Paneer Butter Masala
Paneer in a velvety tomato-cashew gravy with a touch of butter and kasuri methi — restaurant-style with controlled fat using yogurt instead of cream.
For 3 servings
Sauté the aromatics until soft and fragrant.
- Heat the oil and butter in a heavy-bottomed pan.
- Add the onions and sauté for 6 minutes until soft and translucent.
- Stir in the ginger and garlic and cook for 30 seconds until fragrant.
TIPKeep the heat medium to prevent the butter from browning too quickly while the onions soften.Cook the tomato base and cashew paste.
- Add the tomato puree, red chili powder, and salt.
- Cook for 8 minutes until the oil begins to separate from the masala.
- Stir in the cashew paste and water, then simmer for 4 minutes.
- Optionally, blend the gravy with an immersion blender for a smoother texture.
TIPBlending the gravy ensures a velvety restaurant-style finish without the need for heavy cream.Incorporate the paneer and finish with yogurt.
- Add the paneer cubes and simmer for 4 minutes to allow the gravy to absorb.
- Remove from heat and stir in the yogurt, garam masala, and kasuri methi.
- Garnish with fresh cilantro before serving.
TIPAlways add yogurt off the heat and stir continuously to prevent it from curdling.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best color and flavor, use ripe, red, and slightly sweet tomatoes like Roma or vine-ripened tomatoes.
- 2Straining the blended puree through a sieve is the secret to achieving a silky-smooth, restaurant-style gravy.
- 3Always add the powdered spices on low heat to prevent them from burning, which can make the gravy bitter.
- 4Do not boil the curry after adding the cream, as it can cause the cream to split. Just gently heat it through.
- 5The combination of oil and butter prevents the butter from burning while still giving the dish its characteristic rich flavor.
- 6To control the thickness of the gravy, add hot water gradually until you reach your desired consistency.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu (pan-fried until golden), butter with vegan butter or more oil, and heavy cream with cashew cream or full-fat coconut milk.
Nut FreeNut-Free
Substitute cashews with 2 tablespoons of melon seeds (magaz) or sunflower seeds to achieve a similar creamy texture.
Richer GravyRicher Gravy
For an even richer gravy, you can add 1 tablespoon of milk powder or 2 tablespoons of khoya (milk solids) along with the powdered spices.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Calcium
As a dairy product, paneer provides a significant amount of calcium, which is vital for maintaining strong bones and teeth.
Contains Healthy Fats
Cashews and dairy products contribute monounsaturated fats and other essential fatty acids that support brain health and provide sustained energy.
Rich in Antioxidants
Tomatoes are rich in lycopene, and spices like turmeric contain curcumin, both powerful antioxidants that help protect the body against cellular damage.
Frequently asked questions
One serving of this Paneer Butter Masala contains approximately 400-450 calories, depending on the exact amounts of butter, cream, and oil used. This is an estimate and can vary.