Paneer Butter Masala Recipe

 Paneer Butter Masala Recipe: A Creamy Delight for Your Taste Buds

If you’re a fan of rich, creamy, and flavorful Indian curries, Paneer Butter Masala is a dish that will surely tantalize your taste buds. This popular North Indian dish combines soft paneer cubes with a luscious tomato-based gravy, making it a favorite at both restaurants and home kitchens. Whether you're hosting a dinner party or simply craving some comfort food, this recipe is sure to impress. Let’s dive into the recipe and bring some magic to your kitchen!

Ingredients:

For the Paneer:

250 grams of paneer (cubed)

1 tablespoon of butter (for frying)

For the Gravy:

• 3 large tomatoes (pureed)
• 1 large onion (finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 green chilies (slit)
• 1/2 cup cashew nuts (soaked in warm water for 20 minutes and ground into a paste)
• 2 tablespoons butter
• 2 tablespoons cream
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• Salt to taste
• Fresh coriander leaves (for garnish).

Instructions:

1. Preparing the Paneer:

Heat 1 tablespoon of butter in a pan over medium heat.

Add the paneer cubes and sauté until they are lightly golden on all sides. Remove and set aside.

2. Making the Gravy:

In the same pan, add 2 tablespoons of butter. Once melted, add the cumin seeds and bay leaf. Sauté until the seeds crackle.

Add the finely chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and slit green chilies. Cook for 2-3 minutes until the raw smell disappears.

Pour in the tomato puree and cook until the oil starts to separate from the mixture.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 5 minutes.

3. Adding Creaminess:

Stir in the cashew paste and cook for 5-7 minutes, allowing the gravy to thicken.

Add 1 cup of water (or adjust to your preferred consistency) and bring the gravy to a gentle simmer.

4. Final Touches:

Add the garam masala and kasuri methi, stirring well.

Gently fold in the sautéed paneer cubes and let them simmer in the gravy for 5 minutes.

Stir in the cream and cook for another 2 minutes, ensuring everything is well combined.

 Garnishing and Serving:

Garnish with fresh coriander leaves.

Serve hot with naan, roti, or steamed basmati rice.

Tips for the Perfect Paneer Butter Masala:

Fresh Paneer: Using fresh, soft paneer will enhance the taste and texture of the dish.

Cashew Paste: This adds richness to the gravy. Soak the cashews in warm water to make blending easier.

Cream: Don’t skip the cream; it gives the dish its signature creamy texture and balances the spices.

Paneer Butter Masala is a dish that brings warmth and comfort with every bite. Its creamy, mildly spiced gravy combined with soft paneer cubes makes it an absolute delight for any occasion. This recipe is simple to follow and guarantees a restaurant-style dish right in your home kitchen. Give it a try and watch it become a favorite among your family and friends. Happy cooking!