Butter Paneer {Paneer Makhani}
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Calories
372 kcal
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Course
Main Course, Lunch, Dinner, Brunch
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Cuisine
Indian
Butter Paneer {Paneer Makhani}
Description
Butter Paneer (Paneer Makhani) is prepared by sautéing diced onions, ginger, and garlic with Kashmiri chili powder, turmeric, and salt in ghee. Tomato puree and water are added, then pressure cooked briefly before blending the sauce until smooth. Paneer cubes, cream, tomato paste, fenugreek leaves, and sugar are stirred in and warmed until the curry gently boils, blending the flavors further.
The result is a velvety, creamy tomato curry with tender paneer pieces imparting a mild, milky texture. The dried fenugreek leaves add a distinctive aroma that sets this curry apart. The sauce has a balanced heat and slight sweetness from the sugar and spices.
This dish is typically served alongside basmati rice and Indian breads like parathas or naan. It can also be adapted as a low-carb option by substituting rice with turmeric cauliflower rice. For vegans, use tofu and substitute ghee and cream with plant-based alternatives.
The recipe notes emphasize that fenugreek leaves are important to the traditional flavor but can be omitted if unavailable. Avoid pressure cooking paneer itself to prevent it becoming chewy; instead, gently heat it in the sauce after blending.
Ingredients
- 2 tablespoons ghee
- 1 large yellow onion finely diced
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 2 teaspoons Kashmiri red chili powder or another mild red chili powder
- 1 ½ teaspoon kosher salt
- ½ teaspoon Turmeric ground
- 1 cup tomato puree canned or 2 to 3 ripe tomatoes, pureed
- ½ cup water
- 1 pound paneer cut into ½-inch cubes
- ½ cup heavy cream **
- 2 tablespoons tomato paste
- 2 tablespoons fenugreek leaves optional, dried, aka Kasoori Methi
- 2 teaspoons sugar
- 1 teaspoon garam masala
- ½ cup cilantro chopped, fresh
Optional Ingredients to serve as Naan Pizza
- 1 cup mozzarella cheese shredded
- 8 Naan
Instructions
- Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion, ginger, garlic, chile powder, salt, and turmeric and sauté until aromatic, about 1 minute. Add the tomato puree and water and stir to combine. Layer over the garam masala, but do not mix.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 8 minutes on high pressure.
- Perform a quick release by moving the Pressure Release Valve to Venting. Open the pot and blend the sauce to a smooth consistency using an immersion blender. Stir in the paneer, cream, tomato paste, fenugreek leaves, and sugar. Select the high Sauté setting and cook until the curry comes to a gentle boil, about 5 minutes. Press the Cancel button to turn off the Instant Pot. Garnish with cilantro & serve.
Serving
- Serve with basmati rice and parathas. For a low carb meal serve with turmeric cauliflower rice or lemon cauliflower rice
- To serve it as Paneer Makhani Naan Pizza: Preheat the oven to 400 degrees. Spread 3 to 4 tablespoons of makhani sauce on the naan, spread mozzarella cheese, and paneer cubes on top. Bake, grill or broil for 5 to 10 minutes or until the naan pizza comes out crisp.
Notes
- If you don't have fenugreek leaves, it is better to skip them than to substitute, as they provide a unique flavor.
- Fresh tomatoes can replace canned tomato puree by blending ripe tomatoes.
- Heavy cream can be swapped for unsweetened coconut or cashew cream for a different dairy-free option.
- Ghee may be replaced with neutral oil or butter as preferred.
- To make the dish vegan, substitute paneer with tofu and use non-dairy cream and oil.
- Avoid pressure cooking paneer directly; soak cubes in hot sauce for 5-10 minutes instead to prevent chewiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 13g | 26% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 90mg | 30% |
| Sodium | 2226mg | 93% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 394mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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