Go Back Email Link
–+ servings
Indian butter paneer masala recipe

Butter Paneer Masala Recipe | Paneer Makhani

Safiya
5 from 3 votes
Easy step-by-step Paneer Butter Masala recipe. A great vegetarian alternative to Butter chicken aka Murgh Makhani. A quick meal in half-hour!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 5
Course: Main Course
Cuisine: Indian
Calories: 281
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 oz (200-250 grams) Paneer , cut into 1 inch cubes
  • 4 ripe red Roma tomatoes , chopped
  • 1 large yellow onion , thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon oil
  • ½ cup unsalted cashews , take ¾ cup for slightly thicker curry
  • 1 tablespoon Ginger-Garlic paste , or 3 grated garlic & ½ inch grated ginger
  • 1 tablespoon dried fenugreek leaves (Kasuri Methi) , crushed between two palms
  • 1 tablespoon tomato paste , no added sugar or preservatives, and made from sundried tomatoes
  • ½ cup water
Powdered Spices
Whole Spices
  • 1 small cinnamon stick
  • 2 green cardamom pods
  • 2 cloves
  • 2 whole black peppers
For Garnish
  • 2 tablespoons heavy cream , optional
  • 1 tablespoon butter , optional
  • 1 tablespoon chopped cilantro , optional

Method
 

  1. Heat 1 tablespoon oil and 2 tablespoons butter in a large skillet or wok on medium heat. Add thinly sliced onion, cashew, dried fenugreek(Kasuri methi), and all the listed whole spices. Sauté the onion until slightly golden and soft.
  2. Add chopped tomatoes, tomato paste, powdered spices, and stir well. Cover the skillet and cook on low until tomatoes are soft and oil starts to separate. Takes about 8-10 minutes.
  3. Uncover the skillet and add ½ cup water. Now blend the curry with a hand blender until smooth. If you do not have a hand blender, turn the heat off, cool down the mixture for 10 minutes before blending it in the blender.
  4. Now add cubed paneer and stir well. Simmer the curry on low for 5 minutes or until curry thickens up and paneer softens.
  5. Garnish with a dollop of butter, heavy cream, and chopped cilantro.
  6. Serve it warm with plain rice or Naan.

Nutrition

Serving: 5gCalories: 281kcalCarbohydrates: 9.7gProtein: 12.1gFat: 21.6gSaturated Fat: 10.3gCholesterol: 55mgSodium: 48mgPotassium: 403mgFiber: 2.5gSugar: 3.7gCalcium: 271mgIron: 3mg
Disclaimer

Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.

Notes

Tip: Sieve the curry after blending then transfer it to the skillet to simmer with Paneer for a silky-smooth texture. 

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe