If you’re looking for a dish that encapsulates the rich flavors and comforting essence of Indian cuisine, look no further than Paneer Butter Masala. This creamy, tomato-based curry made with paneer (Indian cottage cheese) is a favorite in many households and is perfect for special occasions or a comforting weeknight dinner.

A Taste of Tradition

Paneer Butter Masala has a delightful balance of spices and a rich, buttery taste that makes it irresistible. It’s often paired with naan, roti, or rice, making it a versatile dish that can suit any meal. What I love about this recipe is how simple it is to prepare while still delivering an authentic taste that rivals any restaurant dish.

A Brief History

The origins of Paneer Butter Masala can be traced back to the northern regions of India, where paneer has long been a staple ingredient in vegetarian cuisine. The dish gained immense popularity in the 20th century, particularly in Punjabi cuisine, as Indian restaurants began to flourish. The combination of creamy tomato gravy with buttery paneer became a symbol of Indian hospitality and is often served at weddings and festive occasions. Over time, this beloved dish has crossed borders, becoming a favorite not only in India but also around the world, delighting palates with its rich flavor profile.

Ingredients

For the Paneer:

250g paneer, cubed

2 tablespoons butter

1 tablespoon oil

For the Masala:

1 large onion, finely chopped

2 medium tomatoes, pureed

1 teaspoon ginger-garlic paste

2-3 green chilies, slit (optional)

Spices:

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/4 teaspoon garam masala

Salt to taste

1/2 teaspoon kasuri methi (dried fenugreek leaves)

For Creaminess:

1/4 cup cream

1/4 cup cashew paste (soak 10-12 cashews in warm water and blend)

Garnish:

Fresh coriander leaves for garnish

Instructions

1. Prepare the Paneer:

Heat 1 tablespoon of butter in a pan over medium heat. Add the paneer cubes and lightly fry until they are golden brown. Remove from the pan and set aside.

2. Make the Masala:

In the same pan, add 1 tablespoon of oil and sauté the chopped onions until golden brown.

Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.

Add the tomato puree and cook until the oil separates from the masala.

3. Spice It Up:

Add the turmeric, red chili powder, coriander powder, and cumin powder. Stir well and cook for a couple of minutes, allowing the spices to meld.

4. Make It Creamy:

Incorporate the cashew paste into the mixture and stir for another 2 minutes.

Add a cup of water and let it simmer for 5 minutes until the gravy thickens.

5. Combine:

Gently add the fried paneer to the gravy along with salt and garam masala. Mix gently to combine.

Stir in the cream and kasuri methi, allowing it to simmer for an additional 2 minutes.

6. Finish and Serve:

Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

Conclusion

This Paneer Butter Masala is sure to become a staple in your home. Its creamy texture and rich flavors make it a comforting dish that pairs perfectly with your favorite Indian bread or rice. If you give this recipe a try, I’d love to hear how it turns out for you!