
Paneer Butter Masala is a creamy, tomato-based curry with paneer, flavored with spices and finished with butter and cream. This dish is a favorite in many households and is perfect for pairing with naan or rice. The rich and flavorful gravy combined with soft paneer cubes makes it a delightful treat for any occasion.
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Heat oil in a pan and add khade masale (cloves, eliachi, badi eliachi, black pepper).
Add sliced onions, garlic, and ginger. Sauté until the onions turn golden brown.
Add chopped tomatoes and cashews. Cook until the tomatoes soften.
Add turmeric powder, red chili powder, and cumin powder. Mix well.
Blend the mixture into a smooth paste once cooled.
Heat the blended paste in a pan and add red chilly powder, turmeric, cumin powder, and melted butter.
Add water to adjust the consistency and bring the mixture to a boil.
Add paneer cubes and cook for a few minutes until the paneer absorbs the flavors.
Sprinkle kasturi methi and adjust salt to taste.
Garnish with fresh cream and serve hot with naan or rice.
For a richer flavor, use homemade paneer instead of store-bought.
Soak the cashews in warm water for 10 minutes before blending for a smoother paste.
Adjust the spice levels according to your preference by increasing or decreasing the red chilly powder.
Adding a pinch of sugar can balance the tanginess of the tomatoes.
Can I use tofu instead of paneer?
Yes, tofu can be used as a substitute for paneer, especially for a vegan version of the dish.
What can I pair Paneer Butter Masala with?
Paneer Butter Masala pairs well with naan, roti, or steamed basmati rice.
Can I make this dish ahead of time?
Yes, you can prepare the curry base in advance and add paneer cubes just before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Can I skip the cream?
Yes, you can skip the cream or use a dairy-free alternative for a lighter version of the dish.
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