Paneer Butter Masala Recipe

A bowl of paneer butter masala next to a plate of naan and a bowl of rice.

5 from 1 vote

Paneer Butter Masala Recipe

This paneer butter masala recipe is rich, creamy, and full of warm, spiced flavor, just like restaurant versions, but it's easy to make at home. With tender, homemade paneer and a silky tomato-butter gravy, it's a satisfying, vegetarian comfort food perfect for pairing with rice and naan.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: Indian

Keyword: paneer butter masala, paneer butter masala recipe

Servings: servings

Equipment

1 Rice Cooker or Medium Pot
1 Large Pot
1 Cheesecloth or Fine Mesh Strainer
1 Medium Skillet
1 Large Wide Pan or Sauté Pan
1 Immersion Blender or High-Speed Blender

Ingredients

For the Rice

2 cup basmati rice
3 cup water
½ teaspoon salt

For the Paneer

1 gallon whole milk
⅔ cup lemon juice or white vinegar
cold water to rinse curds
for searing: neutral oil or ghee

For the Butter Masala Gravy

6 tablespoon butter divided
1 tablespoon neutral oil
2 medium onion finely chopped
¼ cup ginger-garlic paste
3 cup tomato purée (from canned San Marzano or ripe fresh tomatoes) strained
1 tablespoon Kashmiri red chili powder
2 teaspoon ground coriander
2 teaspoon salt
2 teaspoon sugar or to taste
2 cup vegetable stock
¾ cup heavy cream
2 teaspoon kasuri methi crushed between palms
2 teaspoon garam masala

For the Sides & Finishes

butter naan warmed and brushed with butter
red onion thinly sliced
lemon and lime wedges
heavy cream
warm ghee

US Customary - Metric

Instructions

For the Rice

Rinse the basmati under cold water until the water runs mostly clear.
2 cup basmati rice
Add the rinsed rice, water, and salt to a rice cooker and cook using the white rice setting. Alternatively, combine the ingredients in a pot on the stove, bring the liquid to a boil, cover, reduce the heat, and simmer for 15 minutes.
3 cup water, ½ teaspoon salt
Fluff gently with a fork, cover, and keep warm.

For the Paneer

In a large pot, bring the milk to a gentle boil. Immediately reduce the heat to prevent scorching.
1 gallon whole milk
Slowly stir in the lemon juice or vinegar until curds form and fully separate from the whey.
⅔ cup lemon juice or white vinegar
Strain the mixture through a cheesecloth and rinse the curds with cold water to remove acidity.
cold water
Transfer the curds to a square glass container and press lightly for ten to fifteen minutes for a soft but sliceable paneer. Press overnight for a sturdier cheese, if preferred.
Remove the paneer from the container and cut it into large cubes.
Heat oil or ghee in a medium skillet over medium heat. Lightly sear the paneer until each cube is just golden on the edges. Transfer to a paper towel and set aside.
for searing: neutral oil or ghee

For the Gravy

Heat two tablespoons of butter and oil in a wide pan over medium heat.
6 tablespoon butter, 1 tablespoon neutral oil
Add the onions and cook low and slow until they're soft and translucent, not browned, about eight minutes.
2 medium onion
Add the ginger-garlic paste and cook until fragrant and any raw smell disappears, about 30 seconds.
¼ cup ginger-garlic paste
Stir in the tomato purée, chili powder, coriander, salt, and sugar.
3 cup tomato purée (from canned San Marzano or ripe fresh tomatoes), 1 tablespoon Kashmiri red chili powder, 2 teaspoon ground coriander, 2 teaspoon salt, 2 teaspoon sugar
Reduce the heat to low and cook until the sauce thickens, darkens slightly, and the fat separates at the edges.
Blend with an immersion blender until smooth (optional but recommended).
Add water or stock to loosen the gravy and simmer gently for about 20 minutes.
2 cup vegetable stock
Stir in the cream and crushed kasuri methi.
¾ cup heavy cream, 2 teaspoon kasuri methi
Finish with the remaining butter and garam masala.
2 teaspoon garam masala
Add paneer and simmer for two to three minutes. Do not overcook.

For the Sides

Warm naan in a dry pan or oven and brush with butter.
butter naan
Thinly slice the red onion.
red onion
Cut the lemon and lime into wedges.
lemon and lime wedges

For Plating

Ladle paneer butter masala into a shallow bowl.
Drizzle cream in a loose spiral and finish with a small ghee swirl in the center.
heavy cream, warm ghee
Serve with cooked basmati rice, naan, sliced onions, and citrus wedges on the side.

Video

Notes

*Nutrition information does not include rice, sides, or finishes.

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop with a splash of water, milk, or cream to loosen the sauce and prevent it from drying out. Paneer butter masala can technically be frozen for up to two months, but the texture of the paneer may become slightly firmer once thawed.

Nutrition