Paneer butter masala

paneer butter masala

– IBS, SIBO and low FODMAP friendly (no garlic, onion or other high FODMAPs)
– No artificial ingredients
– Allergens: Contains dairy. No nuts, soy, shellfish, eggs

– Low sodium

All our recipes use fresh ingredients, no artificial flavoring and we limit the use of off-the-shelf sauces or spice mixes. If opting for a pre-made sauce or spice mix, make sure to read the label and understand all the ingredients.

Paneer butter masala is a popular North Indian dish that is creamy, mildly spiced, and filled with cubes of paneer (Indian cottage cheese) in a tomato-based sauce. While this dish typically contains onion and garlic, this recipe has been refined with a few modifications, so you can also make a delicious low FODMAP paneer butter masala that is easy on your digestive system.

The dish is known for its smooth, buttery texture and delicious flavors. The dish is usually garnished with fresh cilantro leaves and served hot with naan, roti (Indian bread), or rice. Paneer butter masala is loved for its indulgent and comforting flavors. It combines the mildness of paneer with the richness of the tomato-based sauce, resulting in a delightful dish that is enjoyed by vegetarians and non-vegetarians alike.

Paneer butter masala

Easy paneer recipe in a tomato-based gravy
Prep20 minutes
Cook35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Keyword: gravy, ibs, low fodmap, paneer
Servings: 4
Calories: 235kcal


  • 200 grams paneer, cut into small cubes
  • 2 tablespoons ghee or unsalted butter
  • 1 bay leaf
  • 1 cinnamon stick
  • 2-3 green cardamom pods
  • 2 medium-sized tomatoes, pureed
  • 1 tablespoon tomato paste
  • 1 teaspoon ginger paste
  • 1 teaspoon green chili paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon dried fenugreek leaves kasuri methi
  • ½¼ cup heavy cream can use more if tolerated
  • salt to taste
  • chopped coriander leaves for garnish


  • Heat ghee or unsalted butter in a heavy-bottomed pan. Add the bay leaf, cinnamon stick, and green cardamom pods. Sauté for a few seconds until fragrant.
  • Add ginger paste and green chili paste. Sauté for a minute until the raw smell goes away.
  • Add tomato puree and tomato paste. Cook for 5-7 minutes until the mixture is thick and fragrant.
  • Add turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Cook for a minute until fragrant.
  • Add the paneer cubes, garam masala powder, and salt. Mix well and cook for 2-3 minutes until the paneer is coated with the spices.
  • Crush the dried fenugreek leaves in your palms and add them to the pan. Mix well.
  • Add heavy cream and mix well. Cook for 2-3 minutes until the sauce is thick and creamy.
  • Garnish with chopped coriander leaves and serve hot with naan, roti or rice.


Nutrition: Carbohydrates:11g; Protein:10g; Fat:18g; Saturated Fat:5.2g; Cholesterol: 79mg; Sodium:445mg; Fiber:1.7g

The Candor website is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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