This one-pot Paneer Butter Masala Recipe ( paneer makhani ) includes a Makhani Sauce that’s crave-worthy and comes together in 20 minutes! Pair the delicious no onion paneer makhani sauce with Basmati Rice and Naan for a complete meal!
Week night meal made easy! This super easy recipe is perfect for gatherings or a meal in with your loved ones.
If you love Indian Food then be sure to check out my Gujarati Kichdi Recipe along with many other Indian Recipes Here .
- Ingredients
- Substitutions
- How to make Paneer Butter Masala
- Expert Tips
- Pair it with…
- Other Curry Recipes…
- Recipe FAQ
- 📖 Recipe
- 💬 Community
Ingredients
- kasoori methi - Also known as fenugreek leaves. This ingredient is needed for this recipe. It can be purchased at Indian grocery stores or on Amazon for convenience.
- butter chicken masala - I like to use Shan or MDH brand which are readily available at Indian Grocery Stores nationwide.
See the recipe card for a full list of ingredients and quantities
Substitutions
- Tomato Sauce- Use tomato puree instead
- Paneer- Use tofu if you prefer.
- Kasoori Methi- there are no substitutions for this.
How to make Paneer Butter Masala
Heat a pan with butter and saute the chopped paneer. Add in the ginger, garlic, and half of the butter chicken masala.
Slowly pour in the tomato sauce and water. Then add the remaining spices.
Once it reaches a simmer, add the heavy whipping cream along with kasoori methi and sugar. Do a taste test before adding the salt.
Simmer the paneer butter masala and then let it cool down before garnishing with cilantro.
Expert Tips
- Adding water with the tomato sauce will help soften the paneer.
- Pair it with crisp roasted papad, onion, and jeera rice for a complete meal.
- Try it with chicken using my Butter Chicken Masala Recipe (Murgh Makhani) recipe.
- This no onion makhani sauce is just that, no onions. If you wish to add onions then it will result in a much thicker gravy.
Pair it with…
- Rice
- Roti
- Onion Salad with cucumbers and tomatoes
- Indian Green Salad
Other Curry Recipes…
- Desi Gravy Chicken Recipe - Tapelu Chicken
- Easy Indo Chinese Chicken Curry with Onions
- One Pot Chicken Tikka Masala
- Pav Bhaji Masala Recipe
Yes! Place the cooled paneer makhani in freezer-friendly bags and store in the freezer for up to 3 months.
There is no substitute for this ingredient.
This variation can be made with no spice. Simply eliminate the red chili powder and use less ginger, garlic, and butter chicken masala.
Yes! Using butter chicken masala does not make the dish non-veg.
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📖 Recipe
Paneer Butter Masala Recipe
Equipment
- ▢ Large Pot or Wok with a Lid
- ▢ Microplane or Grater
- ▢ spatula
- ▢ Cutting Board and Knife
Ingredients1x2x3x
- ▢ 14 oz paneer, chopped into small pieces
- ▢ 15 oz tomato sauce, (can use puree for a thicker sauce)
- ▢ 12 oz heavy whipping cream, more or less
- ▢ 6 oz water
- ▢ ⅛ cup kasoori methi, blended into a fine powder
- ▢ 2 tablespoon butter
- ▢ 2 tablespoon butter chicken masala (Shan or MDH brand)
- ▢ ½ teaspoon fresh ginger, grated
- ▢ 1 teaspoon fresh garlic, grated
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon dry coriander powder
- ▢ ¼ cup fresh cilantro, chopped
- ▢ 1 teaspoon sugar
- ▢ red chili powder
- ▢ salt (add after tasting)
Instructions
- Start by heating butter in a pan.
- Saute the paneer for about 2-3 minutes or until desired crisp is reached.
- Add the garlic, ginger, and half of the butter chicken masala. Cook for an additional minute.
- Gently add the tomato sauce and water.
- Add the turmeric powder and coriander powder.
- Let it come to a boil.
- Slowly add the heavy whipping cream and mix well.
- Add the sugar, kasoori methi, and the remaining butter chicken masala.
- Mix it well and taste test before adding salt and red chili powder.
- Let it simmer on low for about 5 minutes and then turn off the heat.
- Allow the pot and the paneer butter masala to cool down. This will help thicken the sauce.
- Garnish with cilantro before serving
- Enjoy with rice or naan.
Video
Notes
- This recipe can be placed in freezer-friendly bags for up to 3 months in the freezer.
- Using tomato sauce and water will help soften the paneer as the dish cooks.
- There are no substitutions for kasoori methi.
- Kid-Friendly Version- eliminate red chili powder and use less ginger, garlic, and butter chicken masala.
Nutrition
Paneer Butter Masala Recipe
Equipment
- Large Pot or Wok with a Lid
- Microplane or Grater
- spatula
- Cutting Board and Knife
Ingredients
- 14 oz paneer, chopped into small pieces
- 15 oz tomato sauce, (can use puree for a thicker sauce)
- 12 oz heavy whipping cream, more or less
- 6 oz water
- ⅛ cup kasoori methi, blended into a fine powder
- 2 tablespoon butter
- 2 tablespoon butter chicken masala (Shan or MDH brand)
- ½ teaspoon fresh ginger, grated
- 1 teaspoon fresh garlic, grated
- 1 teaspoon turmeric powder
- 1 teaspoon dry coriander powder
- ¼ cup fresh cilantro, chopped
- 1 teaspoon sugar
- red chili powder
- salt (add after tasting)
Instructions
- Start by heating butter in a pan.
- Saute the paneer for about 2-3 minutes or until desired crisp is reached.
- Add the garlic, ginger, and half of the butter chicken masala. Cook for an additional minute.
- Gently add the tomato sauce and water.
- Add the turmeric powder and coriander powder.
- Let it come to a boil.
- Slowly add the heavy whipping cream and mix well.
- Add the sugar, kasoori methi, and the remaining butter chicken masala.
- Mix it well and taste test before adding salt and red chili powder.
- Let it simmer on low for about 5 minutes and then turn off the heat.
- Allow the pot and the paneer butter masala to cool down. This will help thicken the sauce.
- Garnish with cilantro before serving
- Enjoy with rice or naan.
Video
Notes
- This recipe can be placed in freezer-friendly bags for up to 3 months in the freezer.
- Using tomato sauce and water will help soften the paneer as the dish cooks.
- There are no substitutions for kasoori methi.
- Kid-Friendly Version- eliminate red chili powder and use less ginger, garlic, and butter chicken masala.
Nutrition
Recipe Courtesy of The Curry Mommy
This Chinese Salt and Pepper Tofu Recipe is a vegan Chinese recipe that is a copycat of my Salt and Pepper Chicken recipe
If you are a vegetarian and want to try a Chinese tofu dish, then give this Salt and Pepper Tofu recipe a try! It’s spiced with peppers, onions, and of course salt. The end result is a delicious 5 spice Chinese tofu recipe that is finger-licking good!
I highly recommended trying this delicious crispy tofu recipe with fried rice or noodles to make it a complete meal. It also pairs well with cold beverages.
A great dish to take to gatherings or enjoy on a weekend with your loved ones.
- Ingredients
- Instructions
- Equipment Needed
- Substitutions
- Variations
- Storage and Reheating
- Pair it with…
- Top Tips
- 📖 Recipe
- How to make Salt and Pepper Tofu Video
- FAQ
- 💬 Community
Ingredients
- corn starch
- Chinese 5 spice
- white pepper
- black pepper
- salt
- white onion
- jalapeno pepper
- garlic
- extra firm tofu, patted dry - ( Trader Joe’s Sprouted Tofu is a great choice)
- green onion (scallions)
Instructions
Make the corn starch mixture by mixing the corn starch, Chinese 5 spice, black pepper, and salt together. Set it aside.
Pat the tofu dry using kitchen towels or paper towels. Remove as much excess water as possible from the extra firm tofu. Then cut the tofu into bite-sized pieces and coat them in the corn starch and 5 spice mixture.
Deep fry the tofu for about three minutes or until it is crisp. I love using my HexClad pans to fry in.
In another pan, heat a little oil and saute the chopped white onion and jalapeno until al dente. Add the grated or chopped garlic, salt, black pepper, green onion, and white pepper.
Mix quickly and then add the fried tofu pieces. Saute for about 2 minutes and serve warm.
Equipment Needed
- deep frying pot (I love my Hexclad pans for frying)
- wok or equivalent
- spatula
- microplane (optional)
- cutting board and knife
- bowls
- paper towels
- tongs
- skimmer or frying ladle
Substitutions
- Extra Firm Tofu - substitute with chicken, shrimp, or cauliflower
- Jalapeno - bell pepper for a less spicy version
- White Onion - substitute with red onion
Variations
- Gluten Free- This recipe is naturally gluten-free. If Celiac, be sure to use gluten-free labeled ingredients to prevent contamination.
- Air Fry- I do not recommend air-frying this recipe.
- Garlic- can used minced, chopped, or blended garlic but fresh is recommended.
Storage and Reheating
Freezer Friendly- the fried tofu pieces may be frozen for a few months
Reheating- Simply air fry the fried tofu pieces until they are heated through. Then toss it with the onions, jalapenos, and spices.
Pair it with…
- Rice
- Manchow Soup
- Paneer chili
Other Vegan Recipes…
- Creamy Tahini Pasta
- Sev Usal Recipe
- Lemon Herb Tahini Sauce
- Indian Salad Recipe with Greens
Top Tips
- Pat the tofu as dry as possible with towels
- Fry the tofu on high heat to get crispy tofu
- The smaller the tofu pieces the quicker the frying time will be.
- This recipe calls for extra salt. It really does make the recipe come together.
Other Asian Inspired Recipes…
- Chinese Salt and Pepper Chicken
- Momo Chutney Recipe
- Vegan Momos with Chutney
- Easy Indo Chinese Chicken Curry with Onions
📖 Recipe
Chinese Salt and Pepper Tofu Recipe
Equipment
- ▢ Wok or equivalent
- ▢ Frying Ladle
- ▢ Frying pan to fry
- ▢ Bowl + Paper Towel to drain fried chicken
- ▢ Knife and Cutting Board
- ▢ Microplane (optional for garlic)
Ingredients1x2x3x
Corn Starch Mixture
- ▢ ¾ cup corn starch
- ▢ 1 tablespoon Chinese 5 spice
- ▢ 1 tablespoon black pepper
- ▢ ¾ tablespoon salt (I use Morton’s Iodized salt)
- ▢ 14 oz tofu, patted dry with a towel and cut into small pieces
Salt and Pepper Chicken Ingredients
- ▢ 1 teaspoon white pepper
- ▢ ¼ tsp salt
- ▢ 1 medium white onion, diced
- ▢ 2 medium jalapenos, diced
- ▢ 4 sprigs green onions/scallions, diced
- ▢ ½ tablespoon oil
- ▢ oil, for frying (I use extra light olive oil)
- ▢ 3 cloves garlic, either minced, grated, or chopped finely
Instructions
Corn Starch Mixture
- Combine the corn starch, Chinese 5 spice, salt, and black pepper together.
- Add the tofu to the corn starch mixture, mix it until coated, and set it aside.
Frying the Tofu
- Heat oil in a frying pan on high heat.
- Dust off the extra corn starch mixture from the tofu and then fry it until golden brown (about 3 minutes).
- Drain excess oil from the fried tofu by placing it in a bowl/tray with paper towels under it.
Salt and Pepper Tofu
- In a pan, heat ½ tablespoon of oil and cook the diced onions and jalapenos for about 2-3 minutes on high heat (add extra oil if needed).
- Add in the garlic, white pepper, green onions, and salt.
- Mix quickly and then toss in the fried tofu pieces immediately.
- Cook for about 2-3 minutes.
- Serve warm
Video
Notes
Nutrition
How to make Salt and Pepper Tofu Video
For this recipe, I do not recommend it.
Yes! It will actually give a really firm texture after being frozen. Thaw it completely and pat it dry before continuing with this recipe.
Yes! The ingredients used to make this recipe do not contain any animal products.
Pair it with fried rice or lo mein noodles.
Yes! Hodo Tofu makes a great variation of this and it is perfect to use.
