Paneer butter masala is a beloved North Indian curry where soft paneer cubes are simmered in a velvety tomato-cashew gravy enriched with butter and cream. It’s a restaurant favorite that works surprisingly well at home because the sauce comes together in one pan, and the rich, mildly spiced flavor pairs with almost any flatbread or rice. This recipe gives you the classic creamy texture while also breaking down the calorie count per 100 grams, so you know exactly what’s in each serving.
Ingredients
- 2 tablespoons (28 g) butter, divided
- 1 tablespoon (15 ml) oil (neutral, like sunflower or canola)
- 2 medium onions (about 200 g), roughly chopped
- 3 medium tomatoes (about 300 g), roughly chopped
- 10 cashews (about 15 g)
- 1 inch (2.5 cm) fresh ginger, peeled
- 3 cloves garlic
- 1 green chili (optional, adjust to taste)
- 1 teaspoon (5 g) garam masala
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1/2 teaspoon (2.5 g) turmeric powder
- 1/2 teaspoon (2.5 g) red chili powder (Kashmiri for color, or use mild paprika)
- 1 teaspoon (5 g) salt, or to taste
- 1 tablespoon (15 g) tomato paste (optional, for extra depth)
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) heavy cream (or full-fat coconut milk for a dairy-free version)
- 1 teaspoon (5 ml) dried fenugreek leaves (kasuri methi), crushed
- 250 g (about 2 cups) paneer, cut into 1-inch cubes
- Fresh cilantro, chopped, for garnish
Instructions
- Heat 1 tablespoon (14 g) of the butter and the oil in a large skillet or saucepan over medium heat. Add the onions and cook, stirring occasionally, until they turn golden brown, about 8–10 minutes.
- Add the tomatoes, cashews, ginger, garlic, and green chili (if using). Cook for 5–6 minutes until the tomatoes are soft and mushy. Remove from heat and let cool slightly.
- Transfer the mixture to a blender. Add 1/2 cup (120 ml) water and blend until completely smooth. Set aside.
- Wipe the pan clean and return it to medium heat. Add the remaining 1 tablespoon (14 g) butter. Once melted, add the garam masala, cumin, coriander, turmeric, and red chili powder. Stir for 30 seconds until fragrant.
- Pour the blended tomato-onion mixture into the pan. Add salt and tomato paste (if using). Stir well and bring to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and the raw taste of the spices is gone.
- Reduce the heat to low and stir in the heavy cream. Add the paneer cubes and crushed fenugreek leaves. Gently stir to coat the paneer with the sauce. Simmer for another 2–3 minutes, just until the paneer is heated through. Do not boil vigorously after adding cream, as it can curdle.
- Garnish with fresh cilantro and serve hot.
Tips
- Don’t skip the cashews: They are the secret to the silky texture. If you’re allergic, use 2 tablespoons of blanched almonds or 1 tablespoon of sunflower seed butter, but note the flavor will change slightly.
- Use full-fat paneer: Low-fat or homemade paneer can become rubbery when simmered. If your paneer is dry, soak the cubes in warm water for 10 minutes before adding to the sauce.
- Adjust the heat: The green chili and red chili powder give a mild kick. For a kid-friendly version, omit the green chili and use only 1/4 teaspoon of red chili powder.
- Make it vegan: Replace butter with vegan butter or oil, use full-fat coconut milk instead of cream, and use a firm tofu (pressed and pan-fried) instead of paneer.
Serving Suggestions
Serve the paneer butter masala with warm naan, roti, or jeera rice. A side of cucumber salad or pickled onions adds a fresh crunch. For a complete meal, pair with dal and a green vegetable dish.
Variations
- Add vegetables: Stir in 1 cup of blanched peas or diced bell peppers along with the paneer for extra color and nutrition.
- Smoky flavor: After blending the sauce, you can do a “dhungar” method: place a small bowl with a piece of hot charcoal in the pan, pour a teaspoon of ghee over it, and cover for 2 minutes. This adds a smoky, restaurant-style aroma.
- Protein swap: Use firm tofu or even cooked chickpeas for a different texture. If using chickpeas, reduce the simmer time to 2 minutes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits; add a splash of water or milk when reheating. Reheat gently on the stovetop over low heat, stirring often, or in the microwave in 30-second bursts. Do not freeze, as the cream and paneer can separate and become grainy upon thawing.
Frequently Asked Questions
How many calories are in 100 grams of paneer butter masala?
This recipe yields about 100 grams per serving (roughly 1/2 cup). Based on the ingredients, 100 grams contains approximately 250–280 calories. The exact number depends on the fat content of your paneer and cream. The breakdown is roughly: 15 g fat, 15 g carbohydrates, 9 g protein.
Can I make paneer butter masala without cream?
Yes. Replace the heavy cream with 1/2 cup of full-fat yogurt (whisked until smooth) or 1/2 cup of coconut milk. Yogurt may curdle if boiled, so add it at the very end and keep the heat low. Coconut milk will add a slight tropical flavor.
Why does my sauce taste bitter?
Bitterness usually comes from burnt spices or garlic. Cook the spices only for 30 seconds and ensure the onions are golden, not dark brown. Also, if you used too much fenugreek, it can turn bitter—stick to 1 teaspoon.
Can I use store-bought paneer?
Absolutely. Store-bought paneer is convenient and works well. Just check the ingredient list—it should contain only milk and an acid like lemon juice. If it’s too firm, soak in warm water for 10 minutes before adding.
Is paneer butter masala gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just ensure your garam masala and other spice blends do not contain wheat-based fillers (check labels).
How do I make it less rich?
Use low-fat paneer, replace cream with 1/4 cup of milk, and reduce the butter to 1 tablespoon. The sauce will be thinner but still flavorful. You can also skip the cashews and use a teaspoon of cornstarch mixed with water to thicken.
Related
- Low Sodium Sauerkraut Brands: 7 Dietitian Picks
- How to Make Sauerkraut at Home: Easy Guide
- How to Make Sauerkraut in a Crock
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).