Detailed Method for Preparing Paneer Butter Masala

The Paneer Butter Masala recipe we present today is known for its creamy texture, rich flavor, and irresistible taste! Paneer Butter Masala is typically served with butter naan, roti, chapati, or even with plain basmati rice or spiced jeera rice. Many people love simple recipes that don’t require too many ingredients or complicated steps. That’s why Paneer Butter Masala is one of the most beloved dishes — it combines easy preparation with a luxurious, restaurant-quality flavor.

What is Paneer Butter Masala?

Paneer Butter Masala – or Buttered Paneer – is a rich, creamy curry made with cubes of Indian cheese (paneer), spices, onion, tomato, cashews, and butter. As the name suggests, butter is a key ingredient that gives the dish its distinctive and luxurious flavor. This dish is one of the most popular choices in Indian restaurants. It’s a dream for curry lovers — soft paneer cubes are soaked in a silky, flavorful sauce. And with this easy method, you’ll prepare a dish that rivals, if not surpasses, restaurant quality!

Steps to Prepare Paneer Butter Masala

First, onions, tomatoes, and cashews are sautéed with spices, then blended into a smooth paste that forms the curry base. This mixture is then cooked with butter and more spices to enhance the flavor. Finally, paneer cubes and cream are added, resulting in a rich, creamy curry that’s impossible to resist. The best part? The whole process takes only about 30 to 40 minutes!

Preparing the Sauce (Initial Steps)

1. Optional Step: If store-bought paneer tends to become hard when cooked, you can soak it in hot water (about two cups) for 15 to 20 minutes, then drain it. This step is not necessary for homemade paneer.
2. In a hot pan, add one tablespoon of oil, two green cardamoms, and one cup of chopped onions (equivalent to about one large onion). Sauté the onions until they turn translucent or slightly pink (about 4 minutes).

Tip: If you don’t have ginger-garlic paste, you can use a small piece of fresh ginger and three cloves of minced garlic instead.

3. Add 1.5 to 2 cups of chopped tomatoes (about three medium tomatoes) and ¾ teaspoon of salt. Cook the mixture until it softens and becomes mushy. You can cover the pan to speed up the process.
4. Once the vegetables are mushy, add:

• ¾ to 1 teaspoon Kashmiri red chili powder
• ¾ to 1 tsp garam masala
• 1 teaspoon ground coriander (optional)
• 15 cashews
• ¾ teaspoon sugar (to balance the flavors)

5. Stir the mixture on low heat for 2 to 3 minutes until aromatic, then turn off the heat and let it cool.
6. Transfer the mixture to a blender, add one cup of water, and blend well until you achieve a very smooth puree. If your blender isn’t powerful enough, you can strain the mixture to get a silky smooth sauce.

Preparing the Final Curry

7. In a clean pan, melt one and a half tablespoons of butter. Add the whole spices: 2 green cardamoms, 1 bay leaf, a small piece of cinnamon stick, and 3 cloves. These spices add depth and a distinctive flavor.
8. Add one and a half tablespoons of ginger-garlic paste. Stir it until the raw garlic smell disappears.
9. Pour the blended tomato-onion mixture into the pan. You can add an additional ¼ teaspoon of Kashmiri red chili powder to enhance the color.
10. Add half a cup of water and stir to achieve a sauce-like consistency. If the sauce seems too thick, add a little more water.
11. Cover the pan and let the mixture simmer on medium heat for 10 to 12 minutes, until the flavors deepen and oil starts to surface.
12. Once the sauce is ready, add 200 to 250 grams of paneer cubes. Sprinkle one teaspoon of crushed kasuri methi (dried fenugreek leaves) by rubbing it between your palms before adding.
13. Gently stir and cover the pan for just 1 to 3 minutes on low heat. Then add 2 to 3 tablespoons of cream for a rich, creamy texture.
14. Garnish the dish with a swirl of cream and a sprinkle of chopped cilantro before serving.

Serving Suggestions

Paneer Butter Masala is traditionally served with basmati rice, butter naan, or roti. You can also serve it with slices of onion, cucumber, and lemon on the side for a complete Indian meal.

Pro Tips

• For an ultra-silky sauce, make sure to blend the mixture very well or strain it.
• For an ultra-silky sauce, make sure to blend the mixture very well or strain it.
• Add cream after turning off the heat to avoid curdling or splitting.
• Don’t skip the cashews — they add a slight sweetness and creamy body to the curry.
• Use fresh, unsalted butter for the best flavor.
• High-quality garam masala and Kashmiri red chili powder greatly enhance the flavor and color.
• Kasuri methi (dried fenugreek leaves) adds a memorable aroma and flavor — but if unavailable, it can be skipped.

And now the question is, after learning how to prepare Paneer Butter Masala, are you ready to try it from our restaurant “Tawabel India” or will you cook it yourself, or maybe both? 4o mini