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Recipes
Paneer Butter Masala
Recipe

36 INGREDIENTS • 15 STEPS • 1HR 30MINS

Paneer Butter Masala

5.0
1 rating
This Paneer Butter Masala (Paneer Makhani) is easy to make at home and better than any restaurant version! It’s super flavorful with rich, creamy, buttery, and spicy notes, and is also naturally gluten-free.
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That Spicy Chick
Hi! I'm Lavina, creator of the blog That Spicy Chick. I cook spicy and delicious food from Asian and Western cuisines! Have a look around and maybe give one of my recipes a try!
https://thatspicychick.com/
This Paneer Butter Masala (Paneer Makhani) is easy to make at home and better than any restaurant version! It’s super flavorful with rich, creamy, buttery, and spicy notes, and is also naturally gluten-free.
1HR 30MINS
Total Time
$2.78
Cost Per Serving
Ingredients
Servings
6
US / Metric
Paneer
Paneer
1 3/4 cups
Paneer, cubed
thawed if using frozen
Plain Greek Yogurt
1/3 cup
Plain Greek Yogurt
Lemon
1
Lemon, juiced
1 Tbsp juice for Paneer plus 1 tsp for Butter Masala
Kashmiri Red Chili Powder
1 tsp
Kashmiri Red Chili Powder
or Cayenne Pepper
Ground Cumin
1 tsp
Ground Cumin
Ground Coriander
1 tsp
Ground Coriander
Garlic Paste
1 Tbsp
Garlic Paste
Olive Oil
1 Tbsp
Olive Oil
or Cooking Oil of Choice
Paneer Butter Masala
Garlic
10 cloves
Garlic, minced
Fresh Ginger
1 1/2 in
Fresh Ginger, minced
Red Onion
1
Medium Red Onion, chopped
Tomato
2
Medium Tomatoes, peeled, chopped
Red Chili Pepper
5
Red Chili Peppers, chopped
up to 10, to taste
Green Chili Pepper
1
Green Chili Pepper, chopped
up to 2, to taste
Kosher Salt
3/4 tsp
Kosher Salt
or to taste
Cayenne Pepper
1 tsp
Cayenne Pepper
or to taste
Ground Coriander
3/4 tsp
Ground Coriander
Ground Cumin
3/4 tsp
Ground Cumin
Garam Masala
1/2 tsp
Freshly Ground Black Pepper
1/8 tsp
Freshly Ground Black Pepper
Water
1 cup
Water
Honey
1 tsp
Honey
optional
Half and Half
1/4 cup
Half and Half
or Single Cream
Tandoori Masala Mix
1/2 tsp
Tandoori Masala Mix
or 1-2 drops red/orange food coloring
Kasoori Methi Powder
2 Tbsp
Kasoori Methi Powder
or Fenugreek Powder
Olive Oil
1/2 Tbsp
Olive Oil
or Cooking Oil of Choice
Garnish
Fresh Cilantro
1 Tbsp
Fresh Cilantro
up to 2 Tbsp
optional
Half and Half
2 Tbsp
Half and Half
optional
Unsalted Butter
1 tsp
Unsalted Butter
up to 2 tsp
optional
Nutrition Per Serving
VIEW ALL
Calories
406
Fat
29.2 g
Protein
18.7 g
Carbs
18.4 g
Add to plan
logo
Paneer Butter Masala
Save
author_avatar
That Spicy Chick
Hi! I'm Lavina, creator of the blog That Spicy Chick. I cook spicy and delicious food from Asian and Western cuisines! Have a look around and maybe give one of my recipes a try!
https://thatspicychick.com/
Cooking InstructionsHide images
step 1
Combine Plain Greek Yogurt (1/3 cup), 1 Tbsp of juice from Lemon (1), Kosher Salt (1 tsp), Kashmiri Red Chili Powder (1 tsp), Garam Masala (1 tsp), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Ground Turmeric (1 tsp), Ginger Paste (1 Tbsp), and Garlic Paste (1 Tbsp) in a large bowl.
step 2
Mix with a spoon until fully combined, then add the Paneer (1 3/4 cups). Carefully mix to fully coat the paneer in the marinade. Cover with cling wrap or a plate, and allow for the paneer to marinate for 1 hour, or overnight in the refrigerator for best results.
step 3
When ready to cook, heat the Unsalted Butter (1 Tbsp) and Olive Oil (1 Tbsp) in a large nonstick skillet or frying pan over medium-high heat. Once hot, add the marinated paneer and the remaining marinade in the bowl to the pan. Cook for 5-6 minutes, while carefully turning the paneer with a spatula, until the marinade is no longer “wet.” Turn off the heat and set the pan aside.
step 3 When ready to cook, heat the Unsalted Butter (1 Tbsp) and Olive Oil (1 Tbsp) in a large nonstick skillet or frying pan over medium-high heat. Once hot, add the marinated paneer and the remaining marinade in the bowl to the pan. Cook for 5-6 minutes, while carefully turning the paneer with a spatula, until the marinade is no longer “wet.” Turn off the heat and set the pan aside.
step 4
Combine Kosher Salt (3/4 tsp), Garam Masala (1/2 tsp), Ground Cumin (3/4 tsp), Ground Coriander (3/4 tsp), Ground Turmeric (1 tsp), Cayenne Pepper (1 tsp), and Freshly Ground Black Pepper (1/8 tsp) in a bowl. Set aside.
step 5
Heat the Unsalted Butter (2 Tbsp) and Olive Oil (1/2 Tbsp) in a deep skillet or sauté pan over medium-high heat. Once hot, add the Red Onion (1) and sauté until softened, about 1-2 minutes.
step 5 Heat the Unsalted Butter (2 Tbsp) and Olive Oil (1/2 Tbsp) in a deep skillet or sauté pan over medium-high heat. Once hot, add the Red Onion (1) and sauté until softened, about 1-2 minutes.
step 6
Add the Garlic (10 cloves) and Fresh Ginger (1 1/2 in) and continue sautéing until fragrant, about 2 minutes.
step 7
Add the Red Chili Peppers (5) and Green Chili Pepper (1) and sauté for another minute, then stir in the contents of the spice bowl and stir to combine everything in the pan.
step 7 Add the Red Chili Peppers (5) and Green Chili Pepper (1) and sauté for another minute, then stir in the contents of the spice bowl and stir to combine everything in the pan.
step 8
Add the Tomatoes (2) and pour in the Water (1 cup). Stir, and then turn down the heat to low and cover the pan. Simmer for 5-6 minutes.
step 8 Add the Tomatoes (2) and pour in the Water (1 cup). Stir, and then turn down the heat to low and cover the pan. Simmer for 5-6 minutes.
step 9
Turn off the heat, and carefully transfer the contents in the pan to a blender jug. Cover and blend until a smooth texture has been achieved. Be careful as hot liquids expand when blended. You may need to uncover the blender jug and push down the contents with a spoon 1-2 times.
step 10
Transfer the sauce back to the pan, then turn on the heat and set to medium-high again.
step 11
Mix in the Tandoori Masala Mix (1/2 tsp), 1 tsp of Lemon Juice,, Honey (1 tsp), and Half and Half (1/4 cup) Stir until fully integrated and the color of the sauce is even.
step 12
Add the paneer from the other pan to the sauce and gently stir to combine.
step 12 Add the paneer from the other pan to the sauce and gently stir to combine.
step 13
Add the Kasoori Methi Powder (2 Tbsp) and stir for 1-2 minutes. Then turn off the heat and transfer to a serving dish.
step 13 Add the Kasoori Methi Powder (2 Tbsp) and stir for 1-2 minutes. Then turn off the heat and transfer to a serving dish.
step 14
Pour the Half and Half (2 Tbsp) in a circular motion over the Paneer Butter Masala, sprinkle with Fresh Cilantro (1 Tbsp) and add a small dollop of Unsalted Butter (1 tsp) to the center of the dish.
step 14 Pour the Half and Half (2 Tbsp) in a circular motion over the Paneer Butter Masala, sprinkle with Fresh Cilantro (1 Tbsp) and add a small dollop of Unsalted Butter (1 tsp) to the center of the dish.
step 15
Enjoy with hot flaky roti parathas, crispy plain rotis, soft fluffy naans, and/or warm steamed rice!
step 15 Enjoy with hot flaky roti parathas, crispy plain rotis, soft fluffy naans, and/or warm steamed rice!
Tags
view more tags
Gluten-Free
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetarian
Indian
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