published Dec 31, 2021, updated Sep 03, 2024 If you’ve never tried paneer before, you need to try this paneer butter masala recipe! Sometimes called “Indian cottage cheese” (although I’m not sure why, it doesn’t have the same consistency!), it’s a creamy, soft, non-melting cheese made from cow or buffalo milk. Paneer is very popular in northern Indian and Middle Eastern cuisine and happens to be the star of this Indian cheese curry. This one goes out to all of my vegetarian readers — it’s hearty, filling, and comforting without any added meat. So much so, that even your carnivore friends will walk away from the table satisfied! Those familiar with the blog know how much I love curry dishes. Between Thai Panang Curry, Gobi Masala cauliflower curry, and this Lamb Vindaloo Curry, there’s something for everyone.
Recommended Tools
Large frying pan or wok: You need plenty of room to work with to make this dish. I personally prefer a wok, but a large frying pan will do in a crunch. Immersion blender: The easiest way to blend your paneer curry. That said, you could also use a high-powered blender, or even a food processor instead if that’s all you have.
Storing and Reheating
Store leftover paneer butter masala in an airtight container in the fridge, where it will keep for 3-4 days. Make sure to let it cool completely before storing. It is included as a whole leaf and usually cooked for the length of the dish, removed just before serving. These olive-green leaves are larger with three veins running through them, and have a milder aroma, similar to that of cinnamon bark and clove, but much more subtle with a leafy flavor of its own. The Indian Bay Leaf (Teja Patta), comes from the cassia tree and tastes more like cinnamon. I don’t recommend substituting it with the laurel bay leaf in Indian cooking. If Indian Bay Leaf is unavailable, it’s best to leave it out altogether, although you can substitute it with a little cinnamon, or an extra clove. To reheat, I recommend using your stovetop. Heat a pan over medium heat, then add the cheese curry. If it has thickened in the fridge, feel free to add a bit of milk or cream to loosen it. Heat for 5-10 minutes until warmed through. You can also use your microwave to reheat single servings. Place the paneer masala in a microwave-safe dish and heat in 30-second bursts until warm. Love this recipe? Share it with the world on Pinterest.
