Paneer Butter Masala with Mustard Oil: A Flavorful Twist

Paneer Butter Masala is a beloved dish in Indian cuisine, known for its rich, creamy, and mildly spiced tomato gravy that perfectly complements the soft and succulent paneer. Traditionally made with butter and cream, this dish is a staple in many households and restaurants alike. Today, we’re adding a unique twist by incorporating mustard oil into the recipe, giving the dish a distinct and robust flavor that pairs beautifully with the creamy tomato base.

The Mustard Oil Difference

Mustard oil is a popular cooking medium in various regions of India, especially in Bengal, Bihar, and Punjab. It has a sharp, pungent flavor and a slightly bitter aftertaste that can elevate the flavors of a dish. When used in Paneer Butter Masala, mustard oil adds depth and complexity, enhancing the dish's overall flavor profile.

Ingredients

• 200g Paneer, cubed
• 2 tbsp mustard oil
• 2 medium onions, finely chopped
• 2 large tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp fresh cream
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat the Mustard Oil: In a pan, heat the mustard oil until it starts to smoke slightly. This step is crucial to reduce the sharpness of the oil and to bring out its full flavor.

2. Sauté the Onions: Add cumin seeds to the hot oil. Once they start to splutter, add the finely chopped onions. Sauté until the onions turn golden brown.

3. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.

4. Tomato Puree: Add the tomato puree to the pan and cook until the oil separates from the mixture, indicating that the tomatoes are fully cooked.

5. Spices: Add turmeric powder, red chili powder, coriander powder, and garam masala. Stir well and let the spices cook for a couple of minutes to release their flavors.

6. Creamy Base: Pour in the fresh cream and mix thoroughly to create a rich and creamy gravy. If the gravy is too thick, you can add a little water to achieve your desired consistency.

7. Paneer: Add the paneer cubes to the gravy, gently stirring to coat them evenly with the masala. Simmer for 5-7 minutes on low heat, allowing the paneer to absorb the flavors.

8. Finish with Kasuri Methi: Crush the kasuri methi between your palms and sprinkle it over the dish. This step adds a lovely aroma and a hint of bitterness that balances the richness of the gravy.

9. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed basmati rice.

The Final Touch

Paneer Butter Masala made with mustard oil is a delightful variation of the classic dish. The mustard oil imparts a subtle heat and earthy undertone that lingers on the palate, making each bite a flavorful experience. This dish is perfect for those who enjoy experimenting with traditional recipes, adding a new dimension to a familiar favorite.