Restaurant-style Paneer butter masala/Paneer Makhani

Paneer Butter Masala, also known as “Paneer Makhani,” is a beloved North Indian vegetarian delicacy that tantalizes the taste buds with its rich and creamy tomato-based gravy. “Makhani” is an adjective that signifies a rich, creamy, and buttery character in the dish. It is often associated with dishes that have a sauce or gravy made with butter or ghee (clarified butter), cream, and sometimes other dairy products like yoghurt.

Paneer butter masala/paneer makhani features cubes of paneer, a fresh and soft Indian cottage cheese, bathed in a luscious sauce infused with aromatic spices. It is a testament to the flavours of Indian cuisine, offering a harmonious blend of creaminess, subtle heat, and a hint of sweetness, making it a favourite among both vegetarians and non-vegetarians alike. Its luxurious texture has earned it a special place in Indian restaurants and home kitchens, where it is often enjoyed with naan, roti, or steamed rice. Whether you’re a fan of Indian cuisine or new to its delights, paneer butter masala is a must-try dish that promises to leave a lasting impression.

Click here to find how to make paneer at home.

How to make paneer/Indian cottage cheese at home?

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Paneer burji

Paneer burji is a North Indian dish made with Indian cottage cheese (paneer), bell pepper, onions, tomatoes and Indian spices. This can be served with roti, chapati, or rice. This is a great filling for the wraps too.

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Palak/Spinach Paneer

Palak Paneer is a nutritious Indian dish that features paneer (cottage cheese) cubes nestled in a spinach-based curry. Palak Paneer is not only delicious but also packed with the wholesome goodness of spinach, making it a delightful and healthy choice for those seeking a vegetarian option.

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Restaurant-style Paneer butter masala/Paneer Makhani

Print Recipe

This North-Indian dish is made with paneer (Indian cottage cheese) immersed in a velvety tomato-based curry with aromatic spices and a touch of butter.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 3 people

Author sumisculinarynotes

Ingredients

• 250 gms paneer cubed
• 1 large onion thinly sliced
• 1 large onion finely chopped
• 3 tomatoes chopped
• 3 cloves of garlic
• ½ inch size ginger
• 15 -20 cashews
• 6 tbsps butter
• Salt
• Water as needed
• ¼ tsp turmeric powder
• 3 tsp Kashmiri chilly powder
• 2 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala
• 1 tsp salt
• ½ tsp crushed kasuri methi (dried fenugreek leaves)
• coriander leaves for garnish
• Fresh cream

Instructions

• Soak about 15 to 20 cashews in hot water for about 20 minutes. Grind it to a fine paste.
• Heat butter/oil in a pan or kadai over medium heat, add the finely sliced onions, ginger and garlic. Sauté until the onions turn translucent.
• Add the chopped tomatoes, cover and boil for about 10 minutes until the tomatoes are mushy.
• Cool completely and grind it to a fine paste.
• Heat butter/oil in a pan or kadai add the finely chopped onions, salt and saute.
• Add all the spice powders, (turmeric powder, kashmiri chilly powder, coriander powder, cumin powder, and garam masala powder).
• Add a few tablespoons of water and saute well till the raw smell of the masala disappears.
• Add the ground cashew paste and cook well for another 3 minutes.
• Add the ground onion and tomato paste and combine everything well.
• Add water to the desired consistency and simmer for about 5 minutes with the lid on. It is semi-gravy, so don´t make it too thin as this can affect the taste. Make sure to put the lid on as it splutters a lot at this stage.
• Add a tsp of sugar to balance all the flavours.
• Add the cubed paneer, combine everything well, cook for another 1 minute and add crushed kasuri methi (dried fenugreek leaves).
• Finally, add a blob of butter and chopped coriander leaves. Stir until the butter melts and is well incorporated.
• Paneer butter masala is ready to be served. Garnish with a little cream and more fresh coriander leaves if desired.
• Serve this delicious paneer butter masala with naan, roti, or steamed rice for a scrumptious meal. Enjoy!

Notes

You can replace the Kashmiri chilly with normal chilly powder. However, Kashmiri chilly gives a nice colour to the dish. If you are using normal chilly powder add according to the spice preference.

Add a little water and cook the masala, this will prevent the masala from getting burned.

If you are using store-bought paneer soak the paneer in hot water for 5 minutes to soften before adding it to the gravy.

Don´t cook for long after adding the paneer to the gravy.

You can also shallow fry the paneer before adding it to the gravy to hold its shape.