Dassana's Veg Recipes · by Dassana Amit★ 4.9 (349)

Paneer Butter Masala

Name: Paneer Butter Masala
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: indian
Ingredients: 18 to 20 cashews (- whole); ⅓ cup hot water (- for soaking cashews); 2 cups tomatoes (- diced, or 300 grams tomatoes or 4 to 5 medium sized, pureed); 1 inch ginger (- peeled and roughly chopped); 3 to 4 garlic cloves (- small to medium-sized, peeled); 2 tablespoons butter (or 1 tablespoon oil + 1 or 2 tablespoons butter); 1 tej patta ((Indian bay leaf), optional); ½ to 1 teaspoon kashmiri chilli powder (or deghi mirch or ¼ to ½ teaspoon cayenne pepper or paprika); 1.5 cups water (or add as required); 1 inch ginger (- peeled and julienned, reserve a few for garnish); 1 or 2 green chili (- slit, reserve a few for garnish); 200 to 250 grams paneer ((Indian cottage cheese) - cubed or diced); 1 teaspoon dry fenugreek leaves ((kasuri methi) - optional); ½ to 1 teaspoon garam masala (or tandoori masala); 2 to 3 tablespoons light cream (or half & half or 1 to 2 tablespoons heavy cream - optional); ¼ to 1 teaspoon sugar (- optional, add as required depending on the sourness of the tomatoes); salt (as required); 1 to 2 tablespoons coriander leaves (- chopped, (cilantro) - optional); 1 inch ginger (- peeled and julienned); 1 tablespoon light cream (or 1 tablespoon heavy cream - optional); 1 to 2 teaspoons butter (- optional)

NUTRITION · PER SERVING40M COOK

CAL 10%·PRO 16%

CARBS 11G23% OF CAL

3G FIBER5G SUGAR4G OTHER

FAT 15G67% OF CAL

2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich North Indian curry with soft paneer cheese in a creamy tomato-cashew gravy. Lightly sweet and aromatic, served with rice or naan.

mainindiancurrytofugluten freevegetarian

View the full recipe on Dassana's Veg Recipes →

We index the facts; the cooking instructions live with the creator.

Ingredients

serves 4

18 to 20 cashews (- whole)
⅓ cup hot water (- for soaking cashews)
2 cups tomatoes (- diced, or 300 grams tomatoes or 4 to 5 medium sized, pureed)
1 inch ginger (- peeled and roughly chopped)
3 to 4 garlic cloves (- small to medium-sized, peeled)
2 tablespoons butter (or 1 tablespoon oil + 1 or 2 tablespoons butter)
1 tej patta ((Indian bay leaf), optional)
½ to 1 teaspoon kashmiri chilli powder (or deghi mirch or ¼ to ½ teaspoon cayenne pepper or paprika)
1.5 cups water (or add as required)
1 inch ginger (- peeled and julienned, reserve a few for garnish)
1 or 2 green chili (- slit, reserve a few for garnish)
200 to 250 grams paneer ((Indian cottage cheese) - cubed or diced)
1 teaspoon dry fenugreek leaves ((kasuri methi) - optional)
½ to 1 teaspoon garam masala (or tandoori masala)
2 to 3 tablespoons light cream (or half & half or 1 to 2 tablespoons heavy cream - optional)
¼ to 1 teaspoon sugar (- optional, add as required depending on the sourness of the tomatoes)
salt (as required)
1 to 2 tablespoons coriander leaves (- chopped, (cilantro) - optional)
1 inch ginger (- peeled and julienned)
1 tablespoon light cream (or 1 tablespoon heavy cream - optional)
1 to 2 teaspoons butter (- optional)

At a glance

PER SERVING · TIME 40M

CAL 10%·PRO 16%

CARBS 11G23% OF CAL

3G FIBER5G SUGAR4G OTHER

FAT 15G67% OF CAL

2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 20m
Cook: 20m
Sodium: 320mg

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 355mg
Calcium: 35mg
Iron: 1mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 20M
SODIUM: 320MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Paneer Butter Masala

Nutrition & ingredients

Ingredients

At a glance