Meal Prep · North Indian
Paneer Butter Masala
A rich, creamy, and mildly spiced North Indian curry featuring soft paneer in a luscious tomato-based gravy.
Ingredients
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Step-by-step- Heat butter and oil in a large pan or kadai over medium heat. Add chopped onions and sauté until golden brown and translucent, about 8-10 minutes.
- Stir in ginger-garlic paste and green chili (if using), cooking for another minute until fragrant.
- Add garam masala, turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 30 seconds, stirring constantly to prevent burning.
- Pour in the tomato puree, mix well, and cook, stirring occasionally, until the mixture thickens and oil starts to separate from the sides, about 8-10 minutes.
- Add the cashew paste and 1/2 cup water. Bring to a simmer, cover, and cook for 5-7 minutes, allowing the flavors to meld. If the gravy is too thick, add a little more water.
- Stir in the heavy cream and crushed kasuri methi. Mix gently and cook for 2-3 minutes, ensuring the cream doesn’t curdle.
- Gently add the paneer cubes to the gravy. Season with salt to taste and simmer for 3-5 minutes, allowing the paneer to absorb the flavors. Do not overcook paneer as it can become rubbery.
- Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 18 g |
| Fat | 35 g |
| Saturated Fat | 20 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Paneer Butter Masala in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
Transfer cooled Paneer Butter Masala to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low-medium heat, stirring occasionally, adding a splash of water or milk if needed to restore consistency. Alternatively, microwave in short bursts, stirring in between, until heated through.
Chef’s Corner
- For a smoother gravy, blend the cooked onion-tomato masala before adding cashew paste and cream. Ensure to strain it if you prefer a restaurant-style silky texture.
- Soaking paneer in warm water for 10-15 minutes before adding to the curry helps keep it extra soft and tender.
- Adjust the spice level by varying the amount of green chili and red chili powder. Kashmiri chili powder adds vibrant color without excessive heat.
