Add Preferred SourceCreamy and delicious paneer butter masala is a popular North Indian dish featuring cubes of Indian cottage cheese cooked in a rich, creamy tomato-based curry sauce. Butter paneer is known for its mild spiciness and indulgent flavor profile.
Combining paneer, butter, and cream creates a rich, satisfying, and comforting dish. Making paneer makhani at home is easy and tastes better than your favorite takeaway curry.
Why you will love this recipe?
- This paneer butter masala recipe is simple and easy to follow.
- Butter masala paneer is known for its rich and creamy flavor, and this recipe delivers just that.
- Paneer butter masala offers a wonderful vegetarian alternative to meat-based curries and is often considered the vegetarian counterpart of butter chicken.
- This paneer makhani recipe recreates the flavors of a restaurant-style dish that you can enjoy right at home.
- Butter paneer is a dish that can be served at parties or gatherings, impressing your guests and satisfying their taste buds.
Ingredients
Paneer: You can use store-bought paneer or fresh homemade paneer.
Butter: As the name suggests, this curry is cooked in butter.
Tomato puree: Or passata, forms the base of the curry sauce.
See the recipe card for full information on ingredients and quantities.
How to make butter paneer in Instant Pot
Step 1: Set the
Step 2: Add tomato puree, spice powders (ground turmeric and red chili powder), sugar, and salt. Mix well (images 2 and 3).
Step 3: Add one cup of water and deglaze the pot (image 4).
Step 4: Secure the IP lid and set the vent to a sealing position. Pressure cook (on high pressure) for 3 minutes (image 5). Do a quick pressure release. Set the
Step 5: Add the remaining ingredients - paneer cubes, heavy cream, garam masala powder, kasuri methi, and two tablespoons of butter. Simmer for 6-7 minutes (images 7 and 8).
Step 6: Add the fresh cilantro and mix well (image 9). Serve the
Expert Tips
I like to saute ginger garlic paste in butter first before adding the tomato puree. This helps remove the raw smell of garlic and also adds flavor to the curry. However, you may choose to skip this step, and simply pressure cook the curry sauce.
I like to use store-bought tomato puree (or passata) as it adds a nice color to the curry. If you use homemade tomato puree, add one tablespoon of tomato paste to it. Kashmiri chili powder can also be used to get a bright red hue to the curry.
I am using one cup of water, which gives me a slightly thick curry sauce. For a thinner sauce, use an extra half cup of water when pressure cooking.
You can use canned tomatoes or chopped fresh tomatoes to make this dish. In that case, blend the curry sauce into a smooth paste using an immersion blender or hand blender after pressure cooking.
I don't use any whole spices in this dish. However, you can use cumin seeds, bay leaf, and green cardamoms for this recipe. Add them before ginger garlic paste and saute for a few seconds. All these spices are easily available in any Indian grocery store.
What to serve with paneer butter masala?
Accompany with bread: Fresh and warm naan bread is a classic choice to accompany butter paneer masala.
Serve with plain or flavored rice: Butter paneer pairs well with plain steamed basmati rice. Saffron rice and jeera rice are some delicious side dish options for this dish.
Add a side of salad or raita: A side salad like kachumber or onion raita can add freshness and crunch to the meal.
Recipe FAQs
Tikka means grilled. To make tikka masala, we need to grill the paneer first. Also, the curry base for tikka masala is made using onion tomato masala and is spicier than butter masala.
No. The key ingredients of the dish are milk-based - paneer (Indian cottage cheese) and butter. It also uses cream for richness. If you want to make it vegan, replace butter with vegan butter or cooking oil, paneer with extra firm tofu, and fresh cream with coconut cream or coconut milk; although the vegan version of the curry will be quite different from the original.
Butter paneer can be stored in the refrigerator for 3-4 days in an airtight container. This curry also freezes well and can be stored in a freezer-safe container for up to 3 months.
More easy recipes using paneer
If you tried this Butter Paneer / Paneer Makhani Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Paneer Butter Masala / Paneer Makhani
Ingredients
- 2 cups paneer (16 oz)
Pressure cook:
- 2 cups tomato puree passata
- 2 tablespoon ginger garlic paste
- ½ teaspoon ground turmeric
- 1 teaspoon chili powder or cayenne
- 1 teaspoon sugar
- Salt to taste
- 1 cup water
Finish with:
- 3 tablespoon butter
- ¼ cup cream
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- 2 teaspoon kasoori methi
- 2 tablespoon cilantro
Instructions
- Set Instant Pot in saute mode and add one tablespoon of butter.
- Add the ginger garlic paste and saute for one minute.
- Add tomato puree, ground turmeric, chili powder, sugar, and salt.
- Add 1 cup of water. Mix well and deglaze the pot.
- Secure the IP lid and set it to pressure cook mode for 3 minutes.
- Do a quick release of the pressure.
- Set the Instant Pot in saute mode.
- Add the remaining ingredients - paneer, cream, garam masala, kasoori methi, and 2 tablespoons of butter.
- Simmer for 5-7 minutes. Add the cilantro and mix well.
- Serve hot with naan, jeera rice, or bread of your choice.
Lucy says
This paneer butter masala is the perfect weeknight meal. So quick and easy to make, packed full of flavour and so much healthier and tastier than takeaways, thank you.
Choclette says
My mouth is well and truly watering now. I've never had butter paneer - neither in a restaurant nor at home. Can't wait to try it.
Katie says
This paneer butter masala is incredible! Such a great healthy comfort meal to make during the week!
Carole Bailey says
Just made this it’s lovely, the first time I’ve used paneer . Than you for the recipe ?
Shilpa Kerur says
Hi Carole,
I am so glad you liked it. Thank you for your feedback and I hope you enjoy more of my paneer recipes 🙂
- Shilpa