Paneer Butter Masala Recipe

Paneer: A fresh, non-melting cheese that is a staple in Indian cuisine, known for its mild flavor and firm texture.

Butter: A rich dairy product used to add creaminess and flavor to the dish.

Tomato puree: A smooth blend of tomatoes, providing a tangy base for the sauce.

Cream: Adds a luxurious, velvety texture to the curry.

Ginger-garlic paste: A blend of ginger and garlic that imparts a fragrant aroma and depth of flavor.

Garam masala: A spice blend that adds warmth and complexity to the dish.

Red chili powder: Provides heat and a vibrant color to the curry.

Salt: Enhances the overall flavor of the dish.

Kasuri methi: Dried fenugreek leaves that add a distinct, slightly bitter taste to the curry.

When preparing paneer butter masala, ensure that the paneer cubes are fresh and soft. To enhance their texture, soak them in warm water for about 10 minutes before adding them to the dish. This step helps the paneer absorb the flavors better and remain tender. Additionally, when cooking the tomato puree, allow it to simmer until the oil separates, as this indicates that the raw taste of the tomatoes has been cooked out, resulting in a richer and more flavorful sauce.

• paneer - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and has a similar texture to paneer.

• butter - Substitute with ghee: Ghee provides a rich, nutty flavor similar to butter and is commonly used in Indian cooking.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can be cooked down to achieve a similar consistency and flavor as tomato puree.

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

• ginger-garlic paste - Substitute with fresh ginger and garlic: Freshly minced ginger and garlic can be used in equal parts to replicate the flavor of the paste.

• garam masala - Substitute with curry powder: Curry powder can provide a similar warmth and complexity, though the flavor profile may vary slightly.

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

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• dried fenugreek leaves (kasuri methi) - Substitute with celery leaves: Celery leaves can mimic the slightly bitter and aromatic qualities of fenugreek leaves.

• Allow the paneer butter masala to cool completely before storing. This prevents condensation, which can make the dish watery and affect its rich, creamy texture.

• Transfer the cooled paneer butter masala into an airtight container. Choose a container that is just the right size to minimize air exposure, which helps maintain the dish's flavor and freshness.

• For short-term storage, place the container in the refrigerator. The paneer butter masala can be safely stored in the fridge for up to 3-4 days. This is perfect for meal prep or enjoying leftovers without compromising taste.

• If you plan to keep the paneer butter masala for a longer period, freezing is the way to go. Portion the dish into smaller containers or freezer-safe bags. This makes it easier to thaw only what you need, reducing waste.

• Before sealing the containers or bags, remove as much air as possible. This helps prevent freezer burn, which can alter the flavor and texture of the paneer and cream.

• Label the containers with the date of storage. This ensures you keep track of how long the paneer butter masala has been stored, maintaining its quality.

• When ready to enjoy, thaw the paneer butter masala in the refrigerator overnight. This gradual thawing helps preserve the dish's creamy consistency.

• Reheat the paneer butter masala gently on the stovetop over low heat. Stir occasionally to ensure even heating and to prevent the cream from separating.

• If the dish appears too thick after reheating, add a splash of cream or milk to restore its luscious texture. Adjust seasoning if necessary to refresh the flavors.

• Serve the reheated paneer butter masala with freshly made naan or rice to recreate the delightful dining experience.

• Begin by transferring the paneer butter masala into a non-stick pan. Add a splash of cream or milk to maintain its luscious texture. Heat over low flame, stirring gently to prevent sticking, until it's warmed through.

• For a quick fix, place the paneer butter masala in a microwave-safe dish. Cover it with a microwave-safe lid or wrap to avoid splatters. Heat on medium power in 1-minute intervals, stirring in between, until it's hot and steamy.

• If you have a steamer, use it to gently reheat the paneer butter masala. Place the dish in the steamer basket, cover, and steam for about 5-7 minutes. This method helps retain moisture and flavor.

• For those with an oven, preheat it to 350°F (175°C). Transfer the paneer butter masala to an oven-safe dish, cover with foil, and bake for about 15-20 minutes. Stir halfway through to ensure even heating.

• If you have a slow cooker, set it to the warm setting and let the paneer butter masala heat gently for about 30 minutes. This method is perfect for keeping it warm for a longer period without overcooking.

• Pan: Used for cooking the ingredients together, including sautéing the ginger-garlic paste and simmering the paneer in the sauce.

• Spatula: Handy for stirring and mixing the ingredients to ensure even cooking and prevent sticking.

• Knife: Essential for cutting the paneer into cubes if not pre-cubed.

• Cutting board: Provides a stable surface for safely cutting the paneer.

• Measuring spoons: Used to measure out the precise amounts of butter, spices, and other ingredients.

• Measuring cup: Useful for measuring the tomato puree and cream accurately.

• Lid: Helps to cover the pan while simmering to retain moisture and enhance the flavors.

• Serving spoon: Used for serving the paneer butter masala once it's ready.

Prepare ingredients ahead: Chop paneer and measure out spices like garam masala and red chili powder in advance to streamline cooking.

Use canned tomato puree: Opt for store-bought tomato puree to save time on making it from scratch.

Preheat the pan: Start with a hot pan to quickly melt butter and sauté the ginger-garlic paste efficiently.

Simmer while multitasking: Let the paneer butter masala simmer while you prepare naan or rice to serve alongside.