This one-pot Paneer Butter Masala Recipe (paneer makhani) includes a Makhani Sauce that's crave-worthy!
Quick and easy recipes are my thing and this family-approved could validate that. Pair the delicious no onion paneer makhani sauce with Basmati Rice and Naan for a complete meal!
If you're looking for an easy vegetarian Indian recipe, then you found it! This Curry Mommy specialty is perfect to add to a Diwali dinner or a family meal.
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- paneer- Use the kind that is available to you. Gopi, Sach, or Nanak are my go-to store bought versions.
- tomato sauce or puree- I use Hunts tomato puree or sauce whenever available.
- heavy whipping cream
- kasoori methi- This ingredient is needed for this recipe. It can be purchased at Indian grocery stores or on Amazon for convenience.
- butter- use salted or unsalted
- butter chicken masala - (Shan or MDH brand) are my go to brands
- ginger- Use fresh if it is available to you. Otherwise frozen works just as fine.
- garlic- I like to peel and use garlic when needed. It seems more potent so less is usually more.
- turmeric powder
- coriander powder
- red chili powder
See the recipe card for quantities
Instructions for 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 and let it cool down before garnishing with cilantro.
- Paneer- Try it with chicken using my butter chicken recipe
- Kid Friendly- Do not add red chili powder and only add half of the ginger, garlic, and butter chicken masala quantities.
- Onions- Feel free to add onion puree to the recipe. It will take longer to make, but results a much thicker sauce.
- Tomato Sauce- Use tomato puree instead
- Butter Chicken Masala- Use a butter chicken masala by a brand that is convenient to find. MDH, Everest, Badshah, and Shan brands are my go-to.
- Kasoori Methi- there are no substitutions for this.
- 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.
Pair it with...
Other Curry Recipes...
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.