Paneer Butter Masala (Instant Pot & Stovetop)
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Piping Pot Curry · by Meeta Arora★ 4.9 (186)

Paneer Butter Masala (Instant Pot & Stovetop)

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 45%
CARBS 17G18% OF CAL
3G FIBER10G SUGAR4G OTHER
FAT 28G65% OF CAL
17G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft paneer cheese simmered in a rich, creamy tomato-based curry with warm spices. Comforting and mildly spiced, this is made easily in an Instant Pot or on the stovetop.

mainindiancurrytofugluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 lb Paneer or Cottage cheese (chunks (use firm tofu for vegan))
  • 2 tablespoon Butter
  • 1 Green chili pepper ((optional))
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Onion (cut in large pieces, about 1.5 cups)
  • 1 inch Ginger (grated or finely diced)
  • 6 cloves Garlic (minced)
  • 4 Tomato (cut in large pieces)
  • 1/4 cup Cashews
  • 2 tablespoon Dried Fenugreek leaves (Kasoori Methi)
  • 1/4 cup Water
  • 1/4 cup Cream (heavy whipping cream (coconut milk for vegan))
  • 1 tablespoon Honey
  • 1 teaspoon Salt (adjust to taste )
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Ground Cumin (Jeera powder) (or Garam Masala)
  • 1-2 teaspoon Kashmiri red chili powder (adjust to taste )
  • 1 inch Cinnamon (Dalchini)
  • 5 Green Cardamom (Elaichi)
  • 2 Black Cardamom (Moti Elaichi)
  • 1/2 teaspoon Black Peppercorns
  • 12 cloves Cloves (Laung)
PREP
5M
SODIUM
423MG
ESTIMATE
COMPLETE

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