Paneer butter masala

Rich and creamy paneer butter masala with buttery tomato gravy, mild spices, and soft paneer cubes. Perfect for lunch or dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 3

Course: Main Course

Cuisine: Asia, Indian

Calories: 280

200 g paneer, cubed

2 tbsp (30 g) butter

1 tbsp (15 ml) oil

1 onion (100 g), finely chopped

2 tomatoes (200 g), pureed

1 tsp (5 g) ginger-garlic paste

1/2 tsp (2 g) turmeric powder

1 tsp (2 g) red chili powder

1 tsp (2 g) garam masala

1/2 tsp (2 g) salt (adjust to taste)

1/4 cup (60 ml) cream

1 tbsp (15 g) chopped coriander leaves

Heat butter and oil in a pan; sauté onions until golden.

Add ginger-garlic paste; cook 1–2 min.

Add tomato puree, turmeric, chili powder, and salt; cook 5–6 min.

Add paneer cubes; mix gently.

Pour cream and sprinkle garam masala; simmer 2–3 min.

Garnish with coriander; serve hot with naan or rice.

Nutrition (per serving, approx.): 280 kcal | Carbs 12 g | Protein 10 g | Fat 20 g | Fiber 2 g

Notes: Use fresh cream for richer taste; can replace butter with cashew paste for vegan version.

Storage: Refrigerate 1 day; reheat before serving.

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