Paneer Butter Masala (Indian Cottage Cheese in Rich Tomato Sauce)

About This Recipe

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.

Ingredients

Serves 4

• 400 gpaneer cheese, cubed
• 1 cancrushed tomatoes (400g)
• 2 tbspbutter
• 1/2 cupheavy cream
• 1 tbspginger-garlic paste
• 1 tspgaram masala

Instructions

1. 1

   Sauté aromatics

   Heat butter in a pot. Add ginger-garlic paste and sauté 1 minute until fragrant. Add crushed tomatoes and cook 10 minutes, stirring occasionally.

2. 2

   Add spices

   Add garam masala, red chili powder, and turmeric. Stir well and cook 5 minutes. The oil should start to separate from the sauce.

3. 3

   Add cream

   Stir in heavy cream and a pinch of sugar (to balance acidity). Simmer 5 minutes.

4. 4

   Add paneer

   Gently add cubed paneer and simmer 5 more minutes. Taste and adjust salt and spice. Garnish with fresh cilantro.

Variations

• •

  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.

Storage

Keeps 4 days refrigerated. Reheats gently on the stovetop with a splash of water.

Frequently Asked Questions