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+ servings
Taking a big spoon full of paneer butter masala.

PANEER BUTTER MASALA

Gari
Butter Paneer is an authentic Indian dish with no Onion or Garlic in it. This is a creamy & buttery recipe with paneer pieces in it.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 24 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 310 kcal

Equipment

Instant Pot
Immersion Blender
Kadai

Ingredients
  

For Masala

For Gravy:

Instructions
 

  • Cashew Cream: Soak cashews in water for 15-20 minutes. Then a high-speed blender add 1 cup of cashews with 1 cup of water. Blend it until it is smooth & creamy. Store it in a container and use it in the recipe.

Instant Pot Cooking

  • Add 1 tablespoon of butter in the Instant Pot & press Saute. Add tomatoes (fresh & diced), ginger, green cardamom, cloves, javitri, and cashews.
  • Close the lid and with the vent in the sealing position, pressure cook for 5 minutes. NPR (no pressure release) for 5 minutes and Quick Release, that is, move the vent at venting position.
  • When the valve goes down & is safe, open the lid. Grind everything together using an immersion blender/mixer grinder.
  • Press Saute and add butter in the pot, then add Kashmiri Red Chili Powder & Garam Masala Powder.
  • Add ½- 1 cup water and let it simmer for 3-5 minutes or until you get desired consistency.
  • Lastly, add cream/ cashew cream, salt, honey, kasuri methi, and paneer to it.
  • Before serving, sprinkle some fennel seeds powder over the dish. Enjoy with Rice or any Indian bread.

Stove-Top Cooking:

  • In a skillet, add oil. Add tomatoes, ginger, cardamoms, cloves, cashews and javitri in the post. Cook until tomatoes turn mushy for about 3-5 minutes.
  • Grind them using an Immersion Blender or any regular grinder until smooth.
  • Add butter/oil in a pan. Add pureed tomatoes and cook for 3-5 minutes or until oil starts to separate. Add spices and cook for another 1-2 minutes.
  • Add 1 cup of water and boil at medium heat. Once it comes to boil, continue to cook at medium-low till you get desired consistency.
  • Lastly, add cream/ cashew cream, salt, honey, kasuri methi, and paneer to it.
  • Before serving, sprinkle some fennel seeds powder over the dish. Enjoy with Rice or any Indian bread.

Video

Notes

TIPS
  1. Once tomatoes are cooked, blend them in a high-speed blender until smooth & pureed. You can strain the pureed tomatoes for a smoother curry.
  2. You can use diced or cherry tomatoes for a tangy flavor. This will also make the bright curry red in color.
  3. You can fry the paneer pieces before adding them to the curry.
  4. You can add cream, cashew, or even coconut milk for a creamy curry. You can also add some almond flour to the curry.
  5. To balance out the flavors, add a little bit of honey or sugar.
  6. For authentic Indian flavor, prepare Paneer Butter Masala in a Kadai/Wok.
  7. If using store-bought Paneersoak it in water for 10-15 minutes.
  8. Butter Paneer is made by adding lots of butter & cream. So be generous if you want authentic paneer flavor.
WHAT TO SERVE BUTTER PANEER WITH?
Paneer Butter Masala is such a creamy & and aromatic curry that it goes great with anything. You can serve it with plain white Rice or Brown Rice.
Or you can make it in a proper meal by serving butter paneer with some Jeera Rice, Garlic Naan, and salad on the side.

SWAPS FOR VEGAN VERSION

With few substitutions, you can make this delicious curry Vegan:
  1. TOFU: Instead of Paneer, you can add Tofu pieces. Make sure to grill or roast Tofu before adding them to the curry.
  2. COCONUT MILK: Instead of cream, you can add Cashew Cream or Coconut milk for the creamy texture.
  3. VEGAN BUTTER: You can add Vegan Butter in place of butter.
STORAGE
You can store leftover Paneer Butter Masala in an air-tight container once it cools down. Then store it in the refrigerator for 3-5 minutes. When re-suing, just heat it on the stove-top or in the microwave.
To store butter paneer for a longer time, you can keep it in the freezer. Store butter paneer in freeze-safe containers or bags like ZipTops. Store it in the freezer for 3-5 months. Then, when reusing, defrost it overnight in the fridge, And heat it as needed on the stove-top or in the microwave.
 
 
 
Nutrition Facts
PANEER BUTTER MASALA
Amount per Serving
Calories
 
310
Calories from Fat 243
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
69
mg
23
%
Sodium
 
153
mg
7
%
Potassium
 
327
mg
9
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
10
g
20
%
Calcium
 
322
mg
32
%
Vitamin C
 
15
mg
18
%
Vitamin A
 
977
IU
20
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Butter Paneer, Instant Pot recipe, vegetarian
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