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.
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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.
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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
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Meagan says
Can this recipe be frozen?
Archana says
yes you can freeze it!
SR says
Loved it! I made it pizza using the frozen pizza crusts from Trader Joe's and it tasted amazing. Will def. Be making lots more times
Jeannie Sisson says
It was wonderful and easy to make! It’s a keeper
Pooja Jani says
Turned out so delicious and super easy and quick to make! thank you so much!
Ominee says
We’ve been making the one from the book and loving it but this is the next level up and it’s delicious. I tend to overdo it with the garam masala though lol thanks for always sharing, the cream and blending the onions was just perfect!! Keep it up
Izzah says
Delightful recipe and so quick and easy to make. Thanks for another winner, Archana!
Archana says
Thank you Izzah
Adriana Rojas says
This looks amazing. Can I use crushed tomatoes for this recipe? I got carried away purchasing them on sale LOL! Perhaps with some modifications I can use them for this recipe?
Archana says
Yes absolutely use crush tomatoes! Follow same recipe and amounts.
Kinjal says
Delicious and very simple thanks,,will definitely be making this in routine rotation. My kids loved it!
Kristen says
This was fantastic! This is probably the closest to what I’ve eaten in Indian restaurants that I’ve ever made. Thank you so much!
Melinda T. says
I’ve been playing with a lot of Indian and southeast Asian recipes lately, and I think this one is my favorite so far! I’m thinking that the sauce would go well with chickpeas. Also shrimp or chicken, or a firm fish. I will definitely keep this one in rotation!
Lauren Johnson says
I made this tonight for my family and it was fantastic! I made it on the stovetop, and also added some baby kale/spinach at the end and allowed it to wilt into the sauce. I added a bit of cubed tofu as well. I will definitely make this again!
Cassie says
My in laws are from India so normally I don't use other bloggers recipes, but this was amazing! So glad I tried it. Easy and tastes just like our favorite restaurant. Made a few substituons and it was still fabulous, and my husband gobbled it up!
Shanthi says
Tried this today and it came out good.
Gauri says
Turned out amazing!
Urvisha says
This is honestly better than restaurant Butter Paneer. So easy to make as well! My husband was a BIG fan as was I. It's in our dinner rotation 🙂
Sandy says
How many oz is in a can of puree? I am going to make mine with fresh tomatoes bc I don't have the puree. Can't wait to make it!
Archana says
1 can usually is 6 oz. But you only need 2 to 3 oz for this recipe.
Nitya Bhargavi Nukala says
Was a bit too spicy, so I added some salt, and heavy cream. Turned out perfectly. Thanks.
Archana says
Its probably the red chili powder? I use Kashmiri that is very mild. I am glad you enjoyed the flavors.
Anna M says
Excited to make this for dinner!! How can I make this if I don’t have an instant pot?
Archana says
Saute the onions until soft and golden brown. Then follow the remaining recipe, cooking covered and add more water as needed.
Chaitra shetty says
One of the best paneer butter masala recipe I have tried. Turned out so damn delicious. And the best part is it’s damn simple and easy.
Elaine Tsai says
I just made this and it’s sooo good. Came together quickly in the Instant Pot. I have enough for at least three more lunches. Thank you for the recipe.
Archana says
Leftovers also works great as pizza topping Elaine 🙂
Erica Wyman Blystone says
Paneer makhani is my favorite dish of any type of food and I'm thrilled I can make it on my own now. This recipe is totally manageable for the regular home cook and I think is better than restaurant paneer makhani.