Indian Paneer Butter Masala

paneer butter masala recipe served with naan bread

Indian Paneer Butter Masala

If you love creamy, rich, and flavor-packed dishes, you’re in for a treat with this Paneer Butter Masala Recipe! This iconic Indian curry, also known as butter paneer or paneer makhani, is a restaurant favorite that you can easily recreate in your kitchen.

Author : Aline Cueni

5 from 1 vote

Prep Time :10

Cook Time :20

Total Time :30

Servings : 4

Calories : 437kcal

Ingredients

Paneer

1 tablespoon butter
14 oz (400 g) paneer

Butter Masala

1 tablespoon butter
1 yellow onion, sliced
2 cloves garlic, minced
1 inch piece ginger, minced
2 teaspoon garam masala, see notes
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper, or red chili powder
1 teaspoon sugar
¼ teaspoon salt
14 oz (400 g) tomato passata, (tomato puree)
¼ cup (60 ml) milk
½ cup (120 ml) half-and-half, or heavy cream

Instructions

Butter Masala: Heat a pan with 1 tablespoon of butter. Add the onions and sauté over medium heat for 5 minutes. Add garlic and ginger, sauté for another minute. Add the spices, and sauté for another 30 seconds.
Add tomato passata, sugar, and salt, then let it simmer on low heat for 10 minutes.
Add the sauce along with half-and-half and milk to a blender or the jar that came with your immersion blender, then blend into a smooth, creamy sauce.
Paneer: In the meantime, cut the paneer into large cubes. Heat a large frying pan with 1 tablespoon of butter. Add the paneer, fry on each side until golden brown.
Stir in the sauce and let it warm up again.
Serve your paneer butter curry in a bowl and garnish with cilantro and a few splashes of cream if desired. It pairs well with this rice cooker biryani, basmati rice, or warm naan bread.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a pan or microwave with a splash of water until warmed through.
Homemade Garam Masala Spice Mix: 1 tablespoon ground cumin, 1 ½ teaspoon ground coriander, 1 ½ teaspoon ground cardamom, 1 ½ teaspoon black pepper, 1 teaspoon ground cinnamon, ½ teaspoon clove powder, ½ teaspoon ground nutmeg.
Made with half-and-half instead of heavy cream and less butter, this recipe is a slightly lighter version of the traditional Paneer Butter Masala, without compromising on flavor! Feel free to use heavy-cream for the real deal!
I recommend serving it with ¼ - ½ cup (50-80g) of rice per person.