Description
Paneer Butter Masala is a rich and flavorful North Indian vegetarian dish featuring soft paneer cubes simmered in a creamy, spiced tomato-based gravy. Perfectly balanced with butter, cream, and aromatic spices, this dish pairs wonderfully with naan or rice, offering a luscious and comforting meal.
Ingredients
Scale
Main Ingredients
- 250 grams paneer, cubed
- 2 tablespoons butter
- 1 tablespoon oil
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, pureed
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 100 ml cream
Instructions
- Heat Butter and Oil: In a non-stick skillet, heat butter and oil over medium heat. Sauté the finely chopped onions until they turn golden brown, which will take about 5-7 minutes, ensuring a sweet and mellow base flavor.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for one minute until the raw smell disappears and the aroma becomes fragrant, enhancing the depth of the dish.
- Add Tomatoes and Spices: Pour in the pureed tomatoes along with red chili powder, turmeric powder, and salt. Cook the mixture on medium heat until it thickens and the oil starts to separate from the masala, approximately 8-10 minutes, developing a rich sauce.
- Add Paneer Cubes: Gently fold the cubed paneer into the thickened tomato gravy, ensuring all pieces are well coated and heated through without breaking the paneer.
- Add Cream and Garam Masala: Pour in the cream and sprinkle garam masala over the curry. Simmer the mixture for five minutes on low heat to blend all flavors harmoniously.
- Garnish and Serve: Garnish with fresh parsley or coriander leaves and serve the Paneer Butter Masala warm with naan, roti, or steamed rice for a delicious meal.
Notes
- For a richer flavor, you can substitute butter with ghee.
- Adjust the red chili powder quantity to control the spiciness.
- Use fresh cream for the best texture and taste.
- Paneer can be lightly pan-fried before adding to the gravy for a firmer texture.
- This dish pairs excellently with Indian breads like naan or chapati and basmati rice.
