Paneer Butter Masala

Name: Paneer Butter Masala
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5
Ingredients: 300 g paneer; 1 tbsp oil; 2 onion; 10 red chilies; 3 tomato; 1 tsp salt; 1/4 cup cashew nuts; 3 tsp ghee; 2 tsp kashmiri chili powder; 1 tsp garam masala; 1 tsp kasuri methi; 1 handfull of coriander leaves; 50 g unsweetened khoya; 3 tbsp milk; 2 tbsp fresh cream; 1 tsp sugar; 1/4 cup water

Hema Subramanian March 6, 2025

Servings: 5 Total Time: 55 mins Difficulty: Intermediate

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Paneer Butter Masala, also known as Paneer Makhani, is one of the most loved Indian curries.

It’s a creamy, buttery, and mildly spiced dish, perfect for pairing with naan or rice.

This recipe delivers a restaurant-quality paneer butter masala with a rich, smooth texture and vibrant flavors—all from the comfort of your kitchen!

Let’s get cooking!

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Healthy

Paneer Butter Masala

Author: Hema Subramanian Cooking Method: Sauteing, Simmering Cuisine: Indian Courses: Dinner, Lunch, Side Dish Recipe Keys: High Protein Quick Meals Spicy

Difficulty: Intermediate Prep Time 10 mins Cook Time 45 mins Total Time 55 mins

Servings: 5 Calories: 320

Best Season: Suitable throughout the year

Dietary:

V Vegetarian

Ingredients

300 g paneer
1 tbsp oil
2 onion (chopped)
10 red chilies (adjust spice as needed)
3 tomato (chopped)
1 tsp salt
¹⁄₄ cup cashew nuts
3 tsp ghee
2 tsp kashmiri chili powder
1 tsp garam masala
1 tsp kasuri methi
1 handfull of coriander leaves
50 g unsweetened khoya
3 tbsp milk
2 tbsp fresh cream
1 tsp sugar
¹⁄₄ cup water

Instructions

Prep Work

Chop vegetables

Finely chop onions and tomatoes
Grind khoya mix

Blend khoya with milk to form a smooth paste.

Method

Saute onions & tomatoes

Heat oil in a kadai, add onions, red chilies, tomatoes, and cashews. Saute well.
Cook until soft

Add salt and cook until tomatoes are soft and mushy. Turn off the stove.
Blend to a smooth paste

Cool and blend the cooked ingredients into a smooth paste.
Cook the base with ghee

Heat ghee in a kadai, add kashmiri chili powder, then pour in the blended paste.
Add spices

Stir in garam masala, kasuri methi, and chopped coriander leaves.
Simmer the gravy

Cover and let the mixture simmer on low heat for 10 minutes.
Add creaminess

Mix in fresh cream, khoya mixture, and sugar (you can skip if your khoya is sweet). Stir well.
Adjust consistency

Add water, season with salt, and mix everything well.
Cook paneer

Add paneer cubes, cover, and cook for 10 minutes on low flame.
dish served with butter

Turn off the stove and serve hot with a dollop of butter.

Equipment

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Nutrition Facts

Servings 5

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 10g50%
Cholesterol 35mg12%
Sodium 420mg18%
Potassium 300mg9%
Total Carbohydrate 18g6%
Dietary Fiber 3g12%
Sugars 6g
Protein 14g29%

Vitamin A 1200 IU
Vitamin C 15 mg
Calcium 380 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Paneer Butter Masala, restaurant style, Paneer Makhani, curries

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Frequently Asked Questions

Expand All:

Can I use store-bought tomato puree?

Yes, but fresh tomatoes give better flavor.

Is khoya necessary?

It enhances creaminess but can be skipped.

Can I use pre-cut paneer?

Yes, but homemade paneer is softer.

Should I deseed the red chilies?

If you prefer less spice, deseeding helps.

How long should I cook onions?

Until they are soft and golden brown.

Can I use butter instead of ghee?

Yes, but ghee gives a richer flavor.

Why is my gravy too thick?

Add more water to adjust consistency.

Can I replace fresh cream with milk?

Yes, but the dish may be less creamy.

What if my paneer turns rubbery?

Don't overcook; add it at the end.

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Paneer Butter Masala