Paneer Butter Masala Recipe

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Cook Time: 20 minutes

Ingredients

• cup vegetable oil
• pound paneer, cut into -inch cubes
• 2 tablespoons butter
• 2 onions, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 tablespoon ground cashews
• 1 teaspoon ground red chiles
• teaspoon ground cumin
• teaspoon ground coriander
• teaspoon garam masala
• 1 (8 ounce) can tomato sauce
• cup half-and-half
• cup milk
• teaspoon white sugar
• teaspoon salt

Directions

1. Gather all ingredients and prepare them as listed above.
2. In a large skillet, heat the vegetable oil over medium heat. Fry the paneer cubes in batches until golden brown, about 5 minutes per batch. Once done, transfer the fried paneer to a paper towel-lined plate to drain, but keep the remaining oil in the skillet.
3. In the same skillet, melt the butter over medium heat. Add the chopped onions and cook, stirring occasionally, until they turn golden brown, about 10 minutes.
4. Add the ginger paste and garlic paste to the onions, stirring them in. Continue cooking for another minute until the mixture becomes fragrant.
5. Stir in the ground cashews, ground red chiles, cumin, coriander, and garam masala into the onion mixture. Cook for an additional minute to allow the spices to bloom.
6. Next, add the tomato sauce, half-and-half, milk, sugar, and salt into the skillet. Stir everything together and let it simmer for about 5 minutes until the sauce thickens slightly.
7. Reduce the heat to low, then add the fried paneer back into the sauce. Stir gently to coat the paneer in the sauce and let it simmer for another 5 minutes to ensure the paneer is heated through.

Nutrition Facts

• Servings per Recipe: 4
• Calories per Serving: 469

Nutrient	Amount	% Daily Value
Total Fat	41g	53%
Saturated Fat	12g	59%
Cholesterol	37mg	12%
Sodium	947mg	41%
Total Carbohydrate	15g	6%
Dietary Fiber	2g	9%
Total Sugars	7g	-
Protein	11g	22%
Vitamin C	9mg	10%
Calcium	134mg	10%
Iron	1mg	8%
Potassium	451mg	10%

Origin and History

Paneer Butter Masala, also known as "Shahi Paneer," is one of the most beloved dishes in Indian cuisine. The dish originated in the kitchens of the Mughals in the 19th century. Traditionally, it is made using rich, creamy tomato-based gravy with paneer (Indian cottage cheese), butter, and aromatic spices. It is said that the dish was created by accident in the kitchens of the famous Moti Mahal restaurant in Delhi. The chefs experimented with tomato-based gravy to use with leftover tandoori chicken, but the result was so delicious that it became a signature dish of the restaurant. The vegetarian version, Paneer Butter Masala, became widely popular due to the availability of paneer as a substitute for meat, and it quickly became a staple of Indian restaurants worldwide.

Regional Variations

While Paneer Butter Masala is enjoyed across India, different regions have their own variations. In the north, especially in Punjab, it is commonly served with naan or rice. The use of cream and butter is more pronounced in these areas, reflecting the region's rich dairy culture. In contrast, some southern Indian versions may incorporate coconut milk or ground coconut paste to add a unique flavor. In some parts of India, nuts such as almonds or cashews are blended into the gravy to enhance its richness. Despite these regional differences, the dish remains largely the same in its core preparationsoft paneer immersed in a creamy, flavorful gravy.

Differences from Similar Dishes

Paneer Butter Masala is often compared to another popular Indian dish, "Shahi Paneer" and "Paneer Tikka Masala." While both feature paneer in a tomato-based gravy, Paneer Butter Masala is distinguished by its use of significant amounts of butter and cream, which give it a smooth and indulgent texture. The spicing in Paneer Butter Masala tends to be milder and sweeter compared to the tangier and spicier Paneer Tikka Masala. Shahi Paneer, on the other hand, might incorporate more nuts like almonds or cashews and is slightly more complex in terms of flavor. The consistency of the gravy in Paneer Butter Masala is also thicker, often compared to a rich, luxurious sauce.

Where it is Served

Paneer Butter Masala is a popular dish in Indian restaurants globally. It is a frequent choice for festive occasions, special family meals, and celebrations. In India, it is often served as part of a larger spread at weddings or gatherings, accompanied by naan, paratha, or basmati rice. Outside of India, it is widely available at Indian restaurants, particularly in cities with large Indian populations. In these settings, it is often paired with roti or naan and is considered comfort food due to its rich and satisfying flavors. It is also commonly served in buffets or as a dish for vegetarians who wish to enjoy a hearty, flavorful curry.

Interesting Facts

• Paneer Butter Masala is one of the top-rated vegetarian curries in India, often competing with other favorites like "Chana Masala" and "Aloo Gobi."
• Despite being rich in butter and cream, the dish remains popular among vegetarians and vegans, especially when paneer is substituted with tofu.
• The popularity of Paneer Butter Masala has led to its adaptation in various international cuisines, where it is sometimes served with a twist, such as in wraps, sandwiches, and even pizzas.
• The dish's vibrant orange color is achieved through a combination of tomato sauce, butter, and various spices, giving it a visually appealing appearance that makes it an eye-catching dish.
• Paneer, the key ingredient in this dish, is a staple in Indian cuisine due to its versatility and the fact that it is easy to make at home. It is made by curdling milk with an acid, such as lemon juice or vinegar, and pressing the curds to form a block.

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