Paneer Butter Masala Recipe - Creamy Indian Curry
Paneer Butter Masala is a rich and creamy Indian curry that showcases paneer cubes in a beautifully spiced tomato-based gravy. The combination of aromatic whole spices, yogurt, and kasuri methi creates a dish that's both comforting and sophisticated.
[Image: Paneer Butter Masala served with naan - Add image at /images/recipes/paneer-butter-masala.jpg]
About This Recipe
This recipe is a personal favorite, combining the creaminess of paneer with a perfectly balanced spice blend. The key to this dish is the generous use of garlic and the finishing touch of kasuri methi, which adds a distinctive earthy flavor that elevates the entire dish.
History & Origin
Origin: Paneer Butter Masala is a North Indian dish that originated in the Punjab region. It's a restaurant-style curry that became popular in the 1950s and 1960s, particularly in Delhi and Mumbai restaurants. The dish is believed to have been created as a vegetarian alternative to butter chicken (Murgh Makhani).
First Place Made: Punjab region, North India (popularized in Delhi and Mumbai)
Time Period: Mid-20th century (1950s-1960s), with roots in traditional Punjabi cuisine
The dish was developed to cater to vegetarian diners who wanted something as rich and flavorful as butter chicken. It quickly became a staple in Indian restaurants worldwide and is now one of the most popular Indian vegetarian dishes globally. The creamy tomato-based gravy with aromatic spices and kasuri methi represents the fusion of traditional Indian cooking techniques with modern restaurant-style presentation.
Ingredients
- 200g paneer, cut into cubes
- 2 medium onions, cut into cubes
- Oil for cooking
- 1 tsp cumin seeds (jeeru)
- 2-3 cloves (laving)
- 1 bay leaf (tej patta)
- 1 star anise (taj)
- Lots of minced garlic (the more, the better!)
- Tomato puree
- Red chilli powder, to taste
- Turmeric powder (haldi)
- Kashmiri red chilli powder (kk) - for color and mild heat
- Coriander-cumin powder (dhanajiru)
- 1 tbsp yogurt
- Water, as needed
- Kasuri methi (dried fenugreek leaves)
- Salt, to taste
Step-by-Step Instructions
- Prep ingredients: Cut paneer into cubes and onions into cubes. Set aside.
- Temper whole spices: Heat oil in a pan. Add cumin seeds, cloves, bay leaf, and star anise. Sauté until fragrant, about 30 seconds.
- Add garlic: Add lots of minced garlic and sauté for 30 seconds until fragrant. Don't skimp on the garlic - it's a key flavor component!
- Cook paneer and onions: Add onion and paneer cubes with salt. Sauté until onions are translucent and paneer is slightly golden on the edges.
- Add spices and tomato: Add tomato puree, red chilli powder, turmeric, kashmiri red chilli powder, and coriander-cumin powder. Sauté until the oil separates from the masala - this is a sign the spices are properly cooked.
- Add yogurt: Add 1 tbsp yogurt and mix well. This adds creaminess and helps balance the acidity of the tomatoes.
- Simmer: Add some water and cook until the gravy reaches your desired consistency. Let it simmer for a few minutes to allow flavors to meld.
- Finish with kasuri methi: Add kasuri methi and cook for another 2-3 minutes. Adjust salt and serve hot with naan or rice.
Tips for Perfect Paneer Butter Masala
- Don't skimp on garlic: The recipe calls for "lots of minced garlic" - this is intentional and adds incredible depth of flavor
- Cook until oil separates: This is a crucial step in Indian cooking - it means your spices are properly cooked and won't taste raw
- Kasuri methi: Rub the dried fenugreek leaves between your palms before adding to release their aroma
- Paneer texture: If using store-bought paneer, you can lightly fry it before adding to prevent it from breaking
- Adjust consistency: Add water gradually to reach your preferred gravy consistency
Serving Suggestions
Paneer Butter Masala pairs beautifully with:
- Fresh naan or roti
- Steamed basmati rice
- A side of raita
- Pickled onions