Name: Butter Paneer (Paneer Makhani) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 3 tablespoons butter; 1 medium onion, finely diced; 4 cloves garlic, minced; 1 tablespoon ginger, minced or grated; 2 teaspoons ground cumin; 2 teaspoons garam masala; 1 teaspoon turmeric; 14 ounces tomato puree; 1 1/2 teaspoons paprika; 1-2 red chili peppers (optional for spicier dish); 1/4 cup Greek yogurt; 1 cup heavy whipping cream (or to taste); 1 pound paneer, cut into bite size cubes

Jump to Recipe· 4.1 from 10 reviews

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There’s something truly magical about this Butter Paneer (Paneer Makhani) Recipe that turns a simple vegetarian meal into an unforgettable feast. Combining the rich creaminess of butter and heavy cream with the robust warmth of spices and tangy tomato puree, this dish captivates your senses with every bite. Whether you’re craving a comforting dinner or looking to impress friends with an authentic taste of Indian cuisine, this recipe makes it easy to create restaurant-quality butter paneer right in your own kitchen.

Ingredients You’ll Need

A black pan filled with a thick, reddish-brown sauce spread evenly across the bottom, showing a slightly chunky and textured surface with visible swirls and small ridges, placed on a white marbled texture background. The pan has two shiny silver handles on each side with reflections, and the sauce appears rich and dense with a glossy finish. Photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by Indian cooking — the ingredients for Butter Paneer (Paneer Makhani) Recipe are delightfully straightforward yet each one plays an essential role in building layers of flavor, color, and texture. From the warming spices to the creamy dairy, every element adds its own magic.

3 tablespoons butter: The cornerstone that brings velvety richness and a subtle caramel hint to the dish.
1 medium onion (finely diced): Provides a sweet, mellow base that soaks up the spices beautifully.
4 cloves garlic (minced): Adds aromatic depth and a gentle pungency that’s simply irresistible.
1 tablespoon ginger (minced or grated): Introduces a lively zing that brightens the sauce.
2 teaspoons ground cumin: Brings a warm, earthy character typical to Indian cuisine.
2 teaspoons garam masala: A fragrant blend that layers in complexity and warmth.
1 teaspoon turmeric: Offers vibrant golden color plus subtle earthiness.
14 ounces tomato puree: The tangy heart of the sauce, balancing richness with acidity.
1 1/2 teaspoons paprika: Adds mild sweetness and a beautiful red hue.
1-2 red chili peppers (optional): For those who love a kick, these bring just the right amount of heat.
1/4 cup Greek yogurt: Adds creaminess with a slight tang, helping to mellow the spices.
1 cup heavy whipping cream (or to taste): The secret to that silky-smooth, luscious sauce that defines Paneer Makhani.
1 pound paneer (cut into bite-size cubes): Soft, fresh cheese that soaks up every bit of the luscious gravy.

How to Make Butter Paneer (Paneer Makhani) Recipe

Step 1: Sauté the Onion and Butter

Start by melting the butter in a large skillet over medium heat. The butter not only adds richness but also acts as the perfect cooking medium to soften the finely diced onion. Sauté the onion until it turns translucent and just begins to brown, about 3 to 5 minutes. This step builds the sweet and savory foundation that carries the entire dish.

Step 2: Add Aromatics and Spices

Next, toss in the minced garlic and ginger along with your ground cumin, garam masala, and turmeric. Stir frequently as the spices toast for 1 to 2 minutes, releasing their fragrances and deepening the flavor profile. This step is crucial—it transforms simple ingredients into a symphony of aroma and taste that defines the Paneer Makhani experience.

Step 3: Simmer the Tomato Puree and Paprika

Pour in the tomato puree and sprinkle the paprika evenly. Lower the heat to let the mixture gently simmer, stirring occasionally as it thickens and darkens over 10 to 15 minutes. If you love a little heat, add the sliced red chili peppers here. The slow cooking concentrates the tomato’s sweetness and develops the signature rich, red butter paneer sauce.

Step 4: Enrich with Yogurt and Cream

Remove the pan from the heat before whisking in the Greek yogurt and heavy whipping cream. This off-heat step prevents curdling while infusing the sauce with decadence and silky texture. Taste and adjust the seasoning or cream quantity to balance tanginess and richness perfectly.

Step 5: Fold in the Paneer Cubes

Finally, gently stir in the paneer cubes so they soak up all the luscious sauce layers. The paneer, with its mild and creamy texture, acts like little sponges of deliciousness. Let it warm through for a minute or two before serving.

How to Serve Butter Paneer (Paneer Makhani) Recipe

A white bowl filled with two layers: the bottom layer is a bed of white rice with a soft, fluffy texture, while the top layer features an orange creamy sauce with smooth texture, covering several medium-sized cubes of tofu. The tofu pieces are soft with sharp edges and are coated evenly by the sauce. A small green leafy garnish sits on the sauce's center, adding a fresh contrast. Nearby, there is a white bowl with the same orange sauce and tofu cubes, and a clear glass of water with ice. The whole scene is set on a white marbled textured surface, with a fork and a white cloth with black stripes partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your Butter Paneer (Paneer Makhani) Recipe look as good as it tastes, sprinkle freshly chopped cilantro over the top. A drizzle of cream or a pat of butter can add extra shine and indulgence. Toasted fenugreek leaves (kasuri methi) are a traditional garnish that lend an unforgettable earthy fragrance if you’re feeling adventurous!

Side Dishes

Butter Paneer pairs wonderfully with steamed basmati rice or fragrant jeera rice, which helps soak up that creamy sauce perfectly. Soft, buttery naan or roti are also classic options to scoop every last bite, making the meal both satisfying and fun to eat.

Creative Ways to Present

If you want to impress guests, serve your Butter Paneer in small earthen pots or mini copper bowls, capturing the authentic Indian dining vibe. You can also plate it alongside a colorful salad of cucumber, tomatoes, and red onion for a refreshing crunch that contrasts beautifully with the creamy richness.

Make Ahead and Storage

Storing Leftovers

Butter Paneer (Paneer Makhani) Recipe tastes even better the next day as the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to three days without losing any creaminess or spice.

Freezing

If you want to keep this dish longer, you can freeze it for up to one month. Use a freezer-safe container, and be sure to thaw it slowly overnight in the fridge for best results. Note that paneer’s texture may soften slightly after freezing, but the flavor remains delightful.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent cracking in the cream. Adding a splash of cream or water while reheating can help restore the sauce’s luscious texture and ensure it’s just as good as freshly cooked.

FAQs

Can I use store-bought paneer or should I make it at home?

Both work wonderfully! Store-bought paneer is convenient and widely available, especially in Indian grocery stores. Homemade paneer tends to be softer and fresher but requires some effort. Either way, this Butter Paneer (Paneer Makhani) Recipe shines with quality paneer cubes.

Is this Butter Paneer (Paneer Makhani) Recipe very spicy?

The recipe is moderately spiced, but the heat level can easily be adjusted by controlling the number of red chili peppers. You can omit them completely for a mild version or add more if you love a fiery kick.

Can I substitute heavy cream for a lighter option?

You can use coconut milk or cashew cream for a dairy-free alternative, but the rich creaminess of heavy cream is hard to beat. Greek yogurt helps keep the dish tangy while balancing the texture if you want a lighter but still creamy sauce.

What can I serve with Butter Paneer besides rice?

Besides rice, buttery naan, garlic naan, or roti works great. For a low-carb option, try serving it with sautéed vegetables or cauliflower rice to keep things light but satisfying.

Can I prepare Butter Paneer (Paneer Makhani) Recipe in advance for a party?

Absolutely! The flavors develop beautifully when made a few hours or even a day ahead. Just warm it gently before serving and add fresh garnishes to keep it vibrant.

Final Thoughts

There’s something truly comforting and celebratory about preparing this Butter Paneer (Paneer Makhani) Recipe in your own kitchen. It invites you to slow down and savor every creamy, spiced bite. Whether you’re making it for yourself or sharing with loved ones, this dish always feels like a warm, flavorful hug on a plate. So go ahead, gather your ingredients, and let this recipe bring a little delicious magic to your dinner table.

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