Paneer Butter Masala Recipe: Hello friends, I’m Chef Rajat. Today I’m going to talk about the king of Indian cuisine, “Paneer Butter Masala.” Have you ever wondered why restaurant-style paneer butter masala is so smooth, creamy, and delicious, while homemade ones sometimes taste a little different?
Friends, today I’m going to reveal that secret. This isn’t an ordinary recipe, but a masterclass. We’ll use science, expert tips, and a lot of love. So, friends, smile and get ready for the kitchen!
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Table of Contents
🧴 Ingredients: The Key to the Door
Friends, first and foremost, gathering the right ingredients is crucial. According to research, 70% of dish failures are due to the quality or quantity of ingredients.
Main Ingredients: (Paneer Butter Masala Recipe)
- Paneer: 250g (diced) – Use fresh, soft paneer. Homemade or branded (Amul, Mother Dairy) are both good.
- Tomatoes: 4-5 large, red, and ripe (about 300 grams) – These determine the color and flavor of the gravy.
- Cashews: 15-20 nuts – These add creaminess and sweetness.
- Butter: 3-4 tablespoons – Only real butter makes this a “buttery” masala. Amul Salted Butter works well.
- Fresh Cream: 3-4 tablespoons – Adds richness to the flavor.
Spices (Whole & Powdered Spices): (Paneer Butter Masala Recipe)
- Whole spices: 1 large cardamom, 2-3 cloves, 1 small piece of cinnamon
- Bay leaf: 1 leaf
- Cumin seeds: 1 teaspoon
- Kashmiri red chili powder: 1-2 teaspoons (for a red color, not too spicy)
- Coriander powder: 1 teaspoon
- Garam masala: 1/2 teaspoon
- Kasuri methi: 1 teaspoon (dried leaves) – this gives a restaurant-like aroma!
- Sugar: 1 teaspoon (to balance the sourness of the tomatoes)
- Salt: to taste
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👩🍳 Recipe: Step-by-Step Magic
Step 1: Preparing the Gravy Base (The Foundation)
Tomato-Cashew Paste: Boil 2 cups of water in a pan. Then add the tomatoes (cut into large pieces) and cashews. Boil for 10 minutes until the tomatoes soften and the skins begin to peel off. Then, strain them and let them cool. Grind them in a blender to a smooth paste. This is the heart of our gravy.
Preparing the paneer: Soak the paneer cubes in lukewarm water for 10-15 minutes. This will soften them and prevent them from breaking.
Step 2: The Spice Dance
Take a heavy-bottomed pan. Heat 2 tablespoons of butter in it.
Once the butter is hot, add cumin seeds, whole cardamom, cloves, cinnamon, and bay leaves. Fry until fragrant.
Now, add the tomato-cashew paste. Be careful, it may splatter!
Stir well and add coriander powder, Kashmiri red chili powder, and a little salt.
Then cook over medium heat, stirring constantly. The paste will begin to thicken, and butter will rise to the top. This is a crucial step. It will take about 10-12 minutes. This is where the flavor develops.
Step 3: The Final Touch
Now add 1 cup of water and mix well. Bring the gravy to a boil.
Add fresh cream, sugar, and garam masala and mix well.
Now, take the kasuri methi leaves in your hands and gently rub them in. This releases their full aroma.
Finally, gently add the soaked paneer cubes to the gravy and cook gently for 4-5 minutes. Do not stir too much, or the paneer will break.
Sprinkle a spoonful of the remaining butter on top.
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💡 Expert Tips (Rajat’s Secret Tips): (Paneer Butter Masala Recipe)
Choice of tomatoes: Use dark red tomatoes. Yellow or light-colored tomatoes will lighten the color of the gravy.
Don’t have Kashmiri chilies? Mix 1 teaspoon of red chili powder with a pinch of turmeric. A little tomato ketchup can also be added for color.
Even creamier? Add 2-3 teaspoons of coconut (copra) while blending the gravy.
For kids: If kids will be eating this (who often prefer sweet and creamy foods), use paprika powder instead of Kashmiri chilies. This will add color but won’t make it spicy.
🥣 Serving Suggestions : (Paneer Butter Masala Recipe)
Serve hot Paneer Butter Masala Recipe…
…with naan or butter naan – it’s a classic pairing!
…with rice or jeera rice.
…serve with kulfi or raita; this combination is great in the summer.
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Conclusion :The Grand Finale
Friends, Paneer Butter Masala Recipe isn’t just a dish; It’s a feeling. It’s a symbol of celebration, comfort, and love. It may take a little more time to make, but when you see those smiles on your family’s faces, it’ll all be worth it.
Make this recipe, add your own touch, and let me know how it turned out in the comments. Happy cooking!
