Paneer Butter Masala is one of the most loved Indian vegetarian dishes. This rich, creamy, and mildly spiced curry features soft paneer cubes cooked in a luscious tomato-based gravy. It’s perfect for serving with naan, roti, or rice, making it a crowd-pleaser for both casual dinners and special occasions.
Recipe
- Ingredients:
- 200g paneer (cubed)
- 2 large tomatoes (pureed)
- 1 large onion (finely chopped)
- 2 tbsp butter
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp sugar (optional)
- 1/4 cup fresh cream
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Salt to taste
- Fresh coriander leaves for garnish
- Instructions:
- Prepare the Paneer: Heat a pan with 1 tbsp oil and lightly fry the paneer cubes until golden. Remove and set aside.
- Cook the Gravy: In the same pan, melt the butter and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook for another minute.
- Add Spices and Tomato Puree: Add the red chili powder, turmeric, and garam masala. Mix well and pour in the tomato puree. Cook the mixture on medium heat for about 8-10 minutes until the oil separates from the gravy.
- Finish the Gravy: Stir in the sugar (if using) and the kasuri methi. Add fresh cream and stir well to make the gravy creamy and rich. Adjust salt to taste.
- Add Paneer: Add the fried paneer cubes to the gravy and cook for another 3-4 minutes to let the paneer absorb the flavors.
- Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or jeera rice.
Serving Suggestions
Paneer Butter Masala is best served with buttery naan or jeera rice. You can also pair it with a side of raita or a fresh salad for a complete meal.
Variations
- For extra richness, add a spoonful of cashew paste or almond paste to the gravy.
- Make the dish spicier by adding green chilies or extra red chili powder according to your