Paneer Butter Masala
Paneer Butter Masala is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Your Food Lab on YouTube.
Prep: 20 min | Cook: 32 min | Total: 1 hr 2 min
Cost: $9.58 total, $2.40 per serving
Ingredients
- 4 pieces Tomatoes (ripe, washed)
- 9 cloves Garlic (peeled)
- 1 inch Ginger (peeled and roughly chopped)
- 2 tablespoons Coriander Stems (fresh, chopped)
- 2 pieces Green Chili (1 for blending, 1 for tempering)
- 1.5 tablespoons Kashmiri Red Chili Powder (for the blended gravy)
- 0.5 teaspoon Kashmiri Red Chili Powder (added later for color)
- 1 tablespoon Coriander Powder (ground)
- 0.5 teaspoon Cumin Powder (ground)
- 15 pieces Cashews (soaked 15‑20 min or boiled 5 min, then drained)
- 0.5 kilograms Paneer (firm paneer, cut into 1‑inch cubes)
- 3 tablespoons Vegetable Oil (divided between steps)
- 4 tablespoons Unsalted Butter (divided: 1 tbsp for paneer toss, 1 tbsp for tempering, 2 tbsp at end)
- 1 teaspoon Cumin Seeds (whole)
- 3 pods Green Cardamom (whole)
- 0.5 inch Cinnamon Stick (broken into pieces)
- 1 piece Bay Leaf (whole)
- 1 tablespoon Garlic (fresh, minced for tempering)
- 3 pieces Onion (medium, finely chopped)
- 0.25 teaspoon Turmeric Powder (ground)
- pinch Sugar (balances tomato acidity)
- pinch Kasuri Methi (roasted dried fenugreek leaves)
- pinch Garam Masala (adds warm spice note at end)
- 3.5 tablespoons Fresh Cream (heavy cream, adds richness)
- a handful Fresh Coriander Leaves (chopped for garnish)
- to taste Salt
Instructions
Soak Cashews
Place the cashews in a bowl, cover with warm water and let them soak for 15‑20 minutes. If short on time, boil them for 5 minutes instead, then drain.
Time: PT15M
Blend Gravy Base
In the mixer grinder add the 4 tomatoes, 9 garlic cloves, 1‑inch ginger piece, 2 tbsp chopped coriander stems, 1 green chili, 1.5 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 0.5 tsp cumin powder, and the soaked cashews. Blend to a fine smooth paste without adding extra water.
Time: PT5M
Toss Paneer
Heat a wok or large fry pan over medium‑high heat. Add 1 tbsp oil and 1 tbsp butter, then add the paneer cubes. Sprinkle a little salt and a pinch of Kashmiri red chili powder. Toss gently for 1‑2 minutes until the paneer is lightly coated but still firm. Transfer to a bowl and set aside.
Time: PT3M
Temperature: medium-high
Temper Whole Spices
In the same pan add 2 tbsp oil and 1 tbsp butter. When hot, add 1 tsp cumin seeds, 3 green cardamom pods, 0.5 inch cinnamon stick, 1 bay leaf, 1 tbsp minced garlic and the remaining chopped green chili. Sauté for about 30 seconds until fragrant.
Time: PT2M
Temperature: medium
Sauté Onions
Add the 3 chopped onions to the pan. Cook on medium‑high flame, stirring occasionally, until they turn light golden brown (about 5‑7 minutes).
Time: PT6M
Temperature: medium-high
Add Ground Spices & Water
Lower the heat, sprinkle 0.25 tsp turmeric powder and 0.5 tsp Kashmiri red chili powder for color. Stir quickly, then add a splash of hot water and cook for 1‑2 minutes.
Time: PT2M
Temperature: medium
Incorporate Blended Gravy
Pour the blended tomato‑cashew paste into the pan. Add salt to taste and a pinch of sugar to balance acidity. Stir well to combine.
Time: PT2M
Temperature: medium-high
Simmer and Thicken Gravy
Let the gravy simmer on medium‑high flame, stirring frequently, for 10‑15 minutes until it thickens, the sides of the pan become visible, and a thin layer of oil separates on top.
Time: PT12M
Temperature: medium-high
Adjust Consistency
Add hot water a little at a time to reach your desired gravy consistency, then cook for another 2‑3 minutes.
Time: PT3M
Temperature: medium
Finish with Paneer and Cream
Return the sautéed paneer cubes to the pan. Add 2 tbsp butter, a pinch of roasted Kasuri Methi, a pinch of garam masala, 3.5 tbsp fresh cream, and half of the chopped coriander leaves. Gently stir for 1‑2 minutes until everything is heated through and the paneer stays intact.
Time: PT2M
Temperature: medium
Garnish and Serve
Sprinkle the remaining fresh coriander leaves on top. Serve hot with naan, roti or rumali roti.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 15g
- Fat
- 25g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Tree nuts
Ingredient Substitutions
- Instead of Garlic: Garlic paste (1 tbsp)
- Instead of Ginger: Ginger paste (1 tsp)
- Instead of Coriander Stems: Fresh cilantro leaves (2 tbsp)
- Instead of Green Chili: Serrano pepper, Jalapeño
- Instead of Kashmiri Red Chili Powder: Paprika (for color)
- Instead of Kashmiri Red Chili Powder: Mild chili powder
- Instead of Coriander Powder: Cilantro leaves (fresh)
- Instead of Cumin Powder: Ground cumin
- Instead of Cashews: Almonds (same amount)
- Instead of Paneer: Firm tofu (for vegan)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Unsalted Butter: Ghee
- Instead of Cumin Seeds: Ground cumin (1/2 tsp)
- Instead of Green Cardamom: Cardamom powder (1/4 tsp)
- Instead of Cinnamon Stick: Ground cinnamon (1/4 tsp)
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Onion: Shallots (2 large)
- Instead of Sugar: Honey (tiny pinch)
- Instead of Kasuri Methi: Fenugreek leaves (fresh, 1 tsp)
- Instead of Fresh Cream: Full‑fat coconut milk (2 tbsp)
- Instead of Fresh Coriander Leaves: Cilantro leaves
Equipment Needed
- Mixer Grinder
- Fry Pan or Wok
- Cutting Board
- Chef's Knife
- Spatula or Wooden Spoon
- Measuring Spoons
- Mixing Bowl
Critical Steps — Do Not Skip
- Soaking the cashews to achieve a smooth gravy.
- Blending all base ingredients into a fine paste without extra water.
- Sautéing onions to a light golden brown for sweetness.
- Cooking the gravy until oil separates, indicating proper thickening.
- Gentle handling of paneer during the final mixing to prevent crumbling.
Chef Tips from the Video
- Use a heavy‑bottomed pan or wok to distribute heat evenly and prevent scorching.
- Roast the Kasuri Methi briefly in a dry pan before adding for extra aroma.
- For extra richness, substitute half of the butter with ghee.
Troubleshooting
Gravy sticks to the bottom of the pan.
Reduce the heat to medium‑low, stir continuously, and add a splash of hot water to loosen the mixture.
Paneer cubes break apart during the final step.
Toss the paneer gently with a wide spatula and add it at the very end; avoid over‑stirring.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Blend the tomato‑cashew gravy up to 24 hours ahead and store refrigerated.
- Tossed paneer can be kept separate and added just before serving.
- Reheat the gravy on low heat, adding a splash of water to revive consistency.
Frequently Asked Questions
What is the cultural significance and history of Paneer Butter Masala in Indian cuisine?
Paneer Butter Masala, also known as Butter Paneer, originated in North Indian dhaba and restaurant kitchens as a rich, creamy tomato‑based curry. It became popular in the 1970s‑80s when butter and cream were added to traditional paneer gravies, creating a luxurious dish that is now a staple at celebrations and everyday meals across India.
What are the traditional regional variations of Paneer Butter Masala in Indian cuisine?
In Punjab, the gravy is often brighter orange with generous butter and cream, while in Delhi it may be slightly spicier with a hint of kasuri methi. Some South Indian versions incorporate coconut milk instead of cream, and in Gujarat a sweeter touch with sugar is common.
How is Paneer Butter Masala traditionally served in Indian households?
It is typically served hot with soft Indian breads such as naan, tandoori roti, or rumali roti, and accompanied by basmati rice or jeera rice. A side of sliced onions, lemon wedges, and fresh coriander garnish completes the traditional presentation.
During which occasions is Paneer Butter Masala traditionally prepared in Indian culture?
Paneer Butter Masala is a favorite for festivals like Diwali and Navratri, as well as for wedding feasts, birthday celebrations, and weekend family lunches. Its rich flavor makes it suitable for special occasions where a luxurious vegetarian main is desired.
What authentic ingredients are essential for traditional Paneer Butter Masala versus acceptable substitutes?
Authentic ingredients include paneer, butter, fresh cream, cashews, Kashmiri red chili powder, and kasuri methi. Acceptable substitutes are tofu for paneer, ghee for butter, coconut milk for cream, and almonds for cashews, though the flavor profile will shift slightly.
What other Indian dishes pair well with Paneer Butter Masala?
Paneer Butter Masala pairs beautifully with buttery naan, garlic naan, tandoori roti, or soft rumali roti. It also complements a side of jeera rice, plain basmati rice, or a simple cucumber raita 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, and letting the cashew‑tomato gravy stick to the pan by cooking on too high heat. Also, adding too much water early can thin the gravy and dilute flavor.
Why does this Paneer Butter Masala recipe use a blended cashew‑tomato paste instead of separate tomato puree and cashew paste?
Blending everything together creates a uniformly smooth gravy, reduces the number of steps, and ensures the cashew richness is evenly distributed. It also saves time and prevents the need for multiple cooking stages, making the dish quicker without sacrificing depth of flavor.
Can I make Paneer Butter Masala ahead of time and how should I store it?
Yes, you can prepare the blended gravy up to a day ahead and keep it refrigerated in an airtight container. Reheat gently on low heat, adding a splash of water if needed, then add freshly sautéed paneer and finish with butter and cream before serving.
What does the YouTube channel Your Food Lab specialize in?
The YouTube channel Your Food Lab specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on quick, restaurant‑style recipes that use minimal chopping and straightforward techniques for busy home cooks.
How does the YouTube channel Your Food Lab's approach to Indian cooking differ from other Indian cooking channels?
Your Food Lab emphasizes speed and simplicity, often using a single blender step to replace traditional multi‑stage gravies, whereas many other Indian channels showcase more elaborate, time‑intensive methods. The channel also highlights cost‑effective ingredient swaps and clear visual cues for each step.
Last updated: August 29, 2026
