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Lighter Indian curry

Healthier Paneer Butter Masala

Cooked, tested and written by Nikhil Ballal

A silky tomato and cashew gravy with less butter and cream, but all the spice and body intact.

Per serving · estimated

Meal nutrition

Add to EF
All micronutrients

Calculated from the listed ingredient quantities. Brands, serving size and cooking losses change the result.

Ingredients

  • 400 g paneer
  • 5 ripe tomatoes
  • 12 soaked cashews
  • 1 tbsp butter
  • 1/3 cup thick yogurt
  • Garam masala and kasuri methi

Method

  1. Cook tomatoes, cashews and spices until completely soft, then blend and strain for a smooth base.
  2. Simmer the gravy with butter and crushed kasuri methi until glossy.
  3. Lower the heat, stir in tempered yogurt, then add paneer and warm gently for three minutes.

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