Paneer Butter Masala | Paneer Makhani

Paneer Butter Masala is a classic Indian dish with a creamy tomato-based sauce and luscious cubes of paneer dunked in it. This lightly spiced curry is easy to make and a crowd-pleaser, so go ahead and make it for a weeknight dinner or for your next get-together. I am also sharing some fun options to serve this finger-licking delish curry.

In this paneer butter masala recipe, I love to add the Pomi strained tomatoes. Not only do they taste like fresh tomatoes, but they are super convenient and add a vibrant red hue to the curry. I always make sure to stock up on these tomatoes that come in BPA-free cartons. They come in handy and only need to be refrigerated after you open the carton, easily lasting up to 5 days in the fridge.

Tips

• Use Kashmiri chili powder to get a vibrant red color without too much heat
• Store-bought tomato puree adds a nice deep orange color to the dish and I highly recommend Pomi products that are available in most grocery stores in the US
• Homemade garam masala adds so much depth and authentic flavors. If you haven't already, do try my EASY garam masala recipe
• Do not pressure cook Paneer as it can make it chewy. Simply allow the paneer cubes to soak in the hot sauce for 5 to 10 mins
• You can make homemade paneer using my Indian cottage cheese (paneer) recipe
• If you are short on time, buy Gopi brand paneer that is available at whole foods, Indian grocery stores, or Costco.

How to Make the Best Paneer Butter Masala (step-by-step recipe)

Step 1: Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion, ginger, garlic, chile powder, salt, and turmeric and sauté until aromatic, about 1 minute. Add the tomato puree and water and stir to combine. Layer over the garam masala, but do not mix. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 8 minutes on high pressure.

Step 2: Perform a quick release by moving the Pressure Release to Venting. Open the pot and blend the sauce to a smooth consistency using an immersion blender. Stir in the paneer, cream, tomato paste, fenugreek leaves, and sugar. Select the high Sauté setting and cook until the curry comes to a gentle boil, about 5 minutes. Press the Cancel button to turn off the Instant Pot.

Serving

Traditionally Paneer Makhani is served with warm fluffy naan, layered homemade parathas, or roti. For a delicious gluten-free Indian meal serve it with Basmati rice. A side of crunchy cucumber salad or cooling beet raita pairs well with the curry and to make the meal complete serve it with a glass of sweet and tangy mango lassi or refreshing ginger lemonade!

Paneer Makhani Pizza

And here is a fun new way to serve paneer butter masala. Serve it on naan pizza. Simply spread some sauce on the naan, top with cubed paneer, and then sprinkle some mozzarella on top. Bake, grill, or broil for 5 minutes and you have the best-tasting Indian pizza. For movie nights, game nights or kids' parties serve them on mini naan available at Costco for perfect bite-sized snacks that both kids and adults will enjoy!

More Indian Curry Recipes

Did you enjoy this mild Indian curry? Here are some more of my family's favorite curries that my boys grew up eating and are most requested for family gatherings too!

• Butter Chicken - A healthier take on the Dhaba-Style butter chicken
• Malai Kofta - A quick and delicious curry with store-bought veggie meatballs
• Chicken Tikka Masala - Restaurant favorite curry with Slow cooker and Instant Pot recipes
• Palak Paneer - Mildly spiced creamed spinach with paneer
• Paneer Kathi Rolls - A kid-friendly recipe that is easy to make and will impress your guests

Recipe

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4.83 from 57 votes

Butter Paneer {Paneer Makhani}

A classic Indian dish cooked with paneer in a tomato and cream based sauce.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Brunch, dinner, Lunch, Main dish

Cuisine: Indian

Servings: 6

Calories: 372kcal

Author: Archana Mundhe

Equipment

• Instant Pot Pressure Cooker

Ingredients

• ▢ 2 tablespoons ghee
• ▢ 1 large yellow onion finely diced
• ▢ 1 tablespoon ginger grated
• ▢ 1 tablespoon garlic minced
• ▢ 2 teaspoons Kashmiri red chilli powder or another mild red chili powder
• ▢ 1 ½ teaspoon kosher salt
• ▢ ½ teaspoon ground turmeric
• ▢ 1 cup canned tomato puree
• ▢ ½ cup water
• ▢ 1 pound paneer cut into ½-inch cubes
• ▢ ½ cup heavy cream **
• ▢ 2 tablespoons tomato paste
• ▢ 2 tablespoons dried fenugreek leaves optional
• ▢ 2 teaspoons sugar
• ▢ 1 teaspoon garam masala
• ▢ ½ cup chopped fresh cilantro

Optional Ingredients to serve as Naan Pizza

• ▢ 1 cup shredded mozzarella cheese
• ▢ 8 Naan

Instructions

• Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion, ginger, garlic, chile powder, salt, and turmeric and sauté until aromatic, about 1 minute. Add the tomato puree and water and stir to combine. Layer over the garam masala, but do not mix.
• Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 8 minutes on high pressure.
• Perform a quick release by moving the Pressure Release Valve to Venting. Open the pot and blend the sauce to a smooth consistency using an immersion blender. Stir in the paneer, cream, tomato paste, fenugreek leaves, and sugar. Select the high Sauté setting and cook until the curry comes to a gentle boil, about 5 minutes. Press the Cancel button to turn off the Instant Pot. Garnish with cilantro & serve.

Serving

• Serve with basmati rice and parathas. For a low carb meal serve with turmeric cauliflower rice or lemon cauliflower rice
• To serve it as Paneer Makhani Naan Pizza: Preheat the oven to 400 degrees. Spread 3 to 4 tablespoons of makhani sauce on the naan, spread mozzarella cheese, and paneer cubes on top. Bake, grill or broil for 5 to 10 minutes or until the naan pizza comes out crisp.

Video

Notes

Notes:

• There is no good substitute for fenugreek leaves. So if you don't have them, just skip
• You can also use fresh tomatoes instead of tomato puree. Simply puree ripe tomatoes in a blender
• Heavy cream can be substituted with unsweetened coconut cream or cashew cream. See my Dum aloo recipe to see how to make quick 5-minute homemade cashew cream
• You can substitute ghee with any neutral oil or butter if you like
• To make this dish vegan, use tofu instead of paneer and use the above ghee and cream substitutes
• Do not pressure cook Paneer as it can make it chewy. Simply allow the paneer cubes to soak in the hot sauce for 5 to 10 mins

Nutrition

Calories: 372kcal | Carbohydrates: 11g | Protein: 13g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 2226mg | Potassium: 307mg | Fiber: 2g | Sugar: 5g | Vitamin A: 883IU | Vitamin C: 8mg | Calcium: 394mg | Iron: 1mg

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