Paneer butter masala

Tips: Improve your paneer butter masala

To help you succeed with the recipe, we offer a few tips to help you on your own. Read on to find out more!

Choosing the right red kuri squash

Choose a squash with a rich, deep orange hue. A vibrant colour usually indicates that it is ripe, and it will often have a sweeter and more robust flavour. The skin should be firm and smooth without any large blemishes or soft spots. Minor scratches or imperfections are normal and will not affect the quality. Pick a squash that feels heavy for its size, as it is likely to be juicier and more flavourful.

Storing and reheating leftovers

Keep any leftovers in an airtight container in the fridge for 3–4 days. When reheating, gently warm it on the stove or microwave, adding a splash of water or milk to keep it perfectly creamy.

Make a delicious paneer butter masala

Enjoy the comforting taste of paneer butter masala, an iconic Indian dish featuring soft paneer cubes in a rich, creamy tomato and butter sauce. In our version, we have added red kuri squash for a subtle sweetness that complements the tangy yoghurt and soft butter. Serve it with soft naan or fragrant rice to highlight the comforting, traditional flavours in every bite.

Authentic Indian flavours from spicy paste and Masala spices

The authentic Indian flavours in this recipe come from the fragrant paste and the blend of traditional masala spices. This results in a combination of savoury, sweet, and spicy flavours typical of Indian cuisine.

The paste, made from onion, garlic, ginger, and red chilli, forms the base. Onions bring a sweet depth, garlic adds pungency, and ginger contributes a fresh, spicy warmth, while the red chilli provides heat that balances the richness of the dish.

The masala spices, like cumin, coriander, and cardamom, add layers of flavour. Cumin brings a nutty taste, coriander contributes a citrusy touch, and cardamom offers sweetness. Other spices such as cloves and cinnamon add richness.

Smooth, creamy base from yoghurt, stock, and crushed tomatoes

The base of this paneer butter masala is extra creamy, thanks to the combination of yoghurt, stock, and crushed tomatoes. As the sauce slowly thickens, it takes on the smooth, velvety consistency that makes this dish so irresistible.

The richness of the base envelops each piece of paneer, creating an irresistible, flavourful balance between the tangy tomatoes and the subtle creaminess of the yoghurt. The result is a sauce that is both smooth and tasty, with every spoonful delivering a rich, satisfying taste.

With earthy squash and baby spinach

The red kuri squash and fresh baby spinach provide a delightful contrast in taste and texture. The squash, with its earthy sweetness, complements the rich tomato and butter sauce, while the spinach adds a fresh, slightly bitter note that cuts through the creaminess.

As the squash becomes tender, it melts into the sauce, creating a silky texture that enhances the dish’s smooth feel. The spinach, added at the end, wilts perfectly in the heat, adding vibrant green colour and freshness to balance the rich sauce.

Serve with rice, naan, or other sides

Paneer butter masala shines brightest when paired with the right sides. Serve it with soft, buttery naan to scoop up every last drop of the rich, creamy sauce. The pillowy texture of naan complements the smoothness of the sauce in the most delicious way. Alternatively, serve it with fragrant basmati rice, lightly spiced with cumin seeds or a touch of saffron.

Get inspired to some sides with some of our recipes. For example, chickpea flour flatbread, cauliflower rice with beetroot, aubergine salad, red cabbage salad, rocket avocado salad, or cucumber beetroot salad.

Ideas for experimenting with the recipe

If you are in the mood for experimentation, paneer butter masala is a dish that welcomes creative adjustments without losing its soul. Play with the spices, adding a pinch of garam masala or ground cumin to the base to deepen the flavour and bring out the warmth and complexity of the dish.

To add another layer of texture and intensify the sweetness, consider roasting the red kuri squash or its substitutes before adding them to the sauce. If you want to introduce more greens into the dish, you could replace baby spinach with tender kale or chard, which hold up well in the warm sauce, adding a pleasant bite to the creaminess.

Do not be afraid to experiment with the paneer itself. Grilling the paneer before adding it to the curry will give it a slightly charred exterior, or marinate the paneer in a little yoghurt and spices before frying it to infuse it with even more flavour.