Paneer Butter Masala
This vegetarian builds paneer, cubed, ripe tomatoes, pureed and cashew nuts into a weeknight-friendly meal you can have ready in about 70 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for pan and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat 2 tablespoons of ghee in a pan, add the chopped onion, ginger paste, garlic paste, and cashews, and saute for 5 to 6 minutes until the onion turns soft and golden.
- Add the pureed tomatoes and cook for 8 to 10 minutes until the mixture thickens and the oil begins to separate at the edges.
- Let the mixture cool slightly, then blend it to a completely smooth puree and strain it back into the pan for a silky sauce.
- Heat the butter and remaining ghee, add the red chili powder and the blended sauce, and simmer for 5 minutes, stirring so it does not catch on the bottom.
- Stir in the garam masala, sugar, and salt, then add about half a cup of water to reach a smooth, pourable gravy and simmer for 3 minutes.
- Add the paneer cubes and cream, crush the kasuri methi between your palms and stir it in, then simmer gently for 4 to 5 minutes until the paneer is warmed through and the sauce is rich.
- Garnish with a swirl of cream and serve hot with naan or rice.
You'll use: Pan · Saucepan · Blender
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
Tips & common questions
How long does Paneer Butter Masala take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Paneer Butter Masala vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Paneer Butter Masala is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Paneer butter masala 2.jpg by Gannu03, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.