Paneer Butter Masala

North-Indian-style creamy cottage cheese gravy

Paneer butter masala is a widely-popular North Indian delicacy that has spread across multiple regions of Bharat. Small to medium-sized cubes of paneer (cottage cheese) simmering in a thick, creamy tomato-based sauce is finished with butter and cream. Undoubtedly a hot favourite among vegetarians, paneer butter masala pairs perfectly with naan or jeera (cumin) rice.

Ingredients

  • Paneer (cottage cheese) - 250 grams, cubed
  • Butter - 3 tablespoons
  • Oil - 1 tablespoon
  • Onion - 1 large, finely chopped
  • Tomatoes - 3 medium, pureed
  • Ginger and garlic paste - 1 tablespoon
  • Green chillies - 2, slit
  • Cashew nuts - 10-12 pieces, soaked in warm water
  • Fresh cream - 1/4 cup
  • Namox Kasuri Methi (dried fenugreek leaves) - 1 teaspoon
  • Namox Turmeric powder - 1/2 teaspoon
  • Namox Red Chilli powder - 1/2 teaspoon
  • Namox Garam Masala - 1/2 teaspoon
  • Salt - to taste
  • Sugar - 1/2 teaspoon (optional)
  • Fresh coriander leaves - for garnish

Cooking Paneer Butter Masala

Preparing the Paneer:

  • Heat 1 tablespoon of butter in a pan. Lightly fry the paneer cubes until golden brown. Remove and set aside.

Making the Gravy:

  • In the same pan, add the remaining butter and oil. Add chopped onions and sauté until golden brown.
  • Add ginger-garlic paste and slit green chillies. Sauté for another minute.

Blend and Cook:

  • Add tomato puree and cook until the oil starts to separate from the masala.
  • Meanwhile, blend soaked cashew nuts into a smooth paste using a little water. Add this paste to the pan and mix well.

Add Spices:

  • Add Namox Turmeric powder, Namox Red Chilli powder, Namox Garam Masala, Namox Kasuri Methi, salt and sugar (if required).
  • Mix everything well and cook for 2-3 minutes.

Add Paneer and Cream:

  • Add the fried paneer cubes to the gravy. Stir gently to coat the paneer with the sauce.
  • Pour fresh cream into the pan and mix gently. Simmer for 2-3 minutes on low heat.
  • Garnish with fresh coriander leaves.

Serve it hot with naan, roti or steamed rice.