Butter Paneer Masala
Butter Paneer Masala – rich creamy tomato based curry with soft paneer, flavored with delicate spices makes one of the most comforting vegetarian curries of all time!!
Butter paneer masala is one of the very popular North Indian dishes! You will not find any Indian restaurant that does not serve this deliciousness, and I mean that for all over the world!! This super rich and creamy curry has mild spice level, making it very versatile for all spice palettes.
Butter panner, Paneer makhani, paneer butter masala they are all different names with similar taste gravy with slight variations on the ingredients. It is a slightly sweet creamy dish made with paneer, originating from the Northern India. The gravy is prepared usually with butter (makhan), tomatoes, onions, cashews, cream. Along with spices such as Kashmiri red chili powder and garam masala. The spices are not over powering in this gravy. And that is why this gravy has delicate spices and lots of richness!!
This curry is just perfect for all age group with different spice tolerance. Everyone from kids to elderly would absolutely love it. This can certainly made vegan by using tofu or mushrooms instead of paneer, oil instead of butter and cashew cream instead of heavy cream! It goes very well with any naan and/or jeera rice with side of crunchy salad or crunchy raita!
This better than restaurant style one pot dish is extremely delicious. It comes together within 30 minutes!! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would like to see your recreation of this goodie!
Happy and Healthy Eating!!
Butter Paneer Masala
- 2 tbsp Amul Butter if amul butter is not available, use salted stick butter, use vegan butter or oil for dairy-free option
- 1 Black Cardamom
- 4 Green Cardamom
- 1 Bay Leaf
- 1 stick Cinnamon
- 4 Cloves
- 4 Whole Peppercorn
- ¾ large Yellow Onion, thick sliced
- 4 clove Garlic, sliced
- 1 tbsp Ginger, sliced
- 1 Fresh Hot Red Chili if fresh is not available, use whole dry red chili (I would use only 1 since the one I have is very spicy), if you have mild one use 2
- ½ cup Raw Cashews
- 4 Medium Vine Tomatoes, cubes
- ¼ cup Tomato Paste
- 3 cup Water
- 14 oz Paneer use extra firm tofu or mushrooms for dairy-free option
- 4-5 tbsp Amul Butter if amul butter is not available, use salted stick butter, use vegan butter or oil for dairy-free option
- 2 tbsp Honey use maple syrup for vegan option
- 2 tsp Salt
- 3 tbsp Dry Kasuri Methi measure 3 tbsp before crushing it between your palms
- 1 tsp Kashmiri Red Chili Powder
- 1 tsp Garam Masala
- 2 tbsp Heavy Cream use cashew cream for dairy-free option
Make the gravy
- Heat 2 tbsp butter in a wide deep pan.
- Once melted, add whole spices cloves, peppercorn, cinnamon stick, black cardamom, green cardamom, bay leaf, garlic, ginger, fresh red hot chili (or dry whole red chili). Saute them till fragrant.
- Add sliced onions along with 1 tsp salt and ½ cup of cashew. Mix well and Saute on medium heat for 2-4 minutes until onions start to soften, making sure it does not burn or get brown.
- Add cubed tomatoes and saute for few minutes.
- Add tomato paste and mix well.
- Add 3 cups of water and mix well.
- Cover the pan and cook on medium heat until the tomatoes are completely soften, this step should take 10 minutes or so. The liquid in the pot should thicken a little and decrease in amount.
- Turn the heat off and Let it cool down for few minutes. Discard bay leaf, cinnamon stick and black cardamom from the pan. Make a smooth paste using a blander. Keep the gravy aside.
Make butter paneer masala
- Heat 4-5 tbsp of butter in a non stick pan, non-stick will help sautéing the paneer without sticking to the pan.
- Add cubed paneer to melted butter and saute on low/medium heat until they get golden brown on all side flipping/turning the cubes every now and then.
- Once the paneer is golden brown, turn the heat to low.
- Add kashmiri red chili powder and garam masala to the pan, quickly stir to avoid burning the spices and immediately add prepared gravy.
- Add 1 tsp of salt and 1 tbsp of honey to the pot. Rub dry kasuri methi between your palms to make fine powder and add it to the pot. Mix well.
- Mix gently to avoid breaking the paneer.
- Taste for salt and honey, add another 1 tbsp of honey if needed (the sweetness of this gravy is based on sweetness of tomatoes, adding 1 tbsp honey at a time is a good way to control the sweetness). Add more salt if needed.
- If the gravy seems too thick, add little water and mix to get desired consistency. Once the gravy starts to simmer, add 2 tbsp of heavy cream or more based on your preference. Stir gently and turn the heat off.
- Serve it hot with naan or jeera rice with side of crunchy veggies/kachumber!!