Paneer Butter Masala

3.9

50 mins Total Duration

4 Servings

Medium Difficulty

320 Calories

Paneer Butter Masala is a creamy, mildly spiced Indian curry made with paneer, tomatoes, butter, and cream.

Ingredients

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250g Paneer (cottage cheese), cut into cubes
2 medium Onions, finely chopped
3 medium Tomatoes, chopped
1 tbsp Ginger-garlic paste
1 tsp Cumin seeds
1/2 tsp Turmeric powder
1 tsp Red chili powder (adjust to taste)
1 tsp Garam masala
2 tbsp Fresh coriander, chopped for garnish
2 tbsp Cooking oil
Salt to taste

Step-by-Step

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Cut the paneer into medium-sized cubes. Heat 1 tablespoon of oil in a non-stick pan and lightly fry the paneer cubes until golden brown on all sides.

In the same pan, add the remaining oil. Once hot, add cumin seeds and let them splutter. Add chopped onions and sauté until translucent and lightly golden.

Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears. The mixture should be fragrant.

Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears. The mixture should be fragrant. Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears. The mixture should be fragrant.

Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears. The mixture should be fragrant.Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears. The mixture should be fragrant.

Chef’s Tips

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Don't over-fry the paneer - it should remain soft inside with just a golden exterior.

Fresh paneer works better than store-bought for this recipe. The texture will be more creamy.

Add a pinch of kasuri methi (dried fenugreek leaves) at the end for extra flavor.

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Paneer Butter Masala

Ingredients

Step-by-Step

Chef’s Tips

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