Creamy tomato-based curry with tender paneer cheese — a North Indian restaurant classic.
Paneer butter masala is perhaps the most popular Indian curry in restaurants worldwide, especially in the West. Paneer (Indian cottage cheese) is cooked in a rich, creamy tomato sauce made with butter, cream, and a blend of warm spices. The sauce is velvety and luxurious, balanced between the sweetness of tomatoes and the aromatic spices, with tender pieces of paneer absorbing all the flavors. It's comfort food that's vegetarian and deeply satisfying. Rooted in the everyday cooking of Indian kitchens, Paneer Butter Masala (Indian Cottage Cheese in Rich Tomato Sauce) balances technique and tradition: the paneer cheese, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the paneer cheese, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Sirve 4
Heat butter in a pot. Add ginger-garlic paste and sauté 1 minute until fragrant. Add crushed tomatoes and cook 10 minutes, stirring occasionally.
Add garam masala, red chili powder, and turmeric. Stir well and cook 5 minutes. The oil should start to separate from the sauce.
Stir in heavy cream and a pinch of sugar (to balance acidity). Simmer 5 minutes.
Gently add cubed paneer and simmer 5 more minutes. Taste and adjust salt and spice. Garnish with fresh cilantro.
Use good quality paneer; lower-quality paneer can be rubbery.
Don't overcook the paneer or it will toughen.
A pinch of kasuri methi (dried fenugreek leaves) adds aromatic depth.
Source the freshest paneer cheese, cubed you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Add peas and corn for extra vegetables
Make with cashew-based sauce instead of cream
Add bell peppers for texture
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Keeps 4 days refrigerated. Reheats gently on the stovetop with a splash of water.
Paneer butter masala is a relatively modern creation, popularized by restaurants in urban India (especially Delhi and Mumbai) in the latter half of the 20th century. It's become one of the most ordered dishes at Indian restaurants worldwide.
It's a restaurant creation, but it has become part of modern Indian cuisine and is cooked in homes across India.
Yes, use more yogurt or coconut cream. The sauce will be less rich but still delicious.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If paneer cheese, cubed is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Por porción · 4 porciones totales
Pregúntele a nuestro asistente de cocina con IA cualquier cosa sobre esta receta: sustituciones, técnicas, escalado.
Chatea con AI Chef →Únete a la conversación
Inicia sesión para dejar un comentario y guardar tus recetas favoritas
¿Tienes comentarios o necesitas ayuda?
Leemos todos los correos y respondemos en 1–2 días hábiles.
© 2026 MyCookingCalendar. Todos los derechos reservados.