Paneer Butter Masala

Paneer Butter Masala is a cherished dish from the Indian cuisine repertoire, renowned for its creamy tomato-based sauce and luscious pieces of paneer (Indian cottage cheese). The marriage of spices and rich flavors creates a comforting dish that warms the heart and delights the palate. With its vibrant colors and aromatic seasonings, this meal is truly a treat for the eyes and taste buds alike. If you’ve been searching for a recipe that’s not only easy to make but also sure to impress your family or guests, look no further. This dish is a fantastic crowd-pleaser that will have everyone coming back for seconds!

When I first made Paneer Butter Masala, it was during a cozy weekend gathering with friends. The moment they took the first bite, their expressions said it all. The creamy sauce, infused with rich spices and the delicate texture of the paneer, elevated our dinner from ordinary to extraordinary. Whether served with naan or basmati rice, this dish brings joy to any table. Plus, it’s versatile enough to fit into any occasion, from a casual weeknight dinner to a festive celebration. I can’t wait for you to try this recipe!

How to Make Paneer Butter Masala

1. Rinse the rice: Start by rinsing 2 cups of basmati rice under cold water until the water runs mostly clear. This removes excess starch and prevents the rice from becoming gummy.
2. Cook the rice: Add the rinsed rice along with 3 cups of water and ½ teaspoon of salt into a rice cooker, and cook using the white rice setting. Alternatively, you can combine everything in a pot, bring it to a boil, cover it, and reduce the heat to a simmer for 15 minutes. Once done, fluff gently with a fork, cover, and keep warm.
3. Make the paneer: In a large pot, bring 1 gallon of whole milk to a gentle boil over medium heat. Be careful to reduce the heat to prevent scorching as soon as it starts boiling. Gradually stir in ⅔ cup of lemon juice or white vinegar until curds form and separate from the whey. Strain through cheesecloth and rinse the curds with cold water to remove acidity. Transfer the curds to a square glass container and press lightly for 10 to 15 minutes. For a firmer paneer, press overnight in the fridge. Once done, cut it into large cubes.
4. Sear the paneer: Heat a tablespoon of neutral oil or ghee in a skillet over medium heat and lightly sear the paneer cubes until they are golden on the edges, about 2-3 minutes. Transfer them to a paper towel to drain excess oil.
5. Prepare the sauce: In a wide pan, heat 2 tablespoons of butter and 1 tablespoon of neutral oil over medium heat. Add the finely chopped onions and cook them low and slow for about 8 minutes until they become soft and translucent. Avoid browning them for a sweeter flavor.
6. Add the ginger-garlic paste: Mix in ¼ cup of ginger-garlic paste and cook until fragrant for about 30 seconds.
7. Create the curry base: Stir in the strained tomato purée, 1 tablespoon of Kashmiri red chili powder, 2 teaspoons of ground coriander, 2 teaspoons of salt, and 2 teaspoons of sugar. Reduce the heat to low and let the sauce simmer until it thickens and darkens slightly, about 10-12 minutes.
8. Blend the sauce: Optionally, blend the sauce using an immersion blender until smooth for a velvety texture. This step really takes the sauce to another level!
9. Simmer the gravy: Add in 2 cups of vegetable stock to loosen the gravy and let it simmer gently for about 20 minutes, stirring occasionally.
10. Finish the curry: Stir in ¾ cup of heavy cream and 2 teaspoons of crushed kasuri methi. Then, melt in the remaining 4 tablespoons of butter and stir in 2 teaspoons of garam masala.
11. Add the paneer: Finally, add the seared paneer to the sauce and let it simmer for an additional 2-3 minutes. Be careful not to overcook the paneer to maintain its delicate texture.
12. Warm the naan: Warm butter naan in a dry pan or oven and brush it with melted butter for extra flavor.
13. Garnish and serve: Serve the Paneer Butter Masala in a shallow bowl, drizzling some heavy cream in a loose spiral and finishing with a small swirl of warm ghee in the center. Enjoy with the cooked basmati rice or butter naan, alongside thinly sliced red onion and lemon or lime wedges.

Storing & Reheating

Store any leftover Paneer Butter Masala in an airtight container in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container and store for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Note that the texture may slightly change after freezing, so feel free to add a splash of cream or water when reheating to freshen it up.

Paneer Butter Masala is a classic that deserves a spot on your dinner table. Not only is it creamy and delicious, but it’s also surprisingly straightforward to make, even for beginners. It’s the kind of recipe that allows you to get creative, whether it’s adding extra veggies or experimenting with spice levels. Don’t shy away from adjusting ingredients to suit your taste!

Getting together with family or friends while enjoying this delightful dish can create some unforgettable memories. I encourage you to try making Paneer Butter Masala and savor the love and warmth it brings into your home.

Recipe FAQs

Can I make Paneer Butter Masala vegan?

Yes! You can easily substitute the paneer with tofu, and use coconut cream instead of heavy cream for a vegan alternative. Additionally, ensure you use plant-based butter or oil.

How do I store leftover Paneer Butter Masala?

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, consider freezing it in a freezer-safe container for up to 3 months.

How can I enhance the flavor of my Paneer Butter Masala?

Experimenting with spices can greatly enhance flavor. Try adding more garam masala or adjusting the amount of Kashmiri chili powder for heat. Adding fresh herbs such as cilantro just before serving can also provide a refreshing touch.

What is the best way to serve Paneer Butter Masala?

Paneer Butter Masala is best served hot with naan, roti, or basmati rice, topped with sliced red onions and lemon wedges for brightness. Enjoying it with a side of cucumber raita or a fresh salad can also enhance the meal!

More Main Dishes Recipes

• Chicken Tikka Masala | Easy One-Pan Creamy Comfort Dinner

📖 Recipe Card

Paneer Butter Masala

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Peter
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Dishes
• Method: Stovetop
• Cuisine: Indian

Print Recipe

Pin Recipe

---

Description

Paneer Butter Masala is a delightful dish featuring succulent paneer in a rich, creamy sauce, making it a go-to for quick dinners or comfort meals. This easy homemade recipe is packed with flavor from spices and tomatoes, ready in no time!

---

Ingredients

Scale 1x2x3x

• 2 cups basmati rice
• 3 cups water
• ½ teaspoon salt
• 1 gallon whole milk
• ⅔ cup lemon juice or white vinegar
• cold water, to rinse curds
• neutral oil or ghee, for searing
• 6 tablespoons butter, divided
• 1 tablespoon neutral oil
• 2 medium onions, finely chopped
• ¼ cup ginger-garlic paste
• 3 cups tomato purée, strained
• 1 tablespoon kashmiri red chili powder
• 2 teaspoons ground coriander
• 2 teaspoons salt
• 2 teaspoons sugar, or to taste
• 2 cups vegetable stock
• ¾ cup heavy cream
• 2 teaspoons kasuri methi, crushed
• 2 teaspoons garam masala
• butter naan, warmed and brushed with butter
• red onion, thinly sliced
• lemon wedges
• lime wedges
• heavy cream
• warm ghee

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse basmati rice under cold water until the water is mostly clear.
2. Combine rinsed rice, water, and salt in a rice cooker using the white rice setting, or in a pot on the stove. Bring to a boil, then cover and simmer for 15 minutes.
3. Fluff the rice gently with a fork, cover, and keep warm.

---

Notes

Feel free to adjust the spices based on your taste preferences.
Serve with warm naan and fresh salad for a complete meal.
Using fresh homemade paneer adds a special touch to this dish.

---

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 70mg

More Main Dishes Recipes

Mississippi Chicken

My Favorite Way to Cook Juicy Chicken Breasts

Mediterranean Chicken Meatballs

Tofu Lunch Meat

Pad Thai