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

paneer butter masala recipe indian

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 makhanipaneer makhanwala 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.

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.

paneer butter masala recipe

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:

4.9 from 73 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 (american measuring cup used, 1 cup = 250 ml)
  • 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.


{ 284 Responses }

  1. Sharadha says

    Wow thank you so much for the recipe, this is the 1st time i got it so well almost like restaurant taste !!!!!

  2. Yeshwini says

    Hi Dassana Amit

    Thanks a ton for the awesome recipe. I m new to cooking but seriously enjoyed cooking and it turned out beautifully. May god continue to bless you to come up with many more recipes and fill many hearts.

    Cheers!!!

  3. says

    I made this for dinner tonight as part of a big Indian feast and it was fantastic! This was my first time making and cooking with cashew cream, and it certainly won’t be the last. I served this with red rice, garlic naan, and lots of other veg Indian dishes. Yum!

  4. ZAINAB says

    made this recipe of urs just by the book turned out really yummmmmmm…..thnx for the smile on my hubbys face

  5. priya says

    Hi dassana

    From these many comments from readers itself I could understand that this must be a fabulous recipe. Will try it soon and give you a feedback. I just have one quest. Will blanching tomato and then making puree reduce the cook time of tomatoes. Also will this have any added taste?

  6. says

    Hello Dassana, well last night I really didn’t have much time for cooking yet I wanted to make something special for my husband, he loves paneer and this recipe is an absolute star it turned out to be sooooo yum that I can’t wait to make it again… Thanks for the share :)

  7. Mrs Mansi Khanna says

    Hello Dassana.. seriously this dish is amazing… Let me tell u,I am amateur when it comes to cooking… I tried this dish last night , everyone loveeed it.. These compliments and appreciation really matters as it gives confidence that I can cook good food. Today we have a small party and again I am making this dish.. yesterday I made it for 5 serves and today I am going to make it for ten .. Dish is delicious above that the way you have explained it step by step. , very nice…. Thank you…

    • says

      welcome mansi ji and thanks for this positive feedback. i think everybody can cook good food. its just that we need some guidance initially and the right recipe to follow. most important thing in cooking is the correct recipe and we should cook food with love and in a peaceful state of mind. presence of mind also saves many recipes… as many times we have adjust the salt and masalas in the end.

  8. Remie says

    I wasnt very familiar with cooking anything..this is the first dish I tried and it was a success..thank you soo much for such an easy recipe..can you put up more recipes of dishes with paneer? Its my personal favourite=)

    • says

      welcome remie. your cooking journey has started on a positive note. keep trying more recipes to learn more about cooking. yes, i will post more paneer recipes slowly.

  9. Arundathi Menon says

    This recipe is just awesome….the color is unbelievable…its same orange red color without adding anything artificial…and its yummy…easy and quick to make.this recipe is definitely a keeper for me..I made it in 10 minutes and it was difficult for me to believe…thank u so much…by the way,this is the second time I have been making this in 15 days.:-)

  10. Jen says

    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?

    • says

      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.

  11. Vidya says

    Hi

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

  12. pallavi says

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

  13. Asha Suresh says

    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 !!

  14. Priti says

    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.

  15. Manisha Chauhan says

    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

    • says

      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.

  16. Natarajan Iyer says

    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

  17. Varsha says

    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.. :)

  18. Mohit Makhijani says

    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.

  19. Vijaya Mallikarjunan says

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

  20. pushpalatha says

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

    Thanks
    Pushpa

  21. Arundhati sarkar says

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

  22. says

    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!!

  23. Dr Sheela Nampoothiri says

    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

    • says

      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.

  24. Dr Sheela Nampoothiri says

    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

  25. Food_learner says

    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?

    • says

      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.

  26. Manju says

    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.

  27. bhuvi says

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

  28. Huma says

    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

    • says

      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 :-)

  29. chander pal says

    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

    • says

      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.

  30. ush says

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

  31. Bela Warrier says

    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!

  32. Abitha says

    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

  33. karthik says

    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??

    • says

      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.

  34. Mehjabeen Kazi says

    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.

    • says

      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.

  35. DS says

    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

    • says

      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.

  36. Anjali says

    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

  37. Anjali says

    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.

  38. Nihal says

    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… :)

  39. Danny says

    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

    • says

      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.

      • Danny says

        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.

  40. nihal rathore says

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

  41. Susan says

    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!!

      • susan says

        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

        • says

          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.

  42. vinodhini says

    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

  43. kirti says

    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

  44. Musaddiq says

    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

    • says

      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.

  45. Aman Srivastava says

    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

  46. Mudhoji says

    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 ….

  47. Mudhoji says

    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…..

    • says

      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.

  48. priya sivakumar says

    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

  49. Akshay says

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

  50. Tilika says

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

    • says

      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.

  51. Mary Ann says

    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

    • says

      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.

  52. Oswin says

    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 :)

  53. subha says

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

  54. Navitha says

    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 :)

  55. linds says

    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!

  56. Prem says

    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.

  57. kkk says

    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……

  58. nancy says

    Hi Chef,

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

    • says

      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.

  59. Mitu says

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

  60. Poojitha says

    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!!! :)

  61. Marlon says

    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.

  62. riena says

    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!

    • says

      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.

  63. neha says

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

    regards,
    neha

  64. Priya says

    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:)

  65. riena says

    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 =)

    • says

      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.

  66. Navya Kapoor says

    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

  67. Nisha says

    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 :)

  68. Wopac says

    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!

  69. Abigail says

    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!

  70. Vinay Bhat says

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

  71. Sheetal says

    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.

  72. Mayank says

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

    • says

      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.

  73. shobana says

    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.

  74. Vineeta Kapoor says

    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!!

  75. Ruchi says

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

    • says

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

    • dassana says

      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.

  76. Sirisha says

    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

  77. Ashwini says

    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~

    • dassana says

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

  78. Florinda Navin says

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

  79. Prachi Deore says

    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

  80. Palak says

    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 :) :)

  81. sweety sinha says

    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…………

  82. Nidhi says

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

  83. Sonali B.mankar says

    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…

  84. Sandhya says

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

    • says

      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.

      • dave says

        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 :(

        • says

          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.

  85. Nandita says

    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!

  86. vasundhara jha says

    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

    • says

      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.

  87. Mitra says

    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 :)

  88. sweety says

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

  89. kavi says

    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

  90. says

    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.

  91. Dr Pooja Lodha says

    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 :)

  92. says

    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.

      • says

        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.

        • Anum says

          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

          • says

            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.