Paneer Butter Masala
A rich and creamy North Indian curry made with soft paneer cubes simmered in a buttery tomato-onion gravy, perfectly spiced with Indian masalas and finished with cream and kasuri methi. Ideal for festive meals or lunch box treats.
Description
Paneer Butter Masala
Servings: 1 bowl (approx. 250g) | Prep: 20 mins | Cook: 25 mins
Vegetarian
High-Protein
Iron-Rich
Lunch Box
Stove Top
North Indian
180 kcal
Calories
7 g
Carbohydrates
7 g
Protein
14 g
Fats
1 g
Fiber
0.5 mg
Iron
240 mg
Sodium
Note: Values are approximate for 100g per serving, calculated from USDA ingredient data including paneer, cream, butter, and spices.
🧄 Ingredients
- 200g paneer (cubed)
- 2 tbsp butter
- 1 onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tsp ginger garlic paste
- 1 green chili (slit)
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 2 tbsp cream
- 1 tsp kasuri methi (crushed)
- Salt to taste
- ½ cup water
- Coriander leaves for garnish
- 1 tsp sugar (optional)
🍽️ Instructions
- Heat butter in a pan, sauté onions till golden, add ginger garlic paste and cook till raw smell goes.
- Add tomato puree, turmeric, chili powder, salt, and cook till oil separates.
- Stir in garam masala, cream, sugar, and water. Simmer for 5–7 minutes.
- Add paneer cubes and kasuri methi. Gently stir and simmer for 3–4 minutes.
- Garnish with coriander and serve hot with naan, roti, or jeera rice.
×
- 200g paneer (cubed)
- 2 tbsp butter
- 1 onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tsp ginger garlic paste
- 1 green chili (slit)
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 2 tbsp cream
- 1 tsp kasuri methi (crushed)
- Salt to taste
- ½ cup water
- Coriander leaves for garnish
- 1 tsp sugar (optional)
Additional information
| calories | 180-200 |
|---|---|
| Carbohydrates | 5-10 |
| Cooking Method | Stove Top |
| Cuisine Type | North Indian |
| Diet Type | High-Protein, Iron-Rich, Veg |
| Fat | 10-15 |
| Fiber | 0-2 |
| Health Goal | Energy boost, Muscle gain |
| Protein | 6-8 |
| Prep Time | 10-15 mins |
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