Paneer Butter Masala

To store leftover Paneer Butter Masala, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 2 months. When reheating, add a splash of water or cream to maintain its creamy texture.

Yes, you can easily make Paneer Butter Masala vegan by substituting paneer with tofu or a plant-based paneer alternative. Replace the butter with vegan butter or coconut oil, and use coconut cream or cashew cream instead of dairy cream. This way, you can enjoy a delicious vegan version of this classic dish!

Paneer Butter Masala pairs wonderfully with naan, roti, or steamed basmati rice. You can also serve it with jeera rice or a side of vegetable biryani for a more filling meal. Don't forget to add a side of cucumber raita or a fresh salad to balance the richness of the dish.

To adjust the spice level in Paneer Butter Masala, you can reduce the amount of red chili powder used in the recipe. Alternatively, if you prefer more heat, consider adding chopped green chilies or a pinch of cayenne pepper. Always taste as you go to achieve your desired spice level!

To make Paneer Butter Masala, start by heating butter in a pan and sautéing finely chopped onions until golden brown. Add ginger-garlic paste and cook briefly before incorporating pureed tomatoes. Once the oil separates, mix in spices like red chili powder and coriander powder. Gently add paneer cubes, pour in cream, and finish with garam masala and kasuri methi. Cook until heated through and garnish with fresh coriander before serving.