Name: Paneer Butter Masala
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 2 cups basmati rice; 3 cups water; ½ teaspoon salt; 1 gallon whole milk; ⅔ cup lemon juice or white vinegar; cold water, to rinse curds; neutral oil or ghee, for searing; 6 tablespoons butter, divided; 1 tablespoon neutral oil; 2 medium onions, finely chopped; ¼ cup ginger-garlic paste; 3 cups tomato purée (strained); 1 tablespoon kashmiri red chili powder; 2 teaspoons ground coriander; 2 teaspoons salt; 2 teaspoons sugar, or to taste; 2 cups vegetable stock; ¾ cup heavy cream; 2 teaspoons kasuri methi, crushed; 2 teaspoons garam masala; butter naan, warmed and brushed with butter; red onion, thinly sliced; lemon and lime wedges; heavy cream; warm ghee

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Paneer Butter Masala is one of those comforting dishes that brings a warm glow to any dinner table. Rich, creamy, and oh-so-flavorful, this Indian staple features tender paneer cheese enveloped in a luscious tomato-based gravy. The blend of spices and fragrant herbs makes it not just a meal but a cozy experience that whispers home-cooked love.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Paneer Butter Masala
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Paneer Butter Masala

I remember the first time I tasted Paneer Butter Masala at a local restaurant. It instantly became my go-to order. The balance of sweet and savory notes, combined with a hint of spice, danced across my palate. Now, recreating it at home has become my favorite weekend tradition, and I’m thrilled to share my version with you. Whether you’re a seasoned chef or a kitchen newbie, this recipe is straightforward and offers delicious results that will surely impress friends and family. Let’s dive in!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in just about 45 minutes, making it perfect for weeknight dinners.
Irresistible Flavor: Each bite is bursting with a delightful mix of spices, creamy textures, and the comforting richness of butter.
Eye-Catching Appeal: The vibrant orange-red color of the dish makes it a showstopper on any table.
Flexible Serving: Enjoy it with warm naan, fluffy basmati rice, or as a lavish filling for wraps.
Diet-Friendly Options: Easily adaptable for vegetarian diets, with potential for a vegan twist using tofu!

Ingredients You’ll Need

2 cups basmati rice: Aromatic and fluffy, basmati rice is the perfect accompaniment. Make sure to rinse to remove excess starch for the best texture.
3 cups water: Essential for cooking the rice; adjust based on your preferred rice cooker settings.
½ teaspoon salt: Just enough to enhance the flavor of the rice.
1 gallon whole milk: The rich base for making paneer from scratch; using whole milk provides extra creaminess.
⅔ cup lemon juice or white vinegar: An acid to help curdle the milk for paneer; both options work well.
Cold water: Used to rinse the curds after straining, ensuring a neutral taste.
Neutral oil or ghee: For searing the paneer cubes; ghee adds a lovely flavor if you have it on hand.
6 tablespoons butter, divided: This adds richness and a glossy finish to the sauce.
1 tablespoon neutral oil: Helps in cooking the masala without overpowering flavors.
2 medium onions, finely chopped: Onions are the base of the gravy, providing sweetness and depth.
¼ cup ginger-garlic paste: Adds a robust aroma and flavor; fresh is always best, but store-bought works in a pinch.
3 cups tomato purée: Provides the main body of the sauce; opt for high-quality canned or fresh tomatoes when in season.
1 tablespoon Kashmiri red chili powder: For color and mild heat; adjust according to your spice preference.
2 teaspoons ground coriander: Nutritional and earthy, it rounds out the spice profile nicely.
2 teaspoons salt: Essential for the gravy’s flavor balance; taste and adjust as you go.
2 teaspoons sugar: Simple sugar helps to mellow the acidity from the tomatoes.
2 cups vegetable stock: Adds richness and depth to the sauce; homemade or store-bought both work.
¾ cup heavy cream: For that dreamy, creamy finish.
2 teaspoons kasuri methi: Dried fenugreek leaves that add a fantastic aroma; crush them between your palms for the best release of flavor.
2 teaspoons garam masala: The spice blend that adds warmth; sprinkle it before serving for that extra note of fragrance.
Butter naan: Warm naan brushed with butter makes for the perfect vehicle for soaking up the rich gravy.
Red onion, thinly sliced: Adds a fresh crunch and color when serving.
Lemon and lime wedges: A squeeze of citrus brightens the dish beautifully.
Heavy cream: For garnishing, adding a touch of luxury.
Warm ghee: A drizzle on top takes this dish to another level of indulgence.

How to Make Paneer Butter Masala

Rinse the Rice: Rinse 2 cups of basmati rice under cold water until the water runs mostly clear to remove excess starch.
Cook the Rice: In a rice cooker, combine the rinsed rice, 3 cups of water, and ½ teaspoon salt. Cook using the white rice setting. Alternatively, in a pot on the stove, bring to a boil, cover, lower the heat, and simmer for 15 minutes until water is absorbed. Fluff gently with a fork and keep warm.
Make the Paneer: In a large pot, gently bring 1 gallon of whole milk to a boil, then reduce heat to avoid scorching. Slowly stir in ⅔ cup lemon juice or vinegar until the curds form and separate from the whey.
Strain the Curds: Pour the curds through a cheesecloth, rinsing with cold water to cut acidity. Transfer to a square glass container and press lightly for 10-15 minutes for a soft paneer; overnight pressing makes it firmer.
Prepare the Paneer: Cut the paneer into large cubes. In a medium skillet, heat neutral oil or ghee over medium heat and lightly sear the paneer cubes until just golden on the edges. Transfer them to paper towels to absorb excess oil.
Start the Gravy: In a large pan, heat 2 tablespoons of butter and 1 tablespoon of neutral oil over medium heat. Add 2 finely chopped onions and cook low and slow until soft and translucent, around 8 minutes.
Add Aromatics: Stir in ¼ cup ginger-garlic paste, cooking until fragrant, about 30 seconds, then add 3 cups tomato purée, 1 tablespoon Kashmiri red chili powder, 2 teaspoons ground coriander, 2 teaspoons salt, and 2 teaspoons sugar.
Cook the Sauce: Reduce the heat to low and let it gently bubble until it thickens, darkens slightly, and the fat starts to separate around the edges.
Blend (Optional): For a smoother gravy, use an immersion blender to blend until smooth, then adjust the consistency by adding vegetable stock gradually, simmering for another 20 minutes.
Finish the Gravy: Stir in ¾ cup heavy cream and 2 teaspoons crushed kasuri methi. Add the remaining 4 tablespoons of butter and 2 teaspoons garam masala to finish.
Combine Paneer: Add the seared paneer cubes to the gravy and gently simmer for 2-3 minutes. Be careful not to overcook; you want the paneer to remain soft.
Warm the Naan: In a dry pan or oven, warm the naan and brush with butter.
Slice Garnishes: Thinly slice red onion and cut lemon and lime into wedges for serving.
Serve: Ladle the Paneer Butter Masala into shallow bowls, drizzle with heavy cream, and finish with a swirl of warm ghee. Serve with cooked basmati rice, extra naan, sliced onions, and citrus wedges on the side.

Storing & Reheating

To store leftovers of Paneer Butter Masala, let the dish cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days. For longer storage, you can freeze it in sturdy containers for up to 3 months—just be sure to cool it completely before doing so. To reheat, gently warm it on the stove over low heat, stirring occasionally, or microwave it in short intervals until heated through. Keep in mind that the texture may change slightly, but refreshing with a splash of cream can bring back its creamy consistency.

Chef’s Helpful Tips

Paneer Texture: Homemade paneer is softer than store-bought; reduce pressing time if you prefer a creamier texture.
Spice Control: Adjust the heat by varying the amount of Kashmiri chili powder and adding or omitting the garam masala at the end.
Thick Gravy: If your gravy is too thick, slowly add water or stock until you reach your desired consistency.
Flavorful Gravy: Always taste the gravy as you season; you can balance acidity with a bit more sugar if necessary.

As you explore the rich flavors and textures of Paneer Butter Masala, don’t hesitate to experiment with spices and adjustments to suit your palate. It’s a comforting dish that invites creativity, whether you’re impressing guests or enjoying a cozy meal at home. So gather your ingredients, take your time, and enjoy every moment of bringing this delectable recipe to life!

Recipe FAQs

How do I make Paneer Butter Masala vegan?

To make a vegan version of Paneer Butter Masala, substitute paneer with firm tofu, and use almond or coconut milk in place of whole milk and heavy cream. The rich gravy remains creamy and flavorful with these swaps!

Can I prepare Paneer Butter Masala in advance?

Absolutely! You can make the gravy ahead of time and store it in the refrigerator for a day or two. Just reheat it gently before adding warmed paneer. This dish often tastes even better the next day as the flavors have more time to meld.

What should I serve with Paneer Butter Masala?

Paneer Butter Masala pairs beautifully with warm naan or paratha, and basmati rice is always a classic choice. A side of vegetable raita or salad can add a refreshing contrast to the rich dish.

How can I adjust the spice level?

You have control over the spice level in this recipe. If you prefer a milder flavor, reduce the amount of Kashmiri red chili powder and taste along the way. You can always add more heat at the end if desired!

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Paneer Butter Masala

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Author: Anna
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Indian

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Description

Paneer Butter Masala delivers an irresistible flavor through its rich, creamy sauce made from fresh tomatoes, spices, and aromatic herbs. It’s a simple yet delicious dish that makes for an inviting dinner, perfect for family gatherings or weeknight meals, ensuring each bite is a comforting experience.

Ingredients

Scale

2 cups basmati rice
3 cups water
½ teaspoon salt
1 gallon whole milk
⅔ cup lemon juice or white vinegar
cold water, to rinse curds
neutral oil or ghee, for searing
6 tablespoons butter, divided
1 tablespoon neutral oil
2 medium onions, finely chopped
¼ cup ginger-garlic paste
3 cups tomato purée (strained)
1 tablespoon kashmiri red chili powder
2 teaspoons ground coriander
2 teaspoons salt
2 teaspoons sugar, or to taste
2 cups vegetable stock
¾ cup heavy cream
2 teaspoons kasuri methi, crushed
2 teaspoons garam masala
butter naan, warmed and brushed with butter
red onion, thinly sliced
lemon and lime wedges
heavy cream
warm ghee

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Instructions

Rinse the basmati rice under cold water until the water runs clear.
In a rice cooker, combine the rinsed rice, water, and salt; cook using the white rice setting. Alternatively, in a pot on the stove, bring to a boil, cover, reduce heat, and simmer for 15 minutes.
Fluff the rice gently with a fork, then cover and keep warm.

Notes

For extra flavor, use homemade paneer.
Adjust spice levels to your preference by modifying the chili powder quantity.
Serve with warm naan for a complete meal.