Cheese butter masala, also known as paneer makhani, is a beloved North Indian dish featuring soft paneer cubes simmered in a rich, velvety tomato-cashew gravy finished with butter and cream. The sauce gets its depth from gently charred spices and a touch of honey, balancing tangy tomatoes with sweet cream for a restaurant-style curry that feels indulgent yet surprisingly simple to make at home. This version is designed for reliability—using everyday ingredients and clear steps so you can achieve that signature silky texture without a tandoor.
Ingredients
- 2 tablespoons (30 g) unsalted butter, plus 1 tablespoon (15 g) for finishing
- 1 tablespoon (15 ml) vegetable oil
- 1 large onion (about 150 g), finely chopped
- 1 tablespoon (10 g) fresh ginger, grated
- 4 cloves garlic, minced
- 1 green chili (optional), slit lengthwise
- 1 can (400 g) whole peeled tomatoes, with their juices
- 10 raw cashews (about 15 g)
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1/2 teaspoon (2.5 g) turmeric powder
- 1 teaspoon (5 g) Kashmiri red chili powder (or 1/2 teaspoon regular chili powder plus 1/2 teaspoon paprika)
- 1/2 teaspoon (2.5 g) garam masala
- 1 teaspoon (5 ml) honey or sugar
- 1/2 cup (120 ml) heavy cream
- 250 g (about 2 cups) paneer, cut into 1-inch cubes
- Salt, to taste
- Fresh cilantro, chopped, for garnish
- 1/4 teaspoon dried fenugreek leaves (kasuri methi), crushed (optional)
Instructions
- Heat the 2 tablespoons butter and oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and lightly golden, about 6–8 minutes.
- Add the ginger, garlic, and green chili (if using). Sauté for 1 minute until fragrant.
- Add the whole tomatoes and cashews. Stir to combine, then reduce heat to low, cover, and let cook for 10 minutes, stirring once halfway, until the tomatoes are completely soft and the cashews are tender.
- Remove from heat and let cool slightly. Transfer the mixture to a blender and blend until completely smooth. Be careful when blending hot liquids—vent the lid and hold a towel over it. Set the purée aside.
- Wipe the pan clean and return it to medium heat. Add the remaining 1 tablespoon butter. Once melted, add the ground cumin, coriander, turmeric, and red chili powder. Toast for 30 seconds until aromatic.
- Pour the puréed tomato-cashew mixture back into the pan. Add salt to taste and stir well. Bring to a gentle simmer and cook uncovered for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato flavor cooks out.
- Stir in the garam masala and honey. Then lower the heat to low and slowly pour in the heavy cream, stirring constantly. Simmer gently for 2–3 minutes—do not let it boil hard or the cream may curdle.
- Add the paneer cubes and the crushed fenugreek leaves (if using). Stir gently to coat the paneer. Cook for 2–3 minutes, just until the paneer is heated through. Do not stir too vigorously, as paneer can break.
- Taste and adjust salt or sweetness. Garnish with fresh cilantro and serve hot.
Tips
- Don’t skip the cashews: they are the secret to the velvety texture. If you have a nut allergy, substitute with 2 tablespoons of raw sunflower seeds or 1/4 cup of thick yogurt (added at the end, not blended).
- Use full-fat cream: light cream or half-and-half can make the sauce thin and may curdle. For a dairy-free version, use full-fat coconut cream and vegan butter.
- Toast the spices briefly: this step blooms their flavor. Keep an eye on them—they burn quickly.
- If your sauce tastes too tangy: balance it with a pinch more honey or a splash of cream. If it’s too sweet, add a squeeze of lemon juice.
Serving Suggestions
Serve cheese butter masala with naan, roti, or steamed basmati rice. For a complete meal, pair it with a simple cucumber salad or a side of sautéed greens. It also works well as a filling for wraps or as a topping for baked potatoes.
Variations
- Vegetable butter masala: replace paneer with 1 cup of mixed vegetables (cauliflower, peas, carrots) and cook them in the sauce until tender.
- Chicken butter masala: substitute paneer with 500 g boneless chicken thigh, cut into chunks. Cook the chicken in the sauce until it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Spicy version: add 1/2 teaspoon of cayenne pepper or an extra green chili in step 2.
- Smoky flavor: after blending the tomato mixture, hold a piece of hot charcoal over the sauce with a little ghee and cover for 2 minutes to infuse a smoky aroma (dhungar method).
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it sits; add a splash of water or cream when reheating. Reheat gently on the stovetop over low heat, stirring often, until hot (165°F/74°C for leftovers). You can also microwave in 30-second bursts, stirring in between. Freeze the sauce (without paneer) for up to 3 months; thaw overnight in the fridge, then reheat and add fresh paneer.
Frequently Asked Questions
Can I use store-bought tomato puree instead of whole tomatoes? Yes, use 1.5 cups (360 ml) of puree and skip the blending step after cooking. The flavor will be slightly less complex, but still good.
Why did my sauce curdle? Curdling usually happens when the cream is added to a boiling sauce or when low-fat cream is used. Always keep the heat low and stir constantly when adding cream. If it does curdle, try whisking in a teaspoon of cornstarch mixed with water to smooth it out.
Can I make this without a blender? Yes. Finely chop the tomatoes and cashews, then cook them longer (about 15 minutes) and mash with a potato masher until fairly smooth. The texture will be slightly chunkier.
Is paneer supposed to be cooked? Paneer is a fresh cheese and is already cooked during making. It just needs to be warmed through in the sauce—overcooking makes it rubbery.
Can I use Greek yogurt instead of cream? You can, but it must be at room temperature and stirred in off the heat to avoid curdling. The sauce will be tangier and lighter.
How do I make it vegan? Use coconut cream, vegan butter, and a plant-based paneer substitute (like tofu pressed and cubed). The flavor will differ but still delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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