Paneer Butter Masala Recipe + video

Paneer Butter Masala

Paneer Butter Masala is a popular Indian dish featuring paneer cooked in a luscious tomato-based gravy with aromatic spices. This is one of the most popular Indian curries served worldwide. It is a rich and creamy curry where paneer cubes (Indian cottage cheese) are simmered in an onion tomato gravy. This is one of the most popular North Indian curries where fresh and soft paneer (Indian cottage cheese) cubes are cooked in creamy, rich and silky smooth tomato onion gravy. It is mildly sweet, spicy, and very delicious.

Paneer Makhani is best served with butter naan, garlic naan, tandoori roti, or jeera rice. When I make it for my everyday meals, I serve it with hot Roti smeared with ghee.

Jump to:

If you want more restaurant-style paneer curries, here are some favourites

Paneer Methi Malai
Shahi Paneer
Paneer Masala

What is Paneer Butter Masala?

Paneer Butter Masala, also known as Paneer Makhani, is a popular North Indian dish featuring paneer (Indian cottage cheese) cooked in a rich, creamy, mildly spiced tomato-based gravy. It is a favourite in Indian cuisine, often found in restaurants and homes. The dish is known for its luxurious texture, vibrant colour, and harmonious blend of spices and flavours.

Watch my latest YouTube video 🎥🎞

🌿 Ingredient Notes for Paneer Makhani

Paneer: Paneer is easily available in Indian grocery stores. You can choose between fresh, packaged, or frozen paneer.
If using frozen paneer, thaw it over the kitchen counter until it reaches room temperature. Cut it into cubes and soak it in warm water for 15-20 minutes. Drain and use.

Butter & Oil – You will need butter and cooking oil to make this paneer recipe. You can use either salted butter or unsalted one. If using salted butter, reduce the salt in the curry.

Whole Spices – Adding spices like Cumin (jeera), Peppercorn(Kali Mirch), cinnamon (Dal Chini), Bay Leaf(Tej Patta), green cardamom (hari elaichi), and black cardamom (badi elaichi) adds a very nice flavour to this curry. Do not skip.

Spice Powders – Spice powders like coriander powder, turmeric powder, Kashmiri red chilli powder, dry kasuri methi, and garam masala powder are added to enhance the taste of this paneer gravy.

Cashews – This adds a rich taste and creamy texture to the gravy. You can also use blanched almonds instead of cashews.

Heavy Cream – Unsweetened heavy cream gives the curry a rich flavour and texture. You can also use coconut milk or cream.

Others – You will also need onions, fresh tomatoes, ginger, garlic, and green chillies.

Sugar or Honey- Balances the acidity of tomatoes and adds a hint of sweetness.

👩‍🍳 How to make Paneer Butter Masala Step-by-Step

Blending the Masala

Paneer Makhani add into a mixer grinder jar & grind it into a fine paste.

Add all the ingredients

Tomato- 2 NOS, chopped
GARLIC- 6-8 Cloves, chopped
GINGER-1 Inch chopped
GREEN CHILLI- 1 NO.
KASHMIRI / DEGI RED CHILLI POWDER- 1 tsp
CORIANDER POWDER-1 tsp
CUMIN POWDER – 1 Tsp
CASHEW- 115-18 Nos, Soaked

add into a mixer grinder jar & grind it into a fine paste.

Preparing the Paneer

Cut paneer into cubes and lightly fry them in a little oil and butter until golden brown.

Cooking the Gravy

To make the gravy, heat a wok or a kadhai then add oil & butter, once the oil gets hot, add all the spices

CUMIN SEEDS- 1 Tsp
BLACK PEPPER- 5-8 No
GREEN CARDAMOM- 3 Nos.
CINNAMON- 1 Inch
BAY LEAF- 1 No.
BLACK CARDAMOM–1 No.
GARLIC-1 Tbsp chopped
GREEN CHILLI-1 NO, Chopped and stir well.

Add the onions & cook over medium-high flame until the onions turn light golden brown.
Once the onions turn light golden brown add turmeric powder & Kashmiri red chilli powder, stir well & then add a splash of hot water, stir well & cook the masala for 2-3 minutes.
Further, add the prepared paste with salt & sugar, stir well & cook over medium-high flame until the oil separates.

Once the oil separates, add hot water as required to adjust the gravy, cook for 2-3 minutes, taste the gravy & adjust the seasoning accordingly.
Further add the paneer, a pinch of sugar, 1/2 tsp Garam Masala, 1 tsp kasuri methi, 2 tbsp butter, 2-3 tbsp fresh cream and mix all the ingredients.
stir well & cook only for 2-3 minutes.

Final Touch and Garnish

Finally, sprinkle some more fresh coriander.
Your paneer butter masala is ready to serve.

Please Stay connected with me!

Get updates on the latest posts and more from Spicy Veg Recipes straight to your inbox.

Serving Suggestions for Paneer Butter Masala

Paneer Butter Masala is a rich and flavorful dish that pairs well with accompaniments. Here are some serving suggestions to complement and enhance your Paneer Butter Masala meal:

Indian Bread Like Naan, Roti/Chapati, Paratha or Puri.
Rice Varieties Like Steamed Basmati Rice, Jeera Rice, Pulao or Brown Rice.
Raita like Cucumber Raita, Mango Raita or Boondi Raita etc.
Side dishes Like Salad, Chutneys Pickles etc.
Beverages like Lassi, Buttermilk (Chaas) Masala Chai etc.
Desserts like Gulab Jamun, Rice Kheer or halwa.

Tips for Making the Perfect Paneer Butter Masala

Use fresh paneer for the best texture and flavour. If using store-bought paneer, soak it in warm water for 10-15 minutes before cooking to make it soft and spongy.
Use ripe, red tomatoes for a naturally sweet and tangy flavour. Avoid using canned tomatoes for a more authentic taste.
Cook tomato paste until they are completely soft and the oil is separate from the masala. This step is crucial for a rich and flavorful gravy.
A mixture of milk and yoghurt can replace cream with a lighter version.
Add a pinch of sugar or a small amount of honey to balance the tanginess of the tomatoes.
Adjust the amount of red chilli powder and garam masala to suit your taste. For a milder dish, reduce the chilli powder.
Crushed dried fenugreek leaves (Kasuri methi) add a unique aroma and flavour. Add them towards the end of cooking.
Add garam masala towards the end of cooking to retain its aromatic qualities.

Frequently Asked Questions (FAQs)

Can I make Paneer Butter Masala without cream?

Yes, you can make Paneer Butter Masala without cream. Alternatives include milk, yoghurt, cashew paste, coconut milk, almond paste, Greek yoghurt, or silken tofu. These substitutes provide a creamy texture and rich flavour without using dairy cream.

What can I serve with Paneer Butter Masala?

Paneer Butter Masala pairs well with Indian breads like naan, roti, paratha, or puri. It can also be served with steamed basmati rice, jeera rice, or pulao for a complete meal.

Variations of Paneer Butter Masala

Paneer Tikka Masala
Marinate paneer cubes in yoghurt and spices, then grill or bake before adding to the gravy. The grilled paneer cubes add a smoky flavour and a slightly different texture. Serve with a thicker, more robust gravy.

Tofu Butter Masala
Replace paneer with tofu to make a vegan version of this classic dish.
Use firm tofu, cut into cubes, and lightly fry or bake it before adding to the gravy. Use coconut cream or cashew cream instead of dairy cream for the sauce.

Paneer Butter Masala with Coconut
Use coconut milk or cream instead of dairy cream. This variation gives the dish a subtle coconut flavour, making it a unique twist on the traditional recipe. Ideal for those who prefer or need a dairy-free option.

Subscribe and follow us on Facebook, Pinterest, Twitter, YouTube and Instagram for regular updates.

🥣 Storing and Reheating Paneer Butter Masala

Cool the Dish: Let the Paneer Butter Masala cool down to room temperature before storing. This prevents condensation, which can lead to bacterial growth and spoilage.

Use Airtight Containers: Store the cooled Paneer Butter Masala in airtight containers. This helps preserve the flavours and prevents the curry from absorbing other odours in the refrigerator.

Refrigeration: Place the airtight containers in the refrigerator. Paneer Butter Masala can be stored in the fridge for 3-4 days.

Reheating Paneer Butter Masala

Thawing: If you’ve frozen the Paneer Butter Masala, thaw it in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

Stovetop Reheating:

Method: Transfer the thawed or refrigerated curry to a pan.
Heat: Warm it over medium heat, stirring occasionally to ensure even heating.
Adjust Consistency: If the gravy has thickened too much, add a splash of water or milk to reach the desired consistency.
Check Temperature: Ensure the curry is heated through and hot before serving.

Microwave Reheating:

Method: Place the curry in a microwave-safe bowl.
Heat: Cover the bowl with a microwave-safe lid or wrap to prevent splattering.
Duration: Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
Adjust Consistency: Add a little water or milk and stir well.
Check Temperature: Make sure the curry is hot all the way through before serving.

🧾Recipe Card

Paneer butter masala(butter paneer, paneer makhni)

Paneer Butter Masala Recipe

Paneer Butter Masala, a quintessential Indian dish, has captured the hearts of food enthusiasts around the world. This rich and creamy curry, featuring tender paneer cubes, is a staple in many Indian households and restaurants.

Prep Time5

Active Time25

Total Time30

Course: Curry n dal, Main Course

Cuisine: Indian

Diet: Vegetarian

Yield: 4

Calories:

Author: Swati Pathak

Materials

For Paste

2 No Tomato chopped
1 inch GINGER chopped
1 No. GREEN CHILLI
6-8 cloves GARLIC chopped
1 tsp KASHMIRI / DEGI RED CHILLI POWDER
1 tsp CORIANDER POWDER
1 tsp CUMIN POWDER
15-18 No. CASHEW Soaked

Sauté the Paneer

1 tbsp OIL
1 tbsp BUTTER
200 gram PANEER Cubed

Final Cooking:

1+1 tbsp OIL + BUTTER
1 tsp CUMIN SEEDS
3 NO. GREEN CARDAMOM
1 inch CINNAMON
1 No BAY LEAF
5-8 No BLACK PEPPER
1 No BLACK CARDAMOM
1 tbsp GARLIC chopped
1 No GREEN CHILLI Chopped
3 medium sized ONION Chopped
1/4 tsp TURMERIC POWDER
1/2 tsp KASHMIRI RED CHILLI POWDER
SALT- to taste.
PANEER FRIED
SUGAR- A Pinch
HOT WATER -AS REQUIRED
1 tsp CRUSHED KASURI METHI
1/2 tsp GARAM MASALA
3-4 tbsp FRESH CREAM
FRESH CORIANDER -AS REQUIRED CHOPPED

Instructions

Add all the ingredients of the paste into a mixer grinder jar & grind it into a fine paste, make sure you soak the cashews in boiling water for 10-15 minutes before adding it, you can also boil it for 5 minutes.
To sauté the paneer, set a pan over high heat & once it gets hot, add the oil & butter.
Once the oil gets hot, add the cubed paneer, salt & Kashmiri red chilli powder, then toss the paneer over high flame for 1-2 minutes, doing this step will help the paneer to hold its structure in the gravy, once sauteed remove the paneer into a bowl & set it aside until you make the gravy.
To make the gravy, heat a wok or a kadhai then add oil & butter, once the oil gets hot, add all the whole spices along with, garlic & chopped green chilli, stir well & then add the onions & cook over medium-high flame until the onions turn light golden brown.
Once the onions turn light golden brown add turmeric powder & Kashmiri red chilli powder, stir well & then add a splash of hot water, stir well & cook the masala for 2-3 minutes.
Further, add the prepared paste with salt & sugar, stir well & cook over medium-high flame until the oil separates.
Once the oil separates add hot water as required to adjust the gravy then cook for 2-3 minutes, then taste the gravy & adjust the seasoning accordingly.
Further add the paneer, butter & all the remaining ingredients, stir well & cook only for 2-3 minutes & then finally sprinkle some more fresh coriander.
Your paneer butter masala is ready to serve.
Serve hot with Naan, Paratha, Tandoori roti or Rumali roti.

Video

Notes

Serving Suggestions

Paneer Butter Masala pairs beautifully with Indian bread like naan, roti, or paratha. It’s also delicious with steamed basmati rice or jeera rice. Serve it hot and watch your guests savour every bite.