Paneer Butter Masala is a well-liked dish from North India that is vegetarian and is also known as paneer makhani. It is a savory and filling meal made with tender bits of paneer cheese cooked in a creamy tomato-based sauce that may be eaten as a main course or as a side dish with naan bread, rice, or roti.
The harmony of flavors and spices is the secret to a fantastic paneer butter masala. The sauce should be rich and creamy with a bit of fire from the spices and a hint of sweetness from the tomatoes. The paneer should be creamy and mild in flavor, soaking up the sauce’s flavors but still maintaining its own flavor.
Popular in Indian restaurants all over the world, paneer butter masala is also simple to prepare at home. Your relatives and friends will be impressed by the cuisine you can make at home with a few basic materials and a little patience.
This is the paneer recipe that is mostly made in my home whenever we have no idea what to make for dinner.
About the Dish
The history of paneer butter masala, in India dates back to the Mughal era. Rich, tasty food was a favorite of the Mughal rulers, and their cooks were adept at making meals that were both aesthetically pleasing and appetizing.
The dish gained popularity over time and was modified and improved by local cooks all throughout India. There are many regional versions of the meal since different parts of India gave it their own special touches.
The dish’s precise ancestry is unknown, although it is thought that Persian and Mughlai cuisines—both of which were renowned for their use of hearty spices and creamy sauces—may have had some effect. The dish is a monument to India’s rich culinary legacy and the inventiveness of its cooks, who turned basic materials into this sophisticated and delectable meal.
Here’s how to make this paneer butter masala recipe!
Ingredients Poured
Servings: 4
Prep Time: 15 mins
Cook Time: 45 mins
Paneer: Many Indian cuisines, such as paneer butter masala, include paneer, a sort of fresh cheese. It has a firm, crumbly texture, and a moderate, somewhat sweet flavor.
Onions and tomatoes: The sauce for paneer butter masala has tomatoes as a crucial component. They impart a tart and sweet flavour and aid in sauce thickening. The dish is given an onion boost in flavour and texture.
Cashews: They both provide extra color to the gravy and assist to bind it together.
Butter & Oil: The onions, tomatoes, and seasonings are sautéed in butter or oil. It gives the food richness and depth of flavor.
Cream: To give the gravy a smooth and creamy texture, the cream is added. Additionally, it aids in bringing tomatoes’ acidity into equilibrium.
Spices: To give paneer butter masala a deep and savory taste, a combination of fragrant spices is employed. Bay leaves, black cardamom, green cardamom, cinnamon, cumin, coriander, turmeric, garam masala, and red chilli powder are typical spices used in the meal.
Ginger and Garlic: In Indian cooking, ginger, and garlic are frequently combined. They enhance the dish’s flavor and fragrance.
Green chilli: Green chilli is used to increase the dish’s mild to moderate heat level. It is scalable to suit preferences.
Fenugreek leaves: Dried fenugreek leaves, also known as kasuri methi, are a staple of Indian cooking. It goes nicely with the other spices in paneer butter masala and has an aromatic scent and somewhat bitter flavor.
Salt to taste
How to make Paneer Butter Masala/Paneer Makhani
1. In a pan, add yellow butter and heat it on low heat till it melts. Now add paneer, turmeric powder, red chilli powder, fenugreek leaves, and salt.
2. Shallow fry paneer on medium-high heat till the moisture of the paneer evaporates. Now set it aside for later use.
3. Make a puree by blending tomatoes, green chillies, and red chilli powder together.
4. Heat oil in the same pan (used for frying paneer), and add all the ground spices; bay leaf, cinnamon, black cardamom, green cardamoms, and cumin.
5. Now add chopped onion and saute on medium heat till it turns light golden brown, then add ginger-garlic paste and saute for 2 mins. Add turmeric powder and red chilli powder to the pan and saute it for 1 min on medium heat.
6. Pour the tomato puree into the pan and add salt, and cook it on high heat till the oil separates. Now add coriander powder, and cumin powder and saute on low heat. Pour some water so that the spices do not burn.
7. Make cashew nut paste by blending 12-15 cashews with some water, add it to the masala and mix it well on high heat for 2 mins. Then cover the pan and cook the gravy for 5 mins on low heat till the oil separates.
8. Pour 1 cup of water into the gravy for consistency. Then add garam masala and fenugreek leaves and saute for 1 min on low heat.
9. Finally, add your cooked paneer to the gravy and saute for 1 min. Garnish the gravy with coriander sprig and fresh cream.
10. Enjoy your dish with rotis, parathas, or naans.
Tips & Tricks
- It will be alright if you do not shallow fry the paneer and add it raw to the gravy. Just add the butter separately to the gravy at the end. You will lose some flavor though.
- It’s ideal to use homemade paneer for this dish as I did.
- Soak the paneer in lukewarm water for 15-20 mins if it is store-bought.
Things to Keep in Mind
- Don’t forget to add the cashew nut paste. This will give the dish more restauranty flavor.
- Be generous with cream and butter.
How to Serve
People all around the world appreciate paneer butter masala, one of India’s most well-known vegetarian meals. It is often eaten with naan bread, rice, or roti as a main meal or as a side dish.
Difference between Paneer Tikka Masala and Paneer Butter Masala
If you’re wondering what the heck is the difference between paneer tikka masala and paneer butter masala? You are not the only one! Many people worldwide have this misconception that both dishes are one and the same but that’s not the case.
In order to make paneer tikka masala, paneer cubes are marinated in a spicy yogurt mixture before grilling or baking them until they are golden and slightly charred. A creamy tomato-based sauce with a flavorful combination of aromatic spices, including cumin, coriander, and garam masala, is then incorporated with the cooked paneer. A final drizzle of heavy cream or butter is frequently added to the sauce to increase its flavor and richness.
Paneer butter masala, on the other hand, is prepared by simmering paneer cheese cubes in a tomato-based sauce that is spiced with a mixture of fragrant herbs and spices, including turmeric, cumin, and coriander. The sauce is then lavishly completed with butter and cream to give it a rich, creamy consistency.
In terms of flavor, due to the paneer cheese being grilled or baked, paneer tikka masala has a flavor that is a little burnt and smokey. Because green chilies are added to the marinade, it is frequently hotter than paneer butter masala. On the other hand, paneer butter masala has a milder flavor and a creamy, buttery taste.
How to Store
Paneer butter masala should be transferred to an airtight container after cooling to room temperature. It can be kept in the fridge for 3–4 days at most. You may freeze it for up to 2 or 3 months if you want to keep it for longer.
Make sure the paneer butter masala is totally cold before transferring it to the container if you’re storing it in the fridge. The condensation that results from condensation caused by hot food within the container might cause spoiling. To avoid infection, it’s crucial to use a dry, clean container.
You may put the dish in a pot and reheat it over low heat until it is well-heated. Additionally, it may be heated up in the microwave in a microwave-safe container while being stirred every so often to ensure equal heating. You may add a little water or cream to thin down a dish if it is overly thick.
It is recommended to add the paneer to the paneer butter masala right before serving when reheating the meal. By doing this, the cheese will avoid being mushy and squishy.
Nutrition
A common North Indian meal called paneer butter masala is created with paneer cheese, a hearty tomato-based sauce, and a combination of fragrant spices. The meal is tasty and filling, but it is also quite rich in calories, and fat. A serving of paneer butter masala’s nutritional data is broken down in the following manner:
Calories: Typical serving sizes of paneer butter masala range from 300 to 400 calories. Depending on the recipe and serving size, the caloric value might change.
Fat: Each dish of paneer butter masala contains about 20–25 grams of fat. The recipe calls for paneer cheese, cream, butter, or oil, all of which contribute to the dish’s high-fat level.
Carbohydrates: Each dish of paneer butter masala normally includes 15 to 20 grams of carbs. The tomato-based sauce and any other veggies included in the dish provide the food’s carbs.
Protein: Paneer cheese, a vital component of paneer butter masala, is a significant source of protein. The meal normally has 10-15 grams of protein per serving.
Fiber: Each dish of paneer butter masala has about 2-3 grams of fiber. The tomato-based sauce and any other veggies included in the dish both provide fiber.
It is crucial to keep in mind that the nutritional facts might change based on the recipe and serving size. Any adjustments or changes made to the dish may also have an influence on its nutritional value.
Why I Love Paneer Butter Masala
- Basic ingredients are needed to make this delectable dish.
- High in calories and protein
- Packs a flavorful punch.
More Paneer Recipes You’ll Love
How to Make Paneer Butter Masala (Restaurant Style)
Ingredients
For Shallow Frying Paneer
- 200 gms Paneer
- 2 tbsp Yellow butter
- 1 pinch Turmeric powder
- 1 pinch Fenugreek leaves
- 1 pinch Salt to taste
For Tomato Puree
- 2 large Tomatoes
- 2 Green chillies (optional)
- 1 tsp Red chilli powder
For the Gravy
- Fried paneer
- Tomato puree
- 2 large Onions (chopped)
- 2 tbsp Oil
- 1 Bay leaf
- 1 inch Cinemon
- 1 Black cardomom
- 2 Green cardamom
- 1 tsp Cumin
- 1 tbsp Ginger-garlic paste
- ½ tsp Turmeric Powder
- ½ tsp Red chilli powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- Cashew nut paste (blend 12-15 cashews with water)
- ½ tsp Garam masala
- Salt to taste
- Fenugreek leaves
For Garnishing
- Coriander sprig
- Fresh cream
Instructions
- In a pan, add yellow butter and heat it on low heat till it melts. Now add paneer, turmeric powder, red chilli powder, fenugreek leaves, and salt.
- Shallow fry paneer on medium-high heat till the moisture of paneer evaporates. Now set it aside for later use.
- Make a puree by blending tomatoes, green chillies, and red chilli powder together.
- Heat oil in the same pan (used for frying paneer), and add all the ground spices; bay leaf, cinnamon, black cardamom, green cardamoms, and cumin.
- Now add chopped onion and saute on medium heat till it turns light golden brown and then add ginger-garlic paste and saute for 2 mins. Add turmeric powder and red chilli powder in the pan and saute it for 1 min on medium heat.
- Pour the tomato puree in the pan and add salt, and cook it on high heat till the oil separates. Now add coriander powder, and cumin powder and saute on low heat. Pour some water so that the spices do not burn.
- Make cashew nut paste by blending 12-15 cashews with some water, and add it into the masala and mix it well on high heat for 2 mins. Then cover the pan and cook the gravy for 5 mins on low heat till the oil separates.
- Pour 1 cup of water in the gravy for consistency. Then add garam masala and fenugreek leaves and saute for 1 min on low heat.
- Finally add your cooked paneer into the gravy and saute for 1 min. Garnish the gravy with coriander sprig and fresh cream.
- Enjoy your dish with rotis, parathas or naans.
Notes
- It will be alright if you do not shallow fry the paneer and add it raw to the gravy. Just add the butter separately to the gravy at the end. You will lose some flavor though.
- It’s ideal to use homemade paneer for this dish as I did.
- Soak the paneer in lukewarm water for 15-20 mins if it is store-bought.
- Don’t forget to add the cashew nut paste. This will give the dish more restauranty flavor.
- Be generous with cream and butter.
