Paneer Butter Masala Recipe
Indulge in the creamy goodness of Paneer Butter Masala! This classic Indian dish features tender paneer in a rich tomato-based gravy.
Equipment
Ingredients
INGREDIENTS FOR PANEER BUTTER MASALA
FOR THE BUTTER MASALA
- 1 medium onion, quartered
- 4 medium tomatoes, quartered
- 3-4 cloves garlic, crushed
- ½ inch ginger, chopped
- 1-2 green chili; adjust to taste
- 1 tablespoon tomato paste (optional)
- 1 teaspoon oil
- a handful of unsalted whole cashews (about 12-15 cashews)
- 1 tablespoon butter or ghee
- 1-2 whole green cardamom
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder, adjust to taste
- ¼ teaspoon turmeric powder
- ½ cup water
- salt to taste
FOR THE PANEER BUTTER MASALA
- 8 oz paneer, cut into a square shape
- 1 teaspoon Kasuri methi
- 2 tablespoon butter or ghee
- ¼ teaspoon Kashmiri chili powder (optional); For color
- 1 green chili, slit into two
- ¼ teaspoon garam masala, adjust to taste
- 1-2 tablespoon fresh cream (optional)
- 1 teaspoon honey or preferred sweetener (optional)
- salt to taste
- 2 cups warm water
FOR THE GARNISH
- 1-2 teaspoon fresh cream
Instructions
PREP FOR PANEER BUTTER MASALA
- Cut the paneer into a square shape. Place the paneer pieces in warm water. Set it aside.
- Quarter the veggies – onion, and tomato.
- Crush the garlic pods, and chop or grate the ginger.
STOVETOP PANEER BUTTER MASALA
- Heat oil in a pan over medium-high heat. Add onions, and crushed garlic and sauté for 1-2 minutes.
- Next add tomato, green chili, ginger, and tomato paste (optional). Sauté for 2-3 minutes on high heat, stirring frequently.
- Now add coriander powder, red chili powder, salt to taste, cashews, and green cardamom. Sauté for 30 seconds, stirring frequently. Add water and deglaze the pan.
- Cover the pan with the lid, reduce the heat, and simmer for 15-20 minutes or until the veggies are soft and cooked.
- Turn OFF the heat. Remove the lid, and allow the mixture to cool down.
- Using a hand blender, blend the mixture to a fine puree.
- (Optional) Strain the puree through a fine mesh strainer for a nice creamy, smooth puree.
- Transfer the puree to a bowl. Heat butter or ghee in the pan.
- Add slit green chili, and Kashmiri red chili powder (optional). Immediately pour the puree and cover with the lid. Reduce the heat to medium-low and simmer the sauce for 2-3 minutes, stirring occasionally.Note: Be careful as the sauce may splatter. Use a splatter screen or lid to prevent any splashes.
- Drain the paneer from the warm water and add it to the sauce. Simmer the paneer in the sauce for 2-3 minutes or until heated through.
- Add garam masala, cream (optional), honey (optional), and crushed Kasuri methi. Give it a good stir.
- Turn OFF the heat. Transfer the paneer butter masala to a serving dish. Garnish with some fresh cream.
INSTANT POT PANEER BUTTER MASALA
- Turn ON SAUTE (more). When the screen displays “HOT” and oil. Add onions, and crushed garlic and sauté for 1-2 minutes.
- Next add tomato, green chili, ginger, and tomato paste (optional). Sauté for 2-3 minutes on high heat, stirring frequently.
- Now add coriander powder, red chili powder, salt to taste, cashews, and green cardamom. Sauté for 30 seconds, stirring frequently. Add water and deglaze the pan.
- Cancel SAUTE. Close the lid, and set the pressure valve to sealing. Turn ON PRESSURE COOK (high) for 15 minutes.
- Allow 10 minutes of natural pressure release. After 10 minutes, release the pressure manually and open the lid.
- Take out the inner pot, and allow the mixture to cool down.
- Using a hand blender, blend the mixture to a fine puree.
- (Optional) Strain the puree through a fine mesh strainer for a nice creamy, smooth puree.
- Transfer the puree to a bowl. Turn ON SAUTE (more). Heat butter or ghee.
- Add slit green chili, and Kashmiri red chili powder (optional). Immediately pour the puree and cover with the lid. Simmer the sauce for 2-3 minutes, stirring occasionally.Note: Be careful as the sauce may splatter. Use a splatter screen or lid to prevent any splashes.
- Drain the paneer from the warm water and add it to the sauce. Simmer the paneer in the sauce for 2-3 minutes or until heated through.
- Add garam masala, cream (optional), honey (optional), and crushed Kasuri methi. Give it a good stir.
- Turn OFF SAUTE. Transfer the paneer butter masala to a serving dish. Garnish with some fresh cream.
STOVETOP PRESSURE COOKER PANEER BUTTER MASALA
- Follow the directions for Instant Pot cooking. Close the lid, and place the whistle. After the first whistle reduce the heat to low and cook for 15 minutes.
- Allow 10 minutes for natural pressure release and release the pressure manually. The rest of the recipe is the same as Instant Pot.
Notes
Please refer to the post for the following:
- Tips For The Best Paneer Butter Masala
- Frequently Asked Questions
Nutrition
Nutrition Facts
Paneer Butter Masala Recipe
Amount per Serving
Calories
318
% Daily Value*
Fat
27
g
42
%
Saturated Fat
16
g
100
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
66
mg
22
%
Sodium
138
mg
6
%
Potassium
268
mg
8
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
9
g
18
%
Vitamin A
652
IU
13
%
Vitamin C
15
mg
18
%
Calcium
305
mg
31
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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