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Paneer Butter Masala

Paneer Butter Masala

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
lucky

lucky

This is a basic paneer dish that you get in most Indian restaurants. This goes well with either rice or naan.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
  2. Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander, and garam masala into onion mixture. Cook and stir for 1 minute.
  3. Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.
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Reviews

swag80
7

swag80

5/9/2013

This recipe was excellent - thank you so much! The paneer is easily substituted with tofu and the spice can be adjusted up or down, according to your preferences. We loved this and will definitely be making this again.

sarahjstoddard
4

sarahjstoddard

11/23/2013

This recipe was really wonderful. I was trying to make this cheap and use ingredients I had on hand. Made my own garam masala using a recipe for the spice mix, blended fresh ginger and garlic to make paste and used sriracha hot sauce instead of red pepper paste. Also used fresh almonds stuck in a blender with some oil instead of the cashew paste and only milk (no half and half). My only issue is that it turned out very dull in color. I was expecting bright orange/red and it was sorta peach/pink. Maybe use tomato paste instead of sauce?

jae
4

jae

6/22/2013

Thanks so much for the recipe! The only changes I made was to substitute grated almonds for the cashew paste; I did not have enough chilies so I added red curry paste and sriracha chili sauce; I substituted almond milk for the cream and milk. This is a new family favourite.

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