This one-pot Paneer Butter Masala Recipe (paneer makhani) includes a Makhani Sauce that's crave-worthy and comes together in 20 minutes! Pair the delicious no onion paneer makhani sauce with Basmati Rice and Naan for a complete meal!
Week night meal made easy! This super easy recipe is perfect for gatherings or a meal in with your loved ones.
- kasoori methi- Also known as fenugreek leaves. This ingredient is needed for this recipe. It can be purchased at Indian grocery stores or on Amazon for convenience.
- butter chicken masala - I like to use Shan or MDH brand which are readily available at Indian Grocery Stores nationwide.
See the recipe card for a full list of ingredients and quantities
- Tomato Sauce- Use tomato puree instead
- Paneer- Use tofu if you prefer.
- Kasoori Methi- there are no substitutions for this.
How to make Paneer Butter Masala
Heat a pan with butter and saute the chopped paneer. Add in the ginger, garlic, and half of the butter chicken masala.
Slowly pour in the tomato sauce and water. Then add the remaining spices.
Once it reaches a simmer, add the heavy whipping cream along with kasoori methi and sugar. Do a taste test before adding the salt.
Simmer the paneer butter masala and then let it cool down before garnishing with cilantro.
- Adding water with the tomato sauce will help soften the paneer.
- Pair it with crisp roasted papad, onion, and jeera rice for a complete meal.
- Try it with chicken using my Butter Chicken Masala Recipe (Murgh Makhani) recipe.
- This no onion makhani sauce is just that, no onions. If you wish to add onions then it will result in a much thicker gravy.
Pair it with...
Other Curry Recipes...
Yes! Place the cooled paneer makhani in freezer-friendly bags and store in the freezer for up to 3 months.
There is no substitute for this ingredient.
This variation can be made with no spice. Simply eliminate the red chili powder and use less ginger, garlic, and butter chicken masala.
Yes! Using butter chicken masala does not make the dish non-veg.
Paneer Butter Masala Recipe
- Large Pot or Wok with a Lid
- Microplane or Grater
- Cutting Board and Knife
- 14 oz paneer, chopped into small pieces
- 15 oz tomato sauce, (can use puree for a thicker sauce)
- 12 oz heavy whipping cream, more or less
- 6 oz water
- ⅛ cup kasoori methi, blended into a fine powder
- 2 tablespoon butter
- 2 tablespoon butter chicken masala (Shan or MDH brand)
- ½ teaspoon fresh ginger, grated
- 1 teaspoon fresh garlic, grated
- 1 teaspoon turmeric powder
- 1 teaspoon dry coriander powder
- ¼ cup fresh cilantro, chopped
- 1 teaspoon sugar
- red chili powder
- salt (add after tasting)
- Start by heating butter in a pan.
- Saute the paneer for about 2-3 minutes or until desired crisp is reached.
- Add the garlic, ginger, and half of the butter chicken masala. Cook for an additional minute.
- Gently add the tomato sauce and water.
- Add the turmeric powder and coriander powder.
- Let it come to a boil.
- Slowly add the heavy whipping cream and mix well.
- Add the sugar, kasoori methi, and the remaining butter chicken masala.
- Mix it well and taste test before adding salt and red chili powder.
- Let it simmer on low for about 5 minutes and then turn off the heat.
- Allow the pot and the paneer butter masala to cool down. This will help thicken the sauce.
- Garnish with cilantro before serving
- Enjoy with rice or naan.
- This recipe can be placed in freezer-friendly bags for up to 3 months in the freezer.
- Using tomato sauce and water will help soften the paneer as the dish cooks.
- There are no substitutions for kasoori methi.
- Kid-Friendly Version- eliminate red chili powder and use less ginger, garlic, and butter chicken masala.