Paneer Butter Masala is a rich and creamy dish that combines paneer with a delicious Punjabi curry base. This dish is perfect for those who follow a sattvic diet, free from onions and garlic, making it suitable for offering to Krishna.
Prepared with love and devotion, Paneer Butter Masala is a beloved dish among devotees and a delightful addition to any meal.
Serving Suggestions
Paneer Butter Masala can be enjoyed in various ways:
- With Rice: Serve Paneer Butter Masala with plain basmati rice or jeera rice for a complete and satisfying meal.
- With Bread: Pair with roti, naan, or chapati for a delightful combination.
- As a Main Dish: Serve as a main dish along with other complementary dishes for a well-rounded meal.
- With Chutney: Pair with a sweet or spicy chutney to complement the rich flavors.
These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.
History
Paneer Butter Masala has a special place in the hearts of devotees. This recipe was developed to create a flavorful and satisfying dish that adheres to the principles of a sattvic diet, free from onions and garlic. Paneer Butter Masala is a popular dish in Indian cuisine, and this version, with its emphasis on purity and devotion, has become a staple in many Hare Krishna kitchens.
Bhakti Thought
Paneer Butter Masala is more than just a dish; it is an expression of creativity, nourishment, and devotion. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This dish serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this Paneer Butter Masala inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.
PrintPaneer Butter Masala Recipe
Paneer Butter Masala is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich Paneer Butter Masala combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- For the Punjabi Curry Base:
- 3 red capsicum (red peppers)
- 1 cup cashew nuts (soaked overnight)
- 8 medium-sized tomatoes
- 2” ginger
- 5–7 green chilies
- 2 tbsp ghee
- 2 tbsp peanut oil
- 1 star anise (badiya)
- 3 bay leaves
- 3 dry red chilies
- 6 whole cloves
- 1 large cinnamon stick
- 3 green cardamom pods, opened
- 6 black peppercorns
- 1/4 tsp turmeric powder (haldi)
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1/2 tsp asafoetida (hing)
- 2 tbsp dried fenugreek leaves (kasoori methi)
- Salt, to taste
- 1 cup water, as needed
- 2 tbsp butter
- For the Paneer Butter Masala:
- 250g paneer, cubed
- 2 tbsp fresh cream
- 2 tbsp butter
- Fresh coriander leaves for garnish
Instructions
- Prepare the Punjabi Curry Base:
- Puree the red capsicum, tomatoes, ginger, and green chilies separately.
- Make a paste of the soaked cashew nuts (you can also add soaked pumpkin seeds for extra richness).
- Heat ghee and peanut oil in a large pot over medium heat.
- Add the star anise, bay leaves, dry red chilies, whole cloves, cinnamon stick, green cardamom pods, and black peppercorns. Sauté until fragrant.
- Add the red capsicum puree, tomato puree, and ginger-green chili puree. Cook for 5-7 minutes, stirring occasionally.
- Fold in the cashew nut paste and cook for another 5 minutes.
- Add turmeric powder, red chili powder, coriander powder, garam masala powder, and asafoetida. Mix well.
- Add dried fenugreek leaves (kasoori methi) and salt. Stir to combine.
- Add water as needed to achieve the desired consistency and let the gravy simmer for 15-20 minutes.
- Stir in the butter before serving.
- Prepare the Paneer Butter Masala:
- Heat 2 tbsp butter in a pan over medium heat.
- Add the cubed paneer and sauté until they are lightly golden brown. Remove and set aside.
- In the same pan, add the prepared Punjabi curry base and bring it to a gentle simmer.
- Add the fresh cream and mix well.
- Add the sautéed paneer cubes and let them simmer in the gravy for 5-7 minutes.
- Garnish with fresh coriander leaves before serving.
- Serve:
- Offer to Krishna and serve hot with rice or bread.
Notes
- Freezing Tip: You can freeze the red base gravy in ice cube trays for easy portioning and convenience. Simply pop out the cubes as needed.
- Pumpkin Seeds Addition: Adding soaked pumpkin seeds to the cashew nut paste can enhance the richness and nutritional value of the gravy.
- Convenience Tip: Having a red base gravy on hand makes it easy to prepare delicious prasadam whenever you have unexpected company or house guests. For temples, preparing this in advance can save a lot of time when preparing for programs, festivals, and special events.
- Flavor Enhancement: Add a tablespoon or two of brown sugar to the red base gravy to give it a richer, sweeter taste based on preference.
- Paneer Tip: Sautéing the paneer cubes until golden brown enhances their texture and flavor. Another option is to deepfry the paneer cubes, which is faster (great when cooking for large groups, like at the temple) and quite tasty. You can also grill or cook the paneer in a tandoor as another tasty option.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg