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Paneer Butter Masala

Rated as 4.86 out of 5 Stars

"This is a basic paneer dish that you get in most Indian restaurants. This goes well with either rice or naan."
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30 m servings 469
Original recipe yields 4 servings


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  1. Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
  2. Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander, and garam masala into onion mixture. Cook and stir for 1 minute.
  3. Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.


  • Cook's Note:
  • I think frying the paneer is an important step since paneer can become mushy if added raw. you can skip the step if you are concerned about fried food.

Nutrition Facts

Per Serving: 469 calories; 41.4 15.4 11 37 947 Full nutrition

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Read all reviews 16
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This recipe was excellent - thank you so much! The paneer is easily substituted with tofu and the spice can be adjusted up or down, according to your preferences. We loved this and will defini...

Thanks so much for the recipe! The only changes I made was to substitute grated almonds for the cashew paste; I did not have enough chilies so I added red curry paste and sriracha chili sauce; ...

This recipe was really wonderful. I was trying to make this cheap and use ingredients I had on hand. Made my own garam masala using a recipe for the spice mix, blended fresh ginger and garlic to...

Only used one onion, but otherwise made exactly as listed.

Added following extra cilantro, green chilli, bell peppers, and 1 tsp turmeric powder. Tastes amazing...

I made this for a graduation diner and it was well recieved.

This recipe has been an excellent introduction into Indian cooking. I have used fresh garlic and ginger instead of the paste, and it still comes out good. This is a household favorite!

Really enjoyed the recipe. Next time I'll up the amount of spice a little bit, but the dish has a decent kick as is. I had trouble browning the paneer on all sides without overcooking, something...

Yum. This is a new favorite.