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Authentic Paneer Butter Masala

Community Member
June 04, 2020
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Authentic Paneer Butter Masala

Ingredients

for 4 servings

  • 1 lb paneer (455 g), cubed
  • 3 tablespoons cashews
  • 1 small onion, chopped
  • 4 garlic cloves
  • 1 ginger, 1.5 in (3 cm)
  • 2 green chiles
  • ½ teaspoon turmeric powder
  • ¾ teaspoon garam masala
  • ½ teaspoon red chili powder
  • 1 piece cinnamon stick
  • 2 bay leaves
  • ½ teaspoon shahi jeera
  • 1 teaspoon paprika
  • 1 teaspoon honey
  • 4 tablespoons butter
  • 1 teaspoon grapeseed oil, optional
  • fresh cilantro, to garnish
  • 1 cup tomato puree (225 g)
  • ½ cup heavy cream (120 mL), or beaten sour cream
  • 2 teaspoons kasuri methi, dry fenugreek leaves
  • salt, to taste

Nutrition Info

  • Calories 681
  • Fat 60g
  • Carbs 20g
  • Fiber 3g
  • Sugar 8g
  • Protein 28g

Estimated values based on one serving size.

Preparation

  1. In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil.
  2. Add shah jeera to this and let it crackle. Now add chopped onions and saute until translucent.
  3. Then, add garlic cloves, ginger, green chilies and cashews to the onions and let saute for a couple of more minutes.
  4. At this time add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes.
  5. Turn the gas off and let the mixture cool. In a blender add the mixture and blend it well to make a puree/paste.
  6. In the same pan as used before, add the remaining 3 tbsp of butter and heat.
  7. Once heated, add cinnamon stick and bay leaves to the pan.
  8. Now add the pureed mixture from the blender and roast the mixture for a few minutes.
  9. Add all the spices (turmeric, garam masala, salt, paprika, and red chili powder.) Mix it well.
  10. Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi and heavy cream or sour cream (whichever you prefer).
  11. Mix and let simmer for a couple of minutes. Set the gravy aside.
  12. In a bowl of water, add paneer cubes and soak for 5 mins.
  13. Drain the water and dunk softened paneer into the creamy gravy. Once you add the paneer to the gravy, stir for 2-3 minutes until well-combined.
  14. Turn off the heat, cover the pan and let the gravy sit for 5-6 minutes.
  15. Garnish with chopped cilantro and serve with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon.
  16. Enjoy!

Ingredients

for 4 servings

  • 1 lb paneer (455 g), cubed
  • 3 tablespoons cashews
  • 1 small onion, chopped
  • 4 garlic cloves
  • 1 ginger, 1.5 in (3 cm)
  • 2 green chiles
  • ½ teaspoon turmeric powder
  • ¾ teaspoon garam masala
  • ½ teaspoon red chili powder
  • 1 piece cinnamon stick
  • 2 bay leaves
  • ½ teaspoon shahi jeera
  • 1 teaspoon paprika
  • 1 teaspoon honey
  • 4 tablespoons butter
  • 1 teaspoon grapeseed oil, optional
  • fresh cilantro, to garnish
  • 1 cup tomato puree (225 g)
  • ½ cup heavy cream (120 mL), or beaten sour cream
  • 2 teaspoons kasuri methi, dry fenugreek leaves
  • salt, to taste

Nutrition Info

  • Calories 681
  • Fat 60g
  • Carbs 20g
  • Fiber 3g
  • Sugar 8g
  • Protein 28g

Estimated values based on one serving size.

Preparation

  1. In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil.
  2. Add shah jeera to this and let it crackle. Now add chopped onions and saute until translucent.
  3. Then, add garlic cloves, ginger, green chilies and cashews to the onions and let saute for a couple of more minutes.
  4. At this time add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes.
  5. Turn the gas off and let the mixture cool. In a blender add the mixture and blend it well to make a puree/paste.
  6. In the same pan as used before, add the remaining 3 tbsp of butter and heat.
  7. Once heated, add cinnamon stick and bay leaves to the pan.
  8. Now add the pureed mixture from the blender and roast the mixture for a few minutes.
  9. Add all the spices (turmeric, garam masala, salt, paprika, and red chili powder.) Mix it well.
  10. Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi and heavy cream or sour cream (whichever you prefer).
  11. Mix and let simmer for a couple of minutes. Set the gravy aside.
  12. In a bowl of water, add paneer cubes and soak for 5 mins.
  13. Drain the water and dunk softened paneer into the creamy gravy. Once you add the paneer to the gravy, stir for 2-3 minutes until well-combined.
  14. Turn off the heat, cover the pan and let the gravy sit for 5-6 minutes.
  15. Garnish with chopped cilantro and serve with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon.
  16. Enjoy!

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