Paneer Butter Masala

July 22, 2024
1:59 pm

Paneer Butter Masala is a rich and creamy vegetarian dish that is a staple in Indian cuisine. This delightful curry features paneer, a type of Indian cottage cheese, simmered in a luscious tomato-based sauce infused with aromatic spices and a generous amount of butter. The smooth and velvety sauce, combined with the soft and slightly chewy paneer, creates a comforting and satisfying meal that is perfect for any occasion.

Often served with naan or rice, Paneer Butter Masala is a favorite in Indian households and restaurants alike. The dish’s mild yet flavorful profile makes it accessible to a wide range of palates, making it a great introduction to Indian cuisine for those new to its rich culinary traditions. Whether enjoyed as a main course or as part of a larger Indian feast, Paneer Butter Masala is sure to delight with its creamy texture and delicious taste.

Recipe:

Ingredients:

1 pound paneer, cut into cubes
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 can (14.5 ounces) tomato sauce
1/2 cup heavy cream
1/2 cup milk
1 tablespoon sugar
Salt to taste
Fresh cilantro for garnish

Instructions:

Cook the Paneer: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the paneer cubes and fry until golden brown on all sides. Remove the paneer from the skillet and set aside.
Prepare the Sauce: In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped onion and sauté until golden brown. Add garlic and ginger, and cook for another minute. Add ground cumin, ground coriander, garam masala, paprika, and ground turmeric to the skillet, and stir well to combine. Pour in the tomato sauce and bring to a simmer. Cook for 10 minutes, stirring occasionally.
Combine and Serve: Add the fried paneer cubes to the skillet with the sauce. Stir in the heavy cream, milk, and sugar. Cook for an additional 5 minutes, until the sauce is smooth and creamy. Season with salt to taste and garnish with fresh cilantro. Serve hot with naan or rice.