PANEER BUTTER MASALA
Paneer Butter Masala with its smooth and creamy gravy and soft paneer cubes, is a new combination of fresh paneer with luscious tomato-based sauce prepared in subtle spices like cumin, garam masala, and red chilli powder. This butter and cream content gives a texture to the gravy that is exceptionally soft and silky, with which nothing can be more comfortable and pleasurably filling food in the meal. Paneer butter masala goes really well with naan roti or even basmati rice; it is good for occasion feasting as much as an everyday grub. It’s one of the fantastic stuffing recipes ready in no time and is adored by one and all.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Indian, South Asian
PREPARATION / TECHNIQUES
Sauté, Simmer, Pan-Fry
OCCASION / HOLIDAY
Family Dinner, Diwali, Special Occasions, Weeknight Meals
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Gluten-Free, Kid-Friendly
DISH TYPE
Entrée, Main Course
INGREDIENTS
- 50g paneer, cubed
- 1/4 onion, finely chopped
- 1/4 tomato, pureed
- 1/4 tsp garam masala
- 1/4 tsp cumin seeds
- 1/4 tsp red chilli powder
- 1 tbsp fresh cream
- 1 tsp butter
- Salt, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories:250
- Protein: 9g
- Fat: 20g
- Carbohydrates: 8g
- Fibre: 1g
- Sodium: 300mg
PREPARATION OF PANEER BUTTER MASALA
- Heat butter and temper cumin seeds: Dissolve 1 tsp butter in a pan over medium heat, put the cumin seeds inside, and let them crackle for half a minute to allow the aroma to spread.
- Sauté onions until golden: Sauté chopped onions in golden brown condition. It takes about 3-4 minutes, stirring occasionally, to not burn.
- Add tomato puree and spices: Add tomato puree, garam masala, red chilli powder, and salt. Leave it to simmer for 5-7 minutes. The will infuse into the sauce. Let it thicken with oil oozing out from the sides.
- Incorporate paneer and cream: Add the paneer cubes and fresh cream. Fold delicately and let it simmer for 2 to 3 minutes, which helps in perfectly absorbing the rich flavours of the sauce and beautifully softens the paneer.
- Adjust seasoning and serve: You can dust it with a hint of garam masala or chopped fresh coriander leaves to be used as a garnish. Serve this Paneer Butter Masala hot with naan, rotis and steamed basmati rice.
PREP TIME
10 minutes
COOKING TIME
15 minutes
TIPS
- For an added depth of flavour, paneer cubes can even be lightly pan-fried in a drop of oil before adding to the sauce; it gives a golden crust to the paneer.
- If the tomato puree is acidic, a little sugar would be added to it to balance the sauce.
- Replace this with nut cashew paste as another option that is full of nuts and vegan-friendly.
VARIATIONS
- Replace paneer with tofu, use coconut milk instead of cream, and try to reduce cheese.
- Add in some vegetables, such as peas or bell peppers for texture and flavor.
- Add more red chilli powder to add more heat, or add chopped green chillies while sautéing the onions to give a little punch.
PREPPING AND STORAGE
- Fridge: Keep in the fridge for 2-3 days. Before reheating, place in a covered container and reheat gently on the stovetop or in the microwave.
- Freezing: Paneer Butter Masala can be frozen for a month. Refrigerate overnight and reheat before serving. One will just need to add in some water or cream to achieve the desirable consistency if required.