Paneer butter masala is a beloved North Indian curry featuring soft paneer cubes simmered in a rich, creamy tomato-cashew gravy. While it’s known for its indulgent taste, many home cooks wonder about its calorie content. This recipe gives you a genuinely delicious version with a lighter twist, using moderate butter and cream without sacrificing the classic flavor. You’ll get a satisfying curry that’s perfect for special meals or a comforting weeknight dinner.
Ingredients
- 2 tablespoons (28 g) unsalted butter, divided
- 1 tablespoon (15 ml) oil (neutral, like sunflower or canola)
- 2 medium onions, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tablespoon (12 g) grated fresh ginger
- 2 green chilies, slit (optional, adjust to taste)
- 3 large tomatoes, chopped (about 2 cups / 400 g)
- 1/4 cup (30 g) raw cashews
- 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 teaspoon (5 g) red chili powder (or Kashmiri for less heat)
- Salt to taste
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) heavy cream (or full-fat yogurt, see tips)
- 400 g (14 oz) paneer, cut into 1-inch cubes
- 1 teaspoon (5 ml) dried fenugreek leaves (kasuri methi), crushed
- 2 tablespoons (8 g) fresh cilantro, chopped for garnish
Instructions
- Heat 1 tablespoon (14 g) butter and the oil in a large skillet or pan over medium heat. Add the onions and cook, stirring occasionally, until soft and golden, about 5–7 minutes.
- Add the garlic, ginger, and green chilies (if using). Sauté for 1 minute until fragrant.
- Add the chopped tomatoes and cashews. Cook for 5–6 minutes until the tomatoes are mushy and the cashews have softened.
- Turn off the heat and let the mixture cool slightly. Transfer to a blender and puree until smooth. If needed, add a splash of water to help blend. Set aside.
- In the same pan, melt the remaining 1 tablespoon (14 g) butter over medium heat. Add the garam masala, cumin, coriander, turmeric, and red chili powder. Stir for 30 seconds until fragrant.
- Pour the pureed tomato mixture into the pan. Add 1/2 cup (120 ml) water and salt. Stir well and bring to a gentle simmer. Cook for 5–7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
- Reduce heat to low and stir in the heavy cream. Add the paneer cubes and crushed fenugreek leaves. Simmer gently for 2–3 minutes, being careful not to break the paneer.
- Taste and adjust seasoning. Garnish with cilantro and serve hot.
Tips
- Substitutions: For a vegan version, use firm tofu instead of paneer, coconut cream instead of heavy cream, and a plant-based butter. The flavor will be slightly different but still delicious.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The gravy may thicken; add a splash of water or milk when reheating.
- Common mistake: Don’t overcook the paneer after adding it, or it will become rubbery. Simmer gently just until heated through.
- Lighter option: To reduce calories further, use low-fat yogurt instead of cream (add it at the end off the heat to prevent curdling) and reduce the butter to 1 tablespoon total.
Serving Suggestions
Serve this paneer butter masala with naan, roti, or jeera rice. A side of cucumber salad or pickled onions balances the richness. It also pairs well with a simple dal and steamed basmati rice for a complete meal.
Variations
- Add vegetables: Stir in 1 cup of green peas or bell pepper strips along with the paneer for extra color and nutrition.
- Spicy version: Increase the green chilies to 3–4 and add 1/2 teaspoon of cayenne pepper for a fiery kick.
- Smoky flavor: After cooking, you can add a tiny piece of hot charcoal to the pan, drizzle with a little oil, and cover for 2 minutes to impart a smoky aroma (a common technique called ‘dhungar’).
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. They will keep for 3–4 days. To reheat, place in a saucepan over medium-low heat, adding a splash of water or milk to loosen the gravy. Stir gently until hot. You can also microwave individual portions on medium power for 2–3 minutes, stirring halfway. Avoid freezing, as paneer can become crumbly and the creamy sauce may separate.
Frequently Asked Questions
How many calories are in this paneer butter masala?
This recipe yields approximately 350–400 calories per serving (1/4 of the dish). The exact count depends on the brand of paneer and cream used. For a lighter version, use low-fat paneer and skip the cream.
Can I use store-bought paneer?
Yes, store-bought paneer works well. If it’s very firm, soak it in warm water for 10 minutes before cubing to soften it slightly. Homemade paneer is softer and more delicate.
Why is my gravy grainy?
Graininess usually happens when the tomatoes are not pureed enough or the cashews are not fully blended. Make sure to blend until completely smooth, and consider straining the puree for an extra-silky texture.
Can I make this ahead of time?
Yes, you can prepare the gravy (steps 1–6) up to 2 days ahead and refrigerate. When ready to serve, reheat the gravy, then add the cream and paneer as directed.
Is paneer butter masala gluten-free?
Yes, this recipe is naturally gluten-free as long as your spices and garam masala are certified gluten-free. Serve with rice or gluten-free roti.
How do I prevent the cream from curdling?
Always add cream to a simmering (not boiling) gravy, and stir continuously. If using yogurt, temper it first by mixing a few tablespoons of hot gravy into the yogurt before adding it to the pan.
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