Flavorful Paneer Butter Masala – Authentic Indian Vegetarian Recipe

A creamy, restaurant-style Paneer Butter Masala recipe — step-by-step, with tips, serving ideas, and health notes. Perfect for weeknight dinners and festive meals!

🎯 Introduction

Craving a rich, creamy curry for dinner? Paneer Butter Masala (also called Paneer Makhani) is a beloved North Indian classic that delivers both comfort and indulgence. This dish balances the sweetness of tomatoes, the mild tang of cream, and aromatic spices in a silky sauce that pairs beautifully with naan, roti, jeera rice, or even pulao.

Over the years, this curry has remained a favorite among Indian households and restaurants alike. It also performs well in SEO — “paneer butter masala recipe” is a commonly searched phrase in Indian vegetarian food queries. This article gives a clear, step-by-step method to make it at home, along with tips, variations, and plating/serving ideas.

Quick Facts

Ingredients

For the tomato gravy

• 3 large ripe tomatoes, roughly chopped

• 1 medium onion, roughly chopped

• 1 tbsp ginger-garlic paste

• 1–2 green chillies (adjust to taste)

• 2 tbsp butter / ghee

• ½ tsp red chilli powder

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• Salt, to taste

• 2–3 tbsp fresh cream

For the paneer

• 250 g paneer (Indian cottage cheese), cut into cubes

• 1 tbsp butter (for sautéing paneer)

• Pinch of kasuri methi (dried fenugreek leaves)

• A few saffron strands (optional)

For garnish & tempering

• 1 tbsp butter

• 1 bay leaf, 2–3 green cardamoms, 2 cloves

• 1 small cinnamon stick

• Fresh coriander leaves, chopped

Step-by-Step Recipe

H2: Making the Tomato Onion Base

1. In a pan, melt 2 tbsp butter. Add chopped onion and sauté until translucent.

2. Add ginger-garlic paste and green chillies — sauté until raw smell leaves.

3. Add chopped tomatoes, cover, and cook until tomatoes soften (about 8–10 mins).

4. Once cooked, let cool slightly and blend into a smooth puree.

H2: Spicing the Gravy

5. Return the blended puree to pan. Add turmeric, red chilli, coriander, cumin powders, and salt. Cook on medium heat, stirring occasionally.

6. Pour in ¼ cup water (or more as needed) to adjust consistency. Bring to a gentle simmer.

7. Stir in fresh cream and let it cook for another 2–3 minutes.

H2: Preparing & Adding Paneer

8. Meanwhile, in another small pan, melt 1 tbsp butter and lightly sauté paneer cubes just to get a slight golden crust (optional but adds texture).

9. Gently add paneer into the curry. Also add kasuri methi (crushed) and saffron (if using).

10. Simmer on low heat for 3–4 minutes so paneer absorbs flavors.

H2: Final Tempering & Garnish

11. In a small tempering pan, melt 1 tbsp butter. Add bay leaf, cardamom, cinnamon, cloves — let them crackle.

12. Add this tempering into the curry.

13. Garnish with fresh coriander.

And … Paneer Butter Masala is ready! Serve hot with naan, roti, paratha, or steamed rice.

Variations & Tips

• Vegan / dairy-free option: Use cashew cream or coconut cream instead of dairy cream, and replace butter with vegan margarine or ghee alternative.

• Less richness: Cut down on cream, or substitute with yogurt (whisked, add carefully to avoid curdling).

• More tang: Add a squeeze of lemon or a pinch of kasuri methi for extra aroma.

• Spice level: Adjust green chillies, red chilli powder or skip them for milder taste.

• Paneer soak: If paneer feels too firm, soak cubes in warm water 5 minutes before using, drain, and then sauté.

Serving & Plating

• Serve hot in a shallow bowl or kadhai.

• Accompany with buttery naan, roomali roti, jeera rice, or steamed basmati rice.

• Garnish with a swirl of cream, a few whole cashews, and chopped coriander on top.

• You can also serve a side of cucumber-onion salad or mint raita to cut richness.

Storage & Reheating

• Refrigeration: Store in an airtight container for up to 2 days.

• Freezing: Paneer texture changes if frozen — recommended only for gravy (without paneer) up to 1 month.

• Reheat: Warm gently over low heat. If thickened, add a splash of milk or water. Re-garnish fresh herbs.

Health & Nutrition Notes

• Paneer provides good protein and calcium.

• Use light cream or yogurt version to reduce fat.

• Pair with whole-wheat roti or brown rice for better fiber balance.

• Avoid overcooking to retain nutrients in tomatoes and spices like turmeric which have health benefits (anti-inflammatory, antioxidant).

Internal & External Links

• Internal: You may link to your own “100+ Indian Vegetarian Recipes” or any weekly “veg dinner ideas” post on Bhimascook.

• External (DoFollow): For further reading on North Indian spice blends or paneer nutritive value, link to trusted sources like Dassana’s Veg Recipes Dassana’s Veg Recipes or TasteAtlas list of Indian vegetarian dishes TasteAtlas.

FAQs

Q1. Can I skip blending onion & tomato and cook them directly with spices?
A1. You could, but blending gives a smooth, restaurant-style gravy without raw chunks.

Q2. My paneer turns rubbery. What went wrong?
A2. Overcooking or high heat can make paneer rubbery. Sauté lightly and add toward end.

Q3. Can I make this in a pressure cooker / Instant Pot?
A3. Yes — cook onion/tomato with spice, then release, blend, and finish with cream and paneer (use sauté mode for final steps).

Q4. What can I serve besides naan or rice?
A4. You can serve with lachha paratha, roomali roti, jeera pulao, or even with millet roti for a healthier twist.

Q5. Is this dish good for parties?
A5. Absolutely — you can double the quantities, keep gravy warm in the oven, and sauté paneer cubes just before serving to maintain texture.

Conclusion

This Paneer Butter Masala recipe brings the lush, creamy flavors of Indian restaurant cuisine right into your home kitchen. With careful balancing of spices, cream, and paneer, the curry stays rich but not overly heavy. Use the tips and variations above to adjust it to your taste or dietary needs. Try pairing it with garlic naan or cumin rice next time — you’re bound to get applause!