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.
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What is Makhani
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 how my curries always look so vibrant and bright orange. The secret? It's 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.
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!
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
- 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
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
- 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
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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.
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.