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Paneer Butter Masala

Name: Paneer Butter Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: Paneer Butter Masala

Lunch • India

350

KCAL

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CARBS (G)

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How to Make Paneer Butter Masala

Traditional + healthy version with step-by-step photos · 35 min total · 2 servings

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How to Make Paneer Butter Masala (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Paneer Butter Masala, known locally as 'Paneer Makhani', is a beloved vegetarian dish originating from North India, especially Punjab. This creamy curry features succulent cubes of paneer (Indian cottage cheese) simmered in a rich, mildly spiced tomato and cashew-based gravy. Its velvety texture and aromatic blend of garam masala, kasuri methi (dried fenugreek leaves), and fresh cream make it an indulgent favorite across Indian households and restaurants. Paneer Butter Masala is often served during special occasions, family gatherings, and Indian festivals like Diwali and Holi, making it a staple for festive lunches and get-togethers. What sets this dish apart is its harmonious balance of tangy tomatoes, sweet onions, and earthy spices, complemented by the subtle richness of fresh butter (makhan) and cream. By using minimal oil and opting for low-fat paneer and cream, this health-conscious recipe delivers authentic taste with fewer calories—perfect for those tracking their macros or aiming for nutritious yet flavorful meals. Paneer Butter Masala pairs beautifully with whole wheat roti, jeera rice, or even steamed brown rice, adding cultural vibrancy and satisfaction to any lunch spread.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: Dairy

Ingredients(for 1 bowl (approx. 200g), suitable for a standard Indian lunch portion)

200g Paneer (fresh cottage cheese) (homemade or store-bought)
3 medium, chopped Tomatoes (tamatar)
1 medium, chopped Onion (pyaaz)
10 pieces Cashews (kaju)
1 tablespoon Ginger-garlic paste (adrak-lehsun paste)
1 tablespoon Low-fat butter (makhan)
2 tablespoons Low-fat cream (malai)
1 teaspoon Coriander powder (dhaniya powder)
1/2 teaspoon Red chilli powder (lal mirch)
1/2 teaspoon Garam masala
1 teaspoon Kasuri methi (dried fenugreek leaves)
to taste Salt (namak)
1/2 teaspoon Sugar (optional, to balance acidity) - optional
1 teaspoon Cooking oil (neutral oil preferred)
1/2 cup Water (for desired gravy consistency)
1 tablespoon, chopped Fresh coriander leaves (hara dhaniya, for garnish) - optional

Instructions

1
In a kadhai, heat 1 teaspoon oil and sauté chopped onions, ginger-garlic paste, and cashews until onions turn golden. Add chopped tomatoes and cook until soft.
5 minutes
Sauté till raw smell disappears for a smoother gravy.
2
Cool the mixture slightly, then blend into a smooth paste using a mixer or blender.
3 minutes
Add a little water if needed for a creamy consistency.
3
Heat 1 tablespoon low-fat butter in the same kadhai. Add the blended paste and cook on medium flame till oil separates.
4 minutes
Keep stirring to avoid burning and enhance the flavor.
4
Add coriander powder, red chilli powder, and garam masala. Mix well and cook for another 2 minutes.
2 minutes
Roasting spices with the masala boosts aroma.

Why This Dish is Healthy

This healthier version of Paneer Butter Masala is prepared with minimal oil, low-fat dairy, and generous amounts of fresh vegetables, making it a heart-friendly and gut-friendly option. By controlling the amount of butter and cream, you can enjoy the authentic taste and creamy texture with fewer calories. It’s perfect for those seeking a protein-rich, balanced meal that supports weight management and overall wellness.

Paneer Butter Masala is rich in high-quality protein from paneer, making it a great choice for vegetarians. The use of tomatoes and onions adds dietary fiber, vitamin C, and antioxidants, while cashews provide healthy fats and minerals like magnesium. Using low-fat butter and cream reduces saturated fat content, making it lighter on calories without compromising flavor. The spices used, such as turmeric and kasuri methi, are known for their anti-inflammatory and digestive benefits.

Pro Tips

💡Use fresh, soft paneer for best texture—homemade paneer works wonders.
💡Crushing kasuri methi between palms releases its aroma and enhances flavor.
💡For a richer gravy without extra calories, blend in more tomatoes and cashews instead of extra cream.

Storage & Serving

Store leftover Paneer Butter Masala in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or milk if needed to restore creaminess. Avoid freezing as the texture of paneer may change.

Best served: Lunch