Paneer Pepper Butter Masala is a rich, creamy Indian curry where soft paneer cubes are simmered in a silky tomato-butter gravy with a generous kick of black pepper. Unlike the more common Paneer Butter Masala, this version lets the sharp, aromatic heat of black pepper take center stage, balanced by butter and cream. It’s a restaurant-style dish that comes together in about 40 minutes, making it perfect for a weeknight indulgence or a special dinner.
Ingredients
- 2 tablespoons (30 g) butter, plus 1 tablespoon (15 g) for finishing
- 1 tablespoon (15 ml) oil (vegetable or sunflower)
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 teaspoons (10 g) ginger-garlic paste
- 2 large tomatoes, pureed (about 1.5 cups / 375 ml)
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) heavy cream (or cashew cream, see Tips)
- 1 teaspoon (5 g) sugar (optional, to balance acidity)
- 1 teaspoon (5 g) salt, or to taste
- 1.5 teaspoons (3 g) freshly ground black pepper, plus more for garnish
- 1/2 teaspoon (1 g) garam masala
- 1/2 teaspoon (1 g) turmeric powder
- 1/2 teaspoon (1 g) red chili powder (optional, for heat)
- 250 g (9 oz) paneer, cut into 1-inch cubes
- 2 tablespoons (8 g) fresh cilantro, chopped, for garnish
Instructions
- Heat the oil and 2 tablespoons of butter in a large skillet or pan over medium heat. Add the chopped onion and sauté until soft and golden, about 5–6 minutes.
- Add the ginger-garlic paste and cook for 1 minute until fragrant.
- Pour in the tomato puree. Cook, stirring occasionally, until the puree thickens and the raw smell disappears, about 5–7 minutes. The mixture should look like a thick paste.
- Add the turmeric, red chili powder (if using), and salt. Stir well and cook for another minute.
- Add the water and bring to a gentle simmer. Cook for 2–3 minutes to blend flavors.
- Reduce heat to low. Stir in the heavy cream and sugar (if using). Simmer gently for 3–4 minutes, stirring often, until the gravy is slightly thickened and creamy. Do not boil vigorously after adding cream, or it may curdle.
- Add the freshly ground black pepper and garam masala. Stir to combine.
- Gently fold in the paneer cubes. Simmer on low heat for 3–4 minutes, just until the paneer is warmed through. Be gentle to avoid breaking the cubes.
- Turn off the heat. Stir in the remaining 1 tablespoon of butter for a glossy finish.
- Garnish with chopped cilantro and an extra crack of black pepper. Serve hot.
Tips
- Freshly ground pepper is key: Pre-ground black pepper lacks the punch and aroma. Grind whole peppercorns just before adding for the best flavor.
- Paneer texture: If your paneer is store-bought, soak the cubes in warm water for 10 minutes before adding to the gravy. This keeps them soft and prevents them from becoming rubbery.
- Substitution for cream: For a dairy-free version, use cashew cream (soak 1/2 cup cashews in hot water for 20 minutes, then blend with 1/2 cup water) instead of heavy cream. The gravy will be slightly nuttier but just as creamy.
- Adjust the heat: The black pepper gives a warm, lingering heat. If you prefer a milder dish, reduce to 1 teaspoon. For extra heat, add a slit green chili along with the ginger-garlic paste.
Serving Suggestions
Serve this paneer pepper butter masala with hot naan, butter naan, or roti. It also pairs beautifully with jeera rice or plain steamed basmati rice. For a complete meal, add a side of cucumber salad or pickled onions to cut through the richness.
Variations
- Vegetable version: Replace paneer with 1.5 cups of mixed vegetables (cauliflower, peas, carrots) – add them after the tomato puree and cook until tender.
- Smoky flavor: For a smoky twist, heat a small piece of charcoal until red-hot, place it in a steel bowl inside the pan, pour a teaspoon of ghee over it, and cover immediately for 2 minutes. This adds a subtle smokiness.
- Spicy pepper masala: Add 1 teaspoon of crushed black pepper along with the ground pepper for a coarser, more intense peppery bite.
- Protein swap: Use firm tofu instead of paneer for a vegan option (make sure to use vegan butter and cream substitutes).
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. To reheat, place in a pan over low heat, adding a splash of water or milk to loosen the gravy. Stir gently until hot, about 5 minutes. Avoid microwaving on high for long periods, as it can make the paneer tough. This curry does not freeze well due to the cream; if you must freeze, do so without the paneer and add fresh paneer when reheating.
Frequently Asked Questions
Can I use store-bought tomato puree? Yes, you can use 1.5 cups of good-quality canned tomato puree. Look for one without added salt or herbs. If using plain canned tomatoes, blend them first for a smooth texture.
Why is my gravy curdling? Curdling usually happens when the cream is added to a boiling hot gravy or when the heat is too high. Always reduce the heat to low before adding cream, and stir continuously. Also, ensure your cream is at room temperature, not straight from the fridge.
Can I make it without cream? Absolutely. Replace the heavy cream with 1/2 cup of full-fat yogurt (whisked until smooth) or 1/2 cup of coconut milk. Yogurt should be added off the heat and then warmed gently to avoid curdling. Coconut milk will give a slightly different flavor but works well.
How do I keep paneer from getting hard? Paneer becomes hard if overcooked or if it’s old. Use fresh paneer, soak it in warm water before adding, and only simmer for a few minutes. Also, avoid stirring too vigorously.
Can I make this ahead of time? Yes, you can make the gravy (without the paneer) up to 2 days ahead. Refrigerate it, then reheat gently, add the paneer, and simmer for 5 minutes until the paneer is hot. The pepper flavor will intensify slightly, so you might want to add a little less initially.
Is this dish very spicy? The heat comes mostly from black pepper, which is a different kind of heat than chili. It’s warm and peppery, but not overwhelmingly spicy. If you are sensitive, start with 1 teaspoon of pepper and adjust after tasting.
Related
- Hotels Near Berliner Park Columbus Ohio
- German Berliner Donuts Original Recipe
- Goldfish Mix Xtra Cheddar and Pretzel Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).