Paneer Butter Masala - Family Favourite #12
Paneer butter masala is our last swap in the Family Favourites, Reimagined series, and it might be the cosiest one yet. Same rich, spiced tomato sauce as a classic butter chicken, just built around paneer instead.
Paneer Butter Masala
🔪 Prep Time: 15 mins 👩🍳 Cook Time: 30 mins 👥 Serves: 4
Ingredients
600 g paneer cheese (chopped into 2cm cubes)
4 tbsp yoghurt
4 clove of garlic (peeled)
1 thumb-sized piece of ginger
1 tbsp turmeric
1 tbsp garam masala
2 tbsp curry powder
80 g cashew nuts
2 tbsp butter
3 onion (diced)
3 mixed peppers (cut into strips)
100 ml cream
400 g basmati rice
Use whatever rice you have or can find.
50 g flaked almonds
2 tin of tomatoes
Method
Step 1. Add the garlic, ginger, turmeric, garam masala and curry powder to a blender. Add a splashofwater and blend until smooth.
4 clove of garlic (peeled)
1 thumb-sized piece of ginger
1 tbsp turmeric
1 tbsp garam masala
2 tbsp curry powder
Step 2. Mix 2 tbsp of the spice paste with the yoghurt and a tbsp oil. Add the paneer and mix well, making sure it is completely coated.
4 tbsp yoghurt
600 g paneer cheese (chopped into 2cm cubes)
Step 3. Heat the butter and a splash of oil in a large saucepan. Add the remaining spice paste and season well. Cook for 1-2 mins until fragrant. Then add the onions and cook until softened. Simmer for 8 mins until the onions are soft, and the mixture has become a rich, spiced gravy.
2 tbsp butter
3 onion (diced)
Add some bay leaves here if you have them and remove them again before blending later.
Step 4.Remove 3 tbsp of the spiced, cooked onion mixture and set aside for later. This will eventually be stirred into the blended sauce at the end.
Step 5. Preheat the oven to 200°C to roast the paneer and peppers.
Step 6. Back to the onions, add the cashews and the tins of tomatoes. Cook for 20 mins, until the tomatoes have broken down and the mixture is rich and soft. Stir in the cream, cook for another 1 min, then blend the whole lot.
80 g cashew nuts
2 tin of tomatoes
100 ml cream
Step 7.Meanwhile cook the rice as per instructions.
400 g basmati rice
Step 8. Place the marinated paneer and diced peppers on a roasting tray in the oven and roast for 10 mins. Until the paneer is golden and the peppers are softened. At the same time toast the flaked almonds on a separate tray until golden (roughly 5 mins).
3 mixed peppers (cut into strips)
50 g flaked almonds
Step 9. Stir the reserved spiced onion mixture into the blended sauce. Add the roasted paneer and peppers to the sauce. Gently simmer for 2 mins until everything is hot and coated in the sauce.
Step 10. Serve over hot basmati rice and finish with fresh coriander and toasted flaked almonds.
Why Paneer Works So Well Here
Paneer doesn't shred or fall apart the way chicken can, so it holds its shape right through the pan and keeps every piece coated in sauce rather than breaking down into it.
Because paneer itself is so mild, it does what chicken does in the original: it takes on whatever it's cooked in. The garam masala and ginger end up carrying almost all the flavour, so there's no compromise on taste.
The one thing to watch is timing. Paneer turns rubbery if it's simmered for too long, so it only needs a few minutes back in the sauce to warm through, not to cook.
Tips and Variations
Make it vegan: Swap the paneer for extra-firm tofu, the butter for a plant-based alternative, and the cream for coconut cream.
Extra smokiness: Char the seared paneer under the grill for a minute or two before it goes back into the sauce.
Hotter version: Add some chilli powder to bring a little extra heat.
Meal Prep and Storage
Fridge: Keeps well for up to 3 days in a sealed container.
Freezer: The sauce freezes beautifully for up to 2 months. Paneer can firm up a little after freezing and reheating, so if you're planning ahead, freeze the sauce on its own and stir through freshly seared paneer when you reheat it.
Batch cooking: Double the sauce and freeze half, unseared, ready for a fast midweek dinner.
Frequently Asked Questions
Can I freeze paneer butter masala? Yes, though it's best to freeze the sauce on its own and add freshly seared paneer when you reheat it, so the texture stays right.
What can I use instead of paneer? Extra-firm tofu is the easiest swap, pressed well and seared the same way. Chicken works too if you'd rather go back to the original.
Is paneer butter masala kid-friendly? Yes, it's mild and creamy by default.
Can I make it ahead? Yes, the sauce actually improves after a day in the fridge as the spices settle. Add and warm the paneer just before serving.
What's the best way to reheat it? Gently, on the hob, with a splash of water to loosen the sauce back up. Avoid a hard boil, it can toughen the paneer.
What should I serve it with? Rice or flatbread both work well.
This recipe features in our September meal plan, Indian Summer, alongside sesame and miso glazed aubergine and za'atar toasted flatbread with freaky carrots.
📲 Download the Feeds app to adjust servings, add it to your shopping list, and discover more meat-free family meals.