Curries
Paneer Butter Masala
100% natural ingredientsVeg4.7(134 reviews)Slow-simmered tomato-cashew gravy, finished with butter.
Mildly spicy₹468₹562for 4 people · 244 g / person
20 min cook timeJain option · Gluten-free
Servings
Minimum 4 people per dish
From our kitchen notebook
What’s in the crate
Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.
- Paneer — cubed360 g
- Makhani gravy base — ready560 ml
Prepared in our kitchen
Slow-simmered tomato base finished with butter, cashew paste and Kashmiri chilli.
Made from: Tomatoes, Butter, Cashews, Kashmiri chilli blend
- Butter48 g
- Kasuri methi8 g
Recipe
How to cook it
4 steps · about 20 minutes from crate to table.
- 1
Unpack and check the formula5 min
Lay out Makhani gravy base, Butter, Kasuri methi and bring paneer to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
- 2
Build the base7 min
Cook the onion–tomato and makhani gravy base, butter, kasuri methi on medium until the masala darkens and the oil separates.
- 3
Add the main8 min
Fold in paneer, coat well, then add water or stock to the level you like and simmer covered.
- 4
Rest, season and serve2 min
Rest 2 minutes off the heat, taste for salt, then serve hot. Gentle heat; add chilli only at the end if you want more.