Paneer Butter Masala Recipe 🧈🍅🧄
Ingredients (Serves 3–4)
(https://i.ibb.co/CKXL5PWB/paneer-butter-masala-15.jpg)
For the gravy
250 g paneer (cubed)
2 large tomatoes (pureed)
1 medium onion (finely chopped)
2–3 tbsp butter
2 tbsp fresh cream (optional, for richness)
1 tbsp ginger-garlic paste
1 tsp red chili powder (adjust to taste)
½ tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin seeds
½ tsp kasuri methi (dried fenugreek leaves)
Salt to taste
1–2 tbsp oil
Optional garnish
Fresh coriander leaves, chopped
A drizzle of cream
Instructions
Prep the paneer:
Cut paneer into cubes. If you like, lightly fry the cubes in 1 tsp oil or butter until golden. Set aside.
Cook the base:
Heat 2 tbsp butter + 1 tbsp oil in a pan.
Add cumin seeds; let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for 1–2 minutes until aromatic.
Add tomatoes & spices:
Add tomato puree and cook on medium heat for 5–7 minutes until the oil separates.
Add turmeric, red chili powder, coriander powder, and salt. Mix well.
Make the gravy creamy:
Crush kasuri methi between your palms and add to the pan.
Add cream and ¼–½ cup water (adjust the thickness of the gravy). Let it simmer for 3–4 minutes.
Add paneer & finish:
Add paneer cubes and gently mix, ensuring they're coated with gravy.
Sprinkle garam masala on top. Simmer for 2–3 minutes.
Add a small dollop of butter for extra richness.
Garnish & serve
Garnish with fresh coriander and a drizzle of cream.
Serve hot with naan, roti, or steamed rice.
💡 Tips
For extra smooth gravy, you can blend the onion-tomato mixture before adding spices.
Adjust chili powder for a mild or spicy taste.
Fresh paneer works best, but store-bought paneer is fine too.