Paneer butter masala
Paneer butter masala, from above
VegPunjab

Paneer butter masala

Butter chicken's vegetarian sibling, and frankly the one with better manners.

35 minTime
15 gProtein each
mildSpice
The makhani gravy3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
368kcalsame
15 gproteinsame
3 gfibresame
35minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Paneer250 g, cubed
Tomato5 medium, roughly chopped
Cashewsabout 15
Butter3 tbsp
Ginger garlic paste1 tbsp
Whole spices2 green cardamom, 2 cloves, a small cinnamon stick
Kashmiri chilli powder2 tsp
Garam masala1 tsp
Fresh cream (thickened cream, heavy cream)¼ cup
Kasuri methi (dried fenugreek leaves)1 tsp
Sugar2 tsp
Salt1 tsp
Waterabout 2/3 cup

Method

5 steps
  1. 1Simmer the tomatoes, cashews, whole spices and ginger garlic paste with half the water until soft.
  2. 2Cool, blend to a smooth puree and strain through a sieve.
  3. 3Melt the butter, stir in the chilli powder for a few seconds, then pour in the puree. Cook on medium, stirring.
  4. 4Add the sugar, salt, garam masala and remaining water. Meanwhile soak the paneer in hot water.
  5. 5Add the drained paneer, the cream and the crushed kasuri methi. Warm through without a hard boil.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Paneer butter masala: a bread or rice, a side, something to drink and something sweet.

Bread or rice Makki ki roti40 min
Bread or rice Gur wale chawal45 min
On the side Aloo gobi35 min
On the side Baingan bharta40 min
To drink Sweet lassi10 min
Something sweet Gajar halwa90 min
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