Paneer Butter Masala

One of the most well-liked paneer gravy recipes in India is paneer butter masala. I've been preparing this dish with cubes of Indian cottage cheese in a rich tomato sauce for a very long time. You can easily prepare paneer butter masala in the style of a restaurant at home with the help of my video and step-by-step instructions!

About This Paneer Butter Masala

This recipe for Paneer Butter Masala features paneer (cottage cheese) in a tomato, butter, and cashew sauce (known as Makhani gravy).

The tomatoes give the dish a delightful acidity, and it is also slightly sweet, creamy, and velvety in texture.

You can make this paneer butter masala recipe in a matter of minutes using my simple, fast, and tasty recipe.

The most well-known paneer dish in India goes by many names, including butter paneer, butter paneer masala, and paneer makhani. It is obviously provided at many Indian restaurants due to its popularity.

This paneer butter masala is based from a recipe I used to cook decades ago (in a different lifetime!). During my time in cooking school, I discovered how to make butter chicken for the first time.

Later, I made paneer butter masala using an adaptation of the same recipe. Over the years, several improvisations have taken place.

One of the most well-liked paneer dishes on the blog, hundreds of users have cooked and enjoyed this paneer butter masala recipe.

You can read the comments at the bottom of the article, where our readers and supporters have left a lot of encouraging input.

Ingredients You Need

• Tomatoes, which are a fundamental component and the foundation of the makhani sauce or gravy, must be ripe, juicy red tomatoes. Fresh ingredients such as tomatoes (more particularly, pureed tomatoes), cashews, and butter are used to make homemade makhani sauce. You can include onions if you'd like. Even though in a makhani gravy, onions are never customarily added. Therefore, select ripe tomatoes that have a hint of sweetness. Tomatoes that are overly tart, sour, or unripe should not be added.

• Cashews are yet another crucial component that give the dish a beautiful creaminess and gloss. The tanginess of the tomatoes is also countered by the sweetness of the cashews. Cream is typically added to dishes like butter chicken or butter paneer. I combine cream and cashew paste to give the dish a creamy texture and a sweet undertone.

• Cream, as noted previously, in addition to cashews, I also add a small amount of cream to the gravy, providing it a richer consistency. Although for a less rich variation, the cream can be omitted.

• Butter, This paneer butter masala recipe that calls for a moderate amount of butter, which is exactly correct. Butter gives the curry a rich, buttery flavour. Even so, using extra butter could be excessive.

• Paneer, a dish's quality can make or ruin it. You want tender, juicy paneer cubes that have been delicately covered in a silky, buttery tomato sauce. Therefore, be careful to use either homemade paneer or paneer from a reputable supplier. Before using paneer, follow the directions on the packaging.

• Herbs & spices, There are hardly many spices on the list. You must add kashmiri red chilli powder to achieve that beautiful orange colour. Paprika or cayenne pepper can be substituted. Additionally, garam masala powder is required. Fenugreek leaves that have been dried, known as kasuri methi, greatly enhance the flavour. If you don't have them, simply skip them. Coriander leaves, or cilantro, are used as a garnish.