Paneer Butter Masala Recipe – Creamy Tomato & Spice Gravy

Last Updated on 6 months ago by Neha Deshmukh

Paneer Butter Masala Recipe – Creamy Tomato & Spice Gravy

Introduction

Oh, Paneer Butter Masala. Just the name conjures up images of cozy nights, flavorful food, and happy faces around the table, doesn’t it? This is the dish I make when I want to impress, comfort, or just treat myself. It’s a classic for a reason – that creamy, rich tomato gravy with soft paneer is simply irresistible. I first made this for a family gathering, and it disappeared in minutes! I’m so excited to share my version with you. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Butter Masala recipe is all about balance. It’s rich, but not too rich. Spicy, but not overwhelmingly so. And most importantly, it’s surprisingly easy to make at home. You’ll love how the flavors meld together, creating a truly unforgettable dish. Plus, it pairs perfectly with roti, naan, or even fluffy basmati rice.

Ingredients

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

• 200 gm Paneer, cubed
• 1 Onion, cubed
• 3 Tomatoes, cubed
• 1 Green chilli, chopped
• 1 inch Ginger, chopped
• 1 Moti elachi/ black cardamom
• 1.5 teaspoon Red chilli powder
• 0.5 teaspoon Garam masala powder
• 0.5 teaspoon Pepper powder
• 0.25 cup Cream
• 0.25 cup Milk
• 1 tablespoon Tomato sauce
• 2 tablespoon Oil/ Butter
• Salt, to taste
• 2 tablespoon Coriander leaves, chopped
• 2 teaspoon Kasuri methi

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference.

Paneer: Choosing the Right Type & Softness

The star of the show! I prefer using fresh paneer, but frozen works in a pinch. If using frozen, thaw it completely and gently squeeze out any excess water. Soaking the paneer in warm water for 10-15 minutes before adding it to the gravy keeps it wonderfully soft.

Tomatoes: Fresh vs. Canned – What Works Best?

Fresh tomatoes are fantastic when in season. But honestly? Good quality canned crushed tomatoes (about 400g) work beautifully year-round and save you a lot of prep time.

Spices: The Significance of Garam Masala & Kasuri Methi

Garam masala is a blend of warming spices that adds depth and complexity. Don’t skip it! Kasuri methi (dried fenugreek leaves) adds a unique, slightly bitter aroma that’s essential for authentic flavor. You can find it at most Indian grocery stores.

Black Cardamom (Moti Elachi): A Unique Flavor Profile

Black cardamom has a smoky, almost camphor-like flavor that’s different from green cardamom. It adds a lovely depth to the gravy. If you can’t find it, you can omit it, but it really elevates the dish.

Oil/Butter: Balancing Flavor & Richness

I like to use a mix of oil and butter for the best of both worlds – the oil helps with higher heat cooking, and the butter adds richness and flavor. Ghee (clarified butter) is also a fantastic option if you have it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prep your ingredients. Cube the onions, tomatoes, and paneer. Finely chop the ginger and green chili.
2. Heat 2 tablespoons of oil or butter in a pan over medium heat. Add 1 black cardamom, 1 green chili, 1 inch of ginger, and the cubed onion. Sauté until the onions turn translucent and slightly golden.
3. Add the cubed tomatoes, cover the pan, and cook until the tomatoes are completely mushy and softened – about 8-10 minutes. Let the mixture cool slightly, then blend it into a smooth puree. Strain the puree through a fine-mesh sieve to remove any seeds or skin. This step is key for a silky-smooth gravy!
4. While the tomatoes are cooking, soak the paneer cubes in hot water for about 10 minutes to soften them. Drain well before adding to the gravy.
5. Heat the remaining oil or butter in the same pan. Add the strained tomato puree, 1 tablespoon of tomato sauce, salt to taste, 1.5 teaspoon red chili powder, 0.5 teaspoon garam masala powder, 0.5 teaspoon pepper powder, and 2 teaspoons of kasuri methi. Cook, stirring frequently, until the oil starts to separate from the mixture and the gravy thickens – about 5-7 minutes.
6. Gently add the drained paneer cubes to the gravy and mix carefully, ensuring they are coated evenly.
7. Slowly pour in 0.25 cup of milk, followed by 0.25 cup of cream. Simmer on low heat for 2-3 minutes, stirring gently, without letting the gravy boil.
8. Garnish with 2 tablespoons of fresh coriander leaves. Serve hot with roti, naan, or rice.

Expert Tips

• Don’t overcook the paneer! It can become rubbery. Soaking it in warm water helps prevent this.
• For a smoother gravy, strain the tomato puree. It’s worth the extra step!
• Taste and adjust the seasoning as you go. Everyone’s spice preference is different.

Variations

• Vegan Paneer Butter Masala: Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water. Use plant-based butter and cream.
• Gluten-Free Paneer Butter Masala: This recipe is naturally gluten-free! Just double-check the labels of your tomato sauce and garam masala to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: Mild, Medium, & Hot: Reduce the red chili powder to 0.5 teaspoon for mild, keep it at 1.5 teaspoon for medium, and increase to 2 teaspoons or add a pinch of cayenne pepper for hot.
• Festival Adaptations: Serving During Special Occasions: This dish is perfect for celebrations! I often make it for 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, straight from the pan! It pairs beautifully with:

• Roti or naan (of course!)
• Fluffy basmati rice
• A side of raita (yogurt dip)
• A simple salad

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 gravy may thicken upon refrigeration, so you might need to add a splash of milk or water when reheating.

FAQs

What is the best type of paneer to use for Paneer Butter Masala?

Fresh paneer is ideal, but frozen works well too. Just make sure to thaw it completely and soak it in warm water before using.

Can I make the gravy ahead of time?

Yes! You can make the gravy up to 2 days in advance. Store it in an airtight container in the refrigerator and add the paneer just before serving.

How can I adjust the sweetness of the gravy?

If you prefer a sweeter gravy, add a teaspoon of sugar or a tablespoon of honey.

What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It adds a unique flavor. If you can’t find it, you can substitute it with a teaspoon of dried oregano, but the flavor won’t be quite the same.

How do I prevent the paneer from becoming rubbery?

Soaking the paneer in warm water for 10-15 minutes before adding it to the gravy helps keep it soft. Also, avoid overcooking it!