Paneer Butter Masala Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
390 kcal
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Cuisine
Indian
Paneer Butter Masala Recipe
Description
Paneer Butter Masala begins by browning onions with ginger and garlic to develop depth of flavor. A blend of chili, cumin, coriander, garam masala, turmeric, and cardamom seeds infuses the base with aromatic complexity. Fire-roasted tomatoes and water create the sauce, which is then blended smooth with cashew butter to add richness and body. This velvety curry is finished by warming cubes of paneer in the sauce with optional cream for softness and luxury.
The result is a dish balancing tangy tomato sweetness, buttery creaminess, and fragrant spices. The paneer pieces remain tender but hold their shape well in the thick sauce. The technique of blending ensures a consistent, smooth texture ready to coat rice or flatbreads.
Served garnished with cilantro, it is suitable as a main course alongside naan or steamed rice. The balance of spices and creaminess makes it approachable and indulgent.
Ingredients
- 2 tablespoons butter or cooking oil
- 1 large onion roughly chopped
- 2 tablespoons ginger chopped
- 4 cloves garlic crushed
- 14 ounce diced tomatoes fire-roasted tomatoes are great in this recipe!, canned
- ½ cup water
- 2 tablespoons cashew butter can sub almond butter
- 1-2 teaspoons salt to taste
- brown sugar optional; 1 tablespoon
- heavy cream optional; ½ cup
- 12 ounces paneer cut into bite-sized cubes, 350 grams
- cilantro to serve
The Spices
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon garam masala can sub curry powder
- ½ teaspoon Turmeric
- cardamom seed omit if you don't have this, seeds from 4 pods
Instructions
- Heat the butter in a large skillet or medium-sized pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is very well-browned, about 10 minutes.
- While the onion is cooking, add the spices to a small bowl. When the onion is well-browned, add the spices and let them cook for 1 minute. Add the tomatoes and water to the pot and scrape the bottom to remove any stuck-on bits.
- Add the cashew butter then carefully transfer everything to your blender. Blend on high until smooth then pour the curry back into the pot. Season to taste with salt and, if using, the sugar. If you find the curry too thick, add another ½ cup of water.
- Add the cream, if using, and the paneer to the pot and warm it on medium-low heat for 3-4 minutes. Cover the pot to prevent splatters. Serve with a little cilantro over the top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 390kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 15g | 30% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 827mg | 34% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 603IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 472mg | 47% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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