Paneer Butter Masala
Paneer Butter Masala is one of the most celebrated curry dishes in Northern parts of India. It’s a combination of onion and tomato based puree in addition to certain spices.
Here, in north India It is found in every next food junction be it a Dhaba (Street-Side) or a fine dine restaurant. It’s actually a staple main course gravy type-each vegetarian orders whenever they dine out.
Paneer is also known as Cottage Cheese which is cut into big dices and then dipped in the gravy(curry).
However, I rejoice Butter Masala dish many times, and the taste varies everywhere but one thing is common it is somehow towards the sweeter side. The name includes butter so it has a lot of it and that also plays an important part in the dish.
Now, the variation in taste is actually the ratio of onion and tomato used while other spices like Garam masala, coriander powder remains the same everywhere.
The gravy has a silky smooth texture with a sweet carnival at the first place then when you swallow the next flavor comes in picture which is a hint of spice but again it does not attack your pallets. There is an amazing balance between the sweetness, creamy texture and spice level.
Although,the spices are settled in such a way that they are in complete harmony with each other. Not overpowering each other.Butter gives that silky smooth texture and fresh Paneer adds that bite to it.
This goodness could be enjoyed with a Naan bread or a bowl of hot cumin rice.
My recipe is an outcome of so many experiments like different variety of tomatoes were used, then variable ratio of onion and tomatoes. But this method comes out to be super tempting and all the flavors are balanced. It will cover your entire mouth with richness and you’ll feel addicted to the flavor.
We enjoy this a lot usually with a flat whole wheat chapati or a naan bread with our family and kids love it as it does not have that level of heat. This is simply delicious.
Paneer Butter Masala- North Indian Curry
Course : Main Course
Cuisine: North Indian
Prep Time: 15 mins
Cook time: 20 mins
Total Time: 40 mins
Author: Sonakshi Saxena
- 500 gm cottage cheese (Fresh or Store Bought)
- 2-3 tsp full fat cream
- 4-5 tsp Unsalted butter
- 4-5 medium-sized tomatoes
- 6 medium-sized onions
- 2 inch ginger
- 7-8 garlic cloves
- Coriander steams a handful
- 2-3 tsp Oil
- 2-3 tsp coriander powder
- 3-4 tsp Chilli powder
- 2 tsp salt
- 2 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 2-3 black peppercorns
- 2 cloves
- 1 cinnamon stick
- 1-1.5 tsp sugar
- 8-10 cashews soaked in water for 2 hours
- To begin with the Paneer Butter Masala curry, take a pan, add oil and then add black peppercorns,cloves and cinnamon stick. Saute for 1-2 min until they release their flavor to the oil.
- Now, add diced tomatoes, sliced onions, ginger,garlic ( Ginger garlic paste can also be used),coriander stems. Cook them for 7-8 minutes or until tomatoes go mushy.
- Drop red chilli powder, coriander powder and salt. Cook for 2 minutes approx.
- Switch off the flame and puree the mixture and sieve it to get a silky smooth texture.
- Take another pan, Add lots of butter if you like to have a calorie packed dish, add kashmere red chilli( It is used for natural reddish color, does not contribute to heat much) or red food color if not available. Add the puree and cashew paste- cook for another 10 mins adding 1/2 cup of water.
- Once the gravy is done, it will start leaving the sides of the pan and oil or butter will come on the top. This is the indication that it is thoroughly done. Add 1-2 tsp of sugar to bring the sweetness. Use less sugar if you use the good amount of cream, else cream will compress those beautiful flavors. Finally, add Paneer cubes and you are good to go.
- If you want a rich gravy, then add 3-4 tsp of fresh cream same with the butter too. But if you miss on the butter then the overall taste needs to compromise a bit. Else, just garnish with fresh cream and fresh fragrant coriander leaves.
- Enjoy with a bowl cumin rice or naan bread.
Tip: If we increase the amount of tomatoes and omit the onions, then to bring the sweet flavor from tomatoes we need to cook the puree in extra amount of oil for at least 10-15 mins depending on the type of tomato you are using. Else onion will cover the sourness of tomato and will push the entire flavor to sweet.
Paneer Butter Masala is a simple dish but it is loved by everyone. Do try the recipe. That’s all for today folks. Stay connected. Please watch the video below for detailed instructional view.