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Butter paneer in a pan with naan.

The Best Butter Paneer Recipe (Restaurant Flavor!)

Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Dinner
Indian
Keyword Paneer Butter Masala, Paneer Makhani

Ingredients
  

For the Paneer:

  • 12 oz package paneer
  • 1 tbsp vegetable oil
  • 1 tbsp lemon or lime juice
  • 1 tsp minced garlic or ¼ tsp garlic powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp cayenne or kashmiri red chilli powder
  • ½ tsp salt

​For the Butter Masala Sauce:

  • ¼ cup vegetable oil
  • 2 cups chopped onion
  • 2 tbsp finely chopped garlic
  • 1 tbsp finely grated fresh ginger
  • 2 tbsp garam masala
  • 2 tsp paprika
  • ¼ tsp cinnamon
  • ​1 1/2 tsp kosher salt
  • 1 cup diced tomatoes
  • ¾ cup heavy cream aka whipping cream
  • 2 tbsp butter

Instructions
 

​Marinate the Paneer:

  • In a bowl, mix the oil, lemon juice, garlic, garam masala, turmeric, cayenne powder and salt.
  • Add the paneer cubes to the bowl.
  • Gently toss them with the marinade, making sure each piece is well coated. Be careful not to break the paneer. I find it easiest to use my hands.

​Make the Sauce:

  • Heat oil over medium heat in a large saucepan or dutch oven.
  • Add onions and slowly cook until golden, reducing heat if they are getting crispy or browning quickly. This is an important flavour-building step, don't rush it.
  • Add garlic and ginger and cook until fragrant, about 1 minute.
  • Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more.
  • Add tomatoes and cook 2 minutes.
  • Add cream and carefully puree using an immersion blender (or standing blender, but do it in batches or the steam will blow the top off).
  • Return sauce to saucepan and bring to a simmer. Stir in butter. Add up to 4 tbsp of water if the sauce is too thick.
  • Gently stir in paneer and cook until heated through, about 2 minutes.

Video

Notes

  • To make it ahead: Prepare the sauce up to 3 days in advance without adding cream or paneer and refrigerate it in an airtight container. On the day of serving, reheat it until it comes to a gentle simmer then add the paneer cubes and heavy whipping cream.
  • For a lightened-up or dairy-free recipe, you can replace it with coconut milk to achieve richness and consistency.
  • You may substitute the paneer with cubed halloumi or firm tofu. If using halloumi, cut the salt in half to account for the saltiness of the cheese.
  • Store leftovers in an airtight container for up to 4 days.

Nutrition

Calories: 657kcalCarbohydrates: 19gProtein: 20gFat: 58gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 147mgSodium: 1311mgPotassium: 469mgFiber: 4gSugar: 8gVitamin A: 1652IUVitamin C: 18mgCalcium: 591mgIron: 2mg
Keyword Paneer Butter Masala, Paneer Makhani