Paneer Butter Masala stands as one of India’s most beloved vegetarian dishes, combining tender cubes of fresh cottage cheese in a rich, creamy tomato-based sauce. This restaurant-style curry features a perfect balance of aromatic spices, butter, and cream that creates a luxurious texture and unforgettable taste. The dish offers a mild, slightly sweet flavor profile that appeals to all palates, making it an ideal introduction to Indian cuisine for beginners while remaining a favorite among seasoned food lovers. This recipe serves 4-6 people and pairs beautifully with naan, rice, or roti.
Ingredients You’ll Need
For the paneer:
- 400g fresh paneer, cut into cubes
- 2 tablespoons vegetable oil
- 1 teaspoon salt
For the gravy:
- 6 medium tomatoes, roughly chopped
- 2 medium onions, roughly chopped
- 4 garlic cloves
- 1-inch piece fresh ginger
- 2 green chilies
- 3 tablespoons butter
- 1 bay leaf
- 2 green cardamom pods
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon sugar
- 1/2 cup heavy cream
- Salt to taste
- Fresh coriander leaves for garnish
Preparing the Paneer
Start by gently heating oil in a large pan over medium heat. Add the paneer cubes and lightly fry them until they turn golden brown on all sides. This should take about 3-4 minutes. Remove the paneer and set aside on a plate. This step gives the paneer a lovely texture and prevents it from breaking apart in the gravy.
Making the Base Sauce
In the same pan, add the chopped tomatoes, onions, garlic, ginger, and green chilies. Cook this mixture for 8-10 minutes until the vegetables become soft and the tomatoes start breaking down. Allow the mixture to cool completely, then blend it into a smooth paste using a food processor or blender. Strain this mixture through a fine sieve to get a silky smooth sauce.
Building the Gravy
Heat butter in a heavy-bottomed pan over medium heat. Add the bay leaf, cardamom pods, and cumin seeds. Let them sizzle for 30 seconds until fragrant. Pour in the strained tomato mixture and cook for 5-6 minutes, stirring occasionally. The sauce should reduce slightly and develop a deeper color.
Adding the Spices
Reduce the heat to low and add coriander powder, red chili powder, turmeric, and half the garam masala. Stir continuously for 2 minutes to prevent the spices from burning. The mixture should smell aromatic and well-cooked. Add sugar to balance the acidity of the tomatoes and enhance the overall flavor.
Bringing It All Together
Gently fold in the fried paneer cubes and let them simmer in the sauce for 3-4 minutes. This allows the paneer to absorb the flavors while maintaining its texture. Slowly pour in the cream while stirring continuously to prevent curdling. Simmer for another 2-3 minutes until the gravy reaches your desired consistency.
Final Touches
Taste the curry and adjust salt as needed. Sprinkle the remaining garam masala and remove the bay leaf and cardamom pods. Garnish with fresh coriander leaves and serve immediately while hot.
Serving Suggestions
This rich and creamy Paneer Butter Masala tastes best when served with warm basmati rice, butter naan, or soft rotis. The dish also pairs wonderfully with jeera rice or plain steamed rice. For a complete meal, consider serving alongside other Indian favorites like dal or a fresh cucumber raita to balance the richness.
Tips for Success
Always use fresh paneer for the best texture and taste. If your paneer seems too firm, soak it in warm water for 10 minutes before cooking. The key to a restaurant-quality gravy lies in properly cooking the tomato base until it loses its raw taste. Don’t skip the straining step as it ensures a smooth, professional-looking sauce. For a vegan version, substitute the paneer with firm tofu and replace butter and cream with coconut oil and coconut cream.
