Paneer Butter Masala, a creamy and rich Indian curry, is a beloved dish known for its decadent flavors and tender paneer cheese. The vibrant, aromatic sauce, a harmonious blend of tomatoes, butter, and warming spices, coats succulent cubes of paneer, creating a truly unforgettable culinary experience. This classic recipe is surprisingly easy to master, even for home cooks with limited experience in Indian cuisine. It's the perfect comfort food, equally satisfying on a chilly evening or as a centerpiece for a special occasion.
Forget complicated recipes and lengthy cooking times. This quick and easy Paneer Butter Masala recipe delivers restaurant-quality results in a fraction of the time. We've simplified the process, focusing on fresh ingredients and a few key techniques to ensure maximum flavor with minimal effort. Ready to dive into the delicious details? Let's get started with our step-by-step guide!
Tools Needed
- Cooking Pan
- Pressure Cooker
Ingredients
- Paneer: 250-300 grams
- Onion
- Tomatoes
- Beetroot
- Cashews
- Almonds
- Homemade Cream
- Fennel Seeds
- Royal Cumin Seeds
- Cloves
- Black Peppercorns
- Big Cardamom
- Small Cardamom
- Kashmiri Red Chilies: 2
- Bay Leaf
- Cinnamon
- Ginger
- Garlic
- Turmeric Powder
- Salt
- Sugar
- Garam Masala
- Kasuri Methi (Dried Fenugreek Leaves)
- Coriander Leaves
- Oil
- Butter
- Green Chilies: 2
Step-by-Step Instructions
Step 1. Prepare the Masala Base
- Temper fennel and royal cumin in oil.
- Add cloves, black pepper, big and small cardamom, two Kashmiri red chillies, bay leaf, and onion. Soften the onion.
- Add cinnamon, ginger, and garlic; mix well.
- Add chopped tomatoes, beetroot, cashews, almonds, homemade cream, and salt. Mix and let it whistle twice in a pressure cooker.
- Remove paneer. Once the cooked masala has cooled, remove bay leaves and grind it into a smooth puree.
- Fry two green chilies in the remaining oil. Add the puree, some water, and sugar. Simmer briefly.
Step 2. Cook the Paneer
- While the masala cools, cut paneer into desired shapes (long pieces, cubes, or triangles).
- Heat oil and butter in a pan. Add turmeric and Kashmiri red chili. Mix well.
- Add paneer pieces and cook on high heat, stirring gently, until nicely colored.
Step 3. Combine and Simmer
- Add the fried paneer, cover, and let it sit for a few minutes.
Step 4. Garnish and Serve
- Garnish with garam masala, kasuri methi, and coriander.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- The onion should only be softened; don't brown it.
- Don't overcook the final sauce, as everything has already been boiled.
Nutrition
- Calories: 600-700
- Fat: 40-50g
- Carbs: 40-50g
- Protein: 20-25g
FAQs
1. Can I use frozen paneer?
Yes, but make sure to thaw it completely and pat it dry before cooking to prevent the sauce from becoming watery.
2. What can I substitute for heavy cream?
You can use coconut milk for a richer, slightly sweeter flavor, or full-fat yogurt for a tangier taste. Both will work well.
3. How can I make this spicier?
Add more chili powder or a pinch of cayenne pepper to adjust the spice level to your preference. A green chili finely chopped can also add a nice kick.
There you have it – a restaurant-quality Paneer Butter Masala ready in minutes! Enjoy this flavorful and satisfying dish with your favorite sides like naan bread or rice. We hope you enjoyed this quick and easy recipe and will make it again soon!