Paneer butter masala is a sumptuous dish that perfectly balances creamy flavors with aromatic spices. Originating from North Indian cuisine, this dish features soft paneer cubes simmered in a rich tomato-based gravy, enhanced with butter and cream. Ideal for pairing with naan or rice, it’s beloved by vegetarians and non-vegetarians alike. Let’s dive into the details of this delightful recipe!
Ingredients
- 250 grams paneer
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 1/2 cup heavy cream
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- Cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people, with a preparation time of 15 minutes and a cooking time of approximately 30 minutes.
Nutritional Value
Each serving (about 1/4 of the dish) contains approximately:
– Calories: 350
– Protein: 14g
– Fat: 28g
– Carbohydrates: 20g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- Heat the butter and oil in a pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for 1-2 minutes.
- Add the tomato puree and cook until the oil separates.
- Incorporate the red chili powder and salt; mix well.
- Add the paneer cubes and gently fold them into the gravy.
- Pour in the heavy cream and stir to combine.
- Sprinkle garam masala and adjust seasoning as needed.
- Let it simmer for 5-7 minutes on low heat.
- Garnish with cilantro before serving.
Alternative Ingredients
You can substitute paneer with tofu for a vegan option. Additionally, coconut cream can replace heavy cream to maintain a rich texture while keeping it dairy-free.
Serving and Pairings
Paneer butter masala pairs beautifully with naan, roti, or steamed basmati rice. It can also be served with a side of salad or raita for added freshness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave. While freezing is possible, the texture may change, so it’s best enjoyed fresh.
Cooking Mistakes
- Overcooking the paneer can make it rubbery.
- Not sautéing onions enough can lead to a raw taste.
- Using too much water can dilute the sauce.
- Skipping the cream will affect the dish’s richness.
- Forgetting to season can result in bland flavors.
Helpful Tips
- Use fresh paneer for the best texture.
- Let the dish sit for a few minutes before serving to enhance flavors.
- Adjust spice levels according to your preference.
- For a smoky flavor, add a dash of smoked paprika.
FAQs
What is paneer butter masala?
Paneer butter masala is a creamy and flavorful North Indian dish made with paneer (Indian cottage cheese) cooked in a rich tomato and butter gravy, often served with naan or rice.
Can I make paneer butter masala vegan?
Yes, you can substitute paneer with tofu and use coconut cream instead of dairy cream to create a delicious vegan version of this dish.
How can I make it spicier?
To increase the spice level, add more red chili powder or include chopped green chilies during cooking.
Can I prepare it in advance?
Yes, you can prepare the gravy ahead of time and add the paneer just before serving to maintain its texture.
What can I serve with paneer butter masala?
It pairs well with naan, roti, or steamed rice, and can be complemented with a side of salad or raita for balance.
Conclusion
Paneer butter masala is a delightful dish that showcases the rich flavors of Indian cuisine. With its creamy texture and aromatic spices, it’s a perfect choice for a special meal or a cozy dinner at home. Enjoy making and sharing this beloved recipe!
Paneer Butter Masala
Ingredients
- 250 grams paneer
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion finely chopped
- 2 medium tomatoes pureed
- 1/2 cup heavy cream
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- Cilantro for garnish
Instructions
- Heat the butter and oil in a pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for 1-2 minutes.
- Add the tomato puree and cook until the oil separates.
- Incorporate red chili powder and salt; mix well.
- Add the paneer cubes and gently fold them into the gravy.
- Pour in the heavy cream and stir to combine.
- Sprinkle garam masala and adjust seasoning as needed.
- Let it simmer for 5-7 minutes on low heat.
- Garnish with cilantro before serving.
