Paneer butter masala step-by-step recipe with video and photos.
Jump to:
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 naan, roti, or jeera 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 here - first, make the creamy tomato-based sauce, and next, simmer paneer in it. It is mildly spiced and has a mild sweetness.
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 butter panner at home. Also, check out my collection of more Instant Pot paneer recipes.
Ingredients
Paneer: Use store-bought or fresh homemade paneer.
Butter: As the name suggests, this curry is cooked in butter.
Tomato puree: Or passata, this 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
Heat one tablespoon of butter and add the ginger garlic paste. Saute for one minute (step 1).
Add tomato puree, ground turmeric, chili powder, sugar, and salt. Mix well (steps 2,3).
Add one cup of water and deglaze the pot (step 4).
Secure the IP lid and set it to pressure cook mode for 3 minutes (step 5).
Do a quick release of the pressure. Set the Instant Pot in saute mode (step 6).
Add the remaining ingredients - paneer, cream, garam masala, kasoori methi, and 2 tablespoons of butter. Simmer for 6-7 minutes (steps 7,8).
Add the cilantro and mix well (step 9).
Stovetop Instructions
To make butter paneer masala on a stovetop:
- Take a thick bottom pan and heat one tablespoon of 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.
- 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, cream, garam masala, kasoori methi, and 2 tablespoons of butter.
- Simmer for 6-7 minutes.
- Top with cilantro.
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.
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.
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.
If you make this dish on the stovetop, use two cups of water instead of one. See the detailed instructions in the above section.
Also, click here to check out this easy and delicious kadai paneer recipe.
FAQs
Tikka means grilled. To make tikka masala, we need to grill the paneer first. Also, the curry base for tikka masala has onions in it 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 cooking oil, paneer with extra firm tofu, and cream with coconut cream; although the vegan version of the curry will be quite different from the original.
Bonus
This 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.
Recipe card
Paneer Butter Masala / Paneer Makhani
Ingredients
- 2 cups paneer (14 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.
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!