Paneer Butter Masala
Paneer butter masala is soft cubes of paneer simmered in a silky, mildly spiced sauce of tomatoes, cashews, butter and cream. The trick to the restaurant-style texture is blending the cooked tomatoes and cashews until completely smooth, then simmering the sauce in butter until it thickens. Serve it with naan or rice as the centrepiece of a vegetarian Diwali dinner.
Published
- Prep Time
- 15 mins
- Cook Time
- 35 mins
- Total Time
- 50 mins
- Servings
- 4 servings
How do you make Paneer Butter Masala?
To make paneer butter masala, cook onion, garlic, ginger, tomatoes and cashews with Kashmiri chili for 10-12 minutes, then blend until smooth. Simmer the sauce in butter with garam masala for 8-10 minutes, stir in cream and kasuri methi, and add 400 g paneer cubes for the last 3-4 minutes. Serve with naan or rice.
- Total time
- 50 mins
- Calories
- 545 per serving
- Protein
- 23 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Equipment
Large pan with a lid · Blender or immersion blender · Fine-mesh sieve (optional)
Quick Directions
Soften the paneer
Put the paneer cubes in a bowl of hot salted water and leave them there while you make the sauce.
Cook the sauce base
Heat 1 tbsp of the butter and the oil in a large pan over medium heat.
Blend until smooth
Take out the cardamom pods.
Simmer the gravy
Melt the remaining 1 tbsp butter in the same pan over medium heat.
Add the cream and paneer
Stir in the cream and kasuri methi.
Serve
Drizzle with a little cream, scatter with fresh coriander and serve with naan, roti or basmati rice.
Step-by-Step Instructions
Follow these detailed steps to make the perfect paneer butter masala.
Soften the paneer
Put the paneer cubes in a bowl of hot salted water and leave them there while you make the sauce. This keeps store-bought paneer soft.
Cook the sauce base
Heat 1 tbsp of the butter and the oil in a large pan over medium heat. Add the cardamom and onion and cook for 4-5 minutes, until soft and translucent. Add the garlic and ginger and cook for 1 minute. Add the tomatoes, cashews, chili powder and half the water. Cover and simmer for 10-12 minutes, until the tomatoes have collapsed and the cashews are soft.
Blend until smooth
Take out the cardamom pods. Let the mixture cool for a few minutes, then blend until completely smooth. If you use a countertop blender, remove the centre cap of the lid and cover the opening with a folded towel so steam can escape. For the silkiest sauce, push the purée through a fine-mesh sieve.
Simmer the gravy
Melt the remaining 1 tbsp butter in the same pan over medium heat. Pour in the purée carefully, because it splutters, then add the garam masala, salt, sugar and the rest of the water. Simmer for 8-10 minutes, stirring often, until the sauce thickens and small pools of butter appear at the edges.
Add the cream and paneer
Stir in the cream and kasuri methi. Drain the paneer and add it to the sauce. Simmer gently for 3-4 minutes, just until the paneer is warmed through. Do not let it boil hard, or the paneer can turn rubbery. Taste and add more salt or sugar if needed.
Serve
Drizzle with a little cream, scatter with fresh coriander and serve with naan, roti or basmati rice.
Recipe Tips
- Use ripe, deep red tomatoes. Pale tomatoes give a sharper, thinner sauce, so canned whole tomatoes are a better choice out of season.
- Kashmiri chili powder gives the sauce its deep orange-red colour with only gentle heat.
- Kasuri methi adds the slightly bitter, savoury aroma you get in restaurant versions. Look for it at South Asian grocery stores or in the international aisle.
Variations
- For a nut-free sauce, leave out the cashews and add an extra 1/4 cup cream at the end.
- Pan-fry the paneer cubes in a little butter until golden on a few sides before adding them to the sauce.
- For a vegan version, use extra-firm tofu instead of paneer, oil instead of butter and coconut cream instead of dairy cream.
Nutrition (per serving)
| Calories | 545 |
|---|---|
| Protein | 23 g |
| Carbs | 16 g |
| Fat | 44 g |
| Saturated fat | 23 g |
| Fibre | 2.5 g |
| Sugar | 8 g |
| Sodium | 630 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze the sauce without the paneer for up to 3 months. Thaw overnight in the fridge and add fresh paneer when you reheat it.
- Reheat
- Reheat gently over medium-low heat until steaming, adding a splash of water if the sauce has thickened.
Paneer Butter Masala FAQs
What is the difference between paneer butter masala and paneer makhani?
The two names are often used for the same dish: paneer in a buttery tomato and cashew sauce. Some cooks make paneer makhani a little sweeter and richer, with more butter and cream.
Is paneer butter masala spicy?
No. It is mild and creamy. Kashmiri chili powder adds colour with gentle warmth. For more heat, add a slit green chili with the tomatoes.
Can I make paneer butter masala without cream?
Yes. Blend 2 extra tbsp cashews into the sauce and finish it with 1/3 cup whole milk instead of cream. The sauce will be a little lighter but still smooth.
Is paneer butter masala gluten-free?
Yes. Paneer, tomatoes, cashews, butter, cream and spices contain no gluten. Serve it with rice instead of naan or roti to keep the meal gluten-free, and check spice blend labels if you need to avoid cross-contact.
Can I make paneer butter masala ahead?
Yes. Make the sauce up to 3 days ahead and refrigerate it. Reheat it gently and add the paneer just before serving so it stays soft.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
