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Paneer butter masala in a creamy orange sauce with a swirl of cream

Paneer cubes in a rich buttery tomato-cream sauce

Paneer Butter Masala

Paneer Butter Masala

35 minEasy

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Servings

4

4 cups

Difficulty

Easy

Cost

Moderate

$$

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Paneer Butter Masala

Paneer cubes in a rich buttery tomato-cream sauce

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

Indian CuisineMain CourseVegetarianGluten-Free
Sarah Chen
Sarah Chen

July 4, 2024(Updated April 13, 2026)

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.

Why This Recipe Works

Blending the tomato-onion base into a smooth puree creates that signature restaurant-style silky sauce. Adding butter and cream off the heat preserves their fresh richness.

Ingredients

  • 250g paneer, cubed and lightly fried
  • 3 large tomatoes, pureed (or 1 can crushed tomatoes)
  • 3 tbsp butter plus 1 tbsp oil
  • 1/2 cup heavy cream
  • 1 tsp each garam masala, cumin, coriander, and kasuri methi
  • 1 onion, 4 cashews, 3 garlic cloves, blended into a paste

Instructions

  1. 1

    Heat oil, sauté the onion-cashew-garlic paste until golden and fragrant, about 5 minutes.

  2. 2

    Add tomato puree, turmeric, chili powder, and salt; simmer 10 minutes until oil separates.

  3. 3

    Blend the sauce smooth if desired, then return to pan and stir in cumin and coriander.

  4. 4

    Add 2 tbsp butter, cream, and fried paneer cubes; simmer gently for 5 minutes.

  5. 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

FlavorPantry

Test Kitchen Pick

Garam Masala

Helpful Pantry Staple

Why the spice blend matters

A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.

This is often the pantry shortcut that makes the result taste more complete.

  • Adds warmer depth quickly
  • Useful across curries, lentils, and vegetable dishes

If you are cooking Indian food more than once, garam masala is a practical pantry anchor.

Shop garam masala for this recipe

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.

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.

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.

Explore More

More Indian RecipesMore Main CourseVegetarian RecipesGluten-Free RecipesStovetop Recipes
Sarah Chen

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.

View all recipes →

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