another level. Ghee adds a nutty, rich taste that complements the spices beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Fry the Paneer: Heat half the oil in a pan and lightly fry the paneer cubes until golden brown. This gives them a nice texture and prevents them from falling apart in the gravy. Drain and set aside.
2. Temper the Spices: Add the remaining oil to the pan. Once hot, add the cumin seeds and kalonji. Let them sizzle for a few seconds until fragrant – this is called “tempering” and it releases their flavors.
3. Sauté the Aromatics: Add the sliced onions and sauté until translucent. Then, add the minced ginger and garlic paste and cook for another 2 minutes until fragrant.
4. Bloom the Spices: Mix in the red chili powder, coriander powder, and turmeric powder. Fry for about 30 seconds – this “blooms” the spices, intensifying their flavor. Be careful not to burn them!
5. Build the Base: Add the crushed tomatoes, carrot strips, and capsicum strips. Pour in 1 cup of water and simmer, covered, for about 5 minutes, or until the vegetables are slightly softened.
6. Return the Paneer: Gently add the fried paneer and cubed ripe tomatoes to the pan. Cook for 3-4 minutes, allowing the paneer to absorb the flavors of the gravy.
7. Finish with Flavor: Sprinkle in the garam masala and crushed kasuri methi. Adjust the salt to taste.
8. Simmer to Perfection: Cook until the gravy thickens to your desired consistency. If it’s too thick, add a splash of water.

Expert Tips

Here are a few tricks I’ve learned over the years:

• Achieving the Perfect Gravy Consistency: The key is to simmer the gravy for long enough to allow the flavors to meld and the sauce to thicken.
• Frying Paneer for Optimal Texture: Don’t overcrowd the pan when frying the paneer. Fry in batches to ensure even browning.
• Blooming Spices for Maximum Flavor: Keep a close eye on the spices while blooming them. Burnt spices will ruin the flavor of the dish.
• Using Fresh vs. Ground Spices: Freshly ground spices are always best, but pre-ground spices are convenient.
• Preventing Paneer from Becoming Rubbery: Don’t overcook the paneer! It can become tough and rubbery if cooked for too long.

Variations

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

• Vegan Paneer Butter Masala: Substitute the paneer with tofu and use plant-based butter or oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients of your garam masala.
• Spice Level Adjustments: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is perfect for special occasions like Navratri or Diwali.
• Adding Other Vegetables: Feel free to add peas, cauliflower, or even mushrooms to the gravy. My friend loves adding spinach!

Serving Suggestions

Paneer Butter Masala is best served hot with:

• Accompaniments: Naan, roti, vegetable pulao, or plain steamed rice.
• Pairing with Raita or Salad: A cooling raita or a fresh salad provides a nice contrast to the richness of the curry.
• Suggested Drinks: Lassi, a refreshing yogurt-based drink, or a glass of iced tea.

Storage Instructions

• Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing for Later: You can freeze Paneer Butter Masala for up to 2 months. Thaw completely before reheating.
• Reheating Instructions: Gently reheat on the stovetop or in the microwave until warmed through.

FAQs

Let’s answer some common questions:

What type of paneer is best for Paneer Butter Masala? Fresh paneer is ideal, but frozen works well too. Just make sure to thaw it properly.

Can I use tomato puree instead of crushed tomatoes? Yes, you can, but crushed tomatoes offer a brighter, fresher flavor.

How can I make the gravy richer and creamier? Add a tablespoon of cream or cashew paste towards the end of cooking.

What is the purpose of kasuri methi in this recipe? It adds a unique, smoky flavor that’s essential to the dish.

Can I adjust the sweetness level in this dish? Yes, you can add a pinch of sugar if you prefer a sweeter flavor.

How do I prevent the paneer from sticking to the pan? Fry the paneer lightly before adding it to the gravy. This creates a protective coating.

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