Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Paneer Butter Masala

Traditional Recipe 9: Paneer Butter Masala recipe

🧺 Ingredients

• Paneer (cubed 1 inch): 400g
• Onions (finely chopped): 200g
• Tomatoes (crushed): 350g
• Ginger (minced): 18g
• Garlic (minced): 12g
• Green chilies: 2
• Kasuri methi (dried fenugreek): 3g
• Butter: 60g
• Cream (heavy): 150ml
• Coriander powder: 8g
• Turmeric powder: 2g
• Red chili powder: 4g
• Garam masala: 5g
• Oil: 30ml
• Salt: 10g
• Water: 300ml
• Sugar: 5g
• Coriander leaves: 20g

👩‍🍳 How to make Paneer Butter Masala

1. Heat oil (30ml) in a large pan over medium-high heat (190°C). Add chopped onions (200g), cook 5 minutes until softened and edges turn golden-brown.
2. Add minced ginger (18g) and garlic (12g), cook 1 minute until fragrant.
3. Add crushed tomatoes (350g), cook 7 minutes until tomatoes break down completely and oil starts separating from the mixture.
4. Add coriander powder (8g), turmeric (2g), red chili powder (4g), garam masala (5g), and kasuri methi (3g). Stir for 2 minutes.
5. Add water (300ml), bring to a simmer over medium heat (160°C). Simmer for 10 minutes, stirring occasionally.
6. Reduce heat to low (130°C). Add butter (60g) in small pieces, stirring until fully melted and incorporated.
7. Add cream (150ml) slowly, stirring constantly until smooth and well-blended.
8. Add sugar (5g) and salt (10g). Stir well.
9. Gently add paneer cubes (400g), stirring carefully to coat with gravy without breaking pieces.
10. Simmer for 5 minutes over low heat (130°C). Do not boil vigorously as it may toughen paneer.
11. Gravy should be rich, creamy, and coat a spoon. Consistency is similar to tomato cream soup.
12. Garnish with coriander leaves (20g) and a dot of butter on top.
13. Serve hot with naan, roti, or steamed rice.

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