Paneer Butter Masala – A Creamy Weekend Treat

 

There are meals that are comforting and relaxing, and then there are meals that feel like a celebration. For me, Paneer Butter Masala has always been the dish that turned an ordinary evening into a special one.

I remember Saturday nights at my aunt’s house. A pan of butter would shimmer in the kitchen, the garlic and onion slowly caramelizing, and the aroma of fresh cream would fill the air. My aunt would patiently stir the tomato gravy until it turned a deep red, then slowly slide in the soft cheese cubes.

I would stand at the counter, stealing small cubes of cheese before moving on to the curry. Finally, the dish would be served – rich, creamy, and bright orange – accompanied by a basket of warm naan bread.

Last weekend, I made Paneer Butter Masala at home. As the butter melted and the gravy thickened, it felt like we were back at my aunt’s house. We sat together, dipped our naan in the silky curry, and slowly enjoyed a dinner filled with laughter.

Ingredients:
Panzer: 250 grams (cut into cubes)
Butter: 2 tablespoons
Onion: 1 medium, chopped
Tomato puree: 1 cup
Garlic: 3 cloves, finely chopped.
Ginger: 1 tsp, crushed
Cashew nuts: 8-10 (soaked, make a paste)
Cream: 2 tablespoons
Spices: Red chili powder, turmeric, garam masala, coriander powder
Salt: to taste

Instructions:
Step 1 - Prepare the gravy:
Fry the onion, garlic and ginger in butter until golden brown. Add the tomato puree, spices and cook until the oil separates.
Step 2 - Add Cashew Paste:
Mix in the cashew paste and simmer until the gravy is rich and thick.
Step 3 - Add Cheese:
Slowly add the cheese cubes and cream, stirring gently so that the cheese softens.
Step 4 - Serve:
Garnish with fresh coriander and serve hot with naan, roti or cumin rice.

This dish is not just about taste; it is about warmth, comfort and sharing a special moment with family around the dinner table.