Paneer Butter Masala Recipe
Paneer Butter Masala Recipe😍 is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Foodies Food Court on YouTube.
Prep: 35 min | Cook: 30 min | Total: 1 hr 20 min
Cost: $10.15 total, $2.54 per serving
Ingredients
- 400 g Paneer (cut into 1‑inch cubes)
- 3 tsp Kashmiri Red Chili Powder (2 tsp for marination, 1 tsp for sauce)
- 2 tsp Salt (adjust to taste)
- 2 tbsp Vegetable Oil (for frying paneer)
- 4 tbsp Unsalted Butter (divided: 2 tbsp for frying, 2 tbsp for sauce, plus 1 tsp at end)
- 1 large Onion (finely chopped)
- 4 Tomatoes (roughly chopped)
- 1 inch Ginger (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 1 Green Chili (slit lengthwise, seeds optional)
- 12 Cashew Nuts (soaked in warm water for 15 minutes then drained)
- 100 ml Fresh Cream (heavy whipping cream)
- 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
- 0.5 tsp Garam Masala (store‑bought blend)
- 2 tbsp Coriander Leaves (fresh, chopped)
- 240 ml Water (adjust for desired consistency)
Instructions
Soak Cashews
Place the cashew nuts in a bowl and cover with warm water. Let them soak for about 15 minutes, then drain.
Time: PT15M
Marinate Paneer
In a bowl combine paneer cubes, 2 tsp Kashmiri red chili powder and 1 tsp salt. Mix gently and let sit for 10 minutes.
Time: PT10M
Prepare Tomato‑Cashew Puree
In the blender add the soaked cashews, chopped tomatoes, ginger, garlic, green chili and 1 tsp Kashmiri red chili powder. Blend until a smooth puree forms.
Time: PT5M
Fry Paneer
Heat 2 tbsp oil and 2 tbsp butter in the skillet over medium‑high heat. Add the marinated paneer cubes and fry until golden on all sides, about 5 minutes. Remove and set aside on paper towels.
Time: PT5M
Temperature: medium‑high heat
Cook Onions
In the same pan add the remaining 2 tbsp butter. Add the finely chopped onion and sauté over medium heat until golden brown, about 5 minutes.
Time: PT5M
Temperature: medium heat
Cook Masala Puree
Pour the tomato‑cashew puree into the pan. Add a pinch of salt and the basic spices (optional: a pinch of turmeric and cumin). Cook, stirring occasionally, for 10 minutes on medium heat until the raw tomato taste disappears and the oil begins to separate.
Time: PT10M
Temperature: medium heat
Add Water and Simmer
Stir in 240 ml water, mix well and bring the sauce to a gentle boil. Reduce heat and let it simmer for 5 minutes.
Time: PT5M
Temperature: medium‑high heat
Finish the Curry
Add the fried paneer cubes, fresh cream, crushed kasuri methi and garam masala. Mix gently and cook on low heat for 3 minutes so the paneer absorbs the flavors.
Time: PT3M
Temperature: low heat
Final Touches
Stir in the remaining 1 tsp butter and chopped coriander leaves. Turn off the flame and let the residual heat melt the butter fully.
Time: PT1M
Serve
Transfer the Paneer Butter Masala to a serving bowl and serve hot with naan, kulcha or steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 12 g
- Fat
- 28 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑free (if served with gluten‑free bread)
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Paneer: Firm tofu
- Instead of Kashmiri Red Chili Powder: Paprika
- Instead of Vegetable Oil: Canola oil
- Instead of Unsalted Butter: Ghee
- Instead of Green Chili: Jalapeño
- Instead of Cashew Nuts: Almonds
- Instead of Fresh Cream: Greek yogurt
Equipment Needed
- Blender
- Large Skillet or Pan
- Knife
- Cutting Board
- Mixing Bowl
- Spatula or Wooden Spoon
- Measuring Spoons
- Stove
Critical Steps — Do Not Skip
- Marinate paneer for 10 minutes to infuse flavor
- Fry paneer until golden to prevent sogginess
- Cook onions until golden for sweet base
- Simmer the tomato‑cashew puree for at least 10 minutes so oil separates
- Add kasuri methi and garam masala at the end to preserve aroma
Chef Tips from the Video
- Use Kashmiri red chili powder for its vibrant color without excessive heat
- Fresh cream gives a silky finish; avoid low‑fat alternatives if you want authentic richness
- Crush kasuri methi between your palms before adding to release its aroma
Troubleshooting
Paneer becomes soggy
Fry the paneer until golden and set aside; add it only at the final stage so it doesn’t sit in liquid.
Sauce is too thin
Simmer longer to reduce, or add a few more soaked cashews to thicken.
Sauce is too spicy
Stir in a little extra cream or a pinch of sugar to balance heat.
Masala sticks to the pan
Add a splash of water or lower the heat; keep stirring continuously.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze in a freezer‑safe container for up to 1 month (thaw before reheating)
Room temperature: Do not store at room temperature; consume immediately
Make-Ahead Tips
- Puree can be prepared a day ahead and refrigerated
- Marinated paneer can be stored covered in the fridge for up to 4 hours
- The sauce can be cooked fully, cooled and frozen; reheat gently and add fresh cream at the end
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 Delhi’s restaurant scene in the 1970s as a richer, cream‑based counterpart to the classic butter chicken, catering to vegetarian diners. It quickly became a staple in North Indian restaurants and is celebrated for its luxurious texture and vibrant red hue.
What are the traditional regional variations of Paneer Butter Masala across India?
In Punjab, the dish is richer with extra butter and cream, while in Gujarat a touch of sugar is added for a subtle sweetness. Some South Indian versions incorporate coconut milk instead of cream, and in Kolkata chefs may add a hint of mustard oil for depth.
How is Paneer Butter Masala traditionally served in North Indian households?
It is typically served hot with soft butter‑laden naan, tandoori kulcha, or steamed basmati rice, often accompanied by a side of sliced onions, lemon wedges, and a fresh cucumber raita to balance the richness.
During which occasions or celebrations is Paneer Butter Masala commonly prepared in Indian culture?
Paneer Butter Masala is a popular choice for festivals like Diwali and Navratri, as well as for family gatherings, birthday parties, and restaurant brunches where a luxurious vegetarian main is desired.
How does Paneer Butter Masala fit into the broader Indian vegetarian cuisine tradition?
It exemplifies the Indian love for dairy‑rich gravies, showcasing how paneer, butter, and cream can create a decadent yet protein‑rich dish that complements the extensive array of vegetarian staples in Indian meals.
What are the authentic traditional ingredients for Paneer Butter Masala versus acceptable substitutes?
Authentic ingredients include paneer, Kashmiri red chili powder, cashew‑based tomato puree, butter, fresh cream, kasuri methi, and garam masala. Acceptable substitutes are tofu for paneer, almonds for cashews, Greek yogurt for cream, and regular red chili powder or paprika for the Kashmiri chili, though color and flavor may vary.
What other North Indian dishes pair well with Paneer Butter Masala?
It pairs beautifully with buttery naan, garlic kulcha, jeera rice, or a simple cumin‑flavored basmati rice. Side dishes like cucumber raita, mixed vegetable pakoras, or a fresh green salad balance the richness.
What makes Paneer Butter Masala special or unique in Indian cuisine?
Its unique combination of a silky cashew‑tomato base, the aromatic punch of kasuri methi, and the luxurious finish of butter and cream set it apart from other paneer curries that are typically tomato‑onion or gravy‑less.
How has Paneer Butter Masala evolved over time in modern Indian cooking?
Modern versions often incorporate health‑conscious tweaks like low‑fat yogurt, plant‑based butter, or gluten‑free accompaniments, but the core technique of marinating and frying paneer before simmering in a creamy tomato sauce remains unchanged.
What are the most common mistakes to avoid when making Paneer Butter Masala at home?
Common errors include over‑cooking the paneer (making it rubbery), not frying the onions until golden (resulting in a raw taste), and adding cream too early which can cause the sauce to split. Follow the step‑by‑step timing and add cream at the very end for a smooth finish.
Why does this Paneer Butter Masala recipe use both oil and butter for frying the paneer?
Oil raises the smoke point, preventing the butter from burning, while butter adds the characteristic rich flavor. Using both ensures a golden crust without a burnt taste.
Can I make Paneer Butter Masala ahead of time and how should I store it?
Yes, you can prepare the tomato‑cashew puree and marinated paneer a day ahead. Store the puree in the refrigerator and keep the fried paneer in a separate container. Combine and finish the dish just before serving; reheat gently and add fresh cream at the end.
What does the YouTube channel Foodies Food Court specialize in?
The YouTube channel Foodies Food Court specializes in Indian comfort food and restaurant‑style recipes, offering step‑by‑step tutorials that focus on authentic flavors, easy-to‑follow techniques, and practical home‑cooking tips.
What is the cooking philosophy and style of the YouTube channel Foodies Food Court?
Foodies Food Court emphasizes recreating popular restaurant dishes at home using readily available ingredients, prioritizing flavor authenticity while keeping the process approachable for home cooks of all skill levels.
Last updated: August 28, 2026
