• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Gravy » Paneer Butter Masala | Paneer Makhani

    Paneer Butter Masala | Paneer Makhani

    Posted on January 8, 2016 · Last Updated on June 27, 2020 · By Srividhya G · 6 Comments

    82 shares
    • Share
    • Tweet
    • Reddit
    Jump to Recipe Card
    paneer butter masala collage for pinterest with text overlay

    Easy-peasy restaurant-style paneer butter masala or paneer makhani recipe! This crowd-pleaser paneer butter masala is a nut-free and semi-homemade recipe, and you can even make it during busy weekdays.

    restaurant style paneer butter masala in a bite white bowl placed on green mat

    My love for rasam is universal, and no secret, similarly, kiddo’s love for paneer is well-known in our friends and family circle and school. When they asked kiddo to write what he is thankful for during Thanksgiving, he wrote this “I am thankful for paneer for tasting so awesome.”

    If you browse through my archives, you won’t find very many paneer recipes. I usually make them over weekdays and pack them for lunch or make it for dinner. I post them on my IG but keep missing to post here on the blog.  And I hope to share all my paneer recipes here as well soon.

    Being a South Indian, paneer is always an exotic dish for me. Only after coming to the US, I started making paneer dishes and also started making homemade paneer.

    I learned all my paneer recipes from our friend E. During my first trimester, I was staying in their place for about a month. I was spoiled and pampered with hot parathas with chaas for breakfast and a typical North Indian meal for lunch (dal, roti, sabzi/paneer, and rice). Now you know how kiddo started loving paneer.

    I haven’t shared all the recipes that I learned from her. It’s high time I need to start sharing more paneer recipes.

    Ok, it looks like I have deviated a lot from the recipe topic. Let’s get back to it.

    Paneer butter masala or paneer makhani

    Paneer butter masala, aka paneer makhani, is a buttery tomato-based gravy with paneer. Some call it as paneer butter masala, and some call is as paneer makhani. It’s the same, but like every other recipe, every household has their version with subtle differences.

    Party favorite paneer recipe-

    Be it a potluck or party, paneer plays a significant role, and one paneer dish makes the entire menu so exotic. This paneer butter masala is one such recipe, and it’s effortless to make as well.

    If you have a potluck night on a Friday or during the weekday at work, you will love my recipe as it’s semi-homemade and nut-free. Yes, I am using tomato puree, ginger-garlic paste, and heavy cream. Not much soaking or chopping involved. This quantity serves 8 to 10 people, making it perfect for a small get-together.

    overhead shot of paneer makhani in a big white bowl and a small bowl

    Why nut-free paneer butter masala-

    Cashews play a significant role in this paneer gravy, and I have included cashews in my paneer makhani biryani as well. But for this recipe, I did not include any nuts.

    When kiddo was in his preschool, they were a bit particular about nut-free lunch. So I started making this dish without cashew but with extra cream. My son loved it, and one time for a potluck, I made it similarly without nuts and extra cream, and it was a huge hit among kids and adults. I want to document that version here, so here I am sharing the same.

    This paneer butter masala is super creamy with subtle sweetness, just like how you get in the restaurants. The tomato paste/puree and the heavy cream adds that magic touch.

    close up shot of paneer butter masala in the white bowl

    PS – the amount of cream might be high, but the measure serves 8 to 10 and as always adjust the cream according to your preference. If you are using tomato paste instead of puree, please check the recipe notes.

    Now without any further ado, let’s see how to make this semi-homemade paneer butter masala.

    Chop and soak the paneer-

    • Cut the paneer into shapes according to your preference. If it’s for a party or get-together, I prefer this triangle shape. 

    chopping the paneer in triangle shape

    • Soak this paneer in hot water until the gravy is ready or for about 30 minutes. Soaking softens the paneer. If you are using homemade paneer and if it’s fresh, skip this step. 

    soak the paneer in hot water

    Prepare the tomato-onion paste-

    • In a mixer jar, add the chopped onion, tomato, and the ginger-garlic paste as well. Blend it into a smooth paste. No need to add any water. 

    grinding the tomato and onion

    Prepare the paneer masala-

    • Heat the pan or kadai and add the butter. Let it melt. 
    • When the butter melts, add the bay leaves and saute for 20 seconds or so. Then add the ground onion-tomato mix. 

    sauteing the ground tomato and onion paste

    • Cook thoroughly until the raw smell goes off, and all the moisture is absorbed, as shown in the picture. This is an important step. Make sure you cook this paste until the moisture is absorbed. It usually takes about 8 to 10 minutes over medium heat. 

    well cooked tomato onion paste

    • Now add the tomato puree and 1.5 cups of water. Mix well.

    adding the tomato puree

    • Add the salt, sugar, red chili powder, and garam masala. Mix thoroughly. 

    adding the spices

    • Cook for 5 minutes and add all the paneer. Gently mix.

    add the paneer

    • Then add the cream right away and mix thoroughly.

    add the cream

    • Reduce the heat to low and let it simmer for 4 to 5 minutes.

    paneer makhanai gravy

    • As the bubble starts to form, turn off the heat. Crush the fenugreek leaves and add it. 

    adding kasoori methi to paneer butter masala

    • Garnish with cilantro and serve with your favorite Indian flat-bread or rice. 

    garnishing paneer butter masala with cilantro

    Recipe Notes-

    • This dish is very mild and doesn’t call for many spices. Red chili powder and garam masala or curry powder are sufficient. Adjust both according to your taste.
    • Adjust the salt and sugar depending upon the sourness of the tomato. If you are using tomato paste, you might have to add little extra sugar. I feel tomato paste adds a little more tanginess. 
    • Instead of tomato puree, you can add tomato paste. You can use a 6 oz tomato paste can and mix it with 2 to 2.5 cups of water without any lumps and add it instead of tomato puree. 
    • I have added 1 tbsp of dried fenugreek. It balances all the sweetness that comes from the cream. You need a minimum of 1 tbsp, but you can add up to 2 tbsp or as per your taste. 
    • As we are not adding any nuts, we need all that cream. You can reduce it to half a cup, but I won’t recommend reducing it any further or for this measure at least. 

    overhead shot of paneer butter masala

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this paneer butter masala recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    Other Paneer Recipes from my Archives-

    • Paneer gravy with Italian sauce
    • Paneer makhani biryani
    • Yellow paneer curry
    • Shahi paneer
    • Ghee rice with paneer
    • Palak paneer
    paneer butter masala in a white cermaic bowl with spoons on the side
    Pin Recipe Print Recipe
    5 from 3 votes

    Paneer Butter Masala

    Easy-peasy restaurant-style paneer butter masala or paneer makhani recipe! This crowd-pleaser paneer butter masala is a nut-free and semi-homemade recipe.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Entree
    Cuisine: Indian
    Servings: 10
    Calories: 249kcal
    Author: Srividhya G

    Equipment

    • Kadai or Saucepan

    Ingredients

    • 1 lb paneer block
    • 1.5 cup water plus hot water for soaking the paneer

    To Grind-

    • 1 medium-sized onion approx 130 grams chopped
    • 1 tomato approx 120 grams, chopped
    • 1 tbsp ginger-garlic paste

    Other Ingredients-

    • 1.5 tbsp butter
    • 2 bay leaves dried ones
    • 1 cup tomato puree
    • 2 tsp salt or to taste
    • ¾ tsp red chili powder heaped or to taste
    • 1 tsp sugar or to taste
    • ¼ tsp garam masala
    • 1 cup heavy cream a half-pint pack
    • 1 tbsp cilantro chopped
    • 1 tbsp dried fenugreek leaves kasoori methi

    Instructions

    Chop and soak the paneer-

    • Cut the paneer into shapes according to your preference. If it's for a party or get-together, I prefer this triangle shape.
    • Soak this paneer in hot water until the gravy is ready or for about 30 minutes. Soaking softens the paneer. If you are using homemade paneer and if it's fresh, skip this step.

    Prepare the tomato-onion paste-

    • In a mixer jar, add the chopped onion, tomato, and the ginger-garlic paste as well. Blend it into a smooth paste. No need to add any water.

    Prepare the paneer masala-

    • Heat the pan or kadai and add the butter. Let it melt.
    • When the butter melts, add the bay leaves and saute for 20 seconds or so. Then add the ground onion-tomato mix.
    • Cook thoroughly until the raw smell goes off, and all the moisture is absorbed, as shown in the picture. This is an important step. Make sure you cook this paste until the moisture is absorbed. It usually takes about 8 to 10 minutes over medium heat.
    • Now add the tomato puree and 1.5 cups of water. Mix well.
    • Add the salt, sugar, red chili powder, and garam masala. Mix thoroughly.
    • Cook for 5 minutes and add all the paneer. Gently mix.
    • Then add the cream right away and mix thoroughly. Reduce the heat to low and let it simmer for 4 to 5 minutes. As the bubble starts to form, turn off the heat. Crush the fenugreek leaves and add it.
    • Garnish with cilantro and serve with your favorite Indian flat-bread or rice.

    Notes

    • This dish is very mild and doesn't call for many spices. Red chili powder and garam masala or curry powder are sufficient. Adjust both according to your taste.
    • Adjust the salt and sugar depending upon the sourness of the tomato. If you are using tomato paste, you might have to add little extra sugar. I feel tomato paste adds a little more tanginess.
    • Instead of tomato puree, you can add tomato paste. You can use a 6 oz tomato paste can and mix it with 2 to 2.5 cups of water without any lumps and add it instead of tomato puree.
    • I have added 1 tbsp of dried fenugreek. It balances all the sweetness that comes from the cream. You need a minimum of 1 tbsp, but you can add up to 2 tbsp or as per your taste.
    • As we are not adding any nuts, we need all that cream. You can reduce it to half a cup, but I won't recommend reducing it any further or for this measure atleast.

    Nutrition

    Calories: 249kcal | Carbohydrates: 6g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 515mg | Potassium: 182mg | Fiber: 1g | Sugar: 3g | Vitamin A: 699IU | Vitamin C: 5mg | Calcium: 243mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Update Notes: First posted in 2016. Updated the recipe with new pics, and recipe cards in 2020.

    82 shares
    • Share
    • Tweet
    • Reddit

    Filed Under: Gravy Tagged With: easy paneer recipes, paneer gravy, roti accompaniments, roti sides, sides for roti

    Reader Interactions

    Comments

    1. CHCooks says

      January 11, 2016 at 2:20 am

      Yummm Sri :)

      Reply
      • Vidhya@VVK says

        January 11, 2016 at 8:19 am

        Thanks GB.

        Reply
    2. Traditionally Modern Food says

      January 08, 2016 at 4:24 pm

      Can someone say no for paneer.. Yum yum

      Reply
      • Vidhya@VVK says

        January 08, 2016 at 9:02 pm

        Oh yeah.. Thanks Vids..

        Reply
    3. Alok Singhal says

      January 08, 2016 at 11:46 am

      My absolute favorite. I had this initially at Udupi Gardens in Bangalore and loved it!

      Reply
      • Vidhya@VVK says

        January 08, 2016 at 9:01 pm

        Thanks :-)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    Must-Try Pumpkin Recipes 

    • Vegan Pumpkin Spice Latte
    • Harry Potter Pumpkin Juice | Easy Pumpkin Juice
    • Pumpkin Spice Cookies | Vegan and Gluten-Free
    • Milk Powder Pumpkin Burfi | Easy Milk Powder Burfi Recipe

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Most Popular Posts

    • Snake Gourd Curry | Chichinda Sabji
    • Weekly Vegetarian Meal Planning Chart
    • Orange Peel Kuzhambu | Gojju
    • Carrot Halwa | Gajar Ka Halwa
    • Instant Pot Kalkandu Sadam | Kalkandu Pongal
    • Til laddu | Ellu Urundai | Sesame laddu

    Explore Your Favorites

    15 + Mango Recipes

    25 + Easy South Indian Instant Pot Recipes

    10 + Must Try Vegetarian Pasta Recipes

    20 + Kids Friendly Lunch Box Recipes

    20 + Indian Lentils Recipes Made in Instant Pot

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • My Cookbooks
    • My Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2023 | VidhyasHomeCooking.com