Paneer Butter Masala

• Nutrition Information (Estimated per serving):

• Calories: 400-450 kcal | Protein: 16g | Carbohydrates: 15g | Fat: 32g

• The Story Behind Paneer Butter Masala (History Content)

  Paneer Butter Masala is a restaurant classic and a vegetarian sibling to Butter Chicken. It originated in Delhi during the 1950s. The invention is credited to the Moti Mahal restaurant, who created a rich, tangy, and creamy tomato-based gravy that could be used for various main ingredients. Its luxurious feel and mild spice level made it an instant hit across India and the world.

  

  
  

• Ingredients (English):

  • For Gravy Base: 1 tbsp Oil + 1 tbsp Butter, 1 large Onion (roughly chopped), 1 tbsp Ginger-Garlic Paste, ¼ cup Cashews, 4 large Tomatoes (roughly chopped).

  • For the Curry: 250g Paneer (cubed), 2 tbsp Butter, 1 tsp Kashmiri Red Chili Powder, ½ tsp Turmeric Powder, ½ tsp Garam Masala, Salt to taste, 1 tsp Kasuri Methi (Dried Fenugreek Leaves), ¼ cup Fresh Cream, ½ cup Water.

• Method (English):

  1. Make Gravy Base: Heat oil and 1 tbsp butter in a pan. Sauté onions until translucent. Add ginger-garlic paste, cashews, and tomatoes. Cook until tomatoes are soft. Let it cool completely.

  2. Blend & Strain: Blend the cooled mixture into a super-smooth paste. Strain the paste through a fine-mesh sieve for a silky texture.

  3. Cook the Gravy: In the same pan, heat 2 tbsp butter. Add the strained paste and cook for 5 minutes.

  4. Add Spices: Add turmeric, Kashmiri red chili powder, and salt. Cook until the gravy thickens and oil releases.

  5. Finish: Add ½ cup of water and bring to a simmer. Gently add the paneer cubes. Finish with crushed kasuri methi, garam masala, and a swirl of fresh cream.

     
     

Pro Tips & Fun Facts:

• The secret to a truly silky, restaurant-style gravy is to strain the blended onion-tomato paste through a fine-mesh sieve. It's an extra step, but it removes any fibrous bits and results in an incredibly smooth texture. For a subtle sweetness, a pinch of sugar or a touch of honey is often added to balance the tanginess of the tomatoes.

  
  

  Instant Pot Method:

•  Use "Sauté" mode to cook the gravy base. Blend and strain. Return the paste to the pot on "Sauté" mode, add butter, spices, paneer, and ½ cup of water. Simmer for 2-3 minutes. Stir in kasuri methi and cream before serving.

• Air-Fryer Method:

• For a slightly firmer texture, toss the paneer cubes with ½ tsp of oil and air fry at 380°F (190°C) for 5-7 minutes until lightly golden. Add them to the gravy at the end.

  
  

  How To Make It Vegan

• To make this vegan, replace Paneer with extra-firm Tofu, Ghee with Coconut Oil, and Cream/Milk with full-fat Coconut Milk or a smooth cashew cream.