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This is the easiest way to make paneer butter masala. Mix a few ingredients together on the stovetop and you’ll have this restaurant-worthy dish ready in minutes.
What is Paneer Butter Masala?
Paneer butter masala might be the most popular paneer dish ever. If you haven’t heard of it, think soft paneer in a creamy and buttery, well-spiced, tomato-based sauce. You may also know this dish by another name: paneer makhani.
Paneer butter masala is similar to my popularButter Chickenand myButter Chickpeas, but it’s also a bit different in thatI add cashews to this sauce. I like adding cashews with the paneer – it makes the sauce a little thicker and a little richer. If you don’t like cashews, you can use almonds or leave the nuts out if you want.
“This paneer butter masala is better than restaurant quality! And so easy, too!!!!! 😍”
Vidya
Why Use Onion Masala
The great thing about this particular recipe for paneer butter masala is that it’s easy. It takes minutes, thanks to my premade Onion Masala. All you need to do is heat the ingredients and add the paneer. That’s it.
By making a big batch of onion masala one day, you can prepare meals like this one with very little effort. You don’t need to cook down tomatoes daily, just do it once and keep the masala in the freezer and use it as needed. If you don’t have Onion Masala handy, then you can try using canned tomato sauce as that’s already cooked down though I haven’t tested it this way for the blog.
Serve this paneer makhani with Indian flatbread (naan or roti) orBasmati Rice. To make this more of a complete meal, add one or two of these dishes too:
- Chana Masala
- Aloo Methi
- Veggie Biryani
- Aloo Baingan Masala
- Indian Bean Salad
Paneer Butter Masala (Paneer Makhani)
Paneer Butter Masala (Paneer Makhani)
4.93 from 27 reviews
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Servings 4 -5
Ingredients
- ½ cup water
- ¼ cup raw cashews
- 2 tablespoons ghee or butter
- 1 ¼ cups frozen or thawed onion masala
Spices
- 1 teaspoon garam masala
- 1 teaspoon paprika or kashmiri chili for color
- ¾ teaspoon salt adjust to taste
- ¼ teaspoon cayenne adjust to taste
- Pinch of dried fenugreek leaves (kasoori methi)
- 1 14 ounce block Paneer, cubed
- 2 tablespoons heavy cream OR full-fat unsweetened coconut cream, to taste
Instructions
Add the water and cashews to a blender and blend until smooth. Set aside for now.
Add the ghee, onion masala and spices to a saucepan over low heat and allow it to simmer for a couple minutes (if using frozen masala then simmer until the masala melts).
Pour the blended cashews into the saucepan along with the paneer and cook until the paneer is heated through.
Stir in the cream and serve.
Notes
- This recipe is part ofmy onion masala series– be sure to check it out!
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!
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About Ashley
Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.
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Comments
Caroline says
How can I substitute the nuts as I’m allergic to them?
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See AlsoHomemade PaneerSara says
Amazing!! I made it with frozen Indian onion masala on a weeknight. It took no time at all and it was soooo delicious! Ate it with naan!Reply
Ashley - My Heart Beets says
Sara, I’m so glad you liked this recipe! Thanks for letting me know how it turned out for you 🙂
Reply
Kate says
This is one of my go-to weeknight dishes, especially when we haven’t been to the grocery store in awhile (paneer keeps so nicely in the fridge!).Reply
Ashley - My Heart Beets says
Kate, so glad to hear that! Thanks for letting me know how much you like this! And I agree – I always have a pack of paneer in the fridge or freezer, great for unexpected visitors too!
Reply
Karen says
I made this and it was delicious! Was I supposed to soak the raw cashews before blending with the water? Thanks!Reply
Amanda says
Hi Ashley! Can’t wait to try this. My son is allergic to cashews – can I use almonds instead? Is there anything you would change to sub almonds?
Thank you!
Reply
Ashley - My Heart Beets says
Hi Amanda, I would use whole almonds, soak them overnight, and peel them then blend – that should turn into a nice paste with a similar consistency to the cashews.
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Markus says
Easy and fast recipe. Thank you!
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Ashley - My Heart Beets says
Glad to hear that!
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Chancita says
I make this recipe, sub avocado oil for the ghee and use cauliflower instead of paneer. I use this recipe instead of the butter chickpeas because it uses the onion masala (which – again – is pure genius). I always have cashew butter on hand as well, so I mix the cashew butter with water instead of blending soaked cashews (just because it comes together quicker for me. Sometimes I pre-steam the cauliflower and sometimes I cook it in the sauce. Either way, this is a delicious sauce that comes so fast with the onion masala. Thanks for another great recipe!Reply
Ashley - My Heart Beets says
Chancita, that’s great to hear – thank you for sharing!
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Vidya says
This paneer butter masala is better than restaurant quality! And so easy, too!!!!! 😍
Reply
Ashley - My Heart Beets says
Thanks, Vidya! So happy to hear that you like it so much 🙂
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Senthurselvi Aravinth says
I cooked it and it was so yummy. Your recipes are all amazing and every time I try it, they comes so well.
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Ashley - My Heart Beets says
Hi Senthurselvi, that’s so great to hear! I’m glad you liked this recipe – thanks for letting me know how it turned out for you 🙂
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Erin Beaulac says
Love this recipe, it turns out amazing every time!Reply
Ashley - My Heart Beets says
Erin, I’m happy to hear that! Glad you like the paneer butter masala so much 🙂
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