Paneer Butter Masala Recipe

Ingredients (serves 3–4)

• 250–300 g paneer, cut into cubes

• 2 tbsp butter (plus 1 tbsp extra for garnishing)

• 1 tbsp oil

• 1 medium onion, finely chopped

• 1 tbsp ginger-garlic paste

• 2–3 medium tomatoes, pureed

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• ½–1 tsp garam masala

• ½ tsp kasuri methi (dried fenugreek leaves)

• ½ cup fresh cream

• Salt to taste

• 1 tsp sugar (optional, balances acidity)

• Fresh coriander leaves for garnish

Method

1. Heat butter and oil in a pan. Add finely chopped onions and sauté until golden brown.

2. Add ginger-garlic paste and sauté for 1–2 minutes until aromatic.

3. Add tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook on medium heat until oil starts separating from the masala (about 8–10 minutes).

4. Crush kasuri methi between your palms and add to the masala.

5. Add cream and mix well. Simmer for 2–3 minutes on low heat.

6. Add paneer cubes gently and coat them with the gravy. Cook for 3–5 minutes, stirring occasionally.

7. Sprinkle garam masala and sugar (if using). Mix gently.

8. Garnish with a small dollop of butter and fresh coriander leaves before serving.

Serving Suggestion

Serve hot with naan, roti, paratha, or steamed rice.