Paneer Butter Masala Recipe

Paneer: Soft Indian cheese that holds its shape well when cooked and soaks up flavors beautifully.

Butter: Adds richness and a smooth texture to the sauce.

Tomato puree: Provides the base for the gravy with a fresh, tangy taste.

Heavy cream: Makes the sauce creamy and velvety.

Ginger-garlic paste: A blend that adds a fragrant and spicy kick.

Garam masala: A warm spice mix that brings depth and aroma.

Red chili powder: Adds heat and color to the dish.

Turmeric powder: Gives a mild earthy flavor and a golden color.

Salt: Enhances all the flavors.

Kasuri methi: Dried fenugreek leaves that add a unique, slightly bitter aroma.

One of the most important steps in this Paneer Butter Masala recipe is cooking the tomato puree until the oil separates. It might sound a little tricky, but it’s actually pretty simple once you know what to look for. Here’s how you can do it:

1. After you add the tomato puree along with the red chili powder, turmeric powder, and salt, stir everything well so the spices mix in evenly.
2. Keep the heat at medium and let the mixture cook. You’ll want to stir it every now and then so it doesn’t stick to the pan.
3. Watch closely for the moment when you see little pools or droplets of butter or oil start to float on top and around the edges. That’s the oil separating from the tomato and spices.
4. Once you see this, it means the tomato puree is cooked well and the flavors have blended nicely. This step usually takes about 7 to 10 minutes.

Why does this matter? When the oil separates, it means the raw taste of the tomatoes is gone, and the spices have released their full flavor. This makes the gravy taste richer and more delicious. If you skip this, the dish might taste a bit sour or raw.

A little secret I learned is to be patient and don’t rush this step by turning the heat too high. I used to get impatient and crank up the stove, but that just made the tomato puree burn or stick. Slow and steady wins here! Also, stirring gently helps keep the paneer soft later on because the base is cooked just right.

So, next time you’re making this Paneer Butter Masala, keep an eye on that oil separating moment—it’s a small trick that makes a big difference!

• paneer - Substitute with tofu: Tofu has a similar texture and can absorb flavors well, making it a good plant-based alternative.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor and is commonly used in Indian cooking, providing a similar taste profile.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor when cooked down.

• heavy cream - Substitute with coconut cream: Coconut cream offers a creamy texture and a slight sweetness, making it a good dairy-free alternative.

• ginger-garlic paste - Substitute with freshly minced ginger and garlic: Freshly minced ginger and garlic can provide a more intense and fresh flavor.

• garam masala - Substitute with curry powder: Curry powder can provide a similar blend of spices, though the flavor profile may vary slightly.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat, though it may be slightly spicier.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• kasuri methi - Substitute with dried oregano: Dried oregano can provide a similar earthy flavor, though it will not be an exact match.

• Allow the paneer butter masala to cool completely before storing. This helps prevent condensation, which can make the dish watery.
• Transfer the cooled paneer butter masala into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.
• For short-term storage, place the container in the refrigerator. The paneer butter masala can be stored in the fridge for up to 3-4 days.
• For long-term storage, consider freezing the paneer butter masala. Use a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When ready to use, thaw the frozen paneer butter masala in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the paneer butter masala gently on the stovetop over low heat. Add a splash of heavy cream or milk if the gravy appears too thick after reheating.
• Stir occasionally to ensure even heating and to prevent the paneer from sticking to the bottom of the pan.
• If reheating in the microwave, use a microwave-safe dish and cover it loosely to avoid splatters. Heat in short intervals, stirring in between, until the dish is warmed through.
• Garnish with freshly crushed kasuri methi and a dollop of butter before serving to enhance the flavors and give it a fresh, vibrant look.

• Stovetop Method: Place the leftover paneer butter masala in a non-stick pan. Add a splash of water or heavy cream to maintain the creamy consistency. Heat on medium-low, stirring occasionally to prevent sticking. Once heated through, serve hot with fresh naan or rice.

• Microwave Method: Transfer the paneer butter masala to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through. If needed, add a bit of water or heavy cream to keep it moist. Ensure it’s heated evenly before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the paneer butter masala in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes, stirring halfway through. Add a splash of water or heavy cream if it looks too thick. Serve hot.

• Double Boiler Method: Fill a large pot with water and bring it to a simmer. Place a heatproof bowl with the paneer butter masala over the simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until heated through. This gentle method helps maintain the dish’s creamy texture.

• Instant Pot Method: Use the sauté function on your Instant Pot. Add the leftover paneer butter masala and a splash of water or heavy cream. Stir occasionally and heat until warmed through. This method is quick and retains the dish’s flavors well.

• Pan: used for cooking the paneer butter masala, ensuring even heat distribution.

• Spatula: essential for stirring and mixing the ingredients to prevent sticking and burning.

• Knife: required for cubing the paneer and possibly for other prep work.

• Cutting board: provides a safe surface for cutting the paneer and other ingredients.

• Measuring spoons: ensures accurate measurement of spices and other ingredients.

• Measuring cup: used to measure the tomato puree and heavy cream accurately.

• Garlic press: helpful for crushing garlic if you are using fresh garlic instead of paste.

• Mixing bowl: useful for mixing ingredients before adding them to the pan.

• Mortar and pestle: can be used to crush kasuri methi for a more intense flavor.

• Serving spoon: ideal for serving the paneer butter masala once it’s ready.

Prep ingredients in advance: Chop paneer and prepare tomato puree the night before to save time.

Use store-bought puree: Opt for ready-made tomato puree to cut down on cooking time.

Pre-measure spices: Measure out garam masala, red chili powder, and turmeric powder beforehand.

Quick sauté: Sauté ginger-garlic paste in a hot pan to speed up the process.

Simmer while multitasking: Let the gravy simmer while you prepare other parts of the meal.

Use a non-stick pan: This reduces the need for extra butter and makes cleanup faster.