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 your next get-together. I am also sharing some fun options to serve this finger-licking delish curry.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
Simple to make and packed with flavors this Paneer Makhani along with quick and easy Paneer Jalfrezi and Palak Paneer are my go-to recipes for vegetarian meals. Paneer is a good source of proteins and can be cooked within minutes.
Looking for a vegan option? I have got you covered with my Tofu Makhani Recipe.
Jump to:
Makhani, which translates to “with butter,” is a classic dish that can be made with a variety of proteins such as chicken makhani or in this case paneer. With a robust garam masala scented tomato and cream-based sauce, this crowd-pleaser is quintessential Indian soul food. I like to finish the dish with dried fenugreek leaves for complex sweetness and authentic North Indian flavor. And if you love eggs, try my family's favorite makhani shakshuka recipe.
I often get asked how my curries always look so vibrant and bright orange. The secret? It's the mild Kashmiri red chili powder and my favorite Pomi strained tomatoes.
How to Make Paneer Butter Masala
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!
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.
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!
Substitutions
- You can substitute Kashmiri red chili powder with any mild chili powder or paprika. For spicier chili powder reduce the amount
- 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.
- 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
- Sugar is optional, and you can also use your choice of sweetener or honey instead
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
Butter Paneer {Paneer Makhani}
Equipment
Recipe Video
Ingredients
- 2 tablespoons ghee
- 1 large yellow onion finely diced
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 2 teaspoons kashmiri red chili powder or another mild red chili powder
- 1 ½ teaspoon kosher salt
- ½ teaspoon ground turmeric
- 1 cup tomato puree canned or 2 to 3 ripe tomatoes, pureed
- ½ cup water
- 1 pound paneer cut into ½-inch cubes
- ½ cup heavy cream **
- 2 tablespoons tomato paste
- 2 tablespoons kasoori methi (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.
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
- Heat oil in a pan over medium heat. Add onions, ginger, and garlic. Sauté for 7 to 8 minutes until onions are soft.
- Stir in tomatoes, turmeric, red chili powder, and salt. Cook for 5 to 7 minutes.
- Cool slightly, then blend the mixture into a smooth puree. Return the puree to the pan. Add garam masala, sugar, and crushed kasoori methi. Simmer for 3–4 minutes.
- Stir in cream, followed by paneer cubes and tomato paste. Cook for 2–3 minutes to heat through. Garnish with cilantro.
Nutrition
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Deeksha says
Paneer Makhni looks so amazing. Thank you so much for the recipe.
Neha says
Just tried this recipe for the first time tonight, the whole family loved it and it was super quick and easy! Thanks for a recipe that for sure is going to become a regular at our house!
Archana says
Thank you! Always a winner when the whole family loves it 🙂
Lauren says
So delicious! Made this tonight with coconut cream instead of heavy cream. Still came out very dreamy and rich!
Archana says
Thank you Lauren!
Sharmeeta says
Will the Instant Pot give you a ‘burn’ message with the tomato purée? I haven’t tried the recipe yet but will this week.
Archana says
Follow exact recipe and you wont get a burn 🙂
Sharmeeta says
Thanks! How come the pressure cook time is so long? I’m making this today!
Archana says
Hi Sharmeeta, in eight minutes the onions really cook down resulting in a creamy delicious curry.
Fatimah says
The best recipe, my first time making this at home and it tasted just like the restaurant(even better) My favorite blog to come to for indian recipes, her recipes never fail. Do try ♥️
Archana says
Thank you, Fatimah!
Anjali says
I made your IP paneer butter masala and tater tots chaat for a work party yesterday. They were HUGE hits!
Archana says
Thank you for the lovely feedback. Great choice of recipes for a work party!
Priya says
What is the pink thing next to the mattar paneer? Is it a raita? A lassi? It looks so pretty!
Archana says
That is beet raita - https://ministryofcurry.com/roasted-beetroot-and-cucumber-salad/
Nikki Kanji says
Hi there! Can this be made on the stove? How should I adapt it? Thank you!
Archana says
Hi Nikki, to make this recipe on the stovetop saute the onions in ghee until they are translucent and light brown, about 10 minutes on medium heat. Then add the ginger garlic, spices, and tomatoes and saute another 2 to 3 minutes. Add water and cook covered for 5 minutes on low heat. Then blend the sauce and follow the remaining step 3 on the recipe card.
Jess Mowbray says
I’ve been trying to find the best recipe and this is definitely it! So delicious!
Archana Mundhe says
Thank you so much! I'm so glad you loved it—Paneer Makhani is definitely a favorite.
Wendy says
Hello Archana!
Thank you for your hard work in posting so many amazing recipes.
I have goats and we always have extra milk. I got daring and made some paneer cheese, which turned out pretty OK - taste is wonderful and texture if almost-right. So I made my favorite, which is palak paneer, but had half the cheese leftover and no more spinach.
I found this Butter Masala recipe and had all the ingredients (except fenugreek leaves) and made this last night.
Food HEAVEN. I may h ave a new favorite paneer dish, and I've been a palak paneer fan for a decade. WOW is this amazing.
I have seen other iterations on the web of this recipe and have never been inspired to try it. I have been missing out.
Thank you thank you thank you.
Happy cooking and may the blog-gods shine upon you and yours. 🙂
Wendy
Archana says
Thank you, Wendy for such a lovely and detailed feedback. I am humbled.
Robin says
How would I make this in a slow cooker? Thank you!
Archana says
I have not tried this recipe in a slow cooker. You can saute onions on the stovetop and then add all the ingredients to the slow cooker and cook for 4 to 6 hours.
Prachi Patel says
I have made this curry about 3-4 times now and it tastes great every single time. Love the deep orange color of this gravy. Thank you for this recipe. I always make it when I am hosting a meal.
Sarika S. says
How many tomatoes do you purée if you’re not using a canned purée? Also, what size can should the purée be, if canned? The link no longer works by the way.
Archana says
2 to 3 tomatoes pureed or 8 OZ canned puree.
Kevin says
If I wanted to make this without the garlic and onions should I make any other changes?
Archana says
You can simply skip onions and garlic and follow the remaining recipe as is.
A Patel says
I have made this recipe three times now, I’ve made it exactly, or doubled quantities and it has been consistently delicious each time. I’ve had lots of compliments and I personally think it tastes like a dish from a very good restaurant! I would definitely recommend this recipe and will continue to make it.
I wonder if using single cream would be ok as double cream feels a bit too rich now. (I’m from the UK)
Archana says
Thank you for the lovely feedback. Yes you can use single cream for a lighter gravy.
NPatel says
Awesome recipe. Tastes so yummy!! Thank you.
Purvi Shah says
I have been looking for an easy restaurant dupe for paneer makhani and this is it! It was excellent and my new to go. Thanks for making such a simple and quick version for working moms!
Archana Mundhe says
I am so glad you enjoyed this quick and easy paneer makhani recipe.
KHYATI SANJANA says
This recipe was a success with my best critics - my 10 year old and 12 year old. Over the years I have tried various paneer tikka recipes and this was a super hit. I followed the recipe as is but as I didn't have a full can of puree I substituted the other half with fire roasted tomatoes. Needless to say - we will be making it again.
Archana Mundhe says
Thank you for the lovely feedback
century-foods says
Thank you; love your recipe’s instructions. Very well explained. I am excited to make this one with my sister.
Bella says
Long time fan of your recipes and grew up eating Indian food. I just tried this particular recipe for the first time and am blown away by it. I did adjust some of the spices up to our taste, but I can’t get over how deliciously simple and wonderful this is!
Archana Mundhe says
Thank you so much for the kind words! I’m thrilled to hear you loved the Paneer Makhani—it’s one of my favorites too! So glad you made it your own with the spice adjustments. Your message truly made my day!
Nabeel Khan says
How to make this on stovetop for 24 oz of paneer?
Please add a section for those who do not have instant pots
Archana Mundhe says
The recipe is written for 16 ounces of paneer and serves 6. If you'd like to use 24 ounces, simply adjust the servings to 9 on the recipe card—it will automatically update the ingredient quantities. I've also added stovetop instructions for you in the notes section of the recipe card. Hope this helps. Can't wait to hear how it turns out, Happy Cooking!