Paneer Butter Masala (Paneer Makhani)

Ingredients

• 56 g (4 tablespoons)unsalted butter
• 1 tablespooncumin seeds
• 2 mediumwhite onions, coarsely grated
• 15 cloves, quarteredgarlic
• 3green hot peppers, sliced
• 2 tablespoonsfreshly grated ginger
• 30cashews
• 6Roma tomatoes, peeled, seeded and cut into eighths
• 475 ml (2 cups)ice water
• 454 g (16 oz)paneer
• 56 g (4 tablespoons)unsalted butter
• 2 teaspoonsDeggi mirch powder (mild Kashmiri red pepper)
• 1½ teaspoonsgaram masala powder
• 240 ml (1 cup)boiling water
• 120 ml (½ cup)fresh cream
• 1 tablespoonkasuri methi (dried fenugreek leaves), powdered
• to tastesalt
• 3 tablespoonsfresh coriander leaves, chopped

Instructions

1. 1

   Heat the butter

   For the masala, melt the first 56 g of butter in a frying pan over a medium heat.

2. 2

   Toast the cumin

   Add the cumin seeds and let them crackle for 10 seconds.

3. 3

   Soften the aromatics

   Add the onions, garlic, green peppers and ginger. Sauté, stirring, until the onion and garlic are translucent.

4. 4

   Add the cashews

   Stir in the cashews and sauté for 1 minute.

5. 5

   Cook the tomatoes

   Add the tomatoes and cook until soft and reduced to a paste.

6. 6

   Cool the mixture

   Turn off the heat and leave the mixture to stand for 15 minutes.

7. 7

   Transfer to processor

   Put the mixture in a food processor and add the ice water.

8. 8

   Blend until smooth

   Blend until very smooth, then set the masala mixture aside.

9. 9

   Warm the butter

   For the paneer butter masala, heat the remaining 56 g of butter in a Dutch oven over a low heat.

10. 10

    Mix in the masala

    Add the reserved masala, salt to taste, Deggi mirch, garam masala and boiling water. Stir to combine.

11. 11

    Thicken the sauce

    Cover and cook over a medium heat until the sauce thickens and traces of butter appear around the sides and on top. Stir regularly.

12. 12

    Stir in the cream

    Add the cream and mix it into the sauce.

13. 13

    Cook the paneer

    Add the paneer cubes and kasuri methi. Cook over a medium heat for a further 3 minutes.

14. 14

    Garnish and serve

    Finish with the chopped coriander and, if you like, a little extra cream. Serve with naan, chapati and/or rice.

What is paneer butter masala?

Paneer butter masala, or paneer makhani, is an Indian curry of paneer in a rich tomato-based sauce. Its name points to makhan, or butter, which gives the gravy its characteristic richness.

This version cooks tomatoes with onions, garlic, ginger, chillies and cashews, then blends them into a smooth base. Cream, butter and dried fenugreek round it out at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 10g protein, 7g carbs, 28g fat.

The paneer and butter account for much of the fat, while paneer also provides protein. Tomatoes and onions contribute some carbohydrates, with rice, naan or chapati adding more if served alongside. Balance the plate with vegetables or salad and choose a serving of bread or rice to suit your meal.

Building the masala

Cumin first: Let the seeds crackle briefly in the butter to release their aroma, but take care not to let them burn.

Aromatics next: Cook the onion and garlic until translucent before adding the cashews and tomatoes. This softens the ingredients so they blend into a more even sauce.

Getting a smooth sauce

Cool first: Leave the cooked mixture for 15 minutes before processing, as the method directs. Blend it thoroughly with the ice water until no coarse pieces remain.

Check the texture: The finished sauce should be thick and smooth, with traces of butter showing at the sides and top of the pot. Stir regularly as it cooks to help it thicken evenly.

Choosing and cooking paneer

Paneer: Cut it into evenly sized cubes so they warm through at a similar pace. Add it only after the cream has been mixed in.

Final simmer: The paneer needs just 3 minutes in the sauce. A longer cook can make the cubes firmer, so serve once they are heated through.

Spice and finishing touches

Deggi mirch: This mild Kashmiri red pepper powder brings colour and gentle warmth. Green hot peppers add a separate, sharper heat, so adjust those to suit your preference.

Kasuri methi: Powder the dried fenugreek leaves and stir them in with the paneer. Fresh coriander and optional cream go on just before serving.

What to serve alongside

Naan or chapati: Use either to scoop up the creamy sauce and paneer. Rice is another option, especially if you want a simple base for the gravy.

To round out the meal, serve with a vegetable side or a crisp salad. Bring the breads or rice to the table while the curry is hot.

Recipe notes & tips

• Grate the onions coarsely as specified so they soften readily in the pan.
• Keep the cumin moving and remove the pan from the heat if the seeds darken too quickly.
• Let the masala mixture stand for the full 15 minutes before blending.
• Blend the sauce until very smooth for an even coating around the paneer.
• Stir the covered sauce regularly as it thickens to help prevent sticking.
• Add the paneer near the end and keep its final cooking time to 3 minutes.

Variations

• Adjust the heat: Use fewer green hot peppers for a milder curry.
• Use extra coriander: Add a little more fresh coriander at the table for a brighter finish.
• Serve with rice: Spoon the curry over cooked rice for a filling accompaniment.
• Choose chapati: Serve warm chapati alongside the curry for scooping up the sauce.
• Add a cream finish: Drizzle a little extra cream over the dish just before serving.

Common mistakes to avoid

• Burning the cumin: Let it crackle for only 10 seconds and lower the heat if it darkens too fast.
• Blending while too hot: Allow the mixture to stand for 15 minutes before transferring it to the food processor.
• Leaving the sauce coarse: Blend thoroughly with the ice water until very smooth.
• Skipping regular stirring: Stir the covered sauce as it thickens so it cooks more evenly.
• Overcooking the paneer: Add it at the end and cook for just 3 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until hot throughout, stirring carefully so the paneer stays intact; add a small splash of water if the sauce has thickened.

Frequently asked questions