Paneer Butter Masala
Paneer Butter Masala — a classic indian dish made simple at home.
Paneer Butter Masala is a classic vegetarian Indian recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 30 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 30 minutes of active cooking. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.
The headline ingredients here are paneer, tomato and cream. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: paneer can be swapped for halloumi or extra-firm tofu in a pinch and good tinned tomatoes are better than mediocre fresh ones outside summer.
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230
kcal
9g
Protein
69g
Carbs
22g
Fat
Ingredients
- paneer100 ml
- tomato150 g
- cream2
- butter100 ml
- onion100 ml
- ginger1 large
- garlic250 g
- garam masala3 tbsp
- saltstaple
- pepperstaple
Method
- 1Step 1 ~6 min
Prep all ingredients for paneer butter masala and measure them out.
- 2Step 2 ~6 min
Heat oil in a pan and sauté aromatics until fragrant.
- 3Step 3 ~6 min
Add main ingredients and cook until just done.
- 4Step 4 ~6 min
Season with salt, pepper and finish with fresh herbs.
- 5Step 5 ~6 min
Plate and serve hot.
Per-step times are approximate and based on the total cook time of 30 minutes.
Pro tips & common mistakes
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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- Aloo Matar25 min · 3 serves
- Kadai Paneer20 min · 2 serves
- Matar Paneer35 min · 3 serves
- Rajma15 min · 2 serves
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Frequently asked questions
- How long does Paneer Butter Masala take to cook?
- From prep to plate, Paneer Butter Masala takes about 30 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Paneer Butter Masala vegetarian?
- Yes — this version of Paneer Butter Masala is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Paneer Butter Masala?
- The headline ingredients are paneer, tomato, cream. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Paneer Butter Masala?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Paneer Butter Masala?
- Paneer Butter Masala pairs naturally with classic indian sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.