Paneer butter masala, often called paneer makhani, is a North Indian curry of soft paneer cubes in a buttery tomato sauce enriched with cream and warm spices. This version uses a blended onion-tomato base for a smooth, balanced gravy; serve it hot with naan, roti or rice. The exact spice level and richness vary from kitchen to kitchen.
Ingredients
- Paneer, cut into 1-inch (2.5 cm) cubes: 14 oz (400 g)
- Neutral oil: 1 tbsp (15 ml)
- Unsalted butter, divided: 3 tbsp (42 g)
- Yellow onion, roughly chopped: 1 medium, about 1 cup (150 g)
- Fresh ginger, chopped: 1 tbsp (15 g)
- Garlic, chopped: 4 cloves, about 1 tbsp (15 g)
- Green chili, slit lengthwise, optional: 1
- Ripe tomatoes, chopped: 3 medium, about 2 cups (350 g)
- Raw cashews: 12 (about 18 g)
- Water: 1 cup (240 ml), plus more as needed
- Ground coriander: 1 tsp (2 g)
- Kashmiri chili powder: 1 tsp (2 g), or less to taste
- Ground cumin: ½ tsp (1 g)
- Garam masala: ½ tsp (1 g)
- Fine salt: ¾ tsp (4 g), plus more to taste
- Dried fenugreek leaves (kasuri methi), crushed: 1 tsp (1 g)
- Heavy cream: ¼ cup (60 ml), plus 1 tbsp (15 ml) for serving if desired
- Sugar: ½ tsp (2 g), optional, to balance tart tomatoes
- Fresh cilantro, chopped: 2 tbsp (8 g), for garnish
Instructions
- Prepare the base ingredients. Chop the onion, ginger, garlic and tomatoes. If your paneer is firm or refrigerated, cover the cubes with hot—not boiling—water for 10 minutes while you cook the sauce, then drain. This softens the paneer; it is optional for fresh, tender paneer.
- Cook the onion and aromatics. Heat the oil and 1 tablespoon (14 g) butter in a medium saucepan over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft and lightly golden. Add ginger, garlic and the optional green chili; cook for 1 minute, stirring so the garlic does not brown.
- Simmer the tomato-cashew mixture. Stir in the tomatoes, cashews, coriander, Kashmiri chili powder, cumin, salt and ¾ cup (180 ml) water. Bring to a gentle simmer, cover partly and cook for 12–15 minutes, stirring once or twice, until the tomatoes are very soft and the cashews are tender. Lower the heat if the mixture spits.
- Blend until smooth. Turn off the heat and let the mixture cool for about 5 minutes. Blend carefully until completely smooth, working in batches if needed and following your blender’s instructions for hot liquids. Return the sauce to the pan. For an especially silky finish, pass it through a fine-mesh strainer, though this is optional.
- Finish the gravy. Add the remaining 2 tablespoons (28 g) butter and garam masala. Simmer gently for 4–5 minutes, stirring. Add a splash of water if it is thicker than you like. Stir in the cream, crushed kasuri methi and optional sugar; cook on low for 1 minute without letting the sauce boil vigorously. Taste and adjust the salt or chili.
- Warm the paneer in the sauce. Add the drained paneer and fold gently to coat. Simmer on low for 2–3 minutes, just until heated through; prolonged boiling can make paneer rubbery. Garnish with cilantro and, if desired, a small drizzle of cream. Serve promptly.
Tips
- Keep the sauce smooth: Blend only after the tomato mixture has softened, and let it cool briefly first. Hot liquids expand in a blender, so do not seal a standard blender jar tightly; follow its manufacturer’s directions.
- Choose a cream substitute: For a less rich curry, use whole milk or evaporated milk, adding it gradually over low heat. The sauce will be thinner and less creamy. For a dairy-free version, use unsweetened cashew cream and plant-based butter, though the flavor will differ.
- Adjust heat without losing flavor: Kashmiri chili powder adds color with moderate heat. Use ½ teaspoon or omit the green chili for a milder curry; avoid replacing it with the same amount of a much hotter chili powder.
- Avoid tough paneer: Do not fry it hard or simmer it for a long time. If using frozen paneer, thaw it in the refrigerator first, then soak briefly in hot water if it still feels firm.
Serving Suggestions
Serve paneer butter masala as a main dish with naan, roti, paratha or another flatbread for scooping up the gravy. It is also good with steamed basmati rice or jeera rice. Add a simple cucumber-onion salad, sliced lemon and a side of dal or vegetables for a fuller meal. Keep bread and rice warm, and bring the curry to the table soon after adding the paneer so it stays tender.
Variations
For a more restaurant-style flavor, stir in an extra tablespoon (15 ml) of cream and a small knob of butter at the end. For a lighter sauce, reduce the butter to 1 tablespoon (14 g) and cream to 2 tablespoons (30 ml); expect a less rich texture. To add vegetables, fold in 1 cup (150 g) of cooked peas when adding the paneer. You can also replace some or all of the paneer with firm tofu for a dairy-free option, using plant-based butter and cashew cream as well. Kasuri methi is dried fenugreek leaf; if unavailable, leave it out rather than substituting fenugreek seeds, which taste much sharper.
Storage and Reheating
Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. The sauce may thicken as it chills. Reheat only the portion you need in a saucepan over low heat, stirring often and adding a splash of water or milk to loosen it. Heat leftovers to 165°F (74°C), checking with a food thermometer; avoid repeated cooling and reheating. Paneer can become firmer after storage, so heat gently once. Freeze for up to 2 months for best quality, preferably without the paneer; thaw overnight in the refrigerator, reheat the sauce thoroughly, then add fresh paneer.
Frequently Asked Questions
Is paneer butter masala the same as paneer makhani?
They are closely related names for a creamy paneer curry, and many menus use them interchangeably. Recipes differ in their use of onion, cream, butter and spices, so there is no single fixed formula.
Can I make the gravy ahead?
Yes. Prepare and blend the sauce, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Reheat it gently, then add the paneer and warm it through just before serving.
Why did my sauce taste sour?
Some tomatoes are naturally more tart. Simmer the sauce until the tomatoes are fully soft, then add the optional ½ teaspoon sugar and taste again. A little extra cream can also soften the sharpness.
Can I use store-bought paneer?
Yes. Fresh, soft paneer can go directly into the gravy. If packaged paneer feels firm, soak the cubes in hot water for about 10 minutes, drain them, and add them near the end.
Can I make this without cashews?
For a nut-free sauce, omit them and blend the cooked tomato mixture thoroughly. The gravy will be less thick and creamy; you can add a little extra cream or simmer it longer to reduce it.
What does kasuri methi add?
Crushed dried fenugreek leaves give the curry a distinctive savory, gently herbal aroma. It is optional, but there is no exact substitute; leaving it out is better than using fenugreek seeds, which have a stronger, more bitter taste.
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