Paneer Butter Masala

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Paneer Butter Masala AI-generated image
30 minTotal time
MediumDifficulty
400kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Fresh cream Use an equal amount of full-fat coconut cream for a similarly rich finish, with a subtle coconut flavor.
  • Butter Use an equal amount of ghee for a comparable buttery richness.
  • Paneer Use an equal amount of firm tofu for a similar cube-shaped, mild centerpiece; the texture will be less rich.

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein13 g
Carbohydrates22 g
Fat28 g

Fiber 3 g · Sugar 7 g · Sodium 650 mg

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A rich and creamy North Indian dish featuring paneer cubes simmered in a spiced tomato and butter gravy. Perfectly balanced with aromatic spices and a velvety texture, this vegetarian main is a delightful comfort food.

Main Dish Indian Vegetarian

Steps

  1. Heat oil and butter in a pan over medium heat.
  2. Add chopped onions and sauté until golden brown.
  3. Add ginger-garlic paste and cook for 1 minute.
  4. Stir in tomato puree and cook until oil separates.
  5. Add red chili powder, turmeric, coriander powder, and salt; mix well.
  6. Add paneer cubes and gently coat them with the masala.
  7. Pour in fresh cream and simmer on low heat for 5 minutes.
  8. Sprinkle garam masala and stir gently.
  9. Garnish with fresh coriander leaves.
  10. Serve hot with naan or rice.

Tips for Paneer Butter Masala

  • The finished gravy should look glossy and cling to the paneer; a grainy or watery appearance usually means the tomato base has not reduced enough.
  • Keep the paneer pieces intact when stirring, since vigorous mixing can crumble them.
  • Prepare the onion and tomato before starting; the 30-minute total leaves little idle time once cooking begins.

Drink pairing

A fruity, medium-bodied rosé
Its refreshing acidity balances the buttery creaminess and complements the tomato and warm spices.

0% option: Sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, stirring gently.

Frequently asked questions

How can I tell when the gravy is ready?
It should look smooth and glossy, with a rich orange-red color and enough body to coat the paneer.

Can I make this ahead?
Yes. Make the gravy ahead and refrigerate it; for the best paneer texture, add the paneer and finish the dish shortly before serving.

What should I serve with paneer butter masala?
Naan or rice are natural choices. Serve with extra fresh coriander for a bright contrast to the creamy gravy.
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