Delicious Homemade Paneer Butter Masala: A Creamy and Flavorful Delight

Paneer Butter Masala, often referred to as the most beloved vegetarian curry in Indian cuisine, is a rich and creamy dish that never fails to impress. The combination of soft paneer (Indian cottage cheese) in a flavorful, spiced tomato-based gravy is perfect for any occasion. Whether you’re hosting a dinner or enjoying a simple meal at home, this Paneer Butter Masala recipe will certainly win your heart!

Ingredients

• 250 grams paneer (cubed)
• 2 tablespoons ghee or butter
• 1 large onion (finely chopped)
• 2 medium-sized tomatoes (pureed)
• 1 teaspoon ginger-garlic paste
• 1-2 green chilies (slit)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• ½ teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• ¼ cup heavy cream or fresh cream
• Salt to taste
• 1 tablespoon sugar (optional, to balance acidity)
• Fresh coriander leaves (for garnishing)

Instructions Step 1: Preparing the Paneer

Fry the Paneer (Optional): While some people prefer soft, fresh paneer directly in the curry, others like to fry it for added texture. To fry, heat 1 tablespoon of ghee or butter in a pan and shallow fry the paneer cubes until they turn golden brown on all sides. Set aside.

Soak in Warm Water: If using store-bought paneer, soak it in warm water for 10 minutes to soften it.

Step 2: Making the Gravy

Heat the Ghee/Butter: In a large pan, heat 1 tablespoon of ghee or butter. Add cumin seeds and let them splutter.

Sauté Onions and Green Chilies: Add the finely chopped onions and green chilies to the pan. Sauté until the onions become soft and translucent.

Add Ginger-Garlic Paste: Once the onions are cooked, add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Cook the Tomatoes: Add the pureed tomatoes to the pan and cook for about 5 minutes, or until the tomato mixture thickens and the oil begins to separate from the gravy.

Step 3: Spices and Cream

Spice It Up: Add coriander powder, red chili powder, turmeric powder, garam masala powder, and salt. Cook the spices for 2-3 minutes until fragrant.

Add Cream: Pour in the heavy cream and stir well. Let the curry simmer on low heat for another 5 minutes, allowing the flavors to meld together and the gravy to thicken.

Step 4: Bringing It All Together

Add Paneer: Gently add the fried or fresh paneer cubes to the gravy. Mix carefully to coat the paneer with the creamy sauce. Let it cook for another 3-4 minutes.

Finish with Kasuri Methi: Crush the kasuri methi leaves between your palms and sprinkle them over the curry. This will enhance the aroma and add depth to the flavor.

Sweeten It: If the curry is too tangy, add a tablespoon of sugar to balance out the acidity of the tomatoes. Stir well.

Step 5: Garnishing and Serving

Garnish the Paneer Butter Masala with fresh coriander leaves and a drizzle of cream. Serve the dish hot with naan, roti, or steamed rice.

Tips for the Perfect Paneer Butter Masala:

• Use Fresh Tomatoes: Fresh tomatoes provide a natural sweetness and depth of flavor, making the curry even richer.
• Paneer Texture: If you want the paneer to soak up more flavor, let it simmer in the curry for a few extra minutes.
• Control the Spice Level: Adjust the amount of red chili powder and green chilies based on your spice preference.
• Make It Richer: For an even richer gravy, you can add a handful of cashew nuts or almonds while preparing the gravy. This will add a creamy texture without using too much cream.