Paneer Butter Masala (Nut-Free)

Servings: 2
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Paneer cubes in a rich, creamy, butter-based gravy that will have you licking your fingers. Try this nut-free recipe that is just as delicious.

Ingredients

  • 200 gm paneer (cottage cheese)
  • 1 medium onion finely chopped
  • 1 1/2 tbsp garlic paste
  • 1 1/2 tbsp ginger paste
  • 1-2 green chillies chopped
  • 4 large tomatoes pureed
  • 2 tbsp tomato puree
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp cumin powder (jeera)
  • 1 tbsp coriander powder (dhania)
  • 1/2 cup cream
  • 1 tsp garam masala
  • 1 tsp dry fenugreek leaves (kasoori methi)
  • 2 tbsp butter
  • 1 tbsp oil
  • Salt to taste
  • Coriander for garnish

Instructions

  • Heat 1 tbsp of oil in a pan. You can use any oil except mustard oil. Add in 2 tbsp of butter.
  • When the butter melts, add in the chopped onions and saute until translucent. Add in the green chillies.
  • Add in the garlic paste and ginger paste. Mix well and saute for a minute.
  • Add in the pureed tomatoes and the tomato puree. Saute until the tomatoes are cooked.
  • Now add the dry masalas – salt, red chillies powder, cumin powder and coriander powder. Mix well and saute until you can see the oil appearing on the sides.
  • Add in the cream. Mix well.
  • Add the paneer cubes and mix until they are well coated. Add in the crushed kasoori methi and the garam masala.
  • Cover it with a lid and simmer for a few minutes.
  • Paneer Butter Masala is ready to serve. Garnish it with chopped coriander and serve it with lachcha paranthas or naan.

Video

Notes

  • Paneer pieces can be any shape of your choice but cubes work best. You can also fry the paneer but I prefer the soft texture of the unfried one.
  • My cookhouse is a nut-free cookhouse. You can add cashew paste along with cream for more richness.


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Paneer cubes in a rich, creamy butter-based gravy that will have you licking your fingers. Try this nut-free recipe that is just as delicious.