Paneer Butter Masala is a popular Indian vegetarian dish made with paneer (Indian cottage cheese) in a rich and creamy tomato-based gravy. The dish is mildly spiced and has a smooth and silky texture that makes it perfect to pair with Indian breads like naan, roti, or rice.
Paneer Butter Masala Recipe
Ingredients
Instructions
-
Heat a pan over medium heat and add 1 tablespoon of butter. Once melted, add the cubed paneer and fry until golden brown. Remove the paneer from the pan and set it aside.
-
In the same pan, add another tablespoon of butter and sauté the finely chopped onions until they turn translucent.
-
Add the ginger-garlic paste and fry for a minute until the raw smell goes away.
-
Add the finely chopped tomatoes and cook until they turn mushy.
-
Add the red chili powder, turmeric powder, coriander powder, garam masala powder, and salt to taste. Mix well and cook for 2-3 minutes.
-
Turn off the heat and let the mixture cool down a bit.
-
Once cooled, blend the mixture to a smooth paste using a blender or mixer.
-
Strain the mixture through a fine sieve to get a smooth and silky gravy.
-
Heat the same pan used before over medium heat and add the blended gravy. Cook for a minute.
-
Add the fried paneer to the gravy and mix well.
-
Add 1/2 cup fresh cream and stir well. Cook for 2-3 minutes.
-
Turn off the heat and garnish with chopped coriander leaves.
Note
- You can adjust the amount of red chili powder according to your taste preference. If you like it less spicy, reduce the amount or skip it altogether.
- Make sure to fry the paneer until golden brown. This will give it a nice crispy texture and enhance the flavor of the dish.
- You can use either fresh cream or heavy cream for this recipe. If you don't have either, you can use milk or yogurt as a substitute.
- Straining the gravy is an optional step, but it will give you a smoother and more silky texture.
- You can serve Paneer Butter Masala with naan, roti, or rice.
Paneer Butter Masala