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Paneer Butter Masala (Paneer Makhani)

Paneer Makhani (Paneer Butter Masala)

Paneer Butter Masala (Paneer Makhani)

4.87 from 15 reviews
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Servings 4 -5



  • 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


  • Add the water and cashews to a blender and blend until smooth. Set aside for now.
  • 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).
  • Pour the blended cashews into the saucepan along with the paneer and cook until the paneer is heated through.
  • Stir in the cream and serve.


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