How to Make the Perfect Paneer Butter Masala
Indian · Medium · 45 min · 4 servings
A rich and creamy North Indian curry made with paneer and a luscious tomato-based sauce.
Why this recipe works
This Paneer Butter Masala recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 400 calories with 15g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 16 simple ingredients that you can find at any grocery store:
- 200 g paneer
- 1 cup onion, finely chopped
- 2 tbsp ginger-garlic paste
- 2 medium tomatoes, pureed
- 1 cup heavy cream
- 2 tbsp butter
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tbsp kasuri methi
- 1 tbsp coriander leaves, chopped
- 1 tbsp lemons, juiced
Step by step instructions
Step 1: Sauté the Base
Heat oil and butter in a pan, add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
Step 2: Add Ginger-Garlic Paste
Stir in the ginger-garlic paste and sauté for another 2 minutes.
Step 3: Cook Tomatoes
Add pureed tomatoes, coriander powder, red chili powder, turmeric powder, and salt. Cook until the mixture thickens.
Step 4: Incorporate Paneer
Add the paneer cubes into the masala and mix gently. Pour in the heavy cream and stir to combine.
Step 5: Final Seasoning
Add garam masala and kasuri methi. Cook for another 5 minutes on low heat.
Step 6: Garnish and Serve
Garnish with chopped coriander leaves and a squeeze of lemon. Serve hot with naan or rice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- paneer → tofu
- heavy cream → coconut milk
- butter → ghee
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the onions for too long, resulting in bitterness.
- Not allowing the tomato mixture to reduce properly, leading to a watery curry.
- Overcooking the paneer, making it chewy.
Nutrition facts
Per serving: 400 calories, 15g protein, 25g carbs, 30g fat, 4g fiber.
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