How to Make the Perfect Butter Paneer (Step-by-Step)
Recipe Information
Butter Paneer Masala
Cultural Context
Butter Paneer Masala, originating from North India, is a rich and creamy dish that showcases paneer, a fresh cheese, in a spiced tomato gravy. Traditionally served with naan or rice, it is a favorite in Indian households and restaurants alike, often enjoyed during festive occasions. The dish has gained popularity worldwide, with many variations incorporating different spices or ingredients, but its essence remains a comforting, flavorful meal.
cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Slice the tomatoes in half, remove the eye, and cut them into six or eight pieces.
Slice one medium-sized red onion coarsely.
Take one fresh green chili, slice it in half, and remove the seeds.
Chop or crush one piece of garlic.
Peel and slice one piece of ginger.
Prepare a few coriander stalks for freshness.
Remove the seeds from whole red Kashmiri chilies and set aside.
Heat a pan on medium heat and add 1 tbsp of oil and 15 g of butter.
Add whole spices: bay leaf, black cardamom, green cardamom, cinnamon, and cloves; stir for a few seconds until aromatic.
Add garlic, ginger, and onion; cook for 2-3 minutes until onions are soft and translucent.
Add chopped tomatoes, fresh green chili, coriander stalks, and Kashmiri red chilies; mix well and add salt.
Cover the pan and cook for 12-15 minutes until tomatoes are soft and pulpy, stirring occasionally to prevent burning.
Remove the pan from heat and allow to cool; remove whole spices except for dry red chilies.
Blend the mixture with half a cup of water into a smooth paste and strain for a velvety texture.
Prepare a bowl with water and half a teaspoon of salt; soak paneer cubes for deodorizing and softening.
Chop one small onion finely and slice two pieces of fresh ginger into thin juliennes.
If desired, add one to two fresh green chilies (seeds removed) for extra spice.
Heat the pan again, add 2 tbsp of oil and 50 g of butter, then add chopped onion and ginger; cook for 3-4 minutes until translucent.
Add the ground spices: turmeric, coriander, cumin; mix and cook for 30 seconds.
Add Kashmiri red chili powder and optional garam masala; cook for another 30 seconds.
Lower the flame and add the blended tomato sauce; add half a cup of water and simmer for 5 minutes, stirring regularly.
Roast dry fenugreek leaves for 15-20 seconds on medium heat, crush them, and add to the sauce.
Drain the soaked paneer and gently press to remove excess water; add to the sauce and mix gently.
Add a small amount of sugar to balance flavors; mix gently and simmer for 5 more minutes.
Turn off the heat and add thick cream to the sauce for a silky texture.
Remove any green chilies added earlier to prevent excessive spiciness.
Garnish with fresh cream, fresh coriander leaves, ginger juliennes, and optionally a pinch of garam masala and a dollop of butter.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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