Paneer Butter Masala is delicious, rich in spice and full of tomatoes making a great curry to be the star of any dinner table.
Occasionally, I decide that I want some form of curry. I typically grew up with some form of egg curry, palak paneer, or whatever delicious creation that came from my family. But I do not remember growing up with paneer butter masala.
My (slight) obsession with paneer butter masala came after I first encountered the dish while eating out. The silky-smooth texture of the butter masala, combine with the cool and creamy paneer just made me fall in love. I feel like I am very weak to dishes that are tomato based.
While paneer butter masala may not seem like a complicated dish, there are quite a few ingredients and steps required to get that rich and complex flavor of the masala. But the result is always so rewarding. I do also typically cook basmati rice at some point during the process so I can serve it along side the paneer butter masala.
Check out the Make section of MCG for more fun recipes like desserts and savory dishes.
Ingredients
There are quite a few spices that go into making the flavor that is paneer butter masala. There are 13 different ingredients that I would classify as spices. There are also just ingredients that are core to the dish like onions, butter, cream, and paneer. I also advocate for a sprinkling of fresh cilantro on top of each serving but that is just because I love it. I know it that is not for everyone.
Process
Flavoring the Tomatoes
The first step for making paneer butter masala is making the core masala. To start, I heated up some vegetable oil and opened up some cardamom seeds. These things POP! I was honestly startled when I heard the noise. They were loud and released the best of aromas. Also splashed some oil so be careful about that.
Then I added in onions because that is the core of any savory dish. Like seriously, why do some many dishes utilize onions? They are just that good, I guess. I wanted the onions to cook until they were softened and released their flavor.
Next, I added in the tomatoes and salt. Typically, I like using fresh tomatoes, but canned tomatoes will also work if that’s what is on hand. The only thing to consider is that canned tomatoes might run a bit sweeter because of what is preserving them. I typically balance this by reducing the amount of sugar added later. Going by taste and preference is always a good decision.
I wanted the tomatoes to really soften up and become mushy during this cook. Mushy typically isn’t a preferred texture when cooking but it’s desirable in this case. Then it’s time to add in some flavor! This includes cashews, chili powder, garam masala, sugar, and coriander powder. I always start salivating too early when cooking paneer butter masala…
Then I let all the ingredients cook for long enough to bring out their flavor and to combine. I wanted to give them some time to really infuse before letting the mixture cool. I didn’t want the mixture to get too cold, but it shouldn’t be bubbling hot either after cooling. Then everything goes into a blender to become a smooth tomato puree.
Adding in the Cream
But that’s only part of what is needed to make the paneer butter masala! This time, I started with butter in the saucepan. I mean… the butter had to come in somewhere! Then I added in more cardamom seeds, a bay lead, and cloves. Again, I was looking for that pop. If you don’t get a pop, the smell with tell you it’s ready and the spices will start to release a distinctive smell.
Then I added in the garlic and ginger. After cooking for a little while, I added in the tomato puree and some water as well. I wanted the whole mixture to become hot again as it needs to thicken up a little bit. Adding water may seem counterintuitive but it helps make the whole thing cohesive.
The strangest part of this step is that the oil and butter rise to the top of the pan. It does seem weird that the separate, but it is a normal part of this process. Once the mixture has gotten adequate thick, I added in the paneer and let is simmer in the tomato and spices. Finally, I removed the mixture from the stove and added in some cream to add another level of creaminess.
I would very much recommend serving the paneer butter masala while hot over rice or with a side of naan. Both delicious options, just different ways to eat.
Reflections
This is one of my favorite dishes. I love how it’s like a creamy, Indian tomato soup but with paneer and a little thicker. And with more depth of flavor. There is so much spice and goodness in the recipe that it’s hard to resist going back for more and more. And more. And more.
Lessons
Why does the Butter and Oil Separate?
Oil has a higher boiling point compared to water and curries typically have some sort of mixture of water and oil. When the water evaporates, the oil becomes more visible. The oil becomes the most visible when the temperature is high but has yet to reach oils evaporating point. Letting the curry helps the water evaporate and lets the spices cook.
recipe
Paneer Butter Masala
Ingredients
Equipment
Method
- Heat oil in a saucepan and add in 1 teaspoon cardamom seeds. Cook until they pop open, be careful of splatter.
- Add onions and cook the mixture for 3 minutes or until translucent. Then add in tomatoes and salt and cook for another 3 minutes uncovered. The cover the pan and cook the tomatoes until soft and mushy.
- Add in sugar, cashews, chili powder, garam masala, and coriander powder. Stir and let cook for 3-5 minutes and then let cool until room temperature (or just a little higher). Transfer to a food processor and puree until smooth.
- In a large saucepan, melt butter over medium heat. Add in bay leaf, ½ teaspoon cardamom seeds, and cloves. Reduce heat to low and cook until the seeds pop open. Add in garlic and ginger and sauté for 2-3 minutes.
- Pour tomato puree into the saucepan and add ½ cup water and mix. Cover and cook until thickened. Traces of butter and oil will be visible on top. Add salt and chili powder as needed.
- Add in paneer and cook over low heat for an additional two minutes. Remove from heat and add cream.
- Serve hot with rice or naan. Top with cilantro if desired.
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