Paneer Butter Masala with A2 Malai Paneer

Paneer butter masala is a rich, creamy tomato-cashew gravy with soft cubes of fresh paneer, finished with butter and cream, India's most ordered restaurant dish, now made at home with Organic Mandya's A2 Malai Paneer for superior melt-in-mouth texture and cleaner dairy taste.

Prep & Cook Overview

Ingredients

For the Gravy Base:

For the Paneer:

Step-by-Step Method

Step 1 - Prepare the Paneer (5 minutes):

Cut A2 Malai Paneer into 1-inch cubes. Heat 1 tsp ghee in a non-stick pan. Lightly sear the paneer cubes on medium heat until golden on two sides (1 minute per side). Do not overcook - you want a light golden crust with soft, creamy interior. Set aside. A2 Malai Paneer holds its shape better during searing while staying softer inside than regular paneer.

Step 2 - Make the Gravy Paste (10 minutes):

Blanch tomatoes in boiling water for 3 minutes. Peel and roughly chop. Blend together: blanched tomatoes, soaked cashews, onion, ginger, garlic, and green chillies into a smooth paste. This is your makhani base - the cashews provide body and creaminess without the graininess of onion-based gravies.

Step 3 - Cook the Gravy (15 minutes):

Heat 2 tbsp A2 ghee in a heavy-bottomed pan on medium heat. Pour in the blended paste. Cook on medium-low heat, stirring frequently, for 12-15 minutes until the oil separates from the masala (you will see ghee pooling at the edges - this is the sign). Add Kashmiri chilli powder, garam masala, salt, and sugar. Cook 2 more minutes.

Step 4 - Strain for Smoothness (2 minutes):

For restaurant-level smoothness, pass the cooked gravy through a mesh strainer, pressing with a spoon. Discard the fibrous residue. This step is optional but transforms the texture from home-style to restaurant-grade.

Step 5 - Finish and Serve (5 minutes):

Return strained gravy to pan. Add 1/2 cup water to reach desired consistency (should coat the back of a spoon). Bring to a gentle simmer. Add seared paneer cubes. Simmer 3-4 minutes to let paneer absorb the gravy flavours. Turn off heat. Add butter, crushed kasoori methi, and a swirl of fresh cream. Stir gently. Serve immediately with naan, roti, or ghee rice.

Nutrition per Serving

Why A2 Malai Paneer Makes This Dish Better

Regular market paneer is often made from toned milk with starch fillers, resulting in a rubbery texture that becomes chewy when cooked. Organic Mandya's A2 Malai Paneer is made from full-cream A2 cow milk (Gir/Sahiwal breeds) - resulting in a softer, creamier texture that melts slightly at the edges in hot gravy while maintaining its cube shape. The A2 beta-casein protein is easier to digest than A1, meaning no post-meal heaviness that many people experience with regular paneer dishes.

Restaurant vs Home - The 3 Secrets

Frequently Asked Questions

Q1. Which paneer is best for paneer butter masala?

Fresh, full-cream paneer that is soft and moist - not the hard, dry blocks often found in supermarkets. Organic Mandya's A2 Malai Paneer is specifically suited because it holds shape when seared but stays creamy inside when simmered in gravy. The A2 milk base also makes it easier to digest.

Q2. How do I keep paneer soft in gravy?

Three techniques: (1) sear lightly (1 minute per side, not more), (2) add paneer to the gravy only in the last 3-4 minutes of cooking, and (3) do not boil the gravy after adding paneer - only a gentle simmer. Overcooking is the primary cause of rubbery paneer.

Q3. Can I make paneer butter masala without cream?

Yes - the cashew paste provides the primary creaminess. Skip the finishing cream entirely and add 1 extra tbsp of cashews to the paste. The result is slightly less rich but still creamy and suitable for those avoiding cream.

Q4. What is the difference between paneer butter masala and paneer makhani?

They are essentially the same dish - "makhani" means "with butter" (makhan = butter). Some restaurants distinguish them by making makhani slightly more tomato-forward and less creamy, but in home cooking, the terms are interchangeable.

Q5. How many calories in paneer butter masala?

Approximately 380 kcal per serving (1/4 of this recipe) with 14g protein. This is a rich dish - pair with plain roti (not buttered naan) and a salad to keep the overall meal balanced. For a lighter version, reduce ghee to 1 tbsp and skip the finishing cream.