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!
Paneer Butter Masala
Ingredients
Instructions
Prep Work
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Finely chop onions and tomatoes
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Blend khoya with milk to form a smooth paste.
Method
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Heat oil in a kadai, add onions, red chilies, tomatoes, and cashews. Saute well.
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Add salt and cook until tomatoes are soft and mushy. Turn off the stove.
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Cool and blend the cooked ingredients into a smooth paste.
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Heat ghee in a kadai, add kashmiri chili powder, then pour in the blended paste.
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Stir in garam masala, kasuri methi, and chopped coriander leaves.
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Cover and let the mixture simmer on low heat for 10 minutes.
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Mix in fresh cream, khoya mixture, and sugar (you can skip if your khoya is sweet). Stir well.
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Add water, season with salt, and mix everything well.
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Add paneer cubes, cover, and cook for 10 minutes on low flame.
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Turn off the stove and serve hot with a dollop of butter.
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.