Paneer Butter Masala

paneer butter masala
Serves: 2
Prep: 5 mins
Cook: 20 mins

Paneer cheese

120 g 4.2 oz

1 cup  1 cup  Tomato, diced

200 g 7 oz

1/2 inch piece  1/2 inch piece  fresh ginger

1-2  1-2  green chillies (as per taste)

1/4 tsp  1/4 tsp  cumin seeds

1 pod  1 pod  Cardamom pod, black

1/2 inch  1/2 inch  cinnamon stick

1/2 tsp  1/2 tsp  salt

1/4 tsp  1/4 tsp  red chilli powder (as per taste)

1/2 tsp  1/2 tsp  turmeric powder

1 tsp  1 tsp  garam masala powder

1/2 tsp  1/2 tsp  dried fenugreek leaves

2 Tbsp  2.5 Tbsp  peanuts

2 Tbsp  2.5 Tbsp  oil/clarified butter (ghee)

2 Tbsp  2.5 Tbsp  fresh cream (lactose free if required) - optional

Fresh coriander leaves, chopped (to garnish)


  1. Grind tomato, ginger, green chillies, peanuts, cinnamon and cardamom together into a smooth paste.

  2. Heat oil in pan. Add cumin seeds and as the seeds start to brown, add the smooth paste that was prepared in the above step. Stir gently. Add salt and cook on a low to medium heat until you can see oil separating out of the paste. This may take 3-5 minutes and you may sprinkle little (1 Tbsp) of water, if the paste starts sticking to the pan.

  3. Once the paste is cooked, add turmeric powder, red chilli powder, garam masala powder and dried fenugreek leaves and stir gently for a minute or so. If adding cream, then you may add cream in this step after adding dry spice powders. Add 1 cup of water. Mix well and cook for 3-4 minutes. 

  4. Add paneer and cook covered on low to medium heat for 4-5 minutes. 

  5. Add water as per desired consistency of gravy. Add chopped fresh coriander leaves as garnish to serve. 


  • Extra low FODMAP vegetables can be added to this curry as desired 
  • Paneer cheese can be replaced with firm tofu 
Nutrition Information (per serve)
Energy 2083 Kj / 498 cal
Protein 13.70g
Carbohydrates 9.70g
Sugar 5.60g
Total Fat 43.50g
Saturated Fat 21.60g
Fibre 9.80g
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