Easy Butter Paneer Masala
Butter Paneer (also known as Shahi Paneer or Paneer Makhani) is one of my fave Indian dishes on any takeout menu. It's a super easy vegetarian recipe, with Indian-style "cottage cheese" (paneer) simmered in a creamy sauce with ground almonds.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 4 tbsp butter
- 2 cups chopped onion
- 2 tbsp finely chopped garlic
- 1 tbsp finely grated fresh ginger
- 2 tbsp garam masala
- 2 tsp paprika
- 1/4 tsp cinnamon
- 2 tsp coarse salt
- 2 cups diced tomatoes
- 1/4 cup blanched almonds plus more for topping
- 3/4 cup heavy whipping cream
- 400 grams paneer cut in cubes
- Chopped cilantro and sliced optional, for garnish
Heat butter over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, 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 almonds; cook 2 minutes, then 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. Gently stir in paneer and cook until heated through, about 2 minutes. Top with cilantro and additional almonds, if desired.