Paneer Butter Masala is a beloved dish in Indian cuisine, known for its rich and creamy gravy and succulent cubes of paneer (Indian cottage cheese). The dish has its roots in the northern regions of India, particularly Punjab, where it is a popular vegetarian option in both homes and restaurants.
The history of Paneer Butter Masala is not precisely documented, but it is believed to have originated as a variation of the classic Butter Chicken dish. In the mid-20th century, Butter Chicken was invented in Delhi by Kundan Lal Gujral, the founder of the famous Moti Mahal restaurant. As Butter Chicken gained popularity, chefs began experimenting with similar recipes using paneer instead of chicken to cater to vegetarian diners, giving rise to Paneer Butter Masala.
The dish typically involves marinating cubes of paneer in a mixture of yogurt and spices, then cooking them in a rich tomato-based gravy flavored with butter, cream, onions, garlic, ginger, and a blend of aromatic spices like garam masala, cumin, and coriander. The result is a creamy, indulgent dish with a perfect balance of sweet, tangy, and savory flavors.
Paneer Butter Masala has become a staple in Indian restaurants worldwide, beloved for its rich taste and comforting texture. It is often served with naan bread, rice, or roti, making it a satisfying meal for vegetarians and non-vegetarians alike. Over the years, variations of Paneer Butter Masala have emerged, with chefs adding their own twists and ingredients to create unique interpretations of this classic dish.
“Where the simplicity of paneer meets the indulgence of butter, creating a poetry of flavors on your palate”
Paneer Butter Masala
Print RecipeIngredients
- For frying Paneer:
- 1 tbsp Oil
- 1 cup Paneer cubes
- 1/2 tsp Salt
- 2 tsp Red chilli powder
- For gravy:
- 1/2 tbsp Oil
- 2 cubes Butter
- 1 Black cardamom
- 1 Cinnamon stick
- 5 Green cardamom
- 1 tsp Ginger
- 1 tsp Garlic
- 1/2 cup Onion, chopped
- 1 cup Tomato, chopped
- 7-8 nos Cashews
- 1/4 tsp Green chilli, chopped
- 1/2 tsp Oil
- 2 cubes Butter
- 2 tsp Salt
- 1 tsp Red chilli powder
- 1/2 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/4 tsp Garam masala
- 1/4 tsp Black pepper
- 1/2 tsp Kasoori methi
- 1/2 tsp Honey
- 3/4 cup Milk
- 1 tbsp Cream
- 1/2 tsp Cardamom powder
Instructions
Fry Paneer Cubes:
- Heat oil in a pan.
- Put paneer cubes to it. Add salt and red chili powder to it.
- Pan fry the paneer cubes.
Make Gravy:
- Heat oil in a pain again. Add butter.
- Add black cardamom, cinnamon and green cardamom.
- Stir a little and then add ginger and garlic.
- Mix well.
- Put chopped onion and tomato. Mic again.
- Add cashews and green chilli to the mix and puree the mixture.
- Now heat oil in another pan. Add butter.
- One the butter starts to flutter, add the pureed mixture to the pan.
- Mix and let it simmer.
- Add salt,red chilli powder, coriander powder, cumin powder, garam masala and black pepper. Mix well.
- Keep stirring and let the gravy simmer and add kasoori methi followed by honey.
Final Steps:
- Add fried paneer cubes to the simmering gravy. Mix well.
- Now add milk and mix thoroughly.
- Let it come to simmer and then add cream along with cardamom powder. Mix well.
- Your dish ready. Enjoy it’s taste.
Paneer Butter Masala
