The Best paneer butter masala
The BEST paneer butter masala 😍 is a easy Indian recipe that serves 4. 350 calories per serving. Recipe by amateurprochef on YouTube.
Prep: 20 min | Cook: 25 min | Total: 55 min
Cost: $10.82 total, $2.71 per serving
Ingredients
- 400 g Paneer (firm Indian paneer, cut into bite‑size cubes)
- 4 medium Tomatoes (washed, core removed, roughly chopped)
- 30 g Cashews (raw, unsalted; soak 10‑15 minutes before blending)
- 15 g Fresh Cilantro (chopped, plus extra for garnish)
- 2 Green Chilies (deseeded for less heat if desired)
- 1 Tbsp Ginger Garlic Paste (store‑bought or homemade)
- 0.5 tsp Turmeric Powder
- 1 tsp Red Chili Powder (plus extra ½ tsp for frying paneer)
- 0.5 tsp Garam Masala
- 1 tsp Salt (adjust to taste)
- 1 tsp Sugar (balances acidity of tomatoes)
- 2 Tbsp Butter (unsalted, cut into pieces)
- 1 Tbsp Vegetable Oil (neutral oil for frying paneer)
- 1 Tbsp Ghee
- 60 ml Heavy Cream (adds richness, stir in at end)
- 120 ml Water (adjust consistency of gravy)
Instructions
Prepare the Tomato‑Cashew Base
Rinse tomatoes, remove cores, and roughly chop. Soak cashews in warm water for 10‑15 minutes, then drain. Add tomatoes, soaked cashews, cilantro leaves, green chilies, ginger‑garlic paste, ½ tsp turmeric, 1 tsp red chili powder, and a pinch of salt to the blender. Blend until completely smooth.
Time: PT8M
Cube and Fry the Paneer
Cut paneer into bite‑size cubes. Heat 1 Tbsp oil and 2 Tbsp butter in the skillet over medium heat. Add paneer cubes, sprinkle ½ tsp red chili powder, 1 tsp salt, and a pinch of turmeric. Fry for 3‑4 minutes, turning gently, until lightly golden. Transfer paneer to a plate and set aside.
Time: PT5M
Temperature: Medium heat
Temper Whole Spices and Onions
In the same skillet, add 1 Tbsp ghee. Once melted, add 1 tsp whole cumin seeds (optional) and let sizzle for 10 seconds. Add finely chopped onions (about 1 medium) and sauté until translucent, about 3 minutes. Add the remaining ginger‑garlic paste and sauté another minute.
Time: PT5M
Temperature: Medium heat
Combine Base and Cook Gravy
Pour the blended tomato‑cashew puree into the skillet. Stir well, then add ½ tsp garam masala, 1 tsp sugar, and adjust salt if needed. Bring to a gentle boil, then reduce heat to low and simmer for 8‑10 minutes, stirring occasionally. If the gravy thickens too much, add water gradually until desired consistency is reached.
Time: PT10M
Temperature: Low simmer
Finish with Cream and Paneer
Stir in 60 ml heavy cream and the fried paneer cubes. Cook for another 2‑3 minutes on low heat, allowing the paneer to absorb the flavors without breaking. Garnish with chopped cilantro.
Time: PT3M
Temperature: Low heat
Serve
Transfer the Paneer Butter Masala to a serving bowl. Serve hot with naan, roti, or steamed basmati rice.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 12 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Dairy (paneer, butter, cream), Tree nuts (cashews)
Ingredient Substitutions
- Instead of Paneer: Firm tofu, Halloumi
- Instead of Tomatoes: Canned crushed tomatoes
- Instead of Cashews: Almonds
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Green Chilies: Jalapeño, Serrano pepper
- Instead of Ginger Garlic Paste: Fresh minced ginger and garlic
- Instead of Red Chili Powder: Paprika, Kashmiri chili powder
- Instead of Salt: Sea salt
- Instead of Sugar: Honey, Jaggery
- Instead of Butter: Margarine
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Ghee: Clarified butter
- Instead of Heavy Cream: Full‑fat coconut milk for dairy‑free
Equipment Needed
- Blender
- Non‑stick Skillet
- Spatula
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Serving Bowl
Critical Steps — Do Not Skip
- Blending a completely smooth tomato‑cashew base.
- Frying paneer just until lightly golden without over‑cooking.
- Simmering the gravy long enough to develop flavor but not over‑reduce.
- Adding cream at the end and avoiding high heat to prevent curdling.
Chef Tips from the Video
- Soak cashews for at least 10 minutes for a smoother, richer gravy.
- Use fresh, ripe tomatoes for natural sweetness and less need for added sugar.
- Finish with a drizzle of extra cream and a sprinkle of cilantro for restaurant‑style presentation.
Troubleshooting
Gravy is too thick.
Add water a tablespoon at a time while simmering until the desired consistency is reached.
Gravy is watery.
Continue simmering uncovered to reduce; add a few more soaked cashews for body.
Paneer falls apart.
Handle paneer gently when stirring and fry only until lightly golden; avoid over‑cooking.
Cream curdles.
Lower the heat before adding cream and stir continuously; add cream off the heat if necessary.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture of paneer may change.
Room temperature: Can sit at room temperature for up to 2 hours; discard after.
Make-Ahead Tips
- Prepare the tomato‑cashew puree up to 24 hours ahead and refrigerate.
- Fry paneer and store separately; combine just before serving.
- Reheat gently on low heat; add a splash of water if the sauce thickens.
Frequently Asked Questions
What is the cultural significance and history of Paneer Butter Masala in North Indian cuisine?
Paneer Butter Masala, also known as Paneer Makhani, originated in the Punjab region as a richer, buttery version of classic paneer tikka masala. It became popular in restaurant menus across India and abroad because of its creamy texture and mild spice level, making it a favorite for both vegetarians and meat‑eaters.
What are the traditional regional variations of Paneer Butter Masala in Indian cuisine?
In Delhi and Punjab the dish is made with a heavy tomato‑cashew base and generous butter, while in South India some cooks add coconut milk instead of cream. A few regional versions also incorporate kasuri methi (dried fenugreek leaves) for a distinct aroma.
How is Paneer Butter Masala traditionally served in North Indian households?
It is typically served hot with butter‑topped naan, tandoori roti, or steamed basmati rice, and often garnished with fresh cilantro and a drizzle of cream. It is a staple for festive meals and family gatherings.
During which celebrations is Paneer Butter Masala commonly prepared in Indian culture?
Paneer Butter Masala is popular during festivals like Diwali, Holi, and Navratri, as well as at weddings and birthday celebrations where a rich, vegetarian main dish is desired.
What authentic ingredients are essential for traditional Paneer Butter Masala versus acceptable substitutes?
Traditional ingredients include fresh paneer, ripe tomatoes, raw cashews, ghee, butter, and heavy cream. Acceptable substitutes are firm tofu for paneer, almonds for cashews, and coconut milk for cream in dairy‑free versions.
What other Indian dishes pair well with Paneer Butter Masala?
Paneer Butter Masala pairs beautifully with buttery naan, garlic roti, jeera rice, and side dishes like cucumber raita or a simple green salad to balance the richness.
What are the most common mistakes to avoid when making Paneer Butter Masala at home?
Common mistakes include over‑cooking the paneer, which makes it rubbery; using too much water, resulting in a thin gravy; and adding cream over high heat, which can cause curdling. Follow the critical steps for frying paneer lightly and simmering the gravy gently.
Why does this Paneer Butter Masala recipe use a blended cashew‑tomato base instead of a simple tomato puree?
Cashews add natural creaminess and body without the need for excessive butter or cream, giving the gravy a velvety texture while keeping the flavor balanced. This technique is traditional in many North Indian butter gravies.
Can I make Paneer Butter Masala ahead of time and how should I store it?
Yes, you can prepare the tomato‑cashew gravy up to a day ahead and refrigerate it in an airtight container. Store the fried paneer separately; combine and reheat gently before serving. The dish keeps well in the refrigerator for up to 3 days.
What texture and appearance should I look for when the Paneer Butter Masala is done cooking?
The gravy should be smooth, glossy, and coat the back of a spoon with a medium‑thick consistency. The paneer cubes should be tender, slightly softened by the sauce, and retain their shape without breaking.
What does the YouTube channel amateurprochef specialize in?
The YouTube channel amateurprochef focuses on demystifying Indian home cooking, offering step‑by‑step tutorials that emphasize simple techniques, ingredient substitutions, and practical tips for beginners.
How does the YouTube channel amateurprochef's approach to Indian cooking differ from other Indian cooking channels?
amateurprochef prioritizes minimal equipment, quick preparation methods, and clear visual explanations, making classic Indian dishes like Paneer Butter Masala accessible to home cooks with limited time, unlike many channels that use elaborate setups or professional kitchen gear.
Last updated: August 28, 2026
