Paneer butter masala is a dreamy vegetarian curry recipe. It’s a straightforward recipe to make, and the sauce’s flavor is similar to butter chicken sauce, without the meat, of course. You’ll love it!
Paneer butter masala is very similar to my easy butter chicken recipe —only it’s made with paneer instead of chicken. I based this recipe on my popular easy butter chicken, and the result is a rich, creamy sauce with beautifully balanced flavors.
The buttery-soft cubes of paneer swimming in that flavorful curry gravy are pure comfort food. If you want to change things up, try adding 2–3 cups of diced vegetables and letting them cook right in the sauce, or stir in a cup of peas at the end. And if you like a little heat, a pinch of cayenne does the trick nicely.
Ingredients in this paneer butter masala recipe
- Onion, garlic, and ginger sautéed in a little oil.
- A can of tomatoes – fire-roasted for bonus points.
- Cashew butter – much easier to blend than traditionally used whole cashews.
- Ground spices – we use chili powder, cumin, coriander, garam masala , turmeric, and cardamom.
- Salt and brown sugar – to taste.
- Cream – we love to add cream to make the paneer butter masala extra creamy and rich, but you can skip the cream if you’d like.
- Paneer – cut into bite-sized paneer cubes.
What to serve with paneer butter masala
A side of basmati rice is almost mandatory with any curry recipe. And some warm naan is wonderful for dipping in the sauce. If you’d like to serve this paneer butter masala as part of a bigger feast, here are a few other curry recipes you could include:
- Banana Curry with Sweet Potatoes and Sweet Potatoes
- Coconut Acorn Squash Curry
- Creamy Coconut Vegetarian Korma
Store leftovers
Store and reheat: This curry recipe will last for 4-5 days in a covered container in your fridge. Reheat it gently over low heat and add a splash of water if you notice the curry getting too thick.
Freeze: This recipe freezes very well. Let it cool completely,y then transfer it to freezer-safe containers and store it in your freezer for up to six months.
Paneer Butter Masala Recipe
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Ingredients
- ▢ 2 tablespoons butter or cooking oil
- ▢ 1 large onion (roughly chopped)
- ▢ 2 tablespoons chopped ginger
- ▢ 4 cloves garlic (crushed)
- ▢ 14 ounce can diced tomatoes (fire-roasted tomatoes are great in this recipe)
- ▢ ½ cup water
- ▢ 2 tablespoons cashew butter (can sub almond butter)
- ▢ 1-2 teaspoons salt (to taste)
- ▢ Optional: 1 tablespoon brown sugar
- ▢ Optional: ½ cup heavy cream
- ▢ 12 ounces (350 grams) paneer (cut into bite-sized cubes)
- ▢ Cilantro (to serve)
The Spices
- ▢ 2 teaspoons chili powder
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon ground coriander
- ▢ 1 teaspoon garam masala (can sub curry powder)
- ▢ ½ teaspoon turmeric
- ▢ Seeds from 4 cardamom pods (omit if you don’t have this)
Instructions
- Heat the butter in a large skillet or medium-sized pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is very well-browned, about 10 minutes. 2 tablespoons butter or cooking oil, 1 large onion, 2 tablespoons chopped ginger, 4 cloves garlic
- While the onion is cooking, add the spices to a small bowl. When the onion is well-browned, add the spices and let them cook for 1 minute. Add the tomatoes and water to the pot and scrape the bottom to remove any stuck-on bits. 14 ounce can diced tomatoes, ½ cup water, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala , ½ teaspoon turmeric, Seeds from 4 cardamom pods
- Add the cashew butter then carefully transfer everything to your blender. Blend on high until smooth then pour the curry back into the pot. Season to taste with salt and, if using, the sugar. If you find the curry too thick, add another ½ cup of water. 2 tablespoons cashew butter, 1-2 teaspoons salt, Optional: 1 tablespoon brown sugar
- Add the cream, if using, and the paneer to the pot and warm it on medium-low heat for 3-4 minutes. Cover the pot to prevent splatters. Serve with a little cilantro over the top. Optional: ½ cup heavy cream, 12 ounces (350 grams) paneer, Cilantro
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Paneer Butter Masala Recipe
Ingredients
- 2 tablespoons butter or cooking oil
- 1 large onion , roughly chopped
- 2 tablespoons chopped ginger
- 4 cloves garlic , crushed
- 14 ounce can diced tomatoes , fire-roasted tomatoes are great in this recipe
- ½ cup water
- 2 tablespoons cashew butter , can sub almond butter
- 1-2 teaspoons salt , to taste
- Optional: 1 tablespoon brown sugar
- Optional: ½ cup heavy cream
- 12 ounces (350 grams) paneer , cut into bite-sized cubes
- Cilantro , to serve
The Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala , can sub curry powder
- ½ teaspoon turmeric
- Seeds from 4 cardamom pods , omit if you don’t have this
Instructions
- Heat the butter in a large skillet or medium-sized pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is very well-browned, about 10 minutes. 2 tablespoons butter or cooking oil, 1 large onion, 2 tablespoons chopped ginger, 4 cloves garlic
- While the onion is cooking, add the spices to a small bowl. When the onion is well-browned, add the spices and let them cook for 1 minute. Add the tomatoes and water to the pot and scrape the bottom to remove any stuck-on bits. 14 ounce can diced tomatoes, ½ cup water, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, ½ teaspoon turmeric, Seeds from 4 cardamom pods
- Add the cashew butter then carefully transfer everything to your blender. Blend on high until smooth then pour the curry back into the pot. Season to taste with salt and, if using, the sugar. If you find the curry too thick, add another ½ cup of water. 2 tablespoons cashew butter, 1-2 teaspoons salt, Optional: 1 tablespoon brown sugar
- Add the cream, if using, and the paneer to the pot and warm it on medium-low heat for 3-4 minutes. Cover the pot to prevent splatters. Serve with a little cilantro over the top. Optional: ½ cup heavy cream, 12 ounces (350 grams) paneer, Cilantro
