Butter Paneer aka Paneer Makhani aka Yum

  • Author: Stacey | Veggie Mama
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main dish
  • Method: Simmer
  • Cuisine: Indian


A vegetarian version of the beloved Indian restaurant classic: Butter Chicken.




  • 500g paneer, cubed
  • 100g butter
  • 1 large onion, peeled and chopped fine
  • 2 cloves garlic, peeled and minced
  • thumb-size piece of ginger, peeled and grated
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 teaspoon garam masala
  • 1 teaspoon chilli powder (or to taste, you do you boo)
  • 1 teaspoon salt
  • 100g tomato paste
  • 300ml thick cream
  • a squeeze of lemon



  1. In a large frying pan, saute the onion, garlic and ginger over medium heat in the butter.
  2. When soft, sprinkle in the cumin, turmeric, cinnamon, garam masala and chilli powder and stir for one minute.
  3. Add the tomato paste, cream and salt and bring to a boil before settling down to a simmer for 10-15 minutes for the spices to infuse and the sauce to thicken.
  4. Add the squeeze of lemon and check the seasoning. I’m known to add a spoonful of sugar a la mary poppins when cooking, it adds a little something-something so if you think it needs more sweetness, do that.
  5. Add the paneer and heat gently until it is warmed through.
  6. Serve with naan and basmati rice
  7. you’re welcome


You can absolutely swap the paneer for the tofu (I know it can be hard to find – its easy to make though!) or for assorted veg.

Keywords: butter paneer, paneer makhani, butter chicken, vegetarian butter chicken, vegetarian makhani