Paneer Makhani (Paneer Butter Masala)

Paneer Butter Masala (Paneer Makhani)

  • Author: My Heart Beets
  • Yield: 4-5 1x


  • ½ cup water
  • ¼ cup unsalted/raw cashews
  • 2 tablespoons ghee or butter
  • 1 ¼ cups (frozen or thawed) onion masala


  • 1 teaspoon garam masala
  • 1 teaspoon paprika or kashmiri chili (for color)
  • ¾ teaspoon salt, adjust to taste
  • ¼ teaspoon cayenne, adjust to taste
  • Pinch of dried fenugreek leaves (kasoori methi

  • 1 (14 ounce) block Paneer, cubed
  • 2 tablespoons heavy cream OR full-fat (unsweetened) coconut cream, to taste


  1. Add the water and cashews to a blender and blend until smooth. Set aside for now.
  2. Add the ghee, onion masala and spices to a saucepan over low heat and allow it to simmer for a couple minutes (if using frozen masala then simmer until the masala melts).
  3. Pour the blended cashews into the saucepan along with the paneer and cook until the paneer is heated through.
  4. Stir in the cream and serve.