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Indian butter paneer masala recipe

Butter Paneer Masala Recipe | Paneer Makhani

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

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

Instructions 

  • 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.
  • 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.
  • 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.
  • Now add cubed paneer and stir well. Simmer the curry on low for 5 minutes or until curry thickens up and paneer softens.
  • Garnish with a dollop of butter, heavy cream, and chopped cilantro.
  • Serve it warm with plain rice or Naan.

Notes

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

Nutrition Information

Serving: 5g ,Calories: 281kcal ,Carbohydrates: 9.7g ,Protein: 12.1g ,Fat: 21.6g ,Saturated Fat: 10.3g ,Cholesterol: 55mg ,Sodium: 48mg ,Potassium: 403mg ,Fiber: 2.5g ,Sugar: 3.7g ,Calcium: 271mg ,Iron: 3mg

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

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