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Vegetarian, South and Southeast Asian

Paneer butter masala with naan

Paneer butter masala is an Indian dish made with paneer cheese simmered in a creamy, mildly spiced tomato sauce, served with naan. It serves 4, takes 40 minutes, is rated easy, and costs about €2.50 per serving. The key to getting it right is blending the sauce smooth before stirring in the cream and cheese.

Feel like a really creamy paneer butter masala? It's the dish kids and comfort food lovers both ask for, served with warm naan.

Paneer butter masala with naan
Total time
40 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Paneer butter masala is a velvety tomato sauce, slightly sweet, warmed up with garam masala and paprika, where cubes of golden pan fried paneer sit and soak up all the flavor. Paneer doesn't melt when cooked, it holds its shape and acts like a sponge for the sauce around it. Dried fenugreek adds that faint, slightly bitter note you'll recognize from your favorite Indian restaurant.

It's a solid pick for a weeknight when you want something cozy and meat free, and it tends to win over kids thanks to its mild, creamy sauce. Mon Chou pairs it here with store bought naan to keep things quick, though basmati rice works just as well if that's what you have. It's also an easy choice when vegetarian friends come over and you don't want to overthink dinner.

The ingredients

4 people

Dairy

  • Paneer 250 g
  • Butter 40 g
  • Heavy cream 15 cl

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Garam masalaoften in the pantry 2 tsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Dried fenugreek 1 tsp
  • Sugaroften in the pantry 1 tsp

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp

Bakery

  • Naan 4

Allergens Lactose, Gluten

The step by step recipe

  1. Melt half the butter in a saucepan, cook the chopped onion, garlic and grated ginger until softened. 8 min

    Keep the heat medium, the onion should soften without browning so the sauce stays bright.

  2. Add the tomatoes, paprika and garam masala, then let it simmer until the sauce thickens. 15 min

    A small spoonful of sugar cuts the tomato's acidity, that's the secret to a rounder flavor.

  3. Blend the sauce, pour it back into the saucepan with the cream and the fenugreek crushed between your fingers. 3 min

    No fenugreek? A pinch of mild curry powder makes a great substitute.

  4. Cut the paneer into cubes, pan fry it in the remaining butter until golden, then slide it into the sauce. 6 min

    Soak the cubes in warm salted water for a few minutes before frying, they turn out more tender.

  5. Warm the naan and serve it alongside the paneer. 3 min

    Run them under a little water for a few seconds before heating in the oven, they turn soft again.

Our tips to get it right

  • Pick good quality crushed tomatoes, they make a smoother, less acidic sauce than a cheap tomato puree.
  • Crush the fenugreek between your fingers right before adding it, this wakes up its aroma far more than adding it whole.
  • No immersion blender? Let the sauce cool slightly before transferring it to a regular blender, to avoid hot splashes.

The variations

  • Swap the paneer for pre cooked chicken cubes for a meaty version, known as butter chicken.
  • For a faster version, use a store bought curry paste instead of the garam masala and paprika.
  • For kids who prefer things mild, cut the garam masala in half and stir in an extra spoonful of cream.

What to serve it with

  • Plain basmati rice
  • Cucumber raita
  • Chai tea or lassi

Storage

Paneer butter masala keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the naan. Reheat gently in a saucepan, adding a splash of water or cream if the sauce has thickened too much.

Questions about this dish

Can you substitute the paneer with another cheese?

Halloumi is the best swap since it also holds its shape when cooked. Firm tofu works too, if you want a milder flavored version.

Can you make the sauce ahead of time?

Yes, the sauce can be made a day ahead and kept in the fridge. Add the pan fried paneer only when reheating, so it stays tender.

Is this dish very spicy?

No, the garam masala and paprika add fragrance more than heat. If you're cooking for young kids, you can reduce the amounts without any issue.

What if I don't have dried fenugreek?

A pinch of mild curry powder makes a decent stand in for its distinct flavor. The dish still turns out well without it, the cream keeps the sauce silky.

How long does it take to make a paneer butter masala with naan?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a paneer butter masala with naan?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a paneer butter masala with naan cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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