Indulge in the rich and comforting flavours of Paneer Butter Masala, a beloved classic in Indian cuisine. This dish features paneer cubes cooked to perfection in a luxuriously creamy, buttery tomato-based gravy. Ideal for a cosy dinner or a special occasion, this recipe brings together a blend of aromatic spices and fresh ingredients to create a mouth-watering experience.
Ingredients:
- 250g paneer cubed
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tomato
- 1/4 cup heavy cream
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 Bay leaves
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Pair this dish with hot, steamed white rice or soft rotis, and savour the experience of scooping up the smooth paneer cubes and rich, creamy gravy in every bite. Each mouthful is a delightful blend of flavours and textures, making for a truly delectable meal.
Cashews or not cashews?
I consciously omitted cashews from my recipe to accommodate those with allergies and to maintain a lower calorie count, ensuring that this dish can be enjoyed regularly at home without compromising on health.
Indian Masala
- Cumin powder
- Coriander powder
- Garam masala
Why Kasuri Methi
Kasuri Methi, has a unique and aromatic quality that is essential to this dish. You can find it from Asian supermarkets or purchase online through Amazon. Without this special ingredient, the dish will lack the aroma and the flavours unique to this dish.
Kasuri Methi- Dried fenugreek leaves
Let’s make it;
Step 1 – Marinate the paneer and fry them
Stir -Fry the paneer cubes
- Cut the cube of paneer into cubes
- Marinate the paneer cubes - Make a little paste with a little salt, chilli powder, turmeric powder, and cumin powder mixed with a little water and toss the paneer cubes until they are well coated with the spices
- Keep aside for 20 mins
- In a flat pan, heat up a 1tbsp of oil and stir-fry the paneer pieces until slightly browned
- Keep aside
Step 2 – Fry the onions and add spices
Indian Masala/Spices - All in one box
- In a pan heat 1tbsp of oil and 1tbsp of butter and drop a couple of bay leaves and 2 cloves
- Now sauté the onions
- Drop chopped tomatoes and ginger garlic paste
- Stir-fry until onions and tomatoes are soft and juices run out
- Drop a slit green chilli
- Add in the spices: Cumin powder, coriander powder, turmeric powder, garam masala powder, and chilli powder
- Add 2/3 tbsp of hot water and gather all spices together
- Stir fry for a minute or two
- Add a bit more hot water and keep frying until the onions are melted and a pool of spicy sauce is formed
- Drop the paneer cubes into the pan and stir fry until the pieces are well coated with the spices
- Keep splashing hot water while mixing
- Pour hot water just above the paneer cubes (Do not pour too much water at this point)
- Cover and cook under medium flame for 15mins
Step 3 – Final therapy – make the silky gravy
- Now pour 1/4 cup of double cream, stir well, close the lid, and cook under a very low flame for 10 mins. Add a bit more double cream and a bit more water if you feel the gravy looks too thick
- Next, take a handful of Kasoori Methi and crush them by rubbing your palms together, and drop them into the pot. This is the vital therapy that gives the distinct aroma and flavour of this dish
- Add a few pinches of sugar and stir through. Sugar will balance all the flavours in this pot
- Cover and simmer for a while (5 – 8 mins) under a very low flame until the oils float on top
- Let the pot sit for 10 -15mins until all the flavours incorporate
- Your delicious butter paneer masala is ready!
- Enjoy with a plate full of steaming white rice or freshly baked rotis
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