Paneer Butter Masala
A rich, creamy paneer butter masala with a silky tomato-butter sauce, finished with cream and fragrant spices. Perfect with naan or basmati rice.
15Prep min
30Cook min
45Total min
Serves 4Serves
IndianCuisine
EasyDifficulty
Paneer butter masala is the dish that turns a simple weeknight dinner into something special. Soft cubes of paneer simmer in a velvety tomato and butter sauce, scented with kasuri methi and a gentle warmth of spices. It's indulgent but surprisingly straightforward to make at home.
The key is to cook the tomato base down until it's thick and glossy, then blend it smooth before adding the butter and cream. This gives you that restaurant-style richness without any complicated steps. Serve it with warm naan, roti, or fluffy basmati rice for a comforting meal.
I like to keep the spice level mild so the creamy tomato flavour shines, but you can add a little extra chilli if you prefer. A final swirl of cream and a sprinkle of crushed kasuri methi just before serving makes all the difference.
The key is to cook the tomato base down until it's thick and glossy, then blend it smooth before adding the butter and cream. This gives you that restaurant-style richness without any complicated steps. Serve it with warm naan, roti, or fluffy basmati rice for a comforting meal.
I like to keep the spice level mild so the creamy tomato flavour shines, but you can add a little extra chilli if you prefer. A final swirl of cream and a sprinkle of crushed kasuri methi just before serving makes all the difference.
Ingredients
- 500g paneer, cut into 2cm cubes
- 3 tablespoons unsalted butter
- 1 tablespoon sunflower or vegetable oil
- 1 large onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 1-inch piece fresh ginger, peeled and roughly chopped
- 2 green cardamom pods
- 1 small cinnamon stick
- 1 teaspoon mild Kashmiri chilli powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 400g canned chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon salt, or to taste
- 1 teaspoon sugar
- 1/2 cup (120ml) heavy cream
- 1 tablespoon dried kasuri methi (fenugreek leaves)
- Fresh coriander leaves, for garnish
Instructions
- Heat the oil and 1 tablespoon of the butter in a large pan over medium heat. Add the onion, garlic, ginger, cardamom pods, and cinnamon stick. Cook for 5-6 minutes until the onion is soft and lightly golden.
- Add the Kashmiri chilli powder, ground coriander, cumin, and turmeric. Stir and cook for 30 seconds until fragrant.
- Add the chopped tomatoes, tomato paste, salt, and sugar. Stir well, then simmer for 10-12 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is thick and glossy. Remove the cardamom pods and cinnamon stick.
- Transfer the mixture to a blender and blend until completely smooth. For an extra silky texture, pass it through a fine sieve back into the pan.
- Return the sauce to the pan over low heat. Add the remaining 2 tablespoons of butter and stir until melted.
- Stir in the cream and crush the kasuri methi between your fingers as you add it. Simmer gently for 2-3 minutes, then taste and adjust salt or sugar if needed.
- Gently fold in the paneer cubes and simmer for 3-4 minutes until heated through. Be careful not to boil vigorously or the paneer may become tough.
- Garnish with fresh coriander leaves and serve hot with naan, roti, or basmati rice.
Cook’s tips
- Use full-fat paneer for the softest texture; if using firm block paneer, soak the cubes in warm water for 10 minutes before adding to the sauce.
- Blending the sauce until completely smooth is the secret to that restaurant-style velvety finish.
- Kasuri methi is essential for the authentic flavour - crush it between your palms to release its aroma.
Substitutions
- No kasuri methi? A pinch of dried oregano mixed with a little fenugreek powder can work in a pinch, though the flavour won't be identical.
- For a vegan version, use coconut cream instead of dairy cream and replace paneer with firm tofu.
- If you don't have Kashmiri chilli powder, use mild paprika plus a small pinch of cayenne.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.
Frequently asked questions
Can I make paneer butter masala ahead of time?
Yes, the sauce can be made up to 2 days ahead and stored in the fridge. Add the paneer and cream just before serving for the best texture.
How do I prevent the paneer from becoming rubbery?
Avoid boiling the sauce after adding the paneer. Just simmer gently until heated through, and use fresh paneer if possible.
Is paneer butter masala very spicy?
This recipe is mild, using Kashmiri chilli powder for colour rather than heat. You can add extra chilli powder or a chopped green chilli if you prefer more spice.
What can I serve with paneer butter masala?
It's delicious with naan, roti, or basmati rice. A simple cucumber salad or raita on the side balances the richness.
