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 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.

Makhani, which translates to “with butter,” is a classic dish that can be made with a variety of proteins; 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.

I often get asked on how my curries always look so vibrant and bright orange. The secret? Its the mild Kashmiri red chili powder and my favorite Pomi tomatoes.

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.

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. 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
• For 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

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 add 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. Simple allow the paneer cubes to soak in the hot sauce for 5 to 10 mins
• You can make homemade paneer but I often buy Gopi brand paneer at my local whole foods, Indian grocery stores or at Costco.

Step by step photos showing how to make the best 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.

Serve

Traditionally Panner 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!

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 India pizza. For movie nights, game nights or kids parties serve them on mini naan available at Costco for perfect bite sized snacks that both kid and adults will enjoy!

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

• Butter Chicken – 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

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4.73 from 11 votes

Butter Paneer {Paneer Makhani}

A classic Indian dish made 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

Keyword: curry

Servings: 6

Calories: 372kcal

Author: Archana Mundhe

Equipment

• Instant Pot Pressure Cooker

Ingredients

• 2 tablespoons ghee
• 1 large yellow onion finely diced
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 2 teaspoons Kashmiri red chilli powder or another mild red chile powder
• 1.5 teaspoons kosher salt
• 1/2 teaspoon ground turmeric
• 1 cup canned tomato puree
• 1/2 cup water
• 1 pound cubed paneer in 1/2-inch cubes
• 1/2 cup heavy cream see Note
• 2 tablespoons tomato paste
• 2 tablespoons dried fenugreek leaves optional
• 2 teaspoons sugar
• 1 teaspoon garam masala
• 1/2 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 to Venting. Open the pot and blend the sauce to a smooth consistency using and 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.
• To serve it as Paneer Makhani Naan Pizza: Preheat the oven at 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. Simple 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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