Paneer cubes in a rich buttery tomato-cream sauce
Paneer Butter Masala
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 cups
Difficulty
Easy
Cost
Moderate
$$
Paneer Butter Masala
Paneer cubes in a rich buttery tomato-cream sauce
★4.7(22)
Soft paneer cubes swimming in a velvety, butter-enriched tomato-cream sauce with warming spices. The vegetarian counterpart to butter chicken.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Paneer butter masala delivers all the indulgence of butter chicken in a vegetarian package. The sauce is silky smooth, subtly sweet from tomatoes and cream, and enriched with a generous amount of butter that gives the dish its name.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Paneer Butter Masala is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
Instructions
- 1
Heat oil, sauté the onion-cashew-garlic paste until golden and fragrant, about 5 minutes.
- 2
Add tomato puree, turmeric, chili powder, and salt; simmer 10 minutes until oil separates.
- 3
Blend the sauce smooth if desired, then return to pan and stir in cumin and coriander.
- 4
Add 2 tbsp butter, cream, and fried paneer cubes; simmer gently for 5 minutes.
- 5
Finish with garam masala, kasuri methi, and remaining butter; serve with naan or jeera rice.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
PaneerFirm tofu or boiled potatoes
Tofu absorbs the sauce beautifully
Heavy creamCashew cream
Blend soaked cashews with water for a dairy-free alternative
Tips & Storage
Pro Tips
A few cashews blended into the sauce add natural creaminess and body.
Do not boil the sauce vigorously after adding cream—gentle simmering prevents separation.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 3 days. Best enjoyed fresh; paneer texture changes when frozen.
Reheating
Warm gently on stovetop, adding a splash of cream to restore the silky consistency.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates12g
Fat28g
Fiber580mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I skip frying the paneer?
- Yes, but frying adds golden color and prevents the paneer from crumbling in sauce.
- How is this different from shahi paneer?
- Shahi paneer uses more nuts and is richer; butter masala leans on tomato and butter.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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