Paneer Buttur Masala
Paneer Butter Masala: a rich, creamy tomato-based gravy infused with spices, featuring tender paneer cubes. Perfectly balanced flavors make it a beloved vegetarian dish.
Ready in:
30 min - 40 min
Ingredients:
14
Ingredients
For the Paneer Buttur Masala:
- Paneer (cubed): 250g
- Butter: 3 tbsp
- Oil (optional, for added richness): 1 tbsp
- Onion (finely chopped): 1 large
- Ginger-garlic paste: 1 tbsp
- Tomatoes (pureed): 3 medium
- Fresh cream: 1/2 cup
- Red chili powder (adjust to taste): 1 tsp
- Turmeric powder: 1/2 tsp
- Coriander powder: 1 tsp
- Garam masala: 1 tsp
- Kasuri methi (dried fenugreek leaves, optional): 1/2 tsp
- Salt: to taste
- Fresh coriander leaves (for garnish)
Making process
Step 1: Prepare the Paneer:
- If you prefer crispy paneer, lightly fry the paneer cubes in a little oil or butter until golden brown. Remove and set aside. (This step is optional; you can also use the paneer as is.)
Step 2: Make the Gravy:
- In a pan, heat butter (and oil, if using) over medium heat.
- Add finely chopped onions and sauté until they turn golden brown.
Step 3: Add Ginger-Garlic Paste:
- Stir in the ginger-garlic paste and sauté for about a minute until the raw smell disappears.
Step 4: Add Tomato Puree:
- Pour in the tomato puree and cook for 5-7 minutes until the mixture thickens and the oil begins to separate from the gravy.
Step 5: Add Spices:
- Mix in red chili powder, turmeric powder, coriander powder, and salt. Stir well and cook for another 2-3 minutes.
Step 6: Add Cream:
- Lower the heat and add the fresh cream to the mixture. Stir until well combined, creating a creamy sauce.
Step 7: Incorporate Paneer:
- Add the fried or raw paneer cubes into the gravy. Gently stir to coat the paneer with the sauce.
- Add garam masala and kasuri methi (if using), and let it simmer for 5 minutes on low heat. Adjust seasoning if necessary.
Step 8: Garnish and Serve:
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with naan, roti, or rice.