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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Creamy Paneer Butter Masala

Paneer Makhani

(45 reviews)
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This dish always reminds me of festive family gatherings, with its rich aroma filling the kitchen. The key is in the slow simmering of the sauce to coax out every bit of flavor.

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Creamy Paneer Butter Masala
Prep time:15 mins
Cook time:30 mins
Total time:45 mins

Protein

15g

Carbs

18g

Fat

45g

Calories

520 kcal

Servings:
4
VegetarianGluten Free

Ingredients

paneer400 grams
(cut into 1-inch cubes)
butter3 tbsp
(divided)
oil1 tbsp
onion1 large
(finely chopped)
tomatoes4 medium
(pureed)
ginger-garlic paste1 tbsp
green chili1
(slit)
cashew nuts10
(soaked and blended into a smooth paste)
fenugreek leaves1 tsp
(dried, crushed)
cream0.50 cup
(heavy whipping)
saltto taste
sugar1 tsp
fresh cilantrofor garnish
(chopped)

Spices

kashmiri red chili powder1 tsp
ground coriander1 tsp
garam masala1 tsp

Directions

Prepare the Base

  1. Heat 2 tablespoons of butter and oil in a large pan over medium heat.
  2. Add chopped onion and sauté until golden brown, about 7–8 minutes.
  3. Add ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.

Make the Sauce

  1. Add pureed tomatoes and cook for 10 minutes, stirring occasionally, until the oil starts to separate from the sauce.
  2. Stir in the cashew paste, kashmiri red chili powder, ground coriander, and salt.
  3. Cook for another 5 minutes until the sauce thickens slightly.

Finish the Dish

  1. Add the paneer cubes and gently mix them into the sauce.
  2. Stir in cream, garam masala, sugar, and crushed fenugreek leaves (kasuri methi).
  3. Cook for 5 minutes on low heat to meld the flavors, stirring gently to avoid breaking the paneer.
Chef's tip: For a smokier flavor, you can char the paneer lightly before adding it to the sauce.

Serve

  1. Finish with the remaining tablespoon of butter stirred into the curry.
  2. Garnish with fresh cilantro and serve hot with naan or basmati rice.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.