Paneer Butter Masala
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Paneer butter masala is a dreamy vegetarian curry recipe. It's a straightforward recipe to make, and the sauce's flavor is similar to butter chicken sauce, without the meat, of course. You'll love it!
Complete the meal with a side of perfect basmati rice and some tandoori cauliflower. And if you love paneer recipes, also try our easy palak paneer!
What is Paneer Butter Masala?
Paneer butter masala is much like butter chicken ā only it's made with paneer instead of chicken. We've based the recipe on our popular easy butter chicken recipe. The sauce is rich, creamy, and has perfectly balanced flavors.
The buttery soft cubes of paneer swimming around in the flavorful curry gravy are a match made in heaven.
Ingredients in this paneer butter masala recipe
- Onion, garlic, and ginger sautƩed in a little oil.
- A can of tomatoes ā fire-roasted for bonus points.
- Cashew butter ā much easier to blend than traditionally used whole cashews.
- Ground spices ā we use chili powder, cumin, coriander, garam masala, turmeric, and cardamom.
- Salt and brown sugar ā to taste.
- Cream ā we love to add cream to make the paneer butter masala extra creamy and rich, but you can skip the cream if you'd like.
- Paneer ā cut into bite-sized paneer cubes.
Paneer butter masala variations
- Add 2-3 cups of your favorite diced veggies and cook them in the sauce.
- 1 cup frozen peas, added with the paneer.
- Make it spicy by adding cayenne powder.
How to make restaurant-style paneer butter masala
You don't need to go to a restaurant to enjoy your favorite paneer curry recipe! You can make this recipe for paneer butter masala at home in less than 30 minutes.
- Start by cooking the onion, garlic, and ginger until they're very well-browned. You want them to be so dark that they look almost burned.
- Now add the spices to the pan (you'll get them ready to go in a small bowl while the onion cooks.)
- Next, the tomatoes and water go into the pan and you scrape the bottom to remove any little bits stuck on from cooking the onions.
- Pop the cashew butter into the pan (no need to stir it) then transfer everything to a blender. Blend until the sauce is creamy and smooth then pour it back into the pan.
- All that's left to do is season the sauce and put the paneer into the pan to warm. So easy!
Can you make butter masala without cream?
You sure can! While heavy cream (whipping cream) does add richness to the curry, it is still a delicious recipe if you leave it out.
How long does paneer butter masala last?
This curry recipe will last for 4-5 days in a covered container in your fridge. Reheat it gently over low heat and add a splash of water if you notice the curry getting too thick.
Can you freeze paneer butter masala?
Yes! This recipe freezes very well. Let it cool completely then transfer it to freezer-safe containers and store it in your freezer for up to six months.
Recipe FAQs
What is paneer butter masala made of?
Paneer butter masala starts with a gravy made from onions, garlic, and ginger that are cooked until caramelized. Then we add spices, tomato, and water and blend the sauce into a smooth gravy. It's finished with some sugar, cashew butter, and cream ā and, of course, the soft paneer!
What is the difference between butter paneer and Tikka Masala?
Paneer butter masala is slightly sweeter and tikka masala is slightly spicier.
What if I don't have a blender?
You can make this buy chopping the vegetables very finely. But know that it won't be as creamy if you don't use a blender.
Can I use honey instead of sugar?
Yes! Honey makes a great substitute!
Why is my paneer butter masala rubbery?
Store-bought paneer is not as soft as homemade paneer. If you want really soft, restaurant style paneer butter masala, you can try making your own paneer!
What to serve with paneer butter masala
A side of basmati rice or cauliflower rice is almost mandatory with any curry recipe. And some warm naan is wonderful for dipping in the sauce. If you'd like to serve this paneer butter masala as part of a bigger feast, here are a few other curry recipes you could include:
Popular paneer recipes
Popular vegetarian curry recipes
Paneer Butter Masala Recipe
Ingredients
- 2 tablespoons butter or cooking oil
- 1 large onion (roughly chopped)
- 2 tablespoons chopped ginger
- 4 cloves garlic (crushed)
- 14 ounce can diced tomatoes (fire-roasted tomatoes are great in this recipe!)
- Ā½ cup water
- 2 tablespoons cashew butter (can sub almond butter)
- 1-2 teaspoons salt (to taste)
- Optional: 1 tablespoon brown sugar
- Optional: Ā½ cup heavy cream
- 12 ounces (350 grams) paneer (cut into bite-sized cubes)
- Cilantro (to serve)
The Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala (can sub curry powder)
- Ā½ teaspoon turmeric
- Seeds from 4 cardamom pods (omit if you don't have this)
Instructions
- Heat the butter in a large skillet or medium-sized pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is very well-browned, about 10 minutes.2 tablespoons butter or cooking oil, 1 large onion, 2 tablespoons chopped ginger, 4 cloves garlic
- While the onion is cooking, add the spices to a small bowl. When the onion is well-browned, add the spices and let them cook for 1 minute. Add the tomatoes and water to the pot and scrape the bottom to remove any stuck-on bits.14 ounce can diced tomatoes, Ā½ cup water, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, Ā½ teaspoon turmeric, Seeds from 4 cardamom pods
- Add the cashew butter then carefully transfer everything to your blender. Blend on high until smooth then pour the curry back into the pot. Season to taste with salt and, if using, the sugar. If you find the curry too thick, add another Ā½ cup of water.2 tablespoons cashew butter, 1-2 teaspoons salt, Optional: 1 tablespoon brown sugar
- Add the cream, if using, and the paneer to the pot and warm it on medium-low heat for 3-4 minutes. Cover the pot to prevent splatters. Serve with a little cilantro over the top.Optional: Ā½ cup heavy cream, 12 ounces (350 grams) paneer, Cilantro
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
If you love curry as much as we do, make sure to check out all of our curry recipes!
I made this a couple of weeks ago and I was super excited about how well it turned out. I was worried it wouldn’t be nearly as good as my favorite restaurant’s. It did not disappoint! I’m making it again tonight because IT IS SO DELICIOUS
I have made this multiple times. I make with fresh cashews instead of cashew butter and just blend the same. I never add the cream and it freezes well. I add peas after grinding and we have had with both paneer and leftover rotisserie chicken. Itās a great sauce.
Made this easy recipe last night and my meat loving husband had 3 huge servings! This one is a keeper!!
Can you freeze any leftovers?
Yes! This freezes very well.
I add freeze the sauce without paneer, but have done it with. You can buy and add that fresh for better taste and less space in the freezer.
This was so easy to make and super delicious! Ā
Thank you for the recipe was great
I could eat this recipe everyday! It reminds me a lot of butter chicken – which I miss eating since becoming vegetarian. I’m happy to have this version. I think it’s actually better than butter chicken!
Made this last night with basmati brown rice and the Tandoori Cauliflower and it was a hit! My husband who usually doesn’t like Indian food says that it was a keeper and my daughter agreed. I didn’t have cream so added some milk to thin the Masala, and only added half the brown sugar (think that I’ll leave it out next time). Thanks for a wonderful recipe.