Paneer Butter Masala

Paneer Butter Masala, a delightful dish bursting with rich flavors, often graces the tables of homes and restaurants all over the world. The combination of velvety paneer, aromatic spices, and creamy tomato sauce creates a luscious experience that pleases the palate and warms the heart. With a captivating balance of savory, sweet, and tangy notes, every bite feels indulgent—almost like a cozy hug in food form.

Reflecting on my first encounter with this enchanting dish takes me back to a vibrant local Indian restaurant, where the aroma alone was enough to draw me in. After that memorable experience, I couldn’t wait to recreate Paneer Butter Masala in my own kitchen. This recipe not only satisfies cravings but impresses dinner guests, becoming a true crowd-pleaser. Whether it’s for a special occasion or a comforting weeknight meal, I assure you, once you try making this at home, you’ll never look back.

How to Make Paneer Butter Masala

1. Rinse the Rice: Rinse the basmati rice under cold water until the water runs mostly clear, removing excess starch for fluffy rice.
2. Cook the Rice: In a rice cooker, combine the rinsed rice, 3 cups of water, and ½ teaspoon salt. Cook on the white rice setting. Alternatively, in a pot on the stove, bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
3. Fluff and Keep Warm: Once cooked, gently fluff the rice with a fork, cover, and keep warm until ready to serve.
4. Boil the Milk: In a large pot, bring the whole milk to a gentle boil, watching closely to prevent scorching.
5. Curdle the Milk: Slowly stir in ⅔ cup of lemon juice or vinegar until curds form and fully separate from the whey.
6. Strain the Curds: Pour the curdled mixture through a cheesecloth, rinsing the curds with cold water to remove any acidity.
7. Form the Paneer: Transfer the curds to a square glass container, pressing lightly for 10-15 minutes. For a firmer paneer, press overnight.
8. Cut the Paneer: Once set, remove the paneer from the container and cut it into large cubes.
9. Sear the Paneer: Heat neutral oil or ghee in a medium skillet over medium heat. Lightly sear the paneer cubes until golden on the edges. Transfer to a paper towel to drain.
10. Cook the Onions: 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 slowly until they are soft and translucent, about 8 minutes.
11. Add Ginger-Garlic Paste: Add ¼ cup ginger-garlic paste and sauté until fragrant and the raw smell disappears, about 30 seconds.
12. Stir in the Sauce: Add in 3 cups of tomato purée, 1 tablespoon kashmiri red chili powder, 2 teaspoons ground coriander, 2 teaspoons salt, and 2 teaspoons sugar. Mix well.
13. Thicken the Sauce: Lower the heat and cook, stirring occasionally, until the sauce thickens, darkens slightly, and the fat begins to separate at the edges.
14. Blend (Optional): For an ultra-smooth sauce, blend the mixture using an immersion blender until silky.
15. Simmer the Sauce: Stir in vegetable stock to loosen the gravy if needed. Let it simmer gently for about 20 minutes.
16. Add Cream and Kasuri Methi: Stir in ¾ cup heavy cream and 2 teaspoons crushed kasuri methi for that signature flavor.
17. Finish with Butter and Garam Masala: Add in the remaining 4 tablespoons butter and 2 teaspoons garam masala for an added depth.
18. Add Paneer: Gently fold the seared paneer cubes into the sauce, simmering for 2-3 minutes. Avoid overcooking to ensure it remains soft.
19. Warm the Naan: In a dry pan or oven, warm the butter naan and brush with butter for extra flavor.
20. Prepare to Serve: Thinly slice the red onion and cut lemon and lime into wedges for serving.
21. Plate and Serve: Ladle the Paneer Butter Masala into a shallow bowl, drizzle heavy cream in a spiral, and finish with a swirl of ghee in the center. Serve alongside the basmati rice, naan, sliced onions, and citrus wedges.

Storing & Reheating

Store any leftover Paneer Butter Masala in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it gently over low heat on the stovetop, adding a splash of water or cream to refresh its creamy texture. For longer storage, you can freeze the dish for up to 3 months; just make sure to let it cool completely before transferring it to a freezer-safe container.

Every culinary adventure is an opportunity to connect with flavors from different cultures. Paneer Butter Masala is a perfect example—it embodies comfort, generosity, and a dash of tradition, inviting you to explore its layers of flavor. Try it out, tweak it to your liking, and I hope it soon becomes a staple in your recipe collection.

Recipe FAQs

Can I use store-bought paneer instead of making it at home?

Absolutely! Store-bought paneer can save you time and effort. Just make sure to press it lightly to remove excess moisture before adding it to your dish, helping it better absorb the flavors of the sauce.

How can I make this recipe vegan?

You can substitute the paneer with firm tofu sautéed until golden brown. Replace the heavy cream with coconut cream or a cashew cream for rich creaminess, ensuring the dish remains vegan-friendly.

What can I serve with Paneer Butter Masala?

This dish pairs wonderfully with fluffy basmati rice, warm naan, or even jeera rice. Consider adding a side of cucumber salad or raita to balance the richness.

Can I prepare this in advance?

Yes! You can make the sauce a day ahead and store it in the fridge. When you’re ready to eat, simply reheat the sauce, add the paneer, and simmer until heated through.

More Main Dishes Recipes

• Chicken Tikka Masala | Creamy 30-Minute Restaurant-Style Indian 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: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Dishes
• Method: Stove-Top
• Cuisine: Indian

Print Recipe

Pin Recipe

---

Description

Paneer Butter Masala is a delightful dish rich in flavor and aromas. Featuring velvety paneer in a spiced tomato cream sauce, it’s an easy-to-make comfort meal that impresses any guest. Perfect for a quick dinner or indulgent lunch!

---

Ingredients

Scale 1x2x3x

• 2 cup (400 gram) basmati rice
• 3 cup (700 milliliter) water
• ½ teaspoon (3 gram) salt
• 1 gallon (3.79 liter) whole milk
• ⅔ cup (150 milliliter) lemon juice or white vinegar
• cold water, to rinse curds
• neutral oil or ghee, for searing
• 6 tablespoon (85 gram) butter, divided
• 1 tablespoon (15 milliliter) neutral oil
• 2 medium onion, finely chopped
• ¼ cup (60 gram) ginger-garlic paste
• 3 cup (700 milliliter) tomato purée
• 1 tablespoon (8 gram) kashmiri red chili powder
• 2 teaspoon (4 gram) ground coriander
• 2 teaspoon (12 gram) salt
• 2 teaspoon (8 gram) sugar, or to taste
• 2 cup (475 milliliter) vegetable stock
• ¾ cup (177 milliliter) heavy cream
• 2 teaspoon (1 gram) kasuri methi, crushed
• 2 teaspoon (4 gram) garam masala
• butter naan, warmed and brushed with butter
• red onion, thinly sliced
• lemon and lime wedges
• heavy cream
• warm ghee

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse basmati rice under cold water until mostly clear.
2. Combine rinsed rice with water and salt in a rice cooker or pot, cooking until done.
3. Fluff rice with a fork and keep warm.
4. Prepare paneer by boiling milk and adding lemon juice or vinegar to curdle.
5. Drain curds and rinse with cold water before pressing.
6. In a skillet, heat oil and half of the butter, sauté onions until golden.
7. Add ginger-garlic paste and cook until fragrant.
8. Combine tomato purée with spices and cook down the sauce.
9. Stir in kasuri methi, cream, and remaining butter, simmer gently.
10. Serve with warm naan, garnished with onions and wedges of lime and lemon.

---

Notes

Using fresh tomatoes enhances the flavor.
Adjust chili powder to your heat preference.
Paneer is best when freshly made; however, store-bought works too.

---

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 8g
• Sodium: 800mg
• Fat: 35g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 75mg

More Main Dishes Recipes

Tomato and Mozzarella Pasta (Pasta alla Checca)

Simple Tomato Salad

Bacon Ranch Pasta Salad

Mississippi Chicken

Tofu Lunch Meat