Thursday, December 8, 2022
HomeVegetarianPaneer Butter Masala (Restaurant Model Recipe)

Paneer Butter Masala (Restaurant Model Recipe)


Paneer Butter Masala is certainly one of India’s hottest paneer gravy recipes, and with good motive! Indian cottage cheese cubes are smothered in a creamy, evenly spiced tomato sauce that’s downright scrumptious. With my video and step-by-step information you may simply make this restaurant type Paneer Butter Masala recipe at dwelling!

paneer butter masala served in a blue rimmed white pan, garnished with cream and cilantro

Extra on Paneer Butter Masala

This Paneer Butter Masala recipe is a wealthy and creamy dish of paneer (Indian cottage cheese) in a tomato, butter and cashew sauce that’s identified right here as “makhani gravy.” The acidity of the tomatoes and the sweetness of the cream make for a velvety, practically addictive sauce. 

Also called “Butter Paneer,” this yummy and well-liked vegetarian dish is derived from the recipe for Butter Hen, a.okay.a. Hen Makhani, that I discovered to make throughout my cooking college days. I do know, I do know, the considered me cooking with meat sounds insane. It appears practically a lifetime in the past!

With my straightforward, fast and scrumptious recipe you may put together this restaurant type paneer butter masala at dwelling. In reality, it’s really easy which you can make it on even busy weeknights! This straightforward dinner takes simply 10 minutes of prep work and half-hour on the range.

My scrumptious Paneer Butter Masala recipe is likely one of the hottest recipes on the weblog. It has been made and cherished by a whole bunch of readers. Don’t simply take my phrase for it, both. You’ll be able to learn the feedback on the finish of the publish, which has a whole lot of optimistic suggestions and opinions from our readers and followers.

Components You Want

  • Ripe, pink & juicy tomatoes: Tomatoes are a key ingredient right here and kind the bottom of the makhani sauce. As such, you will need to select good, ripe tomatoes which are candy. If ripe tomatoes will not be in season the place you reside, I recommend choosing utilizing canned complete tomatoes that you simply mix as an alternative. These canned tomatoes are picked at peak ripeness, and for no matter motive, the entire selection is usually far more flavorful than tomato purée.
  • Uncooked Cashews: Yet one more necessary ingredient for the gravy is cashews. The nuts impart a beautiful creaminess and sheen within the dish, and the sweetness of the cashews assist to stability the tanginess of the tomatoes. In case you are nut free, please see my recipe for Paneer Makhani, which tastes fairly related however is made with simply cream and no cashews.
  • Cream: Along with utilizing cashew paste, this Butter Paneer recipe requires cream to assist thicken the sauce and add richness. In case you are vegan, you may decide to make use of coconut cream as an alternative, although you must observe that the ultimate taste of the dish shall be impacted a bit. You may also decide to omit the cream for a much less wealthy gravy, too.
  • Butter: The quantity of butter that’s added is excellent on this paneer butter masala recipe. Butter makes the curry luxurious and, nicely… buttery. I don’t add a ton of butter right here, so that you don’t must really feel too responsible about it. Additionally observe that you simply can go overboard by including an excessive amount of butter, so I like to recommend that you simply stick with the recipe.
  • Paneer: The standard of your paneer could make or break your dish. What you need are succulent, comfortable paneer cubes gently coated with a easy, buttery tomato sauce. Ensure to make use of both Home made Paneer (which I imagine is at all times the best choice) or good high quality retailer purchased paneer. In the event you decide to make use of retailer purchased, make sure to comply with the directions on the package deal earlier than utilizing.
  • Spices & Herbs: One motive this recipe is so nice for weeknights is that the checklist of herbs and spices isn’t intimidatingly lengthy. For that good orange coloration, it’s good to add Kashmiri pink chilli powder. In the event you don’t have any available, you may sub it with cayenne pepper or candy paprika as an alternative. Additionally, you will want garam masala powder. Kasuri methi, that are dried fenugreek leaves, additionally add good taste. Simply skip them when you would not have them. For garnish, recent cilantro (coriander leaves) are added.

Simple Swaps For a Vegan Model

In case you are a vegan, don’t fear! You’ll be able to simply substitute the dairy elements with vegan alternate options and nonetheless get a scrumptious dish. 

  • Tofu: To make a vegan recipe, substitute tofu, seitan, tempeh with paneer.
  • Vegan Butter or Oil: Add a neutral-tasting oil or vegan butter, and be at liberty to skip cream altogether.
  • Coconut Cream: You may also decide to make use of coconut cream, however please observe that the flavors of coconut shall be felt within the closing dish when you do.
paneer butter masala served in a blue rimmed white pan, garnished with cream and cilantro with a side of sliced cucumber

Step-by-Step Information

The right way to Make Paneer Butter Masala

You’ll have to do some mild prep work earlier than you start making this scrumptious recipe. It begins with soaking your cashews, making tomato puree and mixing soaked cashews.

Preparation

1. Soak 18 to twenty cashews in ⅓ cup scorching water for 20 to half-hour.

cashews getting soaked in hot water to make paneer butter masala gravy

2. Whereas the cashews are soaking, you may prep the opposite elements. It’s time for chopping tomatoes, chopping and getting ready the ginger-garlic paste, and slicing paneer into cubes.

tomatoes, green chillies, ginger, garlic chopped on a white board

3. To make the ginger garlic paste, crush a 1 inch piece of peeled ginger with 3 to 4 small to medium-sized garlic cloves in a mortar & pestle. Proceed crushing till it’s a semi-fine or superb paste. Hold apart.

Notice: Don’t add any water whereas crushing ginger & garlic.

ginger and garlic crushed in a mortar-pestle

4. After 20 to half-hour, drain the water and add the soaked cashews to a blender or mixer-grinder.

Additionally, add 2 to three tablespoons recent water (or as a lot as is required to mix to a superb paste).

soaked cashews and water added in a blender jar

5. Mix to a easy paste with none tiny bits or chunks of cashews. Take away the cashew paste from the blender and set it apart.

cashews ground to a smooth paste for making paneer butter masala recipe

6. In the identical blender, add 2 cups of diced or roughly chopped tomatoes.

Notice: There’s no must blanch the tomatoes or to scrub the blender pitcher earlier than mixing.

chopped tomatoes added in the same blender jar

7. Mix to a easy tomato puree. Put aside.

Notice: Don’t add any water whereas mixing the tomatoes.

tomatoes blended to a smooth purée to make paneer butter masala gravy

Make Tomato Gravy

8. Warmth a thick bottomed pan or a heavy pan. Hold the warmth to a low or medium-low. Add 2 tablespoons (or 3 to 4 tablespoons for a richer model) butter in a pan. Both salted or unsalted butter can be utilized.

Tip: Alternatively, you may add 1 tablespoon oil + 1-2 tablespoons of butter to the pan. Including oil prevents the butter from browning too shortly.

butter getting melted in a pan

9. Hold the the warmth to a low. Add 1 medium-sized tej patta and fry for two to three seconds, or till aromatic.

tej patta getting fried in butter

10. Add the ready crushed ginger-garlic or 1 teaspoon ready-made ginger-garlic paste.

crushed ginger-garlic paste added to pan

11. Fry till the uncooked aroma of the ginger-garlic disappears, about 10 to 12 seconds.

frying ginger-garlic paste

12. Pour within the ready tomato purée.

Notice: Watch out whereas including the purée as it might splutter.

tomato purée added to pan to make paneer butter masala gravy

13. Combine it very nicely with the butter.

tomato purée mixed with flavored oil

14. Start to prepare dinner the tomato purée on a low to medium-low warmth. Stir at intervals.

tomato puree being cooked for making paneer butter masala gravy from scratch

15. The tomato purée combination will begin simmering.

tomato purée simmering in the pan

16. If the tomato purée splutters an excessive amount of whereas cooking, then cowl the pan partly with a lid or cowl absolutely with a splatter guard (channi lid).

splatter lid kept on the pan

17. Proceed stirring sometimes.

stirring tomato purée

18. Simmer the purée for five to six minutes.

simmering tomato purée

19. Add 1 teaspoon Kashmiri pink chili powder or deghi mirch.

You may also decide so as to add simply ½ teaspoon Kashmiri pink chili powder, or ¼ – ½ teaspoon of cayenne, paprika or every other number of pink chilli powder that you simply choose.

kashmiri red chilli powder being added

20. Combine nicely and proceed to stir and sauté the tomato purée.

kashmiri red chilli powder mixed with the puree

21. Sauté until the butter begins leaving the edges of the pan and your entire tomato purée combination comes collectively as extra of a thick paste.

Notice: This whole cooking/sautéing course of takes about 14 to 17 minutes on a low to medium-low warmth. Time will fluctuate relying on the thickness of the pan, measurement, the depth of flame and so on.

tomato purée thickened and cooked very well for paneer butter masala recipe

Add Cashew Paste

22. Now add the ready cashew paste.

cashew paste added

23. Combine the cashew paste very nicely with the cooked tomato puree and proceed to stir and sauté on a low to medium-low warmth.

After including cashew paste, make sure to repeatedly stir the gravy.

cashew paste mixed with the tomato purée

24. Sauté till the cashew paste is cooked and the oil begins to depart the edges of the masala. The cashew will prepare dinner shortly, simply round 3 to 4 minutes on a low warmth. And don’t overlook to maintain on stirring continuous!

sautéing the entire mixture

25. Subsequent add 1.5 cups water.

water added to tomato gravy

Assemble Paneer Butter Masala

26. Combine the water very nicely with the tomato-cashew masala. If there are lumps, then break them with a spoon or use a wired whisk for mixing.

water mixed evenly to make paneer butter masala gravy

27. Let the curry simmer and are available to a boil on a low to medium-low warmth. Stir sometimes.

paneer butter masala gravy simmering

28. After 2 to three minutes, add ginger julienne (about 1-inch ginger – minimize in skinny, matchstick-like strips). Reserve a number of for garnishing. The curry will start to thicken.

ginger julienne added

29. After 3 to 4 minutes, add 1 or 2 slit inexperienced chiles.

slit green chillies added to gravy

30. Additionally add salt to style and, if mandatory, ¼ to 1 teaspoon sugar relying on the sourness of the tomatoes.

Tip: In the event you add cream, then you will have so as to add much less sugar. You may also decide to omit sugar completely when you choose.

sugar and salt added

31. Combine very nicely and simmer for a minute.

gravy mixed very well

32. After the gravy thickens to your required consistency, then add the paneer cubes (200 or 250 grams).

Tip: Bear in mind the consistency you need earlier than you add paneer, as you may be cooking the paneer for only a few seconds, till it’s warmed via. You may also fry the paneer after which add it as soon as the gravy is to your liking.

paneer cubes added to makhani gravy

33. Stir and blend the paneer cubes gently within the gravy. You’ll be able to change off the warmth at this level.

Tip: In case your paneer nonetheless tastes uncooked at this level, depart the warmth on low till after you add the cream in step 35.

paneer cubes mixed in the gravy

34. Now shortly add 1 teaspoon crushed dry fenugreek leaves (kasuri methi leaves) and 1 teaspoon garam masala to the gravy.

Notice: The addition of crushed dry fenugreek leaves provides a restaurant taste to this curry, however it’s non-obligatory and may be skipped.

garam masala powder and crushed kasuri methi leaves added

35. Subsequent add 2 to three tablespoons of low-fat or mild cream or 1 to 2 tablespoons of heavy whipping cream.

cream added

36. Stir gently however nicely. In the event you haven’t but, change off the warmth.

cream mixed evenly and paneer butter masala ready to be served

37. Serve Paneer Butter Masala scorching garnished with 1 to 2 tablespoons of chopped coriander leaves (cilantro) and the remaining ginger julienne. You may also drizzle some cream or dot with butter whereas serving. Get pleasure from!

What to eat with Paneer Butter Masala

  1. Eat with the staple Indian bread roti: Paneer butter masala gravy has a barely candy style and really mildly spiced. Thus making it a superb gravy to go along with roti or chapati.
  2. With different Indian breads: One other nice mixture for this dish is naan bread or tandoori roti or paratha or roomali roti or Malabar paratha.
  3. With rice: It additionally goes nicely with steamed basmati rice or jeera rice (cumin rice).
paneer butter masala served in a blue rimmed white pan, garnished with cream and cilantro with a side of sliced cucumber and roti

Ingredient Notes and Swaps

  • Tomatoes: Since tomatoes are the important thing ingredient, ensure to make use of ripe, pink and agency tomatoes with a barely candy style. If ripe tomatoes aren’t in season, go for canned as an alternative.
  • Paneer (Indian cottage cheese): At all times use do-it-yourself Paneer if potential, or substitute an excellent high quality, store-bought, recent paneer. Truthfully, it’s best to make paneer at dwelling and doesn’t take a lot time.
  • Butter: Use good high quality butter. You need to use both unsalted or salted, yellow or white butter as long as it’s recent and of fine high quality.
  • Alternative for cashews: In the event you don’t have cashews, then one of the best various is almonds. Soak the almonds in scorching water for half-hour, then peel them and mix to a superb consistency with little water. You may also go nut-free and make my Paneer Makhani recipe as an alternative.
  • Shade: To get the intense orangish-red coloration that we affiliate with makhani gravy, it’s best to make use of Kashmiri pink chili powder or deghi mirch as your chili powder. Utilizing deep pink coloured tomatoes additionally contributes to a beautiful orange coloration within the gravy. I don’t suggest utilizing synthetic meals colours.

Skilled Suggestions

  • Tomato Purée: Make sure that your tomatoes are puréed very nicely. If you would like, you too can pressure the tomato purée.
  • Cooking Tomato Purée: The tomato purée must be cooked rather well. For a visible cue that you’ve got cooked it nicely sufficient, the butter ought to depart sides of the sautéed tomato puree. If the tomato puree is just not sautéed nicely, the uncooked taste of tomatoes shall be felt within the dish.
  • Cashew Paste: To mix cashews to a superb consistency, you must soak them in scorching water for half-hour. Additionally, make sure to use uncooked cashews quite than roasted.
  • Style and Taste: If the gravy tastes tangy or bitter, then stability it out with a little bit of sugar (as much as 1 teaspoon) or cream. Additionally, observe that when you add cream then you’ll seemingly have so as to add much less sugar within the gravy.
  • Frying Paneer: You’ll be able to fry the paneer cubes if you’d like after which add within the ready gravy or sauce.

FAQs

Can I add onions or onion paste? 

Onions will not be conventional in makhani gravy and can change the style of the ultimate dish. However when you nonetheless wish to add them, simply add about ¼ to ⅓ cup finely chopped onions.

You may also add ½ cup onion paste. Add paste after including tej patta after which sauté the onion paste until mild golden.

Are the cashews uncooked or roasted?

In Indian recipes the place cashews are floor to a paste, uncooked cashews are at all times used.

Can I exploit canned tomato purée?

Sure, you should use canned tomato purée, however add as much as a teaspoon of sugar within the gravy if the purée is simply too tangy. 

Note: In case you are utilizing canned merchandise, I recommend choosing canned complete tomatoes that you simply purée your self for one of the best taste.

Can I blanch the tomatoes?

Sure, you may blanch tomatoes earlier than puréeing them, however it’s not mandatory. In the event you choose, you too can decide to pressure the tomato purée. 

Will blanching tomatoes earlier than puréeing cut back cooking time and can the style change?

Sure this can cut back the cooking time, however the style shall be identical.

Are you able to describe the standard and form of tomatoes for this recipe?

Within the recipe, use tomatoes which aren’t very tangy or bitter. The tomatoes ought to be ripe however agency. They need to be pink in coloration and never yellow or white. Roma tomatoes are a sensible choice. In the event you stay in India, use the massive salad tomatoes or bigger sized tomatoes and never the small Indian desi number of tomatoes. 

Is there any substitute for tej patta?

Simply skip including it.

Can we substitute cream with milk powder or milk?

You’ll be able to add milk powder, however it’s important to watch out because it makes the dish excessively candy. I’d recommend so as to add ½ tablespoon initially and do a style examine. If gravy is just not creamy or candy sufficient, then add an additional ¼ to ½ tablespoon, however keep away from including greater than a complete of 1 tablespoon. Don’t add milk, as it might curdle from the acidity of tomatoes.

What’s Kasuri methi and might I skip it?

Kasuri methi are dried fenugreek leaves. They’re extremely fragrant and provides a delicate aroma in any dish. You’ll be able to skip them or sub with a lightweight pinch of floor fenugreek seed powder.

My tomato gravy has turn out to be too bitter. Is there a approach to repair this? 

Attempt including some extra cream and a bit extra sugar. It will stability the sourness within the gravy.

Can I add honey as an alternative of sugar?

Honey turns into poisonous when heated, so higher to keep away from it. Or you may add honey, when the paneer butter masala is heat. Don’t add when scorching. 

What can I substitute butter with?

You need to use ghee (clarified butter) or impartial tasting oil. 

Extra Questions Answered

What’s the distinction between Paneer Butter Masala and Paneer Tikka Masala?Paneer Butter Masala is a creamy and mildly candy gravy made with butter, tomatoes, cashews, spices and paneer. Paneer Tikka Masala is a strong dish made with grilled yogurt marinated paneer cubes (known as paneer tikka) in a spicy, sturdy tomato-onion gravy.

What’s Butter Paneer?
Butter Paneer is one other title for Paneer Butter Masala. They’re one and the identical dish.

Why is my paneer rubbery?
Paneer turns into rubbery and dense when overcooked. Attempt to not prepare dinner the cubes for a very long time in a gravy or curry. Merely combine them with the gravy and change off the warmth as soon as they’re warmed via.

Do you have to fry paneer earlier than including to curry?
Sure, you may decide to fry the paneer cubes earlier than you add them within the curry or gravy. You’ll be able to both pan fry or shallow fry paneer cubes till mild golden. Don’t fry them for a very long time – they turn out to be dense and rubbery when overcooked.

Why does paneer break whereas cooking?
In case your do-it-yourself paneer has an excessive amount of moisture, it can break and crumble whereas cooking.

What can I substitute cashews with?
You need to use cashew butter (unsweetened) or add almonds. Soak almonds in scorching water for half-hour. Take away the peels and mix to a easy consistency in a blender or mixer. You may also use almond powder or almond meal.

In case you are nut free, I recommend you try my recipe for Paneer Makhani, which has an analogous taste however is made with out nuts.

What can be utilized as an alternative of cream in Paneer Butter Masala?
Merely skip the cream in my paneer butter masala recipe. The cashews do give a creaminess to the gravy.

Extra Paneer Recipes To Attempt!

Troublesome1 hr 30 minutes

Malai Kofta

Please make sure to price this recipe within the recipe card beneath when you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.

paneer butter masala served in a blue rimmed white pan, garnished with cream and cilantro

Paneer Butter Masala (Restaurant Model Recipe)

Paneer Butter Masala is certainly one of India’s hottest paneer recipe. This recipe with Indian cottage cheese cubes in a creamy tomato sauce is a finest one which I’ve been making for a very long time.

Prep Time 10 minutes

Prepare dinner Time 30 minutes

Whole Time 40 minutes

Forestall your display screen from going darkish whereas making the recipe

Preparation

  • Soak cashews in a scorching water for 20 to half-hour. When the cashews are soaking, you may prep the opposite elements like chopping tomatoes, getting ready ginger-garlic paste, slicing paneer and so on.

  • Then drain and add the soaked cashews in a blender or mixer-grinder.

  • Add 2 to three tablespoons water and mix to a easy and superb paste with none tiny bits or chunks of cashews.

  • In the identical blender add the roughly chopped tomatoes. No must blanch the tomatoes earlier than mixing.

  • Mix to a easy tomato puree. Put aside. Don’t add any water whereas mixing the tomatoes.

Making tomato gravy

  • Soften butter in a pan on a low warmth. Add tej patta and fry for two to three seconds or until the oil turn out to be aromatic.

  • Add ginger-garlic paste and sauté for some seconds until the uncooked aroma disappears.

  • Add the tomato puree and stir nicely. Prepare dinner for five to six minutes stirring a number of occasions.

  • Subsequent add kashmiri pink chili powder and stir once more. Proceed to sauté until the oil begins to depart the edges of the tomato paste. The tomato paste will thicken significantly and can begin coming collectively as one complete lump. 
  • Then add cashew paste and stir nicely. Sauté the cashew paste for a couple of minutes until the oil begins to depart the edges of the masala paste.

  • The cashew paste will start to prepare dinner quick. Approx 3 to 4 minutes on a low warmth. So hold stirring continuous.

Making paneer butter masala

  • Add water and blend very nicely. Simmer on a low to medium-low warmth.

  • The curry will come to a boil. 

  • After 2 to three minutes of boiling, add ginger julienne. Reserve a number of for garnishing. The curry will even start to thicken.

  • Add julienned ginger and inexperienced chillies, salt and sugar and simmer until the curry begins to thicken.

  • After 3 to 4 minutes, add slit inexperienced chillies. additionally add salt as per style and ½ to 1 teaspoon sugar (non-obligatory). 

  • You’ll be able to fluctuate the sugar amount from ¼ tsp to 1 teaspoon or extra relying on the sourness of the tomatoes. Sugar is non-obligatory and you’ll skip it too. In the event you add cream, then you will have so as to add much less sugar.
  • Combine very nicely and simmer for a minute.

  • After the gravy thickens to your required consistency, then add the paneer cubes and stir gently. I hold the gravy to a medium consistency. 

  • After that add crushed kasuri methi (dry fenugreek leaves), garam masala and cream. Gently combine after which change off the warmth. 

Serving Options

  • Garnish the curry with coriander leaves and ginger julienne. 

  • You’ll be able to even dot the gravy with some butter or drizzle some cream. 

  • Serve Paneer Butter Masala scorching with plain naan, garlic naan, roti, paratha or steamed basmati or jeera rice and even peas pulao.

  • Aspect accompaniments may be an onion-cucumber salad or some pickle. Additionally serve some lemon wedges by the facet. 

  1. Butter: Use good high quality butter. You’ll be able to add each unsalted or salted butter. Additionally each yellow butter or white butter may be added.
  2. Tomatoes: It’s best to make use of recent, ripe pink tomatoes. Add tomatoes which have sweet-tangy style. Don’t add tomatoes that are too bitter or tart. 
  3. Tomato puree: Mix the tomatoes to a easy puree. If you would like you may pressure the tomato puree additionally. 
  4. Sautéing tomato puree: The tomato puree must be cooked and sautéed very nicely. Oil or butter ought to depart sides of the cooked tomato puree in order that the uncooked taste of tomatoes is just not felt within the dish.
  5. Paneer: Finest to make use of do-it-yourself comfortable paneer or an excellent high quality retailer introduced recent paneer
  6. Cream: The quantity of cream may be adjusted as per your style.
  7. Cashew paste: To mix cashews to a superb consistency, it’s higher to soak them in scorching water for 20 to half-hour. Use an excellent blender to get a easy creamy cashew paste.
  8. Changing cashews: In the event you don’t have cashews then add almonds. Blanch the almonds in scorching water for half-hour. Then peel and mix them until easy with some water.
  9. Sugar: Addition of sugar relies upon upon your style in addition to the tanginess current within the tomatoes. So add as per style. In the event you add cream then you definitely might need so as to add much less sugar.
  10. Style and taste: If the butter paneer masala gravy tastes tangy or bitter, then to stability the bitter style you may add a little bit of sugar or cream. However don’t add an excessive amount of sugar as then the gravy turns into too candy. Additionally, do observe when you add cream then you definitely might need so as to add much less sugar within the sauce or gravy.
  11. Shade: To get the intense orangish-red coloration, its finest to make use of kashmiri pink chilli powder or deghi mirch as an alternative of synthetic meals colours. Utilizing deep pink coloured tomatoes additionally contribute to a beautiful orange coloration within the gravy.
  12. Frying paneer (non-obligatory): You’ll be able to fry the paneer cubes if you’d like after which add within the ready sauce or gravy.

Vitamin Information

Paneer Butter Masala (Restaurant Model Recipe)

Quantity Per Serving

Energy 307 Energy from Fats 243

% Day by day Worth*

Fats 27g42%

Saturated Fats 15g94%

Ldl cholesterol 66mg22%

Sodium 493mg21%

Potassium 221mg6%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 4g4%

Protein 9g18%

Vitamin A 1066IU21%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 14mg17%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin Okay 9µg9%

Calcium 255mg26%

Vitamin B9 (Folate) 13µg3%

Iron 1mg6%

Magnesium 28mg7%

Phosphorus 63mg6%

Zinc 1mg7%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss plan.

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This Paneer Butter Masala recipe publish from the archives first revealed in April 2013 has been republished and up to date on October 2022.


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