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butter paneer masala recipe

Paneer Butter Masala Recipe

Jyoti Behrani
Indulge in the creamy goodness of Paneer Butter Masala! This classic Indian dish features tender paneer in a rich tomato-based gravy.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian, North Indian
Servings 4
Calories 318 kcal

Ingredients
 
 

INGREDIENTS FOR PANEER BUTTER MASALA

    FOR THE BUTTER MASALA

    FOR THE PANEER BUTTER MASALA

    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:
    1. Tips For The Best Paneer Butter Masala
    2. 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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