Paneer Butter Masala
Paneer Butter Masala is a rich and creamy Indian-style curry that combines tender, melt-in-your-mouth paneer cubes with a luscious tomato-based gravy infused with aromatic spices. This restaurant-style favorite is made with a flavorful blend of red chili powder, turmeric, garam masala, and Kasuri methi, creating a perfect harmony of spice and creaminess. The inclusion of butter and heavy cream elevates the dish, making it decadently smooth while a hint of sugar balances the tanginess of the tomato puree. Ready in just 45 minutes, this crowd-pleasing recipe is perfect for serving with naan, roti, or basmati rice, providing an authentic North Indian dining experience at home. Ideal for both special occasions and weeknight dinners, Paneer Butter Masala will quickly become your go-to recipe for irresistibly delicious comfort food.
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Recipe Information
Ingredients
- 250 grams Paneer
- 2 tablespoons Butter
- 1 tablespoon Oil
- 1 medium Onion, finely chopped
- 1 cup Tomato Puree
- 1 teaspoon Ginger-Garlic Paste
- 1 teaspoon Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 1 teaspoon Salt
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 0.25 cup Heavy Cream
- 0.5 teaspoon Sugar
- 2 tablespoons Fresh Coriander Leaves, chopped
- 0.5 cup Water
Instructions
Cut the paneer into cubes about 1-inch each and set aside.
Heat 1 tablespoon of butter and oil in a pan over medium heat.
Add the chopped onions and sauté until transparent.
Add ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Stir in the tomato puree, red chili powder, turmeric powder, coriander powder, and salt. Cook until the oil starts to separate from the mixture.
Add water to the tomato-onion masala and let it simmer for 5-7 minutes on medium heat.
Lower the heat, add paneer cubes to the gravy, and mix gently.
Add garam masala and Kasuri methi by crushing it between your palms.
Add the remaining butter, heavy cream, and sugar. Mix well and cook for another 5 minutes on low heat, allowing all flavors to meld together.
Turn off the heat, garnish with chopped fresh coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 4482 mg | 195% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 26.1 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1532 mg | 118% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1751 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
