Butter Masala
Creamy, spicy, and full of laughter.
Last weekend, the kitchen was noisy even before dinner started. Ami announced, “Paneer Butter Masala tonight!” and everyone clapped like kids. I rushed in to help but almost dropped the yogurt bowl — she laughed, “You’d spill water if I let you cook alone.”
Paneer cubes soaked quietly in yogurt, ginger‑garlic paste, and turmeric. Butter hissed in the pan, cumin seeds popped like tiny fireworks, and onions turned golden brown. Tomato puree splashed a little on the stove — my brother teased, “Restaurant style, but with extra mess.” Honestly, it felt less like cooking and more like a family comedy show. When the cream swirled in, the dish looked like celebration itself.
Ingredients (For 10 Persons)
• 1.5 kg paneer (cubed)
• 1 cup yogurt
• 4 tbsp ginger‑garlic paste
• 2 tsp turmeric powder
• 4 tsp red chili powder
• 2 tsp garam masala
• 2 tsp cumin seeds
• 10 tomatoes (blended)
• 1/2 cup cashew paste
• 5 onions (chopped)
• 6 tbsp butter
• 2 cups fresh cream
• Salt to taste
• Coriander for garnish
How to Cook & Serve
1. Marinate paneer cubes in yogurt, turmeric, ginger‑garlic paste, and salt for 30 minutes.
2. Heat butter, add cumin seeds, let them crackle.
3. Fry onions until golden.
4. Add tomato puree and cashew paste; cook until oil separates.
5. Add marinated paneer, stir gently, cook for 8–10 minutes.
6. Pour in cream, simmer on low flame for 5–7 minutes.
7. Sprinkle garam masala, garnish with coriander.
8. Serve hot with naan or rice — and don’t forget to laugh at the mess in the kitchen.
Tip: Paneer Butter Masala isn’t just food. It’s the sound of cumin popping, the smell of butter melting, and the joy of eating together.
