Paneer Makhani vs Paneer Butter Masala

Paneer Makhani vs Paneer Butter Masala: Everything You Need To Know

Paneer makhani vs paneer butter masala; what’s the difference? These are two of the most popular dishes when it comes to Indian cuisine. Widely enjoyed for their creamy taste and gravy-like texture, these authentic Indian curry recipes are best enjoyed with steamed rice, garlic naan, or plain roti. 

In this article, we will explore the major differences and similarities between both paneer curries, plus how to make your very own. Read on to find out more. 

Is Paneer Makhani and Paneer Butter Masala the Same?

It is often hard to tell the difference between the two because the ingredients used in both dishes are pretty identical. 

Some will disagree with what we are about to say, but paneer makhani and paneer butter masala are not the same. While similar in color and texture, both dishes are actually made with a slight difference. 

The key takeaway is the amount of butter used in each, and also, butter masala contains less onion and garlic. In fact, authentic butter masala is often made using onion paste and does not include garlic.

Color

Both dishes are orange in color. This is because of the tomatoes used in the recipe for each. The color can be altered slightly depending on how much cream is added to the dish. 

Texture

The texture of each dish can also be thought of as similar as the tomato gravy makes up most of each dish before the addition of the paneer. 

Ingredients

Each dish contains the same ingredients, but the difference lies in the measurements which you can find out more about if you keep reading! 

Vegetarian

Another similarity is that both dishes are vegetarian. You can replace the paneer with a meat of your choice if preferred i.e. chicken, lamb, turkey, or swap it for vegetables. 

And don’t get us started on paneer makhani vs paneer tikka masala.

What Is The Difference Between Paneer Butter Masala and Paneer Makhani?

We have broken this down into sections which will hopefully make it easier to understand the differences between the two. 

Difference Between Paneer Butter Masala And Paneer Makhani

Taste

So what is the most notable difference between paneer makhani vs paneer butter masala? Makhani tastes much sweeter, whereas paneer butter masala is often described as ‘tangy’ or ‘bitter’, which stems from the use of tomatoes.

Texture

A well-made butter masala should be thick and rich in texture, whereas a paneer makhani is much smoother and silkier. Check out this video to see exactly how the finished version should look!

Ingredients

This is where the argument lies, as both dishes contain almost the same ingredients. So how do they differ in this respect?

The word ‘makhan’ means butter, so obviously, a paneer makhani is full of it. Although some restaurant versions may use the same ingredients and garnish them differently, the quantity of butter in each recipe is what tells them apart.

Paneer Makhani vs Paneer Butter Masala: The Cooking Process

Generally, a butter paneer recipe will include around 1.5 tbsp of butter, whereas a makhani gravy contains much more (up to 3 tbsp). That said, the overall ingredients and method are pretty similar, but the difference lies in the gravy base. 

Paneer makhani is a famous Indian gravy made using the following ingredients:

  • 250g paneer cut into cubes
  • 1 (small) bay leaf
  • 1-inch piece of cinnamon
  • 2  green cardamoms
  • 1/2 tsp cumin seeds
  • 1 chopped onion
  • 6 cloves of garlic
  • 8 cashew nuts (more if you are not using dairy products)
  • 3 large tomatoes (chopped)
  • 2 red Kashmiri chilies (you can always take these out if serving to children)
  • 1/2 tsp kasuri methi
  • 1 tsp red chili powder
  • 1 tsp sugar
  • 3 tbsp butter (or oil if preferred)
  • 3 tbsp cream (heavy, whipped, or fresh)

Method

1. Begin by heating 2 tablespoons of butter (or cooking oil if preferred) in a pan over medium heat. Then add the green cardamom, cinnamon, bay leaf, and cumin seeds. Simmer for 30 seconds before adding the onion, garlic, and cashew nuts.

2. Once the onion becomes translucent add the tomatoes, a pinch of salt and the dry red kashmiri chilies. Simmer for 2-3 minutes.

3. Next, add the kasuri methi (fenugreek leaves) along with 3 tablespoons of water. 

4. Once the tomatoes have softened, remove the mixture from the heat. Once cooled, use a blender jar to make a smooth paste. You may need to add 2-3 tablespoons of water. 

5. Once the mixture has been blended to the correct consistency, heat one tablespoon of butter in a pan over medium heat. Add 1/2 a teaspoon of red chili powder and 1/2 clove of crushed garlic (or garlic paste if preferred). 

6. Add the paste and stir continuously until you see the butter forming around the side. This will take around 3-4 minutes. 

7. Add in 1 teaspoon of sugar and one cup of water. Mix well. 

8. Cover the pan with a lid for another 3-4 minutes, and make sure to stir it now and again to prevent sticking. 

9. Remove lid and add paneer cubes. Mix well for 2 minutes before adding 3 tablespoons of cream (or a non-dairy substitute if preferred).

10. Remove from the heat and garnish with fresh coriander leaves. Serve immediately. 

Top Tips for Making Perfect Restaurant-style Paneer Butter Masala from Home

Tip #1: Don’t overload on the powdered spices. The keyword in this dish is ‘butter’ – so keep it simple. Other ingredients include onion paste, tomato puree, cashew nuts, and cream. This simple recipe creates a creamy, rich taste that is loved by all. 

Tip #2: For an authentic taste, you may choose to add almonds or cashews. Of course, if you suffer from nut allergies, you can opt for watermelon seeds (yes, really!), poppy seeds, or sunflower seeds. 

Tip #3: Try adding a teaspoon of sugar (brown or white)  to sweeten the gravy if it tastes slightly bitter. 

Other Popular Dishes Using Paneer

If you enjoy using paneer in Indian cuisine, the following articles may be of interest to you. Click the links to find out more! 

Paneer makhani vs paneer shahi

Paneer makhani vs navratan korma 

How to Preserve Paneer Makhani/ Butter Masala

If you find you have made a little too much, there is no need to worry as it can be stored in the refrigerator for up to 3 days or longer if frozen. 

In fact, many of us prefer to batch cook meals at times as our hectic lives often make it impossible to prepare a wholesome meal at the end of a busy day. 

The best way to store paneer makhani/ butter masala is in air-tight containers. 

How Should These Dishes be Served?

How Should These Dishes Be Served

Paneer makhani is often served during special occasions such as parties and weddings. Popular for its sweet taste and smooth texture, guests are rarely disappointed when it is time to eat! 

Both meals can be served with a selection of side dishes, including:

  • Basmati rice
  • Ghee rice
  • Jeera rice paratha
  • Chapati
  • Roti
  • Naan

Can I Make A Vegan Version?

If you are a curry lover, you will know that Indian cooking is all about the spices used and less about the meat. However, vegan options are more popular than ever right now, so why not give them a try. 

Paneer with tofu is just as enjoyable. Vegetables such as mushrooms, potatoes, and corn kernels are also good alternatives. Heavy cream can be substituted for non-dairy options, or you can add more cashews. This makes for an equally creamy texture without the lactose. 

Is Either Dish Healthy?

Generally, no. The amount of butter and cream in each flavorful curry massively outweighs any health benefits provided by the tomatoes or spices. However, Indian food is there to be enjoyed, so don’t worry yourself thinking about calories or fat content! 

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