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Butter Paneer {Paneer Makhani}
4.8 from 228 votes

Butter Paneer {Paneer Makhani}

Butter Paneer or Paneer Makhani is a creamy curry featuring cubes of paneer in a tomato-based sauce flavored with spices like chili powder, garam masala, fenugreek, and finished with cream. The sauce is smooth and aromatic, offering rich, mildly spicy comfort food often served with rice or flatbreads.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Calories: 372 kcal
Course: Main Course, Lunch, Dinner, Brunch
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. Serve with basmati rice and parathas. For a low carb meal serve with turmeric cauliflower rice or lemon cauliflower rice
  2. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 372

% 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.