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Butter Paneer {Paneer Makhani}

A classic Indian dish cooked with paneer in a tomato and cream based sauce.

Prep Time
10 mins
Cook Time
10 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 ground turmeric
  • 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 Kasoori Methi (dried fenugreek leaves) optional
  • 2 teaspoons sugar
  • 1 teaspoon garam masala
  • ½ cup chopped fresh cilantro
Optional Ingredients to serve as Naan Pizza
  • 1 cup shredded Mozzarella cheese
  • 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
    Cup of Yum
  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

  • Notes:
  • There is no good substitute for fenugreek leaves. So if you don't have them, just skip
  • You can also use fresh tomatoes instead of tomato puree. Simply puree ripe tomatoes in a blender
  • Heavy cream can be substituted with unsweetened coconut cream or cashew cream. See my Dum aloo recipe to see how to make quick 5-minute homemade cashew cream
  • You can substitute ghee with any neutral oil or butter if you like
  • To make this dish vegan, use tofu instead of paneer and use the above ghee and cream substitutes
  • Do not pressure cook Paneer as it can make it chewy. Simply allow the paneer cubes to soak in the hot sauce for 5 to 10 mins

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 (9%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 883IU (18%) Vitamin C 8mg (9%) Calcium 394mg (39%) Iron 1mg (6%)

Nutrition Facts

Serving: 1Serving

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.