Paneer Butter Masala is a rich, velvety North Indian curry made from a smooth tomato-cashew gravy finished with butter and cream. One of the most popular paneer dishes in Indian restaurants, it’s easy to recreate at home with a few key techniques.
Paneer Butter Masala at a Glance
| Cuisine | North Indian |
|---|---|
| Country | India |
| Meal | Lunch |
| Course | Main / Curry |
| Food Type | Vegetarian |
| Difficulty | Medium |
| Preparation | 15 minutes |
| Cooking | 30 minutes |
| Total time | About 45 minutes |
| Servings | 4 |
| Suggested serving | 1 cup |
Paneer Butter Masala Ingredients
- 250g paneer, cubed; 4 tomatoes, chopped; 12-15 cashews; 1 onion, chopped; 1 tbsp ginger-garlic paste; 1/2 tsp red chilli powder; 1/2 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 2 tbsp cream; 2 tbsp butter; 1 tsp sugar; salt to taste; coriander leaves to garnish.
How to Make Paneer Butter Masala
- Simmer tomatoes, cashews and onion together in a little water until soft, about 10 minutes.
- Cool and blend into a smooth puree.
- Heat butter in a pan; add ginger-garlic paste and cook briefly.
- Add the tomato-cashew puree and cook for 8-10 minutes, stirring often, until it thickens and the raw smell disappears.
- Add red chilli powder, sugar and salt; mix well.
- Add paneer cubes and simmer for 5 minutes.
- Stir in cream and crushed kasuri methi; simmer for 2 more minutes.
- Sprinkle garam masala and garnish with coriander leaves before serving.
Cooking Tips
Blending the tomato-cashew base smooth is what gives this curry its signature velvety texture. Cook the puree long enough for the raw tomato smell to fully disappear before adding paneer. Add cream towards the end and avoid boiling vigorously afterward, which can cause it to separate.
Variations
Add a pinch of Kashmiri red chilli powder for colour without too much heat. Some versions add a small amount of tomato ketchup for a touch of tang and sweetness.
Substitutions
Cashews can be soaked in warm water for 15 minutes if not simmering them, to blend smoothly. Tofu can replace paneer for a dairy-lighter version.
What to Serve With Paneer Butter Masala
Naan, roti, or jeera rice.
Storage & Reheating
Storage: Keeps refrigerated for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water or milk to loosen the gravy.
Paneer Butter Masala Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 380 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 16 g |
| Fat | 30 g |
| Fiber | 3 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A protein- and calcium-rich curry, though rich in butter and cream, so best enjoyed as an occasional treat rather than an everyday dish.
Age & Serving Guidance
Suitable for toddlers from around 10-12 months onward, given as small soft pieces with reduced spice.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains dairy (paneer, cream, butter) and cashews (tree nut).
Use fresh paneer, particularly in warm climates.
Paneer Butter Masala FAQs
Why is my paneer butter masala not smooth?
The tomato-cashew base needs to be blended thoroughly; strain it through a sieve if you want an extra-silky texture.
Can I make paneer butter masala without cashews?
Yes, though cashews are what give the gravy its characteristic creaminess; you can reduce the quantity or use a little extra cream instead.
Why is my gravy too tangy?
This can happen with very sour tomatoes; the added sugar helps balance this — adjust to taste.
Can I make this dish vegan?
Yes, substitute tofu for paneer, use oil instead of butter, and use a plant-based cream alternative.
What’s the difference between paneer butter masala and paneer makhani?
The names are largely used interchangeably for this same rich, buttery tomato-based paneer curry.
Can I make the gravy ahead of time?
Yes, the tomato-cashew gravy base can be made a day ahead and refrigerated; add paneer and cream when reheating to serve.
Why did my cream curdle in the gravy?
Adding cream to a very hot, boiling gravy and then boiling vigorously afterward can cause separation; add cream on low heat and avoid a hard boil after.
What can I serve with paneer butter masala?
Naan, roti, or jeera rice are the classic pairings.
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