Paneer Butter Masala

Name: Paneer Butter Masala
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 300 g paneer cubes; 400 g tomato puree; 50 g butter; 80 ml cream; 1 tbsp kasuri methi; 1 tsp garam masala; 1 tbsp ginger-garlic paste; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Paneer Butter Masala, a beloved classic from the Punjabi culinary landscape, is a dish that thrives in the bustling dhabas of North India. These roadside eateries are known for their hearty, robust flavors and generous hospitality. The home version you'll find here captures the spirit of these dhabas, where the salt is judged by hand, and the fat is used without restraint, creating a dish perfect for sharing at the family table.

Creamy and rich, Paneer Butter Masala envelops tender cubes of paneer in a velvety tomato and butter sauce, punctuated by the warm, aromatic notes of garam masala and the subtle bitterness of kasuri methi. This dish should feel like a comforting embrace, with each bite offering a balance of tangy, spicy, and buttery flavors that invite you to savor its luxurious simplicity.

Ingredients

300 gpaneer cubes
400 gtomato puree
50 gbutter
80 mlcream
1 tbspkasuri methi
1 tspgaram masala
1 tbspginger-garlic paste
to tastefine sea salt

Method

Begin by preparing your ingredients. Cut 300 g of paneer into cubes if not already done. Measure out 50 g of butter, 400 g of tomato puree, 80 ml of cream, 1 tbsp of kasuri methi, 1 tsp of garam masala, and 1 tbsp of ginger-garlic paste. Have fine sea salt ready to taste. This preparation ensures a smooth cooking process.
Heat a large, heavy-bottomed pan over medium heat and add the 50 g of butter. Allow the butter to melt completely and start to bubble slightly, which indicates it's ready for the next step. Add the 1 tbsp of ginger-garlic paste and sauté until it turns golden brown and releases a fragrant aroma, ensuring the raw smell is gone.
Pour in the 400 g of tomato puree into the pan. Stir well to combine with the ginger-garlic paste and butter. Cook this mixture slowly, stirring occasionally, until it thickens and the oil begins to separate from the tomato puree, which will take on a deeper red color.
Add the paneer cubes to the pan, gently folding them into the tomato mixture to coat them evenly. Be careful not to break the paneer cubes as you stir. Cook for a few minutes until the paneer absorbs some of the sauce and starts to soften slightly.
Sprinkle in 1 tbsp of kasuri methi and 1 tsp of garam masala, stirring them into the sauce. These spices will enhance the aroma and flavor of the dish. Continue cooking until the spices are well incorporated and the sauce has a rich, creamy consistency.
Lower the heat and slowly pour in the 80 ml of cream, stirring continuously to blend it into the sauce. The cream will lighten the color of the sauce and add a smooth texture. Cook until the sauce is thick and creamy, with a glossy finish.
Taste the dish and add fine sea salt as needed, stirring well to ensure even seasoning. The flavors should be balanced, with the creaminess of the sauce complementing the spices. Serve the Paneer Butter Masala hot, garnished with a sprinkle of additional kasuri methi if desired, and enjoy it with naan or rice.