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    The Curry Mommy » One Pot and Under 30 Minutes

    Paneer Butter Masala Recipe (Paneer Makhani)

    Published: Sep 23, 2021 · Modified: May 9, 2022 by The Curry Mommy · This post may contain affiliate links · 5 Comments

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    Jump to Recipe Jump to Video

    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!

    paneer butter masala in a round bowl with cilantro on the edge

    Week night meal made easy! This super easy recipe is perfect for gatherings or a meal in with your loved ones.

    If you love Indian Food then be sure to check out my Gujarati Kichdi Recipe along with many other Indian Recipes Here.


    Jump to:
    • Ingredients
    • Substitutions
    • How to make Paneer Butter Masala
    • Expert Tips
    • Pair it with...
    • Other Curry Recipes...
    • Recipe FAQ
    • 📖 Recipe
    • 💬 Community

    Ingredients

    • 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


    Substitutions

    • 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.

    saute cottage cheese with masala

    Slowly pour in the tomato sauce and water. Then add the remaining spices.

    saute paneer with tomato sauce in a pan

    Once it reaches a simmer, add the heavy whipping cream along with kasoori methi and sugar. Do a taste test before adding the salt.

    paneer butter masala being cooked with kasoori methi

    Simmer the paneer butter masala and then let it cool down before garnishing with cilantro.

    close up of an Indian curry with cream on top

    Expert Tips

    1. Adding water with the tomato sauce will help soften the paneer.
    2. Pair it with crisp roasted papad, onion, and jeera rice for a complete meal.
    3. Try it with chicken using my Butter Chicken Masala Recipe (Murgh Makhani) recipe.
    4. 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...

    • Rice
    • Roti
    • Onion Salad with cucumbers and tomatoes
    • Indian Green Salad

    Other Curry Recipes...

    • indian chicken curry cooked in a tapelu plated on a white dish with cilantro
      Desi Gravy Chicken Recipe - Tapelu Chicken
    • chinese chicken curry in a bowl
      Easy Indo Chinese Chicken Curry with Onions
    • A very pleasing bowl of chicken tikka masala
      One Pot Chicken Tikka Masala
    • Pav Bhaji Masala Recipe

    Recipe FAQ

    Can I freeze paneer makhani?

    Yes! Place the cooled paneer makhani in freezer-friendly bags and store in the freezer for up to 3 months.

    What can I substitute for kasoori methi?

    There is no substitute for this ingredient.

    Is paneer butter masala spicy?

    This variation can be made with no spice. Simply eliminate the red chili powder and use less ginger, garlic, and butter chicken masala.

    Is paneer butter masala vegetarian?

    Yes! Using butter chicken masala does not make the dish non-veg.


    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!

    Next, consider a follow on social media @ Instagram, Pinterest, YouTube, and Facebook. Don't forget to tag me when you try one of my recipes!


    📖 Recipe

    paneer butter masala in a round bowl with cilantro on the edge

    Paneer Butter Masala Recipe

    The Curry Mommy
    A quick and easy One Pot Paneer Butter Masala Recipe that takes minutes to make but is packed with all of the flavor! This recipe is a family favorite and pairs well with rice or naan.
    5 from 16 votes
    Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 6 people
    Calories 535 kcal

    Equipment

    • Large Pot or Wok with a Lid
    • Microplane or Grater
    • spatula
    • Cutting Board and Knife

    Ingredients
      

    • 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)

    Instructions
     

    • 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.

    Video

    Notes

    • 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.

    Nutrition

    Serving: 8ozCalories: 535kcalCarbohydrates: 16gProtein: 16gFat: 45gSaturated Fat: 27gMonounsaturated Fat: -15gCholesterol: 156mgSodium: 43mgPotassium: 61mgFiber: 3gSugar: 16gVitamin A: 13IUVitamin C: -18mgCalcium: 34mgIron: 14mg
    Keyword masala, paneer, paneer butter masala
    Tried this recipe?Share your photo and tag @TheCurryMommy or #thecurrymommy!
    « Chinese Salt and Pepper Chicken
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    Reader Interactions

    Comments

    1. Jigs says

      May 15, 2022 at 8:12 pm

      5 stars
      So easy and good! The sauce was very thick and tasted really flavorful.

    2. Angela says

      October 21, 2021 at 12:14 pm

      5 stars
      This was very easy to make and was one of the best paneer recipes I’ve ever had.

    3. J. Patel says

      September 27, 2021 at 9:13 am

      5 stars
      This is by far the best recipe ever for a Punjabi gravy. It’s delicious!

    4. Keni. P says

      September 26, 2021 at 12:41 pm

      5 stars
      This is the best paneer recipe I have ever made. We were absolutely impressed with the limited ingredients and taste of the dish!

    5. Henna says

      September 26, 2021 at 11:16 am

      5 stars
      Holy moly this recipe is BOMB! I am making it again this week and already dreaming about it. It was one of the best paneer shaaks we have had. Thank you for sharing it!

    5 from 16 votes (11 ratings without comment)

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