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    Home » Recipes » Main Course

    Paneer Butter Masala / Paneer Makhani

    Published: Aug 12, 2022 · Modified: Aug 24, 2022 by Shilpa · This post may contain affiliate links · 3 Comments

    Jump to Recipe Jump to Video
    5 from 36 votes
    Rich, creamy, and delicious paneer makhani is made using Indian cottage cheese, tomatoes, spices, and butter. Making butter paneer at home is easier than you think and it tastes better than your favorite takeaway curry. It is a perfect vegetarian dinner and can be paired with naan, roti, or jeera rice.
    paneer butter masala.

    Paneer butter masala step-by-step recipe with video and photos.

    Jump to:
    • About this recipe
    • Ingredients
    • How to make butter paneer in Instant Pot
    • Stovetop Instructions
    • Useful tips
    • FAQs
    • Bonus
    • Recipe card
    • Comments
    butter paneer close up.

    About this recipe

    Rich, creamy, and delicious paneer makhani is a North Indian curry made with Indian cottage cheese, tomatoes, spices, and butter. Also popular as butter paneer, this curry is made without onion and is ready in under 30 minutes. It is a perfect vegetarian dinner and can be paired with plain naan, garlic naan, roti, jeera rice, or even plain basmati rice.

    Paneer butter masala is the vegetarian version of butter chicken and is one of the most popular vegetarian dishes ordered at an Indian restaurant. Making it at home is easier than you think and it tastes better than your favorite takeaway curry. As the name suggests, this curry is cooked in butter which, along with cream, imparts a richness to it.

    I am making this easy butter paneer in an Instant Pot, which saves time and needs minimal monitoring. There are two main steps in this simple recipe - first, make the creamy tomato-based sauce, and next, simmer paneer in it. It is mildly spiced and has a mild sweetness. This Instant Pot paneer butter masala is probably one of the easiest Indian curries you will cook.

    This dish is great for parties, and gatherings and is a definite crowd-pleaser. It is a good source of vegetarian protein. Read on to see the ingredients, step-by-step instructions, and useful tips to make a restaurant style paneer butter masala or butter panner at home. Also, check out my collection of more Instant Pot paneer recipes.

    paneer makhani with naan.

    Ingredients

    butter paneer ingredients with labels.

    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.

    Ginger garlic paste: It adds flavor to the curry.

    Cream: It adds richness to the curry. You may replace it with half and half.

    Spices: The spices used are ground turmeric, chili powder, and garam masala.

    Sugar: We add a small amount of sugar to the curry to balance the tang from the tomatoes.

    Kasoori methi: (Dried fenugreek leaves) This is a key ingredient to make this curry restaurant quality.

    How to make butter paneer in Instant Pot

    Set the Instant Pot in saute mode and heat one tablespoon of butter and add the ginger garlic paste. Saute for one minute (step 1).

    Add tomato puree, spice powders (ground turmeric and red chili powder), sugar, and salt. Mix well (steps 2,3).

    Add one cup of water and deglaze the pot (step 4).

    saute ginger, garlic, and tomatoes.

    Secure the IP lid and set the vent to a sealing position. Pressure cook (on high pressure) for 3 minutes (step 5).

    Do a quick pressure release. Set the Instant Pot in saute mode (step 6).

    Add the remaining ingredients - paneer cubes, heavy cream, garam masala powder, kasuri methi, and 2 tablespoons of butter. Simmer for 6-7 minutes (steps 7,8).

    pressure cook and add remaining ingredients.

    Add the fresh cilantro and mix well (step 9). Serve the Instant Pot butter paneer with Indian bread.

    garnish with cilantro.

    Stovetop Instructions

    To make butter paneer masala on a stovetop:
    - Take a thick bottom pan and heat one tablespoon of unsalted butter.
    - Add the ginger garlic paste and saute for one minute.
    - Next, add tomato puree, ground turmeric, chili powder, sugar, and salt.
    - Add two cups of water and mix well. Bring it to a boil on high heat. Alternatively, you can add hot water to save time.
    - Cover and simmer on low heat for 12-15 minutes.
    - Make sure the tomato puree is fully cooked and the fat begins to release from the sides.
    - Add the remaining ingredients - paneer pieces, cream, garam masala, kasoori methi, and 2 tablespoons of butter.
    - Simmer for 6-7 minutes on medium heat.
    - Top with coriander leaves.

    Useful 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.

    Kasoori methi is an important ingredient to make this curry restaurant quality. I highly recommend not skipping it.

    You can easily make fresh paneer at home using this recipe.

    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.

    Cream adds richness to the curry and I highly recommend not skipping it. However, you may substitute it with half and half, coconut cream, or cashew cream.

    It is important to simmer the paneer after pressure cooking the curry sauce.

    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.

    If you make this dish on the stovetop, use two cups of water instead of one. See the detailed instructions in the above section.

    More easy recipes using paneer:
    1. Shahi paneer.
    2. Palak paneer.
    3. Kadai paneer.
    4. Paneer tikka masala.
    5. Matar paneer.

    paneer butter masala in instant pot.

    FAQs

    Is paneer tikka masala same as butter masala?

    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.

    Is paneer makhani vegan?

    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.

    How to store butter paneer?

    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.

    easy restaurant style paneer curry.

    Bonus

    This Instant Pot paneer butter masala is:
    - restaurant style and better than takeaway curries,
    - very easy to make and ready in 30 minutes,
    - a crowd-pleaser, and great for parties and gatherings.

    paneer butter masala.

    If you liked my recipe, please don't forget to give a 5-star rating.

    Recipe card

    paneer butter masala.

    Paneer Butter Masala / Paneer Makhani

    Rich, creamy, and delicious paneer makhani is made using Indian cottage cheese, tomatoes, spices, and butter. Making butter paneer at home is easier than you think and it tastes better than your favorite takeaway curry. It is a perfect vegetarian dinner and can be paired with naan, roti, or jeera rice.
    5 from 36 votes
    Print Pin Rate
    Author: Shilpa
    Course: Main Course
    Cuisine: Indian
    Servings: 6
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes

    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
    • 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.

    Video

    Notes

    See the tips section above for useful tips to make this dish.
    Nutrition Facts
    Paneer Butter Masala / Paneer Makhani
    Amount per Serving
    Calories
    320
    % Daily Value*
    Fat
     
    27
    g
    42
    %
    Saturated Fat
     
    16
    g
    100
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    0.4
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    70
    mg
    23
    %
    Sodium
     
    179
    mg
    8
    %
    Potassium
     
    267
    mg
    8
    %
    Carbohydrates
     
    10
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    530
    IU
    11
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    398
    mg
    40
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Lucy says

      August 22, 2022 at 10:43 am

      5 stars
      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.

    2. Choclette says

      August 23, 2022 at 6:34 am

      5 stars
      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.

    3. Katie says

      August 24, 2022 at 8:30 am

      5 stars
      This paneer butter masala is incredible! Such a great healthy comfort meal to make during the week!

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