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paneer butter masala recipe, how to make paneer butter masala recipe

by dassana amit updated April 16, 2014

paneer butter masala, paneer butter masala recipe

this paneer butter masala recipe is easy and quick to make. within minutes you will have a restaurant style paneer butter masala ready.

paneer butter masala is one of the most famous paneer dish along with palak paneer, kadai paneer, paneer makhani and matar paneer. paneer butter masala is served in almost all indian restaurants and is loved by many people. no wonder, this recipe is one of most popular recipe in the blog and tried and tested by many readers. you can read the comments below which has lot of tips from readers as well as myself.

this recipe of paneer butter masala is also similar to the way i would make butter chicken many years back. for the first time i had learnt how to make butter chicken during my home science days. later i used to use the same recipe for making butter paneer. some adaptations and improvisations have happened throughout the years.

the paneer butter masala gravy is made of tomato puree and the regular indian herbs-spices. again as in the garlic bread recipe, here i have used nutralite instead of butter. here the paneer used is organic paneer.

paneer butter masala recipe

generally in butter chicken or butter paneer, cream is added. in this paneer butter masala recipe to give a creamy consistency and a sweet tinge, i have added cashew paste.

i never use any coloring agents in the food i make at home. what you see in the pics, is the way the paneer butter masala gravy actually looked. the organic tomatoes had such a beautiful red color and the final curry had beautiful tones of orangish red.

so when making paneer butter masala, make sure to use ripe, red and firm tomatoes. also use good quality fresh paneer or make your own homemade paneer. making paneer at home is easy and i always use homemade paneer for my dishes. vegans can make the same recipe with tofu and use vegan butter as substitutes for paneer and butter respectively.

lets start step by step restaurant style paneer butter masala recipe:

1: add oil and butter in a pan. adding oil prevents the butter from browning too quickly.

adding butter in pan for paneer butter masala dish
2: add bay leaf and fry for some seconds till the oil becomes fragrant.

add bay leaf for paneer masala
3: add ginger garlic paste or crushed ginger garlic. fry till the raw aroma of the ginger-garlic disappears.

add ginger garlic paste to paneer masala
4: pour the tomato puree. stir.

tomato puree for paneer butter masala
5: when the puree begins to cook. after 5-6 minutes, add red chili powder.

red chilli powder for paneer masala
6: stir and continue to saute till the oil starts leaving the sides of the pan. the whole sauting takes about 12-13 minutes on a low flame.

preparing tomato puree for paneer butter masala
7: add the cashew paste.

cashew paste for paneer masala
8: saute till the cashew paste is cooked and again the oil will start to leave the sides of the masala. the cashew will begin to cook fast. approx 3-4 minutes on a low flame. keep on stirring.

sauting cashew paste for paneer butter masala dish
9: add water. you see whitish colored water. the jar i used to make cashew paste. in the same jar i added water and blended so that the remaining cashew paste stuck to the bottom and sides of the jar gets mixed with the water. thus you don’t need to scrape the sides and bottom of the jar.

making cashew paste for paneer butter masala recipe
10: let the curry simmer. after 2-3 mins, add ginger juliennes. the curry will begin to thicken.

preparing paneer butter masala curry
11: add the slit green chilies, salt and sugar (optional) after 3-4 minutes and stir.

paneer butter masala preparation
12: after a minute, add the diced or cubed paneer. keep in mind the consistency you want before you add paneer as you will be cooking the paneer for a few minutes. you can also fry the paneer and then add the paneer once the gravy has become creamy.

adding paneer cubes in paneer butter masala
13: stir gently and let the paneer cook in the gravy for 2-3 minutes or till they become soft and cooked. lastly add crushed kasuri methi leaves and garam masala. stir. addition of crushed kasuri methi gives a restaurant flavor and i add them in most of my restaurant style recipes like rajma masala, dal tadka, gobi masala and bhindi masala.

paneer butter masala gravy
14: stir and serve paneer butter masala hot garnished with coriander leaves, julienned ginger and dotted with butter or cream. good combo for paneer butter masala is garlic naan or butter naan. you can also check these naan recipes to go along with this delicious paneer recipe - naan recipe with yeast, naan without yeast and whole wheat naan.

paneer butter masala also goes well with steamed basmati rice or jeera rice. i served with whole wheat rotis accompanied with onion-lemon salad and pickled carrot-beetroot from the kanji drink.

paneer butter masala dish

if you are looking for more paneer recipes then do check paneer makhanishahi paneer, malai kofta, palak paneer, paneer tikka, matar paneer, paneer tikka masala and kadai paneer.

restaurant style paneer butter masala recipe below:

4.8 from 67 reviews

paneer butter masala recipe
 
Prep time
Cook time
Total time
 
paneer butter masala recipe – soft succulent paneer – cottage cheese cubes in a creamy tomato based gravy.
Author:
Recipe type: main
Cuisine: north indian
Serves: 4 servings
Ingredients
  • 200 or 250 gms paneer/cottage cheese, cubed or diced
  • 2 tbsp cashew – soaked if you have time and then ground with some water to a smooth paste. if less time, then just grind the cashews to a smooth paste.
  • 4-5 medium size tomatoes/tamatar – pureed
  • 1 or 2 green chili/hari mirch, slit (reserve a few for garnishing)
  • 1 inch ginger/adrak and 3-4 garlic/lahsun – crushed or ground in a mortar & pestle
  • 1 inch ginger/adrak – julienned (reserve a few for garnishing)
  • 1 bay leaf/tej patta
  • 1 tsp kasuri methi/dry methi leaves
  • 1 tsp garam masala or tandoori masala
  • ½ tsp red chili powder/lal mirch powder or deghi mirch or kashmiri mirch powder
  • 1 tbsp oil + 1 or 2 tbsp butter
  • 1.5 cups water
  • a few coriander/cilantro/dhania leaves for garnishing (optional)
  • salt and sugar as required – check notes below for adding sugar
Instructions
  1. heat oil and butter in a pan. add bay leaf and fry for some 10-15 seconds or till the oil become fragrant.
  2. add ginger-garlic paste and fry till the raw aroma disappears.
  3. add the tomato puree and stir well. add red chili powder after 2-3 mins and stir again. saute till the oil starts to leave the sides of the tomato paste.
  4. add cashew paste and stir well. saute the cashew paste till the oil begins to leave the sides of the masala paste.
  5. add water and stir. simmer on a low flame.
  6. add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
  7. add the paneer cubes and cook them for 2-3 minutes till they become soft.
  8. don’t cook for a long time as the paneer will become dense.
  9. lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir.
  10. garnish paneer butter masala with coriander leaves. serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. side accompaniments can be onion-lemon salad or some pickle.
Notes
1. addition of sugar depends upon your taste as well as the tanginess present in the tomatoes. if you add cream in the recipe then you might have to add less sugar.
2. for this recipe, its best to use fresh, ripe red tomatoes.

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{ 264 comments… read them below or add one }

Banglorean April 16, 2014 1

Hi, wanted to know if you pureed raw tomatoes or boiled them before pureeing.

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dassana amit April 16, 2014 2

i pureed raw tomatoes. but you can also blanch the tomatoes before pureeing.

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Jen April 13, 2014 3

Can you make this in advance? I want to make this for a large get together. I know you said not to multiply the recipe more than double so I am going to make it 3 times. can I put it in the fridge and heat when ready to serve?

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dassana amit April 13, 2014 4

paneer butter masala tastes best when served immediately. the sauce thickens when cooled down. you can reheat it. what i suggest is to make the sauce first. when serving, just reheat the sauce. while reheating, combine all the three sauces you made three times. when reheating you add fresh paneer/cottage cheese and kasuri methi methi and garam masala. cook till the cottage cheese become soft. the sauce will thicken naturally, so add some water to thin it also.

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Mathew John April 4, 2014 5

nice

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Vidya March 25, 2014 6

Hi

I tried paneer butter masala for dinner tonight and my family really enjoyed it..thanks for the simple recipe..

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dassana amit March 30, 2014 7

welcome vidya

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pallavi March 25, 2014 8

It luks yummy….u r doing a great job…:)….jus wanted to know if we can add onion paste?

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dassana amit March 31, 2014 9

yes you can. but brown it very well.

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Asha Suresh March 24, 2014 10

Just to say a big thank for the recipe !!…like u promised it came out even better than a professionally cooked dish..used to use onions earlier so now prep was simpler and so much more tastier ..my daughter loved it !!

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dassana amit March 30, 2014 11

welcome asha and big thanks to you for this positive feedback.

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Priti March 24, 2014 12

This recipe is AMAZING!!! Thank you so much for sharing the recipe Dassana! I made it a week ago and I will never have this dish in a restaurant again. The only thing I did change was that I slightly fried the paneer in butter before mixing it in the gravy.

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dassana amit March 30, 2014 13

thanks priti for your feedback. glad to know that you loved the recipe so much.

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Manisha Chauhan March 21, 2014 14

Yummy is the word for ur recipie. My in laws loved it. I love cooking so I just keep searching for recipes on d net. I saw ur recipe and it looked easy so I took gods name and started with the recipe and what else should I say it turned out so yummy (but I didn’t get to eat) I just tasted a bit to check whether everything was perfect. It was good but I cooked less quantity. Loved it

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dassana amit March 21, 2014 15

thanks manisha for this positive feedback. next time make more quantity so that you can eat the curry and as well share it with your loved ones.

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Natarajan Iyer March 21, 2014 16

For the first time in my Life, I decided to cook and prepare this dish for my aged parents and myself. I GOOGLED and found your link. I just followed the instructions and it took me an hour and the outcome was simply superb and my Parents too liked it. Thanks for your STEP BY STEP instructions. The best part was the philosophical realization while cooking. We take our parents for granted and for ages women in families have spent time, money and energy in preparing healthy and tasty dishes. Eating and commenting adversely takes no significant effort than the cooking. Importance of food, parents, family and the fact of nurturing this body after creating it for us, parents never claim credit but it goes without saying and speaks volumes about their nurturing. Anyway, thanks for a wonderful post

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dassana amit March 21, 2014 17

thanks natarajan. i liked reading your comment very much. good you shared your thoughts. they are so true.

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Varsha March 20, 2014 18

Very Nice..

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Varsha March 20, 2014 19

I never knew how to make Panneer Butter Masala. But after reading the recipe here i came to knew its simple and doing it is very easy. Thanks a lot.. :)

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dassana amit March 20, 2014 20

welcome varsha

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Mohit Makhijani March 20, 2014 21

I would be falling in my duty if I doesn’t show my gratitude towards you. I like the recipe and tried it at home and really the incredible taste that I ate. I can’t believe on myself . thank you for your perfect recipe.

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dassana amit March 20, 2014 22

thanks mohit. i don’t know what to write. your comment made my day and is very motivating.

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naidu March 17, 2014 23

such a nice recipe. its simple in doing and delicious in taste.
thank you so much.

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dassana amit March 17, 2014 24

welcome naidu

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Vijaya Mallikarjunan March 11, 2014 25

Lovely and rich recipe! My husband and kids loved it! Thanks for the recipe!

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dassana amit March 12, 2014 26

welcome vijaya

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pushpalatha March 10, 2014 27

Hi Dasanna, thanks for the reply.I tried it.my husband likes Dis dish very much.really its simple and tasty dish.

Thanks
Pushpa

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dassana amit March 13, 2014 28

yes it is simple and still delicious. thanks :-)

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Arundhati sarkar March 10, 2014 29

Marvellous and easiest. Thanks to your recipe we had an awesome dish yesterday.

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dassana amit March 10, 2014 30

welcome arundhati

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juliette February 27, 2014 31

I adjusted mine a bit only because I thought I had more tomatoes and I didn’t. I actually took a risk and used half a carton of Pacific’s Tomato and Red Pepper soup. I also used two blocks of firm organic tofu (I dried it out between paper towels over night in fridge) instead of paneer and I doubled the cashew cream. It came out soooooo good!!

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dassana amit March 3, 2014 32

thanks juliette. glad to know the substitutions worked well.

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Arundhati sarkar March 10, 2014 33

I also prepared it with organic tofu and it turned out great.

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dassana amit March 10, 2014 34

thanks arundhati for the feedback

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Nandhini.S February 26, 2014 35

nice

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SHEETAL February 25, 2014 36

THIS RECIPE IS REALLY MOUTH WATERING!!!!!!!!!!!!!!!

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dassana amit February 25, 2014 37

thanks sheetal

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Dr Sheela Nampoothiri February 24, 2014 38

Dear Dassana,

The preparation is really awesome. My daughter loves north Indian dishes and please do let me know how exactly you make tomato puree. do you blanch them and blend it. I am going to try many dishes from your collection .thanks a lot for sharing them

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dassana amit February 24, 2014 39

thanks sheela. you can blanch or just puree them. when i make these punjabi recipe using tomato puree, i don’t blanch them. i just puree them finely in a blender. only for soups and if the recipe calls, i blanch the tomatoes.

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pushpalatha February 24, 2014 40

Hi I have a question.don’t we need to add the onion in panner butter masala?

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dassana amit February 25, 2014 41

usually in a makhani gravy, onion is not added. but if you want you can add them.

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Dr Sheela Nampoothiri February 23, 2014 42

Dear Dassana

I am a doctor from Kerala and my daughter loves north Indian and punjabi dishes. Today I made Matar paneer from your blog and my daughter and our whole family just loved it and in near future I will try you paneer butter masala. just give me a correct description of making the tomato puree. I suppose you blanch tomatoes and remove skin and then blend it well
regards

sheela

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Food_learner February 23, 2014 43

I just tried this recipe…It came out good….But i felt that the the masala didn’t get into paneer …What could have went wrong?I did an extra step to your recipe,that is kept the paneer soaked in hot boiling water for about half an hour before i started making this recipe(Read somewhere that it makes the paneer softer)…And one more does frying paneer before putting into the masala enhance the taste ormake it softer?

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dassana amit February 25, 2014 44

paneer soaking in hot boiling water for half hour must have almost cooked the paneer, if you would have used fresh paneer. just soaking in warm water for 30 mins will soften them. i guess this is the reason the masala flavor did not get absorbed by the paneer. frying the paneer, enhances the taste.

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Manju February 23, 2014 45

Awesome … thanks for the lovely recipe. Its quick, easy and tastes like restaurant style. I had tried it a few times and enjoyed it as always.

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dassana amit February 23, 2014 46

welcome manju

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bhuvi February 20, 2014 47

thank u the paneer recipes are very nice thank u once again its better knowwwwwwwww………………………..

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dassana amit February 22, 2014 48

welcome bhuvi

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Rashmi February 19, 2014 49

I tried it … Taste was great …
Thanks for the recipe

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dassana amit February 22, 2014 50

welcome rashmi

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Huma February 19, 2014 51

Dear Dassana,
just finished cooking this recipe. I had added this recipe in my cooking list. I just get scared when things like cashew cream etc are added because I think I will not be able to do it. I had gotten the ingredients and got the courage to make it took God’s name and it turned out great. My husband sampled it and he remembered his aunt who lives in Mumbai. So another great recipe from you, thank you

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dassana amit February 21, 2014 52

thanks huma. i am glad you tried this one in spite of your doubts. i only worry when yogurt has to be added to any gravy. sometimes they blend so well without splitting and sometimes not so well :-)

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chander pal February 17, 2014 53

dear chef
i just would like to know that is paneer butter masala and paneer makhani same things or not? if not than mail me paneer makhani recipe on my email id chanderpal172@gmail.com.
thanks
best regards
chander

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dassana amit February 21, 2014 54

both paneer butter masala and paneer makhani is the same. the difference if any would be the use of spices in the recipe. i plan to add a paneer makhani post soon.

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ush February 14, 2014 55

Thanks for the simple and lovely recipe. Made it for my husband’s office party and it was appreciated by all!

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dassana amit February 14, 2014 56

welcome ush

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Bela Warrier February 9, 2014 57

Looks great!
I am planning to make paneer-butter masala for the first time – or team lunch (potluck), for about 10 -12 people. I wanted to check, if onions can also be used.
Your explanation with pictures gives ‘very simple to follow’ steps.
Please confirm.
Will give you the feedback once the luncheon is over!

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dassana amit February 10, 2014 58

you can add onions. sure, do give the feedback.

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Abitha February 9, 2014 59

Wow!!!
I made it..
Thanks a lot..
My whole family loved it..The pictures helped me a lot.. so that i could see how it should be..
Thanks again

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dassana amit February 9, 2014 60

welcome abitha

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karthik February 8, 2014 61

The way you made looks awesome. But I made it tastes tomato curry. Dont know what kind of mistake happen.colour , everything looks same as yours. but tastes tomato.can u tell me how to get proper taste??

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dassana amit February 10, 2014 62

it does not taste like tomato curry :-) the addition of cashews change the whole taste and flavor. i am not sure what went wrong. i suggest to use ripe red tomatoes. these tomatoes are not sour. you can also add 1 or 2 tbsp of cream towards the end.

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Mehjabeen Kazi February 5, 2014 63

I like the way you have shown picture and details of the receipe. It gives you more confidence to make the receipe as it is. By seeing the picture you could memorize the receipe too. I have been going through so many site on receipes but yours is unique because you have given the minute details of the receipe too even a first time cook can make the receipe perfect. Thanks for taking the trouble for the new comers in receipe world.

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dassana amit February 5, 2014 64

welcome mehjabeen for this positive feedback. such motivating comments always helps. its good to know that the blog is helping you all in your cooking.

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DS January 31, 2014 65

Hi Dassana… I have recently got married and trying my hand at cooking these days with your recipes… thanks they come really handy for girls like me I m sure.. so about this recipe.. I wish to know.. what if I do not use cashew and wish to use Amul cream instead.. would that go with it… if yes .. when do I add the cream

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dassana amit January 31, 2014 66

thanks a lot. you can add 2 to 3 tbsp of amul cream right towards the end once the tomato gravy is cooked and done. add the cream, stir well and just simmer on a low flame for about 30 seconds to a minute.

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Anjali January 31, 2014 67

Very nice. Thank you for sharing My whole family love it. I have a question. Do you know how to make Kaju khoya paneer curry. Thanks again. Anjali

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dassana amit January 31, 2014 68

a friend had shared this recipe with me. i have not made it till now. will surely update in the future.

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Anjali January 29, 2014 69

Omg. This was so yummy. Thank you for sharing the recipe. Instead of tomatoes I was crushed tomatoes and added little cream to give the color. Thanks.

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dassana amit January 31, 2014 70

thanks for the suggestions anjali.

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Nihal January 29, 2014 71

Hii dassana
Today im going to make this recipie as my mom and dad are out for a trip they l be coming back today ill make this recipe for them n hope they will enjoy it.Ur recipes are always awesome n tastes like resturant thanks for all your recipes… :)

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dassana amit January 30, 2014 72

welcome nihal and thanks for this positive feedback. hope you make a delicious dish for your parents. happy cooking.

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Danny January 28, 2014 73

Hi there,
If you would be so kind; what is the benefit of adding the garam masala at the end of the process as opposed to the beginning which in my experience is more common? Thanks very much , Danny

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dassana amit January 28, 2014 74

for some recipes, garam masala is added towards the end so that its aroma & flavor stays in the curry or vegetable dish. if added while cooking or sauting, the flavor is not that effective as while added towards the end. but this depends on the recipe.

also there are two kinds of garam masala. one is kachcha garam masala (meaning raw in hindi) and the other is pakka garam masala (meaning cooked in hindi). in the raw garam masala, the spices are just ground after keeping them in sun for a few days. whereas in the pakka garam masala, the spices are roasted and then ground. so the kachcha garam masala needs to be cooked or sauted. whereas the pakka garam masala can be added just toward the end. the ready made store brought garam masala are usually roasted and then ground.

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Danny January 28, 2014 75

Wow, such much to learn! I live in Britain so making my own sun dried kachcha garam masala might be a bit difficult seeing as we have so little sun! I suppose the best tactic would be to roast my own spices to make a pakka garam masala. Thank you very much for the quick and detailed reply.

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dassana amit January 28, 2014 76

welcome danny. you can have a look at this recipe of punjabi garam masala – http://www.vegrecipesofindia.com/punjabi-garam-masala/
this one is a kachcha (uncooked) version. but you can roast the spices (except dry ginger) and then ground them.

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nihal rathore January 28, 2014 77

hii ,
In tomato puree shall i use the homemade tomato puree or puchase it from shop?
im a bit confused about it please help. :)

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dassana amit January 28, 2014 78

you can use the ready made one too. but homemade one is surely better.

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Susan January 23, 2014 79

Made your palak paneer recipe tonight, outstanding, just devine and easy instructions to follow – many thanks, have just read this recipe for butter paneer and reviews and would love your recipe to adapt to butter chicken if possible. Thanks so much, will be trying alot more of your recipes – yum!!

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dassana amit January 23, 2014 80

thanks susan for this positive feedback. yes, do try more recipes.

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susan February 16, 2014 81

thanks, loving the palak paneer with loads of spinach now growing in the garden!, can I adapt this paneer butter recipe to butter chicken by adding chicken ?, have tried another butter chicken recipe but wasn’t quite what I was after and would love to try your version of the recipe

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dassana amit February 16, 2014 82

thanks susan. you can use the sauce recipe, but the chicken has to be a marinated tandoori chicken. what i will do is, i will send you a pic of the original recipe i have in my home science notes. i still have to send it to a few readers too.

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vinodhini January 21, 2014 83

Dear sister,

I tried this paneer butter masala and come out well. I’m newly married and my hubby liked and appreciated me .

Thanks a lot sister.

Regards,
Vini

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dassana amit January 22, 2014 84

welcome vinodhini. nice to hear the word sister. do visit the blog again.

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Rahul January 18, 2014 85

i triying today lest good luck for me!!!!!!

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dassana amit January 18, 2014 86

all the best.

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kirti January 17, 2014 87

hi dasanna,
was just wondering vl da taste differ if v blend tomatoes and cashews together..like u did in matar paneer….?saving some time n effort… :-P

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dassana amit January 17, 2014 88

hi kirti, you can blend both the tomatoes and cashews together. a slight difference in taste and not much.

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Musaddiq January 15, 2014 89

hi,will the taste of dish change if i use fresh cream instead of cashewnut paste?please tell me how much quanity of fresh cream will do for the dish

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dassana amit January 15, 2014 90

the taste will change. i suggest to add at least 3 tbsp cream (low fat about 20-25% percent). add the cream toward the end and let it simmer for about half a minute.

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Aman Srivastava January 15, 2014 91

Hi Dassana, thnx for the recipe…
I just read it now & will try making it tomorrow ..
But I am sure that it will be very delicious

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dassana amit January 15, 2014 92

thanks aman and happy cooking.

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Mudhoji January 14, 2014 93

Hi Dassana,

Thanks for your revert… This will really help… Your replies are really value adding..
Pls keep adding the recipies. My wife also likes your recipes..
All the Best and Wish you very Happy Sankranti ….

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dassana amit January 14, 2014 94

welcome mudhoji. wishing happy makar sankranti to you and your wife.

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Mudhoji January 8, 2014 95

Hi Dassana,

I really like your recipes and your recipes are really very rich and in detail. Even your replies to comments are very sincere and value adding.

I need your input on one point. In most of the Panjabi dishes, there are two most common ingredients. 1) Cashewnut and 2) Cream. I think both are costly. (Especially when we make this dish in bulk for say 10 to 15 people). Are there economical options/replacements to both of these, wherein we can achieve the purpose of these ingredients without loosing taste and Punjabi flavour of the dish.

Please guide…..

Things apart, I love your site…..

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dassana amit January 13, 2014 96

hi mudhoji

first of all thanks. as you said, if being made for a large gathering, then they do turn out to be expensive. a suggestion would be to use magaz (melon seeds). they contribute to a light sweetness and creaminess. only the taste will be slightly different. curd/yogurt used in a certain proportion also makes the gravy creamy and thick. just one has to be sure that the dish does not become too sour. also if onion paste and tomato puree is used, then too the curry tastes good with the usual masalas. even milk can be added in the curries. hope this helps.

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Sithara January 6, 2014 97

Really nice and easy to make…..thanks….

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dassana amit January 7, 2014 98

welcome sithara

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priya sivakumar January 4, 2014 99

No words to describe the taste.I had made this several times.Nowadays my daughter
asks for more gravy as ur dish became very very popular in her class.
VAZHA VALAMUDAN

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dassana amit January 6, 2014 100

thats nice to know priya. paneer butter masala is a popular dish :-)

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anup December 31, 2013 101

Its really help us to prepare the good food from this side.

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Akshay December 29, 2013 102

Thanks for the recipe, turned out great evn by a bachelor like me and was finished in mins by my room mattes.
Amazing :)

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dassana amit December 29, 2013 103

welcome akshay. happy new year to you in advance.

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Ganesh December 26, 2013 104

Why don’t you post non-veg recipes.

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dassana amit December 26, 2013 105

ganesh, because i have become vegetarian.

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Tilika December 25, 2013 106

My cashew paste never turns out to be smooth. It always has the chunks of cashews in it ! What should I do?

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dassana amit December 26, 2013 107

i suggest to soak cashews for 30-40 minutes in warm water. you can also soak for a few hours or overnight in water at room tempearture. use a good blender or grinder. add very little water and make a smooth paste. if the blender or grinder is good, you won’t get chunks of cashews. you can even use chutney grinder to make the paste.

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renuka December 25, 2013 108

its better but it can improve by only small things which is easily in home

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Divya Sharma December 25, 2013 109

Excellent Recipe! Thanks for posting :)

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dassana amit December 26, 2013 110

welcome divya

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Mary Ann December 21, 2013 111

Hello Dassana,

I was looking for a Papdi Chaat recipe and came upon your blog. For the past couple of hours, I’ve been looking at your recipes – they all look so yummy. You explain things so well and the pictures are fantastic. Would you e-mail me a copy of your recipe for the Chicken Butter Masala which I noticed 2 other posters requested? I’ve never made paneer but will try your recipe and then use it to make Paneer Butter Masala.

Thank you for sharing your knowledge with all of us. Many blessings to you.

Mary Ann

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dassana amit December 22, 2013 112

thanks a lot mary ann. i have to even email the other two readers. i haven’t mailed them yet. i shall include you also in the mailing list then. do try the this recipe as well as the other recipes.

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Nivetha December 21, 2013 113

thanks 4 giving me dis recipe its very tasty

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dassana amit December 21, 2013 114

welcome nivetha

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Sujatha December 11, 2013 115

Kindly let us know if we have to put yellow powder?

Thanks,

Sujatha

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dassana amit December 11, 2013 116

by yellow powder, you mean edible yellow color or turmeric/hadli?

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deekshith December 11, 2013 117

it’s goood to see this recipe

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Oswin December 10, 2013 118

I want to confirm something…… I blended the tomatoes (fresh-uncooked) and put them through a sieve to remove the seeds/skin. I then used the puree in the dish. Is this correct or should the puree be cooked before using? Please let me know asap. Thanks. It tasted wonderful the way I did it anyway :)

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dassana amit December 10, 2013 119

the puree need not be cooked before. you can use this method too. it will taste good anyways :-)

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subha November 29, 2013 120

yammmi……………………………..its very eeasy to cook and also tried in my home everyone like it.
thanks.

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dassana November 30, 2013 121

welcome subha

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Balakrishna Kapse November 26, 2013 122

Preparation is very long. As per me its 15 minutes only.

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dassana November 26, 2013 123

i cook on a low flame and hence the time. of cooked on a high flame the cooking time is quick.

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Navitha November 26, 2013 124

I made paneer at home with the help of your instructions and my my! It turned out to be soft and so yummy! It was my first time so I made the paneer using just half a litre of milk(wasn’t too sure I’ll get it right), and I later on used it to make this paneer butter masala. I felt I should have made some more because it turned out to be the bestest paneer dish I’ve ever made!!! Thank you so much! Your recipes are wonderful – I wish I had stumbled upon it much earlier :)

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dassana November 26, 2013 125

welcome navitha. nice to know that you liked the paneer butter masala recipe.

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linds November 20, 2013 126

This was super simple, quick and absolutely delicious! I think next time I may experiment w a bit of milk or cream as I felt that the sauce could have tasted a bit fuller but it was nearly perfect as is! Thanks!

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dassana November 20, 2013 127

welcome linds

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Prem November 16, 2013 128

just love to have this paneer butter masala- naan combination.All these days i have never tried to prepare one such on my own. thank you so much Dassana for such a wonderful and succinctly put recipe.
Tomorrow i am gonna make my paneer butter masala.

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dassana November 16, 2013 129

welcome prem.

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kkk November 14, 2013 130

Heloo…this recipe was just too good…it came out awesum……can you tell me…what changes i have to do to make butter chicken……

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dassana November 17, 2013 131

i have to mail one more reader a butter chicken recipe. will mail both of you the recipe.

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pallavi November 11, 2013 132

yesterday I prepared this curry.. super taste.. thank u so much

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dassana November 24, 2013 133

welcome pallavi

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RITESH November 10, 2013 134

Cn u tel me hw to make paneer hydrabadi?

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dassana November 17, 2013 135

ritesh, i will post the paneer hyderabadi recipe in future.

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RIMPA CHOWDHURY November 9, 2013 136

I love to cook various type of dish. thank u 4 this recipe

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dassana November 17, 2013 137

welcome rimpa

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suchi November 6, 2013 138

this is very very nice recipes

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nancy November 6, 2013 139

Hi Chef,

can we make the chicken butter masala in a same way?? instead of paneer add chicken?? plz advice.

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dassana November 8, 2013 140

no…. for chicken butter masala, the chicken pieces have to be marinated in a yogurt-spice mixture. bakes/roasted/grilled in oven/tandoor. then shredded into small pieces. then the gravy is made and the chicken shreds or pieces are added to the gravy. let me know if you want the recipe, i will mail you.

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Mitu October 29, 2013 141

Very easy to make and I added tomato paste and few fresh tomatoes it added very nice color to gravy

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JAYASHEELA.J October 25, 2013 142

It is very good dish in dinner.Prepare in quickly.Nice food.kids r like.

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Poojitha October 25, 2013 143

I have made the panner butter masala just the way you described and it has come wonderfully. Thanks for the recipe! You make cooking fun and your descriptions just make my mouth water!!! :)

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dassana October 25, 2013 144

welcome poojitha. motivating comments like this are always a treat to read.

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Marlon October 22, 2013 145

This is a great recipe. Thank you. I made Cheese Butter Masala (rather than paneer) using a cheese that softens but nearly keeps its shape. Delicious.

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riena October 21, 2013 146

Hi,

I tried the recipe and it came out well. But i would like it to be a lil spicier , so what should i add in?

Thanks!

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dassana October 25, 2013 147

actually paneer butter masala is sweet. you can soak a dry red chili in water and then grind it with the tomatoes when pureeing the tomatoes. another way is to increase the amount of green chilies or add an extra red chili powder.

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Priya October 19, 2013 148

Very nice.mmm and very tasty

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srinivas October 17, 2013 149

thanks for this simple and easy recipe.

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dassana October 17, 2013 150

welcome srinivas

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sudeshna tah October 16, 2013 151

thanks

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neha October 13, 2013 152

Hi…. great taste … thanks for this recipe…… minimum use of masalas … but great flavour…….

regards,
neha

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dassana October 13, 2013 153

welcome neha

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vikas dahiya October 9, 2013 154

very good recipe and it easy at home to cook

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Priya October 7, 2013 155

Tried out this recipe today and it came out exactly like the one we have in restaurants..thank you so much for sharing..the kitchen is a beautiful place because of wonderful bloggers like you:)

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dassana October 8, 2013 156

welcome priya on behalf of all food bloggers you like !!!

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riena October 3, 2013 157

Hi,

I dont usually put garlic and onion in my cooking. Hence, whats the best ingredient i can use to replace the garlic with?

looking for your soonest reply! TQ =)

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dassana October 4, 2013 158

asafoetida or hing substitutes well with onion and garlic. so any recipe not using onions and garlic does have asafoetida in it. you can add a generous pinch of asafoetida powder in the recipe.

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mohammadi September 30, 2013 159

delicious…

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Navya Kapoor September 28, 2013 160

Hi
I tried the recipe this week and my husband loved it :)
Today I am trying Paneer tikka and Gobi Tikka that ive already marinated as per the instructions here last night hope they come out as well as the paneer butter masala.
Thank you for the recipes here,much appreciated

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dassana September 29, 2013 161

thanks and happy cooking navya.

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chaitali September 26, 2013 162

author Dasana is simply wonderful

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dassana September 26, 2013 163

thanks chaitali :-)

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Nisha September 15, 2013 164

Brilliant! Seeing the reviews and ratings, I decided to try this recipe for a party I had…and my husband and friends loved it!! This is so easy to make and is also healthy as you don’t add cream. Thank you Dassana for this mouth-watering yummy recipe :)

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dassana September 15, 2013 165

thanks for the feedback nisha.

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meghana September 17, 2013 166

it really tastes awesome……….. I tried it nd every one loved :)..Thanks for d recipe

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dassana September 17, 2013 167

welcome

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kirti September 19, 2013 168

thanks for this amazing recipe
cooked it yesterday n it was fabulous
m grateful that u shared it for free…kudos to u
thank u thank u thank u

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dassana September 19, 2013 169

thanks kirti for this sweet comment. it motivates to keep on blogging.

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Wopac September 14, 2013 170

Hi Dassana,

I made this recipe for my family last night and it was fabulous, they all loved it. We served it with a marrow and tomato masala (Simon Hopkinson’s recipe) and rice, it was a feast.
I love all your recipes, and your photo’s, thank you so much for sharing all these wonderful cooking skills. I plan to make many more!

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dassana September 15, 2013 171

thats great. good to know all of you enjoyed the feast. if you like any recipe, you can easily try them.

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Abigail September 5, 2013 172

I used your recipe to make egg butter masala for dinner and it turned out awesome! I added turmeric to the ingredients, as specified in other recipes. Thanks for making your recipe so easy to follow (a lot easier than two other recipes I’d been looking at). I’ll always use your recipe when making this dish. This is my family’s favorite Indian food! Yummy!

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dassana September 5, 2013 173

thanks abigail. your feedback will help the other readers too.

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Vinay Bhat September 5, 2013 174

With all due respect, this one is better than Sanjeev’s, rather the BEST. I hate paneer but fell in love with it !!

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dassana September 5, 2013 175

thanks vinay. don’t know what to write !!!. if you like tofu then you can replace paneer with tofu.

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MONISHA September 5, 2013 176

I am going to try this tonite

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Sheetal September 2, 2013 177

Great recipe! Tried it yesterday n it turned out just like restaurant. Very tasty n lip smacking! Thanks for the recipe :)
Planning to make more dishes following your website.

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dassana September 3, 2013 178

thanks sheetal

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philip August 31, 2013 179

very very tasty

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YOGENDRA SINGH August 30, 2013 180

very good way of educating

thanks

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dassana August 30, 2013 181

thanks yogendra

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anand raj August 28, 2013 182

very very tasty………………….

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sorbani August 20, 2013 183

excellent recipe. cant believe that i prepared paneer butter masala.

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dassana August 20, 2013 184

thanks sorbani.

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annu August 15, 2013 185

veeeeeery delicious.i became crazy of this dish, which is called B P masala. thanks a lot.

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dassana August 16, 2013 186

thanks annu

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Mayank August 11, 2013 187

Truly the best Paneer Receipe is have made in recent years. My and my wife loved it a lot.
Its so simple and delicious.

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dassana August 11, 2013 188

thanks mayank.

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sarita maharjan August 11, 2013 189

thanks your recipe

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Dinesh Chauhan August 9, 2013 190

Very Good

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dassana August 9, 2013 191

thanks.

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Neha B August 9, 2013 192

Can I use tomato ketchup instead of puree?

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dassana August 9, 2013 193

using tomato ketchup instead of tomato puree, would make the paneer butter masala too sweet. i would suggest using ready tomato paste with 1 tbsp tomato sauce.

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shobana August 3, 2013 194

Dassana, i really want kiss you now. My paneer butter masala came out really well all due to your step by step photographic instructions. I really could understand the way as it is. P B Masala is my favourite.

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dassana August 3, 2013 195

thanks shobana for the positive comment. i am glad you liked the recipe.

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suhani August 1, 2013 196

I made the dish and it turned out to be exactly restaurant style. .

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dassana August 1, 2013 197

thanks for the feedback suhani.

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zarna July 30, 2013 198

Taste exactly like restaurant… Thanks for the cashew option. I can avoid cream.

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dassana July 30, 2013 199

thanks zarna

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Vineeta Kapoor July 22, 2013 200

Hi Dassana, Your blog is definitely the best food blog as you explain each recipe in detail with alternatives suggested for the not-so-sure cook and covers the entire gamut of Indian cooking – from street food to classic Indian recipes. A job truly well done dear, hats off to you and your passion for teaching everyone how to cook , the easy way!!

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Ruchi July 22, 2013 201

Tried this recipe…loved it…wonderful taste…felt like restaurant preparation..my husband loved it too…thanks for sharing :)

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dassana July 22, 2013 202

thanks for the feedback ruchi.

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preeti July 18, 2013 203

yaar what is the procedure to prepare tomato puree?? please tell

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dassana July 18, 2013 204

blend the tomatoes in a blender till smooth. you can also blanch the tomatoes, peel the skin and then blend the tomatoes.

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nirminder July 16, 2013 205

ho
looks delicious, will make at the week end
could i add yogurt or single cream instead of water

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dassana July 16, 2013 206

hi nirminder. if adding yogurt, use full fat yogurt, but the quantity will not be 1.5 cups as the quantity of water used in the recipe. 1/2 or 3/4 cup would be fine. if using single cream, then my suggestion would be to add towards the end and just stir the cream in the gravy. no need to cook the cream. again 1.5 cups cream cannot be used. 1/2 cup cream would be fine. in any case you will have to add some water, otherwise the gravy would be too thick. you can also add both yogurt and cream. in this case use 1/2 cup yogurt first and add 1/4 or 1/2 cup cream towards the end.

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nirminder July 18, 2013 207

great recipe
tried it with a bit of yogurt
thanks for your help

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dassana July 19, 2013 208

thanks nirminder

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Sirisha July 15, 2013 209

Thanks a lot for such a wondeful receipe. V had 22 families get together and I prepared this dish. It was so yummy that they
Asked for the recipe. Thanks

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dassana July 15, 2013 210

thanks sirisha for the nice feedback. i am glad you liked the recipe.

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Ashwini July 12, 2013 211

I am thinking of making this dish today. The step to Step process makes it seem so simple. I was just wondering if i can add milk instead of water. Your advise please

Thanks~

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dassana July 12, 2013 212

ashwini, if adding milk, use full fat milk. otherwise there are chances of the milk getting split, since we have used tomatoes here.

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Florinda Navin July 8, 2013 213

The paneer butter masala receipe is explained very cleary. I really liked the photos showing the process of making it.

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dassana July 9, 2013 214

thanks florinda for the positive feedback.

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Prachi Deore June 24, 2013 215

I was skeptical about first finding the authentic PBM recipe and then to actually cook it. By God’s grace I found this site in the first go, everything looked very simple, I just followed all your instructions and it took me exactly the same time to cook as you mentioned. Believe me I was so shocked when I tasted it. Have I made this?…was my first reaction. It tastes exactly like restaurant. I cant thank you enough for this gr8 recipe. thanks, thanks, thanks a lot

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dassana June 24, 2013 216

my thanks to you too prachi. your positive comments has made my day…. yay :-)

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Palak June 24, 2013 217

Dassana, thanks a lot for the wonderful recipe. I just love paneer butter so very much. The step wise process and al pic u have given was wonderful. I cook it today for my husband and It tastes amaizingly good. Keep on posting good recipies :) :)

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dassana June 24, 2013 218

thanks palak for trying this paneer recipe and writing such a sweet feedback. keep on visiting the blog.

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sweety sinha June 23, 2013 219

i have learned so many dishes from this site , few year ago i have no idea for making any dish now a day i have a good cook in my colony thank you so much for this site…………

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dassana June 24, 2013 220

thanks sweety.

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Nidhi June 21, 2013 221

Great recepie …very easy to make and so yummy. It has never failed to impress anyone so far. Thanks for sharing :)

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dassana June 21, 2013 222

welcome nidhi

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Shabby June 19, 2013 223

Good recipe

like it

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dassana June 19, 2013 224

thanks shabby

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Sonali B.mankar June 18, 2013 225

It looks awesome. . Am hungry… make paneer butter masala in the same preparation … but your s looks yummier… will try it step to atep like urs now…

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dassana June 19, 2013 226

thanks and do try sonali.

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Sandhya June 13, 2013 227

Superb!! Thank u so much. Today my kids had full dinner with paneer butter masala. Did this according to your instructions…

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dassana June 14, 2013 228

thats nice to know sandhya, thanks.

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Laxmi Agrawal June 12, 2013 229

hi ur recipe is good but I want to know that can we add onion paste.

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dassana June 14, 2013 230

you can add onion paste. after adding the bay leaf, add the onion paste. just fry it well till the oil separates and till browned. then you can add the ginger-garlic paste followed by the tomato puree.

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dave August 19, 2013 231

I love the look of the recipe – just wondering if I can use commercial garlic-ginger paste, and how much the amounts would translate to? would i need to add extra ginger or garlic? I don’t know the ratio between garlic and ginger in the paste unfortunately :(

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dassana August 20, 2013 232

hi dave. you can use store brought ginger-garlic paste. approx 3/4 to 1 tbsp of ginger-garlic paste. the ratio is more ginger and less garlic in the recipe :-) extra ginger julienne are added later. if you don’t have ginger, still alright, but they do give a zing to the recipe.

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Nandita June 11, 2013 233

This was simply superb! I just did not add sugar since we do not like it sweet. Made it for dinner since we had guests, it was a HIT! :) Thanks!

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dassana June 11, 2013 234

thanks nandita for trying this paneer recipe and writing this positive feedback.

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vasundhara jha June 7, 2013 235

I loved your recipe,but can u send me any other recipe which dose not has a sweet taste .As my husband doesn’t like anything i make. Please help me

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dassana June 7, 2013 236

just don’t add sugar or cream for a no sweet taste. there are many recipes on the blog which are not sweet. you can see the categories or search through the google search bar on top left hand side.

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Mitra May 29, 2013 237

Made this recipe yesterday and my husband LOVED it! He actually thought it was ordered from our nearby restaurant LOL.. Served it with soft, hot chapatis and it was heaven.. Looking forward to trying out more such simple and tasty recipes from your page :)

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dassana May 29, 2013 238

thats nice to know… thanks for sharing such a positive feedback.

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Jiggyasa May 29, 2013 239

your blog is a paradise for veggie lovers. I am gonna try this paneer butter masala today evening :) love it :)

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dassana May 29, 2013 240

thanks jiggyasa.

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sweety May 19, 2013 241

really the process u xplained is super…i want to do it 4 my dad… thanku so much…

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dassana July 14, 2013 242

welcome

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Sumitra dugar May 15, 2013 243

How to make paneer at home, proper cut cubes and not burji

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dassana May 15, 2013 244

this link will be helpful on making paneer at home: http://www.vegrecipesofindia.com/how-to-make-paneer-homemade-paneer/

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kavi May 7, 2013 245

Thanks 4 d recipe. I love paneer butter Masala very much. The step by step process with photos u have given here is very useful for us. It tastes fantastic

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dassana July 14, 2013 246

thanks kavi for rating the recipe. it helps.

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rinku April 19, 2013 247

thank you very much because paneer butter masala is my daughter favourite dish

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dassana April 22, 2013 248

welcome rinku :-)

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Anamika | madcookingfusions April 9, 2013 249

Looks really delicious, my daughter loves Paneer… will try your version for her tonite and let you know too :)

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Sharmilee April 8, 2013 250

My staple order in restaurants…looks very tempting!

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Dhanish April 8, 2013 251

Hi Dassana,

First time here, I took some time to read about you and checked some recipes. You have a beautiful space.

About the paneer butter masala, gravy looks really tempting.
Glad to know about you.

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dassana April 9, 2013 252

Thanks Dhanish

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Courtney Rae Jones April 7, 2013 253

This looks amazing! Wow! I love paneer butter masala. I cannot wait to make this :)

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Dr Pooja Lodha April 6, 2013 254

Dassana, i cant congratulate you enough! You do a fantabulous job! And make cooking appear so flawless and easy! Please dont stop this good work!!

Keep it up!

Best wishes,
Dr Pooja (A veggie cook crazy fetal medicine specialist, we have spoken before :)

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dassana April 6, 2013 255

i know pooja we have spoken before. thanks for all your wishes.

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ambika June 18, 2013 256

nice food………………..

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dassana June 19, 2013 257

thanks.

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Janani April 6, 2013 258

My fav paneer butter masala I love them. Any time I enter restaurant I read the whole menu and always order back butter naan and paneer butter masala.

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aparna April 5, 2013 259

loved the kacha paneer :) ur paneer looks fabulous!

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Anum March 18, 2014 260

I want just ask how many persons can eat this recipe.
Thank u

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dassana amit March 18, 2014 261

its 3 to 4 servings if serving alone with rotis or naan. with rice, its just about 2 to 3 servings. if serving with 2 to 3 other dishes, it can be 6 to 8 servings.

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Anum March 24, 2014 262

Thanks dassana I’ll make for 25 people with 2 more dishes can u pleas tell me how much I make this recipe
Thank u

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dassana amit March 31, 2014 263

i won’t suggest you to triple this recipe. doubling the recipe is still fine. as what happens is that in any curry recipe, things might go wrong if you triple or multiply more. you will have to eyeball or use the indian method of andaz, while making recipes on such a large scale. so you can take the help of an experienced person in cooking and make these dishes. replying late as we had almost no internet connection for the last 6 days.

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dassana amit March 30, 2014 264

welcome prerna

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