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September 16, 2025
Paneer Butter Masala Recipe
Paneer butter masala creates delicious, rich, and creamy vegetarian Indian curry that's surprisingly easy to make at home with restaurant-quality results. This beloved preparation showcases soft paneer cubes in luxurious tomato-cream sauce that represents comfort food at its finest. The rich and creamy texture makes this curry indulgent while remaining completely vegetarian for plant-based dining preferences. This delicious combination of paneer and aromatic spices creates one of India's most popular restaurant dishes. The easy home preparation proves that sophisticated Indian cuisine doesn't require professional kitchens when proper techniques are followed for authentic flavors.
Paneer butter masala is a delicious rich and creamy vegetarian Indian curry. This recipe is easy to make at home in just 30 minutes with cubes of paneer, onions, cashews, and Indian spices in a buttery tomato sauce.
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
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Ingredients
½ cup vegetable oil
½ pound paneer, cut into ½-inch cubes
2 tablespoons butter
2 onions, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon ground cashews
1 teaspoon ground red chiles
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala
1 (8 ounce) can tomato sauce
½ cup half-and-half
½ cup milk
½ teaspoon white sugar
½ teaspoon salt
Directions
Gather all ingredients.
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Heat oil in a large skillet over medium heat; fry paneer in batches until golden, about 5 minutes.
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Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
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Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes.
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Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more.
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Stir cashews, ground red chiles, cumin, coriander, and garam masala into the onion mixture. Cook and stir for 1 minute.
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Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes.
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Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.
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Cook’s Note
I think frying the paneer is an important step since it can become mushy if added raw. However, you can skip the step if you prefer. This curry goes well with rice or naan.
Nutrition Facts (per serving)
| 469 | Calories |
| 41g | Fat |
| 15g | Carbs |
| 11g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 469 | |
| % Daily Value * | |
| Total Fat 41g | 53% |
| Saturated Fat 12g | 59% |
| Cholesterol 37mg | 12% |
| Sodium 947mg | 41% |
| Total Carbohydrate 15g | 6% |
| Dietary Fiber 2g | 9% |
| Total Sugars 7g | |
| Protein 11g | 22% |
| Vitamin C 9mg | 10% |
| Calcium 134mg | 10% |
| Iron 1mg | 8% |
| Potassium 451mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
