Name: Easy Paneer Butter Masala Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 200 g (7 oz) paneer cheese; 1/2 teaspoon garam masala; 1/2 teaspoon ground coriander; 1 teaspoon paprika (divided); 1 large onion, peeled and quartered; 4 garlic cloves; 1-inch piece of fresh ginger, peeled; 1 tablespoon sunflower oil; 30 g (2 tablespoons) unsalted butter; 1 tablespoon curry powder; 1/2 teaspoon ground cinnamon; 150 ml (3/4 cup) vegetable stock; 1 tablespoon tomato puree; 200 ml (1 cup) passata (tomato sauce); 150 ml (3/4 cup) double (heavy) cream; Handful of chopped fresh coriander

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Introduction

Paneer Butter Masala is a rich and creamy Indian dish featuring tender paneer cheese cubes simmered in a flavorful tomato-based sauce. It’s a comforting and aromatic recipe perfect for a satisfying vegetarian meal.

The image shows a round pot with handles, filled with a rich, orange curry that contains large, chunky pieces of paneer cheese. The curry sauce is thick and creamy, with swirls of white cream on the surface, adding texture and contrast. Bright green cilantro leaves are placed on top in the center as garnish. A metal spoon rests inside the pot, its handle extending outside. The pot sits on a white marbled tile surface with hexagonal shapes. In the background, there is a white marble bowl filled with coarse salt and a garlic bulb, as well as some green herbs. A white cloth with pinkish floral detail is partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g (7 oz) paneer cheese
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1 large onion, peeled and quartered
4 garlic cloves
1-inch piece of fresh ginger, peeled
1 tablespoon sunflower oil
30 g (2 tablespoons) unsalted butter
1 tablespoon curry powder
1/2 teaspoon paprika
1/2 teaspoon ground cinnamon
150 ml (3/4 cup) vegetable stock
1 tablespoon tomato puree
200 ml (1 cup) passata (tomato sauce)
150 ml (3/4 cup) double (heavy) cream
Handful of chopped fresh coriander

Instructions

Step 1: Cut the paneer into 1/2 inch cubes and place in a large bowl. Add the garam masala, ground coriander, and paprika, then toss gently to coat the paneer. Set aside while preparing the sauce.
Step 2: Place the onion, garlic, and ginger in a food processor and blend until smooth.
Step 3: Heat the sunflower oil in a large, deep pan, then melt the butter in it. Add the blended onion mixture and cook over medium heat for 4-5 minutes, until the onion starts to brown slightly.
Step 4: Add the paneer cubes to the pan and cook for 2-3 minutes, stirring gently.
Step 5: Stir in the curry powder, paprika, and ground cinnamon. Cook for another minute until fragrant.
Step 6: Pour in the vegetable stock, tomato puree, and passata, stirring to combine. Bring the sauce to a boil, then reduce the heat and simmer for 10 minutes.
Step 7: Stir in the double cream and let the sauce simmer for an additional minute to heat through.
Step 8: Mix in the chopped fresh coriander, season with salt to taste, and serve hot over rice. Optionally, garnish with extra coriander.

Tips & Variations

For a richer flavor, substitute sunflower oil with ghee.
Use homemade paneer or store-bought, but press extra moisture out for best results.
Add a pinch of red chili powder if you like a spicier dish.
Try garnishing with a swirl of cream or a squeeze of fresh lemon juice for added brightness.

Storage

Store leftover Paneer Butter Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the cream from separating.

How to Serve

A white bowl holds two main layers: on the left side, a fluffy pile of white rice with a few green cilantro leaves scattered on top, and on the right side, a thick orange creamy curry filled with small cubes of soft paneer cheese, garnished with chopped green cilantro pieces. The bowl sits on a white marbled surface with a metal fork placed nearby, and some loose green cilantro leaves are spread around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of paneer?

Paneer is ideal for this recipe because it holds its shape when cooked. However, you can substitute halloumi or tofu as alternatives, though the texture and flavor will differ.

Is this dish freezer-friendly?

Paneer Butter Masala can be frozen for up to one month. Freeze in a sealed container and thaw overnight in the refrigerator before reheating gently on the stove.