Easy Paneer Butter Masala

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Easiest Paneer Butter Masala Recipe, with guaranteed yummy results! This is my go-to recipe that is always a hit!

The Recipe Intro↓ has more information, related links as well a Recipe Video. If you’d like to check it out.

♦Prep time:10 min ♦Cook time 15 min ♦6 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Paneer (freshly cut CUBES from a fresh block is always better than ready frozen cubes!) And homemade is better still!!		400 gms
Red onion, chopped finely		1 medium-sized
Ginger-garlic paste		2 tsp
Tomato puree		1 1/2 cups
Cumin Seeds (do not to omit)		1/2 tsp
Garam Masala (North Indian or Punjabi style)		1 1/2 tsp
Kashmiri red Chilli powder		1/2 tsp
Kasuri Methi (do not to omit)		1 1 1/2 tsp ( or more )
Thick Cream -  plus additional for serving (optional)		2 1/2 Tbsp
Fresh coriander leaves		3 Tbsp
Oil (OR butter and oil combo)		2 1/2 Tbsp
Salt		To taste

Method:

1. Heat the butter and oil(2 1/2Tbsp) together in a non-stick wok/Kadai. You may also use oil only if you prefer.
2. To the hot oil, add cumin seeds(1/2tsp) and allow to crackle.
3. Add the finely chopped onion(1Nos) and saute till softened, and just starting to change color.
4. Next, add the ginger-garlic paste(2tsp) and saute till the rawness ‘in aroma’ is gone.
5. Add the tomato puree now(1 1/2cups). Add more if you like a looser gravy. I prefer a thicker gravy.
6. Now you need to cover and simmer (on medium heat) till the gravy is thickened and the oil separates. Stir occasionally. Even if you like a looser gravy, you must reduce it to a thicker gravy first and add water later. This gets you the best flavor! Keep it covered to prevent splatter.
7. Once it’s nice and thick, has become deep red in color and the oil has separated, you need to loosen with water. Add 1/4 – 3/4 cup water. Adjust to desired consistency. Give the masala a good stir.
8. As it returns to simmer add the Garam Masala(1 1/2tsp). You may add 1 tsp first and taste before adding more, as different garam masalas may be more or less robust. Get my recipe for authentic North Indian Garam Masala in notes.
9. Also add Kashmiri red chili powder(1/2tsp) and Kasuri methi(1-1 1/2tsp), crushed between your fingers first.
10. Stir everything and add salt to taste. For store-bought tomato puree, add less salt, as it may contain a fair amount of salt already.
11. Increase the heat and add the paneer cubes(400gms) now.
12. Stir gently to coat with the tomato masala. If your gravy is now on the thicker side, add 1/4 cup of water also to help the paneer to cook properly. At this stage, you can add more Kasuri methi.
13. Lower heat – cover and cook on minimum heat for 5 minutes. Stir once or twice.
14. Open, turn up the heat, and stir in the thick cream(2 1/2Tbsp) quickly. This needs to be swiftly done on a higher heat, to prevent the sauce from curdling with the addition of the cream.
15. As soon as the cream has mixed through uniformly and it has lost the milky smell, switch off the heat!
16. Garnish with coriander leaves and a drizzle of fresh cream while serving if you like!
17. Serve with flatbreads, buttery naans, or fragrant vegetarian rice dishes.

Easy Paneer Butter Masala

 

Notes:

• Home-made Tomato puree– Video
• You can also use store-bought tomato puree or Passata, although it is more acidic than the homemade type. Those who like the fresher taste better make a homemade puree.
• Ginger-garlic paste is made from crushing or grinding equal amounts of fresh ginger and garlic to a paste adding little or No water. See how it is made here – Ginger-Garlic paste.
• North Indian Garam Masala Recipe (best for this recipe)
• MDH or Everest Garam masala is also a good choice.
• Video for Paneer Burji only on my Malayalam channel.
• Do not overcook your paneer, or it can turn hard, squeaky and rubbery! Perfect paneer will be soft and succulent to the bite. If you have taken the paneer out of the fridge wait 20 minutes before cooking it. Sometimes, soaking the paneer in water for 10 minutes, before cooking will give you the soft, supple, and perfect paneer. Cooking extracts moisture from the paneer, causing it to become hard and rubbery if cooked too long. Soaking in water provides that extra-required moisture.
• If your tomato puree is watery, you can add nuts while grinding your ginger garlic paste. Use a Tbsp of soaked cashews or char magaz (melon seeds). I don’t use it here, because this is ‘the easy recipe!

 

Key Ingredients: Paneer, Tomato, Onion, Ginger, Garlic, Spices, Cream, Coriander, Kasuri Methi,Butter, Oil, Salt.

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