Easy Butter Paneer Makhani Recipe – Creamy Paneer Butter Masala

Creamy, rich, and filled with warm spices, this might become your new favorite butter masala recipe. This decadent and creamy makhani gravy recipe is perfect for making butter paneer and butter chicken, but feel free to use whatever protein replacement you love: Butter Tofu, Butter Cauliflower, Butter Chickpeas and more!

Watch our recipe video for step by step instructions on how to make Paneer Butter Masala. We’ve included demonstrations and pro tips to help you out in the kitchen! For butter paneer calories and nutrition information, see the recipe card below. We also have an option to view our paneer makhani recipe in hindi!

Prep Time10 minsCook Time35 minsTotal Time45 mins
DifficultyIntermediate

Ingredients:

Oil - 2 tbsp
Butter (unsalted) - 4 tbsp
Bay Leaf - 1 qty
Cinnamon Stick - 1/2 inch
Cloves - 3 qty
Green Cardamom - 2 qty
Cashews - 10-15 qty
White Onion - 1 large, chopped
Diced Canned Tomatoes - 16 oz (460 g)
Garam Masala - 1/2 tsp + 1/4 tsp, if needed
Coriander Powder - 1 tsp
Sugar - 1 tsp
Salt - 1 tsp
Water - 1 - 1.5 cups
Kashmiri Red Chili Powder - 1 tsp
Ginger Garlic Paste - 2 tsp
Heavy Cream - 6 tbsp
Paneer - 9 oz (250 g), cubed
Kasuri Methi (fenugreek leaves) - 2 tsp, crushed
Cilantro - garnish

Instructions:

How to Make Makhani Gravy:

1) In a large pan over medium heat, add 1 tbsp of oil and 1 tbsp of unsalted butter.

2) Once the oil is hot, add 1 bay leaf, a 1/2 inch piece of cinnamon stick, 3 cloves, and 2 green cardamom pods. Sauté for about 30 seconds.

3) Add 1 whole white onion (diced ) and 10-15 whole cashews. Mix well and sauté for 3-4 minutes until the onion turns translucent.

4) Add 16 oz of canned, diced tomatoes. In addition, add 1 tsp sugar, 1 tsp salt, 1/2 tsp garam masala, and 1 tsp coriander powder. Mix thoroughly.

5) Cook on medium heat for 10-15 minutes, stirring often.

PRO TIP: If your masala is too dry, add a couple tablespoons of water to avoid burning.

6) Once the tomatoes have become completely mushy and the oil begins to seep out from the sides, your masala is ready. Turn off the heat and remove the whole spices (cinnamon stick, bay leaf, 3 cloves, 2 cardamom).

7) Cool the mixture for about 15 - 20 minutes.

8) Transfer the masala mixture to a blender, and add 1 - 1.5 cups of water if needed.

9) Blend the mixture into a very smooth puree.

10) Pour the puree through a fine sieve in order to remove any remaining pieces or grit from the gravy.

PRO TIP: Use a spoon to push the gravy through and make sure to scrape the bottom of your sieve!

11) In a large pan or pot over medium heat, add 2 tbsp of butter and 1 tsp of oil.

12) Once the butter is completely melted, add 1 tsp of kashmiri red chili powder. Sauté for about 30 seconds.

13) Add 2 tsp of ginger garlic paste. Sauté for 1-2 minutes.

14) Next, add the gravy puree into the pan and mix thoroughly to incorporate. Cook for 3-4 minutes stirring occasionally.

PRO TIP: If your gravy is too thick, add some water to thin it out!

15) Add 6 tbsp of heavy cream to the gravy and mix well.

Assembling Butter Paneer, Chicken, or Tofu

1) Add about 250 grams of cubed paneer. Mix until the paneer is completely covered.

2) Cook for 2 to 3 minutes on medium heat.

3) Remove from heat.

4) Finally, add 2 tsp of crushed kasuri methi (fenugreek leaves), and 1 tbsp of butter. Mix thoroughly to incorporate.

5) Garnish your butter paneer with a drizzle of cream and cilantro. Serve hot with naan or rice!

Ingredients

 Oil - 2 tbsp
 Butter (unsalted) - 4 tbsp
 Bay Leaf - 1 qty
 Cinnamon Stick - 1/2 inch
 Cloves - 3 qty
 Green Cardamom - 2 qty
 Cashews - 10-15 qty
 White Onion - 1 large, chopped
 Diced Canned Tomatoes - 16 oz (460 g)
 Garam Masala - 1/2 tsp + 1/4 tsp, if needed
 Coriander Powder - 1 tsp
 Sugar - 1 tsp
 Salt - 1 tsp
 Water - 1 - 1.5 cups
 Kashmiri Red Chili Powder - 1 tsp
 Ginger Garlic Paste - 2 tsp
 Heavy Cream - 6 tbsp
 Paneer - 9 oz (250 g), cubed
 Kasuri Methi (fenugreek leaves) - 2 tsp, crushed
 Cilantro - garnish

Directions

How to Make Makhani Gravy:
1

1) In a large pan over medium heat, add 1 tbsp of oil and 1 tbsp of unsalted butter.

2

2) Once the oil is hot, add 1 bay leaf, a 1/2 inch piece of cinnamon stick, 3 cloves, and 2 green cardamom pods. Sauté for about 30 seconds.

3

3) Add 1 whole white onion (diced ) and 10-15 whole cashews. Mix well and sauté for 3-4 minutes until the onion turns translucent.

4

4) Add 16 oz of canned, diced tomatoes. In addition, add 1 tsp sugar, 1 tsp salt, 1/2 tsp garam masala, and 1 tsp coriander powder. Mix thoroughly.

5

5) Cook on medium heat for 10-15 minutes, stirring often.

PRO TIP: If your masala is too dry, add a couple tablespoons of water to avoid burning.

6

6) Once the tomatoes have become completely mushy and the oil begins to seep out from the sides, your masala is ready. Turn off the heat and remove the whole spices (cinnamon stick, bay leaf, 3 cloves, 2 cardamom).

7

7) Cool the mixture for about 15 - 20 minutes.

8

8) Transfer the masala mixture to a blender, and add 1 - 1.5 cups of water if needed.

9

9) Blend the mixture into a very smooth puree.

10

10) Pour the puree through a fine sieve in order to remove any remaining pieces or grit from the gravy.

PRO TIP: Use a spoon to push the gravy through and make sure to scrape the bottom of your sieve!

11

11) In a large pan or pot over medium heat, add 2 tbsp of butter and 1 tsp of oil.

12

12) Once the butter is completely melted, add 1 tsp of kashmiri red chili powder. Sauté for about 30 seconds.

13

13) Add 2 tsp of ginger garlic paste. Sauté for 1-2 minutes.

14

14) Next, add the gravy puree into the pan and mix thoroughly to incorporate. Cook for 3-4 minutes stirring occasionally.

PRO TIP: If your gravy is too thick, add some water to thin it out!

15

15) Add 6 tbsp of heavy cream to the gravy and mix well.

Assembling Butter Paneer, Chicken, or Tofu
16

1) Add about 250 grams of cubed paneer. Mix until the paneer is completely covered.

17

2) Cook for 2 to 3 minutes on medium heat.

18

3) Remove from heat.

19

4) Finally, add 2 tsp of crushed kasuri methi (fenugreek leaves), and 1 tbsp of butter. Mix thoroughly to incorporate.

20

5) Garnish your butter paneer with a drizzle of cream and cilantro. Serve hot with naan or rice!

Easy Butter Paneer Makhani Recipe – Creamy Paneer Butter Masala
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