For making paneer butter masala, soft and creamy paneer cubes are cooked in a rich butter curry which is mildly spicy, ever so slightly sweet and tangy with lots of tomatoes in it. The makhani sauce is rich in butter and cashew paste. Added milk cream makes it even richer and simple flavours of dry spices and the heavenly aroma of Kasuri methi makes the butter paneer even more delicious. All of this sometimes that is actually overdone with a layer of fat floating on the surface, I hardly find that appetizing. Though all of us sometimes want to prepare Dhaba style Paneer butter masala at home. Adding what I like, taking out what does not suit our taste buds, actually, that’s the beauty of home cooking. Isn’t it 🙂 For me, I need my curries to be rich creamy and spicy but in a balanced sort of way. So as usual in my paneer recipe, I have tried to keep the flavours up, and that floating layer of fat away, without compromising the creaminess of paneer butter masala. To keep my cooking to easy and manageable so most of the times I have homemade cooking pastes, bhuna masala , Makhani sauce dal tadka ready and stored in my fridge and also some semi-cooked parathas in the fridge.
For this paneer butter masala, I use homemade makhani gravy base. So, if you have your makhani gravy base ready all you need to do for making this luscious paneer masala is to add the paneer cubes and simmer them for few minutes in the buttery, smooth gravy and enjoy the goodness of Indian cooking just in few minutes. If you love paneer like I do, you may like to try these delicious paneer curry recipes too, Shahi Paneer, Kadahi Paneer recipe, Aloo Matar Paneer Curry, Methi Malai Paneer, Palak Paneer
Paneer Butter Masala Recipe in Hindi (video recipe)
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📖 Recipe
