Paneer Butter Masala Calories per 100g & Recipe

Paneer butter masala is a beloved North Indian curry featuring soft paneer cubes simmered in a rich, creamy tomato-cashew gravy. It’s indulgent, mildly spiced, and pairs perfectly with naan or rice. This version delivers the classic restaurant-style flavor at home, and we’ve also broken down the calorie count per 100g so you know exactly what’s on your plate.

Ingredients

1 lb (450 g) paneer, cut into 1-inch cubes
3 tablespoons (45 g) butter, divided
2 tablespoons (30 ml) oil (vegetable or sunflower)
2 large onions (about 300 g), finely chopped
4 large tomatoes (about 500 g), chopped
10–12 cashews (about 15 g)
1 tablespoon (15 g) ginger-garlic paste
1 teaspoon (5 g) garam masala
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) ground coriander
½ teaspoon (2.5 g) turmeric powder
1 teaspoon (5 g) red chili powder (adjust to taste)
1 teaspoon (5 g) salt (or to taste)
1 cup (240 ml) water
½ cup (120 ml) heavy cream (or use ¼ cup for lighter)
1 teaspoon (5 g) dried fenugreek leaves (kasuri methi), crushed
2 tablespoons (30 g) sugar (optional, to balance acidity)
Fresh cilantro for garnish

Instructions

If using store-bought paneer, soak the cubes in warm water for 10 minutes to soften. Drain and set aside.
In a large pan, heat 1 tablespoon (15 g) butter and the oil over medium heat. Add the chopped onions and sauté until golden brown, about 5–7 minutes.
Add the ginger-garlic paste and cook for 1 minute until fragrant.
Add the tomatoes and cashews. Cook until the tomatoes are soft and mushy, about 5–6 minutes. Remove from heat and let cool slightly.
Transfer the mixture to a blender and blend into a smooth puree. Set aside.
In the same pan, melt the remaining 2 tablespoons (30 g) butter over medium heat. Add the puree back to the pan.
Add garam masala, cumin, coriander, turmeric, red chili powder, and salt. Stir well and cook for 2 minutes.
Pour in the water and bring to a gentle simmer. Let it cook for 5 minutes, allowing the flavors to meld.
Lower the heat and stir in the heavy cream. Add the sugar if using. Simmer for another 3–4 minutes, but do not boil after adding cream to prevent curdling.
Add the paneer cubes and crushed kasuri methi. Stir gently and cook for 2–3 minutes until the paneer is heated through.
Garnish with fresh cilantro and serve hot.

Tips

Substitutions: For a dairy-free version, use vegan paneer (tofu-based) and replace butter with vegan butter or oil; use coconut cream instead of heavy cream. The flavor will be slightly different but still delicious.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or milk if the gravy has thickened.
Common mistake: Boiling the gravy after adding cream can cause it to split. Always keep the heat low and simmer gently.
Texture tip: If you prefer a silkier gravy, strain the blended tomato-onion puree through a fine mesh sieve before adding it back to the pan.

Serving Suggestions

Serve paneer butter masala with warm naan, roti, or steamed basmati rice. It also pairs well with jeera rice or a simple side salad. For a complete meal, add a side of dal or a vegetable dish.

Variations

Vegan Paneer Butter Masala: Use firm tofu (pressed and cubed) instead of paneer, and substitute butter with vegan butter or oil. Use full-fat coconut milk or cashew cream instead of heavy cream.
Spicier Version: Add 1–2 finely chopped green chilies along with the ginger-garlic paste, or increase the red chili powder.
Smoky Flavor: After cooking the gravy, you can add a charred onion or a few drops of liquid smoke for a smoky twist.
Nut-Free Option: Skip the cashews and use 2 tablespoons of sunflower seeds or 1 tablespoon of all-purpose flour (dissolved in water) as a thickener.

Storage and Reheating

Refrigerate leftovers in a sealed container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place in a saucepan over low heat, adding a little water or milk to loosen the gravy. Stir frequently until hot. You can also microwave in 30-second intervals, stirring in between. Avoid freezing, as the cream may separate upon thawing and the paneer can become rubbery.

Frequently Asked Questions

1. How many calories are in 100g of paneer butter masala?
On average, 100g of paneer butter masala contains about 250–300 calories. The exact number depends on the amount of butter, cream, and paneer used. This recipe, with full-fat cream and butter, comes to roughly 280 kcal per 100g. For a lighter version, use low-fat paneer and reduce butter to 1 tablespoon.

2. Can I make paneer butter masala without cream?
Yes. You can replace cream with full-fat yogurt (whisked until smooth) or a mixture of 2 tablespoons of cashew paste and water. Add it at the same stage as cream, but keep the heat low to prevent curdling.

3. Why does my gravy taste too tangy?
Tomatoes can vary in acidity. If the gravy is too tangy, add a pinch of sugar or a little more cream to balance the flavors. You can also use a sweeter tomato variety or add a few soaked almonds while blending.

4. Can I use store-bought paneer or should I make it at home?
Store-bought paneer works well; just soak it in warm water for 10 minutes to soften. Homemade paneer is softer and fresher, but both are fine. If using store-bought, choose a brand with a firm texture to avoid crumbling.

5. How do I prevent paneer from becoming rubbery?
Add the paneer at the end and simmer only for 2–3 minutes. Overcooking makes it tough. Also, soaking store-bought paneer in warm water before adding helps keep it tender.

6. Is paneer butter masala gluten-free?
Yes, this recipe is naturally gluten-free, as it uses no wheat flour. Just ensure your garam masala and other spices are certified gluten-free if you have celiac disease.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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