Paneer Butter Masala

Paneer Butter Masala

lucky

"This is a basic paneer dish that you get in most Indian restaurants. This goes well with either rice or naan."
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Ingredients

30 m servings 469 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
  2. Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander, and garam masala into onion mixture. Cook and stir for 1 minute.
  3. Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

Footnotes

  • Cook's Note:
  • I think frying the paneer is an important step since paneer can become mushy if added raw. you can skip the step if you are concerned about fried food.

Reviews

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This recipe was excellent - thank you so much! The paneer is easily substituted with tofu and the spice can be adjusted up or down, according to your preferences. We loved this and will defini...

This recipe was really wonderful. I was trying to make this cheap and use ingredients I had on hand. Made my own garam masala using a recipe for the spice mix, blended fresh ginger and garlic to...

Thanks so much for the recipe! The only changes I made was to substitute grated almonds for the cashew paste; I did not have enough chilies so I added red curry paste and sriracha chili sauce; ...

Only used one onion, but otherwise made exactly as listed.

Added following extra cilantro, green chilli, bell peppers, and 1 tsp turmeric powder. Tastes amazing...

This recipe has been an excellent introduction into Indian cooking. I have used fresh garlic and ginger instead of the paste, and it still comes out good. This is a household favorite!

Fantastic recipe, thanks for posting. I made my own paneer -- it's quite simple -- and followed the recipe exactly as written. Easy, versatile, and delicious. I've also substituted tofu for th...

I really liked it, i The only thing I added was some frozen green peas and steamed tender cauliflower just because I thought it might taste good. It did!

This is YUMMY! Made almost exactly as written--didn't have the red chilles so I substituted a bit of Thai red curry paste I had in the fridge. Otherwise followed to a t, it is superb! Made my ow...

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