Paneer Butter Masala – A deliciously rich and luscious tomato-based gravy cooked in butter with soft or fried chunks of paneer.
Paneer butter masala is a deliciously rich and luscious tomato-based gravy cooked in butter with soft or fried chunks of paneer. It tastes so good when cooked in home churned butter. Another important factor contributing to the taste and colour of the gravy is tomato. If you get red and ripe tomatoes, then it is time to make this irresistibly good paneer butter masala I got a beautiful red colour without adding any food colour. In this recipe, we are going to add a tablespoon of tomato ketchup to enhance the colour.
Paneer butter masala is one of the best accompaniments for naan, roti and the like. This also pairs up well with pulao. Cashewnuts and milk/fresh cream impart a creamy flavor to this gravy. The recipe given here is for a gravy that is a bit spicy but not too much. I also make paneer butter masala by pressure cooking onions, tomatoes and then grinding them to a paste. That version is simple, creamier and requires less oil/butter. I will post that recipe soon. Here is how I make this extremely delicious paneer butter masala.
The palace chickens of Mughals were fed by hand with pellets flavored with saffron and rose water, and massaged daily with musk oil and sandalwood. (Source – Feasts and Fasts : A History of Food in India)
Check out the below recipes at Recibrary!
- Palak Paneer
- Paneer Kalimirch
- Methi Tofu
- Aloo Matar Masala | Potato Peas Masala
- Restaurant Style White Kurma | Vellai Kurma
Paneer Butter Masala Recipe:
Cuisine : North Indian
Category : Side dish for roti / pulao
Makes : 5 servings
Preparation Time : 10 min
Cooking Time : 20-25 min
1 cup : 240 ml
- 1 & 1/2 cups Cubed Paneer (170 g)
- 2 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Cumin Seeds Powder
- 1 tbsp Tomato Ketchup
- 2 & 1/2 tbsp Oil
- 1 tbsp + 1 tsp Butter
- 1/8 cup Milk or 1 tbsp Fresh Cream
- 1 tsp Kasoori Methi
- Salt as required
- 1 cup Cubed Onions
- 3 & 1/2 cups Cubed Tomatoes
- 2 tbsp Ginger Garlic Paste
- 8 whole Cashewnuts (soak in water for 15 min)
1. Put the cubed paneer in salted hot water. I feel this makes the paneer soft. This step is optional.
2. Heat 1 & 1/2 tbsp oil in a pan. Add the cubed onions and sprinkle some salt. Saute till they turn translucent.
3. Add the ginger garlic paste and fry till the raw smell goes off completely.
4. Now add the cubed tomatoes. Sprinkle some salt. Saute till the skin of tomato shrinks and the tomatoes are just cooked. This need not be fried till the oil separates.
5. Take the cashewnuts (soaked in water) in a mixer grinder jar. Add some water and grind to a paste. Add the tomato mixture to this and blend to a smooth paste.
6. Heat oil and butter in a pan. Add red chilli powder, coriander powder, garam masala powder and cumin seeds powder. Fry for 4-5 seconds over low flame, taking care not to burn the spices.
7. Add the tomato paste and mix well (This paste splatters around the pan. So cover while cooking). Cook over medium flame till the oil begins to separate.
8. Add the tomato ketchup and mix well. This is added to give a mild sweetness and also helps to enhance the colour of the gravy. Add some water if the gravy is too thick. Let it boil for 30 seconds.
9. Add milk or fresh cream and mix well.
10. Take out the paneer from the hot water and add to the gravy. Mix gently taking care not to break the paneer pieces. Simmer the gravy for 5 minutes.
11. Switch off the flame. Crush kasoori methi between your palms and sprinkle over the gravy. Add a tsp of butter on top if you want. Mix gently. Serve this irresistibly delicious paneer butter masala with any indian flatbread, steamed rice or pulao.