IN Cuisine

Paneer Butter Masala

Velvety paneer in a buttery, mildly spiced tomato-cream gravy — a universally loved North Indian curry that's the vegetarian answer to butter chicken.

15mPrep
25mCook
4Servings
370Calories
20gProtein
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Ingredients

  • paneer, cubed
  • tomatoes, blanched and pureed
  • onion, chopped
  • cashews
  • butter
  • cream
  • garlic-ginger paste
  • Kashmiri red chili powder
  • garam masala
  • sugar
  • salt

Ingredients

  • 400 g paneer, cubed
  • 4 medium tomatoes, blanched and pureed
  • 1 large onion, chopped
  • 10 whole cashews
  • 3 tbsp butter
  • 4 tbsp cream
  • 2 tbsp garlic-ginger paste
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 0.5 tsp sugar
  • 1.5 tsp salt

Instructions

  1. Simmer onion, tomatoes, and cashews 10 minutes; blend to a smooth puree.
  2. Heat butter in a pan; add garlic-ginger paste and cook 2 minutes.
  3. Add the puree, Kashmiri chili powder, garam masala, sugar, and salt.
  4. Cook on medium heat until butter starts separating, about 10 minutes.
  5. Stir in cream and a splash of water; bring to gentle simmer.
  6. Add paneer cubes and simmer 5 minutes, stirring gently.
  7. Garnish with a cream swirl and serve with garlic naan.

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