Paneer Butter Masala Recipe | Butter Paneer Recipe | Cheese Butter Masala with detailed photo and video recipe. Perhaps one of the premium north Indian or Punjabi curries if not the king of the paneer curries. It is known for its mildly sweet and spicy taste with the goodness of fresh cream and butter topping with moist paneer. It is one of the most common curries for most vegetarians and is prepared for lunch and dinner and served with freshly baked roti, chapati, naan, and even a choice of rice.
we always assume that most North Indian or Punjabi curries use the same gravy base with the same technique and hence it must be easy to prepare. This has been one of the stereotypes, especially for paneer-based recipes or curries. Perhaps even during my initial days of culinary learning, I used to make all the paneer curries but named them differently as per the occasion. But trust me, there are so many subtle variations and nuances that go into each and every Punjabi curry which makes it unique and hence the unique names. For instance, in this recipe of butter paneer, the base is prepared with onion and tomato but is handled differently compared to matar paneer or Kadai paneer. In addition, there is a generous amount of butter and fresh cream used which makes it a mild sweet and spicy curry. Moreover, the spice addition is minimal and hence it is appreciated worldwide and not just in India.
Furthermore, some additional tips, suggestions, and variations to the creamy paneer butter masala recipe. Firstly, for the butter panner curry, you do not need any other vegetables along with the paneer. paneer should be the solo hero ingredient. Yet you can add capsicum or onion petals to make it more interesting. Secondly, as the name suggests, butter and cream are the critical ingredients for this curry along with paneer. Hence be generous while adding it to the curry and do not limit yourselves. Lastly, to hasten the cooking process you may prepare the curry base and deep freeze it for future use. Whenever you require it, you may take the gravy base and add paneer to prepare the final dish. You may also prepare the full curry and deep freeze it for future use. This is the quickest way to prepare it, but may not be a fresh option.
Finally, I request you to check my other detailed Paneer Recipe Collection with this post of paneer butter masala recipe. It mainly includes my other related recipe variants like paneer tikka frankie, suji roll, homemade paneer – 2 ways, bread paneer pakora, matar paneer, paneer ki sabji, paneer toast, paneer burger, garlic paneer curry, hung curd paratha. Further to these, I would also like to mention my other related recipe categories like,
About Paneer Butter Masala
It is a popular, rich, creamy, and flavored Indian gravy-based curry recipe made with paneer cubes and tomato onion base. In other words, Paneer Butter Masala is the meat-free or vegetarian alternative to the butter chicken curry or Murgh Makhani recipe. Due to its rich and creamy texture, it is considered one of the premium Indian curry recipes. Therefore, it is typically prepared and served for celebrations or auspicious occasions as it is considered a special curry.
There are many different ways to make this simple Paneer Butter Masala recipe. The variation mainly depends upon the region where it is prepared. However, the common ingredients are paneer, cream, cashew paste, tomatoes, and onions. In general, the texture and taste of this curry is mild and creamy, but not limited to it. Some of the other variants it to mix and match with other veggies with a medium to highly spiced curry. As a matter of fact, the same curry base can be used to make another variant like mushroom, tofu, soybean, and a combination of vegetables.
Chef Tips for Paneer Butter Masala
The recipe is fairly straightforward with simple and basic ingredients used in it. Yet some precautionary steps and tips –
- Fresh Paneer – Paneer is the key and primary ingredient for this recipe. It has to be fresh moist and soft for an authentic and tasty gravy. Avoid using store-bought paneer and use homemade for best results.
- Balanced Taste – The recipe is known for its mild balanced flavors. Particularly it offers sweet, spicy, and savory curry with the richness and creaminess of paneer and cooking cream.
- Gravy Consistency – The texture and consistency of the gravy base is key for the curry. It has to be silky smooth so ground it to very smooth with a bright yellow colour.
- Cream vs. Yoghurt – The consistency of the gravy is achieved smoothly by adding cream or yogurt. Both help to achieve a rich and creamy consistency, but cream is a much better option as yogurt may introduce a sour taste to the curry.
- Experiment – The recipe can be easily experimented or extended to add other veggies or primary ingredients. Paneer can be replaced with mushrooms, tofu, mixed veggies, and soybeans.
Why this recipe works
There are many reasons why this curry recipe is widely popular in India, if not across the globe. A few major reasons are –
- Attractive Color – If you have noticed the color of this gravy recipe is reddish to orange in color. This is mainly due to the combination of spices and cooking cream, which makes it a visually appealing curry.
- Mild Spiciness – Unlike other traditional Punjabi curries, the Paneer Butter Masala is known for its mild spicy and sweet curry. This combination is widely appreciated by all types of age groups.
- Multipurpose Use – The consistency of the gravy helps this curry to be served as a side to any type of bread like roti, chapati, and even naan bread.
- Versatility – The recipe can be easily experimented with other types of ingredients to make it more special. It also has room to take more spices and make it a more spicy creamy curry.
- Paneer – Well, the paneer ingredient itself can be a strong reason to sell any curry or any recipe. There is a huge fan following for any type of paneer recipe.
Faqs:
What is the difference between paneer tikka masala and paneer butter masala?
Actually, both paneer tikka masala and paneer butter masala have the same tomato-based gravy and cashew paste for thickness. But in paneer tikka masala, paneer is marinated by mixing with masala and is roasted in tawa until golden brown. While in paneer butter masala, paneer is directly added to the gravy or roasted and added to the gravy. Also, paneer butter masala is slightly sweet in taste whereas paneer tikka masala is spicier. A generous amount of cream is added to the paneer butter masala to make it rich and creamy. Whereas tikka masala cream is not added.
Can we skip cream in paneer butter masala?
Yes. The cream is not a necessary ingredient in paneer butter masala. the cream is added to the paneer butter masala to give richness and creaminess to the gravy. Cashew paste or almond paste which is added gives enough creaminess to the gravy. Also, it gives a thick texture to the paneer butter masala.
Can we substitute cashews with almonds in paneer butter masala?
Yes. Cashews can be skipped with almonds in paneer butter masala. Cashews give thickness and a milky flavor to the gravy. This can be attained by using almonds too. Just soak them in hot water for about 30 minutes, peel the skin, grind them to form a smooth paste, and add them to the gravy. As they give a sweet and rich flavor to the gravy, do not skip them. you can also add a combination of both.
How to prepare the restaurant-style paneer butter masala?
Use a generous amount of fresh butter to make the paneer butter masala tasty. Also use the fresh, moist homemade paneer to make it taste even greater. Do not skip onions in this gravy as they give mild sweetness and balance the tanginess of this gravy. Use ripe tomatoes as they give good color and enhance the flavor of this gravy. Add cashew paste which gives thickness to the gravy. Do not skip it. Cook the gravy well. The more you cook the gravy after adding spices, the tastier it becomes. Remember not to add too much spice. Also, use a generous amount of cream which gives richness to the gravy. If you prefer to have more creaminess in your gravy, then you can add more cream, milk, or even the cashew paste.
How can we get the bright red color in paneer butter masala?
Always use red ripe tomatoes. this helps to give a red colour to the gravy. Do not use light-colored tomatoes or sour tomatoes in this gravy. Also, use Kashmiri red chili powder which is less spicy but gives a great bright color to the gravy. Avoid using artificial colors.
What kind of tomatoes should we use in this gravy?
Use red ripe tomatoes for this gravy. do not use sour tomatoes or tomatoes that are light in colour. Tomatoes should be ripe yet firm. You can also blanch the tomatoes and make a puree. This helps to reduce the cooking time. Also, you can use canned tomatoes or puree. By adding more sugar and more cream, you can reduce the tanginess of the tomatoes.
Video Recipe
Recipe Card for Cheese Butter:
Paneer Butter Masala Recipe | Cheese Butter Masala
Ingredients
for masala paste:
- 2 tbsp oil
- 2 tbsp butter
- 5 cloves
- 2 pods cardamom
- 2 onion, sliced
- 2 clove garlic
- 1 inch ginger
- 3 tomato, sliced
- 15 cashew
for curry:
- 2 tbsp oil
- 2 tbsp butter
- 1 bay leaf
- 1 chilli
- 1 onion, finely chopped
- ½ tsp turmeric
- 1 tsp chilli powder
- ¾ tsp coriander powder
- ¼ tsp cumin powder
- ½ garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp cream
- 16 cubes paneer
- 1 tsp kasuri methi
- 2 tbsp coriander, finely chopped
Instructions
How to make gravy base:
- Firstly, in a large kadai heat 2 tbsp oil and 2 tbsp butter.
- Add 5 cloves, 2 pods cardamom and saute on low flame until it turns aromatic.
- Now add 2 onion, 2 clove garlic, 1 inch ginger.
- Saute until onions shrink slightly.
- Further add 3 tomato, 15 cashew and saute for 2 minutes.
- Cover and boil for 10 minutes, or until tomato softens.
- Cool completely, transfer to the blender and blend to smooth paste.
- Pass the curry to the filter to get rid of seeds and skin.
- Smooth and silky, the tomato-onion paste is ready. keep aside.
How to make paneer butter masala:
- Firstly, in a large kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf and 1 chilli. saute until the spices turn aromatic.
- Now add 1 onion and saute until onions turn and golden brown.
- Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala and 1 tsp salt.
- Saute until the spices turn aromatic. make sure not to burn the spices.
- Add in prepared onion tomato paste and mix well.
- Cook until the oil separates from the masala paste.
- Now add 1 cup water and mix well adjusting the consistency.
- Further, add 2 tbsp cream and mix well.
- Also, add 16 cubes of paneer and mix gently.
- Simmer for 5 minutes, or until the paneer absorbs the flavour.
- Add 1 tsp kasuri methi and 2 tbsp coriander. mix well.
- Finally, enjoy paneer butter masala with roti or naan.
Nutrition
How to make Butter Paneer with step-by-step photos:
- Firstly, in a large Kadai heat 2 tbsp oil and 2 tbsp butter.
- Add 5 cloves, and 2 pods of cardamom and saute on low flame until it turns aromatic.
- Now add 2 onions, 2 clove garlic, 1-inch ginger.
- Saute until onions shrink slightly.
- Further add 3 tomatoes, and 15 cashews and saute for 2 minutes.
- Cover and boil for 10 minutes, or until the tomato softens.
- Cool completely and transfer to the blender and blend to smooth paste.
- Pass the curry to the filter to get rid of seeds and skin.
- Smooth and silky, the tomato-onion paste is ready. Keep aside.
How to make paneer butter masala:
- Firstly, in a large Kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf and 1 chilli. Saute until the spices turn aromatic.
- Now add 1 onion and saute until onions turn golden brown.
- Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala and 1 tsp salt.
- Saute until the spices turn aromatic. Make sure not to burn the spices.
- Add in prepared onion tomato paste and mix well.
- Cook until the oil separates from the masala paste.
- Now add 1 cup water and mix well adjusting the consistency.
- Further, add 2 tbsp cream and mix well.
- Also, add 16 cubes of paneer and mix gently.
- Simmer for 5 minutes, or until the paneer absorbs the flavour.
- Add 1 tsp kasuri methi and 2 tbsp coriander. Mix well.
- Finally, enjoy paneer butter masala with roti or naan.
Notes:
- Firstly, make sure to use a generous amount of butter as it enhances the flavor.
- Also, if you are looking for an alternative to cream, you can add curd.
- Additionally, cook on medium flame until the oil separates.
- Finally, the paneer butter masala recipe tastes great when served creamy.