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Greatest plates · Main
Paneer Butter Masala with Naan
A rich, restaurant-style North Indian curry of pan-seared paneer simmered in a silky tomato, cashew and cream sauce, served with warm naan. Built around a generous amount of paneer so each serve delivers over 30 g of protein.
Serves 4Prep 20 minCook 30 minpaneer
Containsdairy · gluten · nuts
Protein 13%Carbs 25%Fat 62%
About 1058 kcal a serve — 36 g protein, 67 g carbs, 73 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Gather the sauce base
prepGet out the tomatoes, onion, cashews, garlic and ginger for the sauce.
On the benchSauce base →
Simmer the sauce
cookIn a saucepan, combine the chopped tomatoes, onion, cashews, garlic and ginger with 250 ml water. Bring to a boil, then simmer uncovered for 15 minutes until the onion is soft and tomatoes have broken down.
In the saucepanSimmer →
15 min, medium heat
Blend smooth
cookCool slightly, then blend to a completely smooth purée with a stick blender or in a jug blender. For an extra-silky sauce, pass it through a sieve.
Sear the paneer
cookHeat the oil in a large frying pan over medium-high heat. Add the paneer cubes and fry for 2–3 minutes, turning, until lightly golden on a couple of sides. Remove and set aside.
In the panSear paneer →
2–3 min
Bloom the spices
cookLower the heat to medium and melt the butter in the same pan. Add the turmeric, Kashmiri chilli powder and ground coriander and stir for 30 seconds until fragrant.
In the panBloom spices →
30 sec
Build the curry
cookPour in the blended sauce, add the sugar and salt, and simmer for 8–10 minutes, stirring often, until thickened and glossy. Add a splash of water if it gets too thick.
In the panSimmer sauce →
8–10 min
Finish with cream and paneer
cookStir in the cream, garam masala and crushed fenugreek leaves. Return the paneer to the pan and simmer gently for 3–4 minutes until heated through and coated in sauce. Taste and adjust salt.
In the panFinish →
3–4 min
Warm the naan and serve
serveWarm the naan in a dry pan or hot oven for a minute or two. Scatter the curry with fresh coriander and serve hot with the naan alongside.
On the plateServe →
Cook's notePaneer is the protein hero here — 500 g across four serves keeps each plate over 30 g of protein. For a lighter version, use light thickened cream and swap in wholemeal naan.
Estimated per serve
1058 kcal · 36 g protein · 67 g carbs · 73 g fatestimates, within ~10%
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