paneer butter masala recipe | how to make paneer butter masala – restaurant style

4.66 from 213 votes

paneer butter masala recipe with video and step by step photos – an easy, quick and delicious recipe of paneer butter masala. within minutes you can prepare this restaurant style paneer butter masala at home. paneer butter masala is also called as butter paneer or butter paneer masala.

this is a tried and tested fool proof recipe and is one of most popular paneer recipe on the blog. this recipe is made and loved by hundreds of readers. you can read the comments at the end of post, which has lot of tips from readers as well as myself.

paneer butter masala recipe

what is paneer butter masala

paneer butter masala is a rich, creamy, tomato and paneer based gravy dish. it is one of the most famous paneer dish along with palak paneer, kadai paneermalai kofta, paneer tikka masala and matar paneer. paneer butter masala is served in almost all indian restaurants.

tomatoes is a key ingredient in paneer butter masala recipe. the creaminess comes from addition of cashews or cream – though adding cream can be skipped for a less rich version if you have used cashews. butter is also added which makes the curry rich. the taste of paneer butter masala is slightly sweet with some tang coming from the tomatoes. the gravy has a creamy and velvety feel to it.

what is difference between paneer butter masala and paneer makhani

  1. according to me both paneer butter masala and paneer makhani are same. paneer butter masala recipe is made with makhani gravy. the word ‘makhani’ means buttery and is derived from the word ‘makhan’ which means butter.
  2. makhani gravy is made with butter, tomato puree, cashews or cream and a few herbs & spices. a few variations can be done in either paneer butter masala or paneer makhani by addition of more spices etc. do note that onions are never added in the makhani gravy. so there is absolutely no need to add onions in this recipe. in most authentic punjabi restaurants onion is never added in a paneer butter masala recipe.

few makhani gravy variations you can make are:

how to make vegan paneer butter masala

  • to make a vegan paneer butter masala, use tofu instead of paneer.
  • add a neutral tasting oil or vegan butter instead of butter and skip cream altogether.
  • you can even use coconut cream, but with coconut cream the flavors of coconut will be felt in the final dish.

tips to make the best paneer butter masala

  1. since tomatoes are the key ingredient, make sure to use ripe, red and firm tomatoes with a slight sweet taste. the tomatoes should not be very sour or tangy.
  2. always use homemade paneer if possible or a good quality store brought fresh paneer. its best to make paneer at home and does not take much time. for paneer recipes, i always make paneer at home. you can check the method of making paneer here – how to make paneer.
  3. make a really smooth puree from the tomatoes. if you want you can strain the tomato puree also.
  4. the tomato puree has to be sautéed really well. oil or butter should leave sides of the tomato paste. if the tomato paste is not sautéed well, the raw flavor of tomatoes will be felt in the dish.
  5. in case the butter paneer masala gravy tastes tangy or sour, then to balance the sour taste you can add a bit of sugar or cream. but do not add too much sugar as then the gravy becomes too sweet. also do note if you add cream in the recipe then you might have to add less sugar in the butter paneer gravy.
  6. use good quality butter. you can use both unsalted or salted butter in paneer butter masala recipe.
  7. to grind cashews to a fine consistency, its better to soak them in hot water for 30 minutes.
  8. if you don’t have cashews then the best alternative is almonds. soak the almonds in hot water for 30 minutes. then peel them and make a paste of almonds with little water.
  9. you can fry the paneer cubes if you want and then add in the paneer butter masala recipe.
  10. to get the bright orangish red color in the butter paneer masala, its best to use kashmiri red chilli powder or deghi mirch instead of artificial food colors. using deep red colored tomatoes also contribute to a lovely orange color in paneer butter masala recipe.

this recipe of paneer butter masala is 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 masala. some adaptations and improvisations have happened throughout the years.

paneer butter masala has a slight sweet taste and very mildly spiced. thus making it an excellent gravy with chapatis for kids.

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. though you can also add cream. in the paneer butter masala video embedded in the recipe card below, i have added cream.

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

serve paneer butter masala with naan or tandoori rotis or chapatis or pudina paratha or lachha paratha. it also goes well with steamed basmati rice or jeera rice.

paneer butter masala recipe

paneer butter masala recipe
4.66 from 213 votes
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paneer butter masala recipe | how to make paneer butter masala - restaurant style

butter paneer masala recipe - soft succulent cottage cheese cubes in a creamy tomato based gravy. this easy recipe will give you a delicious restaurant style paneer butter masala. 

course main course
cuisine north indian
prep time 10 minutes
cook time 30 minutes
total time 40 minutes
servings 4
rough calories per serving 193 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for preparing cashew paste

  • 2 tablespoons cashew OR 18 to 20 cashews
  • cup hot water for soaking cashews

for preparing tomato puree

  • 4 to 5 medium size tomatoes OR 300 grams tomatoes OR 2 cups of diced tomatoes - pureed

for making paneer butter masala

  • 2 tablespoons butter OR 1 tablespoon oil + 1 or 2 tablespoons butter
  • 1 tej patta (indian bay leaf)
  • 1 inch ginger (adrak) and 3 to 4 garlic (lahsun) - crushed or ground in a mortar and pestle
  • ½ teaspoon kashmiri red chili powder OR deghi mirch
  • 1.5 cups water OR add as required
  • 1 inch ginger (adrak) - julienned, reserve a few for garnishing
  • 1 or 2 green chili (hari mirch) - slit (reserve a few for garnishing)
  • 200 to 250 grams paneer (cottage cheese) - cubed or diced
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • ½ to 1 teaspoon garam masala OR tandoori masala
  • 2 to 3 tablespoons cream - optional
  • a few coriander leaves (cilantro leaves or dhania patta) for garnishing - optional
  • ¼ to ½ teaspoon sugar - optional
  • salt as required - check notes below for adding sugar

how to make recipe

making paneer butter masala

  1. heat oil and butter in a pan. add bay leaf and saute for some 10-15 seconds or till the oil become fragrant.
  2. add ginger-garlic paste and saute till the raw aroma disappears.
  3. add the tomato puree and stir well. cook for 5 to 6 minutes. then add kashmiri red chili powder and stir again. continue to saute till the oil starts to leave the sides of the tomato paste.

  4. then 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 about a minute 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.

recipe video

paneer butter masala video

recipe notes

tips for making paneer butter masala recipe:

  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.
  3. best to use homemade soft paneer.
  4. the amount of cream can be adjusted as per your taste.
  5. if you don't have cashews then the alternative is almonds. blanch the almonds. peel them and then make a paste of almonds with little water.

preparation for paneer butter masala

1: soak 18 to 20 cashews in a hot water for 20 to 30 minutes. when the cashews are soaking, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, slicing paneer etc.

making paneer butter masala recipe

2: then drain and add the soaked cashews in a blender or grinder.

making paneer butter masala recipe

3: add 2 to 3 tbsp water and grind to a smooth paste without any tiny bits or pieces of cashews.

making paneer butter masala recipe

4. remove the cashew paste in a bowl and keep aside.

making paneer butter masala recipe

5. in the same blender add 2 cups of diced or roughly chopped tomatoes. no need to blanch the tomatoes before blending.

making paneer butter masala recipe

6. blend to a smooth tomato puree. keep aside. don’t add any water while blending the tomatoes.

making paneer butter masala recipe

making paneer butter masala

7. add 2 tbsp butter OR 1 tbsp oil + 1 or 2 tbsp butter in a pan. adding oil prevents the butter from browning too quickly. if using only butter, then keep the pan on a low flame so that the butter does not melt.

making paneer butter masala recipe

8: add tej patta and fry for some seconds till the oil becomes fragrant.

making paneer butter masala recipe

9: add ginger-garlic paste or crushed ginger-garlic (1 inch ginger + 3 to 4 garlic crushed to a paste in a mortar pestle). fry till the raw aroma of the ginger-garlic disappears. if using ginger-garlic paste, then use 1 teaspoon ginger-garlic paste.

making paneer butter masala recipe

10: pour the tomato puree.

making paneer butter masala recipe

11: when the puree begins to cook, after 5 to 6 minutes, add ½ tsp kashmiri red chili powder or deghi mirch.

making paneer butter masala recipe

12: stir and continue to saute till the oil starts leaving the sides of the pan. the whole sauteing takes about 12 to 14 minutes on a low flame.

cooking paneer butter masala recipe

13: add the cashew paste.

cooking paneer butter masala recipe

14: 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 to 4 minutes on a low flame. keep on stirring.

cashew paste for preparing paneer butter masala recipe

15: add 1.5 cups water.

cashew paste for making paneer butter masala recipe

16: let the curry simmer and come to a boil. after 2 to 3 mins, add ginger julienne (about 1 inch ginger – julienne). reserve a few for garnishing. the curry will begin to thicken.

preparing paneer butter masala recipe

17: after 3 to 4 minutes, add the 1 or 2 slit green chilies, salt and sugar (optional) and stir. you can add sugar from ¼ tsp to 1 tsp depending on the sourness of the tomatoes. sugar is optional and you can skip it too. if you add cream, then you will need to add less sugar.

paneer butter masala preparation

18: after a minute, add the diced or cubed paneer (200 or 250 grams). keep in mind the consistency you want before you add paneer as you will be cooking the paneer for a minute. you can also fry the paneer and then add the paneer once the gravy has become creamy.

adding paneer cubes in paneer butter masala recipe

19: stir gently and let the paneer cook in the gravy for about a minute or till they become soft and cooked. lastly add 1 teaspoon kasuri methi leaves (crushed). also add 1 teaspoon garam masala. stir very well and switch off the flame. you can also add 2 to 3 tablespoons of low fat cream or 1 to 2 tablespoons of whipping cream at this stage. addition of crushed kasuri methi gives a restaurant flavor.

paneer butter masala recipe, paneer butter masala

20: stir and serve paneer butter masala hot garnished with 1 to 2 tablespoons of chopped coriander leaves, the remaining ginger julienne and dotted with butter or cream. good combo for paneer butter masala is naan or butter naan or tandoori rotis or plain paratha or roomali roti or malabar paratha.

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

paneer butter masala recipe, paneer butter masala

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



675 thoughts on “paneer butter masala recipe | how to make paneer butter masala – restaurant style

  1. Have been making this for quite some time now and every time it comes out lip smacking. Thank you for this recipe. 🙂

    • Welcome Shilpa. Glad to know this. Thanks for your positive feedback.

  2. This was great – I did a vegan version with vegan butter, soy milk and tofu and it tastes brilliant. Thank you!

    • Welcome Tim. Glad to know the vegan variation you made for the paneer butter masala.

  3. Hey Dassana Amit ,

    This is a nice recipe I have searched on the internet for this recipe many times but didn’t able to find perfect, but I think today I got the perfect one so will surely try this thanks for sharing .
    Keep up the good work !

    you can see my see my result

    • Thanks Abhay. Glad to know that you like this paneer butter masala recipe. Do try some more recipes from the website. All the recipes are tried and tested.

  4. This is our favorite and most frequently used recipe from your site. Like the title indicates, it truly turns out restaurant style. It is also a big hit with the kids.

    I follow this recipe for the most part with some minor changes. I don’t soak the cashews but grind them along with tomatoes in a powerful grinder. This saves me time and I didn’t notice any difference in taste when grinding and sauteing tomato puree and cashew separately. As I don’t stock up cream, I use a mix of milk and water (in place of the water that the recipe calls for). If the tomatoes are sour, I use more milk, cashews or add sugar like the suggestion in the recipe. So far, this has worked well every time and all whom I made this for has loved the dish. What surprised most people is how easy, simple and versatile the recipe is.

    The gravy works really well as a pizza sauce too and if any is left over, I use it as pizza sauce for yummy homemade pizzas.

    Thank you for this wonderful recipe.

    • thank again deepa. even i do not soak cashews at times. i have given this step as sometimes people do not have good or powerful mixer and grinder. so to ease the process of grinding and make a smooth paste, its better to soak them. i liked the idea of milk + water. the idea of pizza sauce is fab. it will be like makhani pizza. in my home this paneer butter masala gets over without any leftovers. so there is no leftover sauce to be used 🙂

      welcome deepa and happy cooking.

  5. Instead of cream want to add almond milk (same as having the paste from mixing almonds). how do I prevent the almond milk from curdling?

    • adt, add almond milk at the last before you add paneer. just add almond milk. then simmer for a minute. then add paneer, garam masala and kasuri methi. mix and switch off flame.

  6. Hi dassanna, tried many of your recipes like dal makhni, rajma etc and came out very well. Tried panner butter masala today. Though I used ripe tomatoes, the gravy was a bit sour. I had also added 1 TSP sugar and 3 TBS cream as suggested. Kindly help. Thanks.

    .

    • thanks sharada. sourness is due to the quality and type of tomatoes. the sourness of tomatoes is not distinctly felt in this paneer butter masala gravy when ripe and less sour tomatoes are used. usually when making any tomato based gravy, always use tomatoes which have a sweet taste and are less sour. desi or country tomatoes are very sour. on a few occasions, i have myself made tomato gravies with tangy and sour tomatoes. no amount of sugar could balance it. but yes some more cream added did balance the sourness, but in turn the gravies would become too creamy. some grated khoya or mawa can also be added to balance the sourness. another option is to add some cashew paste or finely ground cashew powder. i hope this helps.

  7. This is the 2nd recipe of yours that I have tried. Absolutely loved it. Never thought this was such a heavy dish, but word of advice to others: takes 4 people with good appetites to complete the whole dish. Ready to try other recipes of yours.

    • Thanks Sarat for giving positive feedback on paneer butter masala. do try some more recipes.

  8. Mind blowing recipe!
    Made paneer butter masala one evening,became a new favourite dish for all at home….Tasted heavenly with parathas….
    Your recipes are truly wonderful 👌

    • Thanks Radhika for your positive feedback. Glad to know that you liked this paneer butter masala recipe.

  9. Hello dasanna,
    Tried out this recipe today. It tastes more tomato flavor. Where did I go wrong ?

    • did you add cream and the cashews? also when making any tomato based gravy, its best to use ripe and red tomatoes which are not tangy or sour. if the tomatoes are sour, then the taste also becomes sour. in the gravy there is a tomato flavor but it is not dominating as cashews and spices are used.

  10. Your recipes are fantastic. They’re my go-to for Indian recipes. I have a couple questions. Would toasting the cashews before soaking them bring out more flavor? And what do you think about using cocunut greek yogurt instead of traditional dahi and just omitting the sugar to compensate? Good idea? Bad idea?

    • thanks austin. for the cashews, avoid toasting them. the flavor of the curry will change. you can use coconut greek yogurt but add less and a bit of sugar will enhance the overall taste. i am assuming here the coconut greek yogurt is not sweetened.

  11. Hi..was looking for a paneer dish which will go well with vegetable pulav..will this one work?Want to try that if this is fine..or please suggest if u have a different one

    • sherin, paneer butter masala will go well as a side gravy dish with veg pulao, since it is mildly spiced and on a sweeter side. so you can make this one.

  12. Tried it…and came out well…… superb way of presenting the recipe …

    • Thanks Jisina

  13. Hi… Tried today Paneer butter Masala… It just came out so perfect…. We had a potluck With my friends today… They all just loved it n full of Praise… Thank you

    • Welcome Anandi. Glad to know this.

  14. Made it today and it turned out great.. One can try your recipes without any hesitant.

    • Thanks Raksha for your positive feedback on recipes.

  15. Finished making the dish a minute back and it’s awesome!! Dinner is going to be finger licking delicious…..

    • Thanks Maya for sharing this positive feedback on paneer butter masala recipe.

  16. Hi Dassana, this is exactly the type of recipe I was in search of – true with cashew paste instead of creme.
    What brand and type of grinder do you use – pictured in this recipe?

    • Thanks CityTO. It is preethi mixer grinder.

  17. Very nice

    • thanks santa

  18. I like all your veg recipes .I am following your recipes from quite a long time ….If possible try avoid giving references to non-veg recipes..Thanks

    • Welcome Kothari. I understand your concern. We try to mention non-veg recipes as little as possible. But where it is required then we have to mention.

  19. I’m always followed your recipe. It’s awesome. Thanks for wonderful recipe. I have a doubt ,is there any substitute for cashew paste.

    • Welcome Indu. you can make a paste of almonds.

  20. Dear Dassana,

    You had earlier replied to my pav bhaji querry and now I follow your advice and it really comes out very very good..Thanks.

    how can I reach you ??do u have your email ??
    I want to make Fried Moong Daal ,,,like Haldiram’s ….can you please tell me how to do??

    thanks

    • thanks arusha. i have never tried to make fried moong dal recipe, so i do not know the recipe. usually its best to write comment as i answer them in one day. with emails i loose track as i tend to get many of them.

  21. Are cumin seeds ever used?

    • Kent, i don’t add cumin seeds in paneer butter masala recipe.

  22. Hello mam
    For the first time I tried something without my mother’s help.. And everyone appreciated this dish really tasted good. 🙂
    So Thanks to you mam. 😊
    Bhumika

    • Welcome Bhumika. Glad to know this.

  23. Hello Dassana-
    Thank you as always for your lovely recipes! In the photo, it looks as if you are using raw cashews. Are they raw or roasted? Do you typically use raw or roasted cashews in your recipes?
    Thank you
    John

    • Welcome John. They are raw cashews. roasted cashews are not used in such recipes.

  24. Thank you! this helped me a lot.

    • welcome riya

  25. Dear Ms Dassana Amit
    Greetings from Singapore.
    I am writing to thank you for releasing your awesome recipes on line. I tried 10 of your recipes (mushroom,panner and briyani rice). They are fantastic. Once again thank you so much.
    I am going to try this recipe this weekend.

    Warm Regards
    Shanthy

    • Welcome Shanthy. Glad to know this. Thanks for sharing your positive feedback on recipes.

  26. Hi Dassana, this is such a lovely recipe with such good taste, I’ve made the dish twice, which was an absolute succes!! However I don’t get the cashewpaste smooth, I followed the instructions of 30 min soaking in hot water, drain, add 3 tbsp water and then grind, but the pieces remain. Should I add more water? Or leave it longer than 30 min in hot water?

    • thanks savrina. allow them to soak for a longer time in hot water. you can keep for 45 minutes to 1 hour. also use a good grinder. most of the times, due to the grinder not being good, nuts or spices do not ground well.

  27. I tried it and it tasted awesome! Thank you so much for the recipe. I added fresh cream in it,and it was just wow! Everyone loved it. 🙂

    • thanks a lot juhi for this feedback. welcome and happy cooking.

  28. Awesome recipe…. I had prepared, Tasted fantastic…. thanks for sharing such an easy and tastier recipe….

    • thanks a lot vasthavi. glad to know you liked the paneer butter masala recipe. happy cooking.

  29. Hey .. I don’t have bay leaf in hand .. is there any substitute for that ??

    • juhi, skip adding it.

  30. Tried it today!!! Turned out too good…?
    Excellent recipe… thank you so much!!!

    • thanks a lot MV for this feedback. nice to know.

  31. Hi sorry if it’s already been asked but is this suitable for freezing?

    • Carly, never tried. but had fresh.

  32. This looks fantastic! Thank you for posting. I am vegan and can I use coconut milk instead of dairy cream? Thank you!

    • welcome hillary. you can use coconut milk and even coconut cream towards the end.

  33. hello!!
    I am going to try this today. I Just wanted to know if i can use onion paste too in this recipe? will it turn out to be good if i use it? if yes then when can i add the paste?
    Thank you in advance 🙂

    • you can use onion paste. add paste after adding tej patta. then saute onion paste till light golden.

  34. Ok

  35. I made paneer makhani today. It tasted great but not like the ones we eat in restaurants. I suppose chashew paste makes it more creamy.But I want to get paneer butter masala taste without using cahsews. Can I substitute khoya instead? Or onions?

    • Ayesha, yes cashew makes it creamy and gives a restaurant style taste. you can add khoya also. brown onion paste also gives a good flavor.

  36. Absolutely Love it!

    • thanks anna.

  37. My paneer butter masala ended up very spicy.. I added milk, cheese, butter and nothing helped.. any suggestions??

    • spiciness could be due to the green chilies. some varieties of green chilies are spicy and even one added will make any gravy or curry hot. usually when making any dish, i obviously come to know the pungency of the green chilies. so if using hot and spicy green chilies, then skip or add less. some more cream or cashew paste or fried onion paste will reduce the pungency.

  38. Dear Dassana,

    This recipe is so easy and so tasty! It turned out amazing. The look and color, just perfect. My family loved it. There were a few spoons leftover, which we ate at night. It tasted even better. The taste had developed even more in that time. I could not believe I cooked it, it was so good!

    Thanks so much!

    • welcome bhanu. glad to know that you liked the paneer butter masala recipe. happy cooking.

  39. The recipe was perfect. Everyone in my family was awed by the taste. Thanks for sharing such a good recipe?

    • thanks a lot sireesha for such a nice feedback on the recipe.

  40. Hai
    yesterday I tried and came very nicely. My wards loves lot.
    thanks for your receipe.

    • thanks for sharing your feedback gopikannan. nice to know.

  41. I couldn’t believe the flavor. The paneer butter masala was exceptional. Thank you for the recipes.

    • thank you akshatha. glad you liked the recipe.

  42. love the reciepie

    • thanks utkarsh.

  43. thanks for the recipe ma’am… it was heavenly… pure heaven…. i think no restaurant can match this taste… my family members loved it… kudos…
    i made a small variation… i blanched the tomatoes… ground them …and strained it…

    • thank you very much sanjai. glad to read your feedback. also thanks for sharing your variation. the blanching and straining of tomatoes is perfectly fine.

  44. Good things are worth repeating so I’ll shout this again. This dish is as unbelievable as the choice Americans are currently faced with in the upcoming presidential elections.
    However, the big difference is that whatever you vote to add – whether it’s paneer or chicken, you’ll be handsomely rewarded and completely content. The mandate you’ll get from your diners will take you straight to power. Dassana for president!

    • Thanks Rohit for this witty and awesome feedback. Reading your comment, only thing which is coming to my mind is the situation where a punjabi has to choose between rajma chawal or chole bhature.

      • Dassana, when it comes to your dishes I don’t choose – I make both.

        • thank you rohit 🙂

        • thanks rohit its a great compliment for us 🙂

  45. I added 3/4 spoon garam masala, and the recipe tastes bitter. What according to you (since you are an expert) ways to counter the taste of excess of garam masala? Please help! 🙁

    P.s. – I tried adding curd, but its not helping much.

    • looks like the garam masala is too strong. i would suggest to add a few more tablespoons of cream in the recipe to balance the strong garam masala taste. other than that in recipes like chana masala or rajma masala, you can add some mashed potatoes. this will thicken the gravy as well as balance the garam masala taste if it becomes more.

  46. l have been searching for a good paneer butter masala recipe for years and it came to an end after seeing your blog. Perfect recipe. Very clear explanation and presentation. Very easy to understand for a bachelor like me. Now whatever recipes I need to try I just refer your blog. You’re doing a very good job mam. May God bless you.

    • very pleased to know this benny 🙂 glad you liked the paneer butter masala recipe from our blog. surely try more recipes and do share your views when you try them. thanks for kind and encouraging words, god bless you too.

  47. just made it
    thank you for the lovely recipe

    • welcome junaid

  48. Easy to follow ,delicious recipies

    • thanks cajetan for positive feedback.

  49. Today I tried out your recipe using almond instead of cashew nut and it came out awesome… Thank you for sharing recipe like this… 🙂

    • welcome akshitha and thank you for your positive views.

  50. Awesome., Expect more like this…

    • thank you so much.

  51. Thank you so much for sharing this recipe…it turned out just awesome….

    • welcome sharmistha 🙂 and thank you for your feedback.

  52. which brand of mixer grinder do u use?

    • anjali, its preethi mixer grinder blue leaf model (750 watts).

  53. Hello madam,
    I prepared many of your recipes and all went out awesome .My husband also loved it .
    Thankyou

    • thank you kabita for the feedback 🙂 and you are welcome.

  54. thank u Dassana.. this paneer butter masala is really wow….!!love ur recipes

    • welcome bindi and thank you for your kind words 🙂

  55. I made this last week and was very impressed by the results. Very simple recipe to make resulting in a lovely tasting dish, I made a few adaptations and it turned out well. This is the first recipe I have tried and I am looking forward to trying many more.

    • thanks anisha for sharing positive feedback on paneer butter masala. do try some more recipes. i am sure you will like them as well. all the recipes in the blog are tried and tested.

  56. This is the best recipe for Paneer butter masala. We make it often at home and it is a big hit with the kids and all guests. All your recipes are fabulous. Keep up the good work.

    • thanks a lot ranjani for the positive review. glad 🙂

  57. Hey Dassana,
    Thank you for the simple yet yummy recipe.. My family loved it and we had the most amazing weekend lunch after a long time?
    I am a big fan of all your recipes so continue what you do, it’s best!!

    • very pleased to know this thank you so much bhavna 🙂 for your positive and kind words.

  58. The dish was tasting good except fo de fact that my tomatoes wern’t good! Whn I cookd the tomatoes, I felt the taste wasn’t good! Pls temme how de tomatoes should be like deir colour and all! Can we blend tomatoes and cashew together? The dish was amazing but it was little salty bcos of tomatoes!

    • whenever you prepare anything with tomatoes, the tomatoes should be ripe but firm. they should be red in color and not yellow from outside. they should not be soft or squishy. generally the variety of tomatoes which are larger in size than the desi variety of tomatoes, should be used for recipes where tomato gravy is the key ingredient. you can make the cashew and tomato paste together. you can add some cream to the gravy and the sourness of tomatoes will go away.

      • Thankyou so much for your tips! Can we add milk powder directly to de dish instead of cream?

        • welcome nashara. you can add milk powder. but with milk powder, you have to be careful as it makes the dish excessively sweet. so i would suggest to add just 1/2 tablespoon first. if not creamy or sweet enough, then add 1/2 tablespoon more. but avoid adding more than 1 tablespoon.

  59. I never knew cooking was this easy..the first dish I ever made and whoa!it unexpectedly turned out so amazing..really thankful to you..all the best for this good work you do☺

    • thankyou vartika nice to know this 🙂 and you are welcome.

  60. ur site is very best than other cooking sites n I luvv Ur recipes.. keep rocking 🙂

    • thanks roshni for your kind words.

  61. I made yesterday n it was so testy……

  62. Hi, loved this recipe… didn’t add the cream rest everything was followed to the T. My curry didn’t turn out as dark orange as is in your picture. Is it because I used garam masala instead of Tandoori masala? Is the colour because of the Tandoori masala? Thanks in advance.

    • thanks dee. the color of the gravy is not due to the masalas. its the tomatoes which give the color. i also use often garam masala while making paneer butter masala. whenever making any gravy with tomatoes, do make sure you add large, ripe and red tomatoes.

  63. I’m new to cooking and this just made me feel so proud of myself. Thumbs up for such a recipe. Loads of love.

    • welcome and thankyou so much mallika 🙂

  64. Excellent recipe…I tried for the first time and all my guests loved it.They were amazed to realize that this recipe is devoid of ginger/garlic.

    • thankyou so much nupur 🙂

  65. Wow so nc recipe I loved ur method its very easy make my frnd pallavi gave me ur reference n I m tnks to dear pallu

    • welcome hema. nice to know this.

  66. Thanks for the recipe. i prepared paneer butter masala at home as per the above method. it was very nice.

    • welcome rajeswari

  67. Hi, I’ll be making this recipe tonight but have been unable to find fresh or dried methi leaves. Is this going to affect the dish? Should I use some ground fenugreek seeds instead in the sauce? Thanks in advance 🙂

    • some flavor does come from the fenugreek leaves and this won’t be there if you skip it. but overall the taste will be good. you can add a light pinch of fenugreek powder.

  68. please give me ingredients of this recipe

    • ingredients is mentioned in the recipe card. if you are using the app, then there is some issue with the recipe card not appearing and we are working on it to get solved as soon as possible.

  69. Shall I add almond instead of cashew…??

    • preferably add cashews as almond would change and alter the taste of paneer butter masala. hope this help’s you.

      • Hi, I usually grind almonds(without skin- soak them in hot water for half an hour and it is easy to remove the skin) instead of cashew nuts. So I think almonds can be added there is no much difference in the taste and it is healthy too.
        Thank you

        • nimmi, even i do the same for almond based gravies. but with almonds, the taste changes. it won’t taste like a authentic paneer butter masala. since i have also used almonds a couple of times as a variation while making this paneer butter masala, i know that the taste changes. but if you are okay with the taste change and want a healthier option, then definitely almonds are a better choice.

  70. Made this many times now and I’m still amazed at how easy this recipe is, Thank you!

    • welcome tanusha 🙂

  71. Thanks a lot
    I tried palak paneer last week
    This week this dish

    • thankyou so much venkatesh 🙂

  72. It was amazing…thanks..

    • thankyou supriya 🙂

  73. thanks n superrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr

    • thankyou poovizhi 🙂

  74. amazing….My family liked it a lot….
    thankyou..

    • nice to know sapna and thanks.

  75. Itz nice

    • thanks.

  76. Its amazing thank you very much!

    • welcome palwinder

  77. I am really interested in cooking.The recipe u shared was superb.My family loved the dish.I also tried your malabar paratha. Superb madam.Keep rocking.

    • thanks geetha for this feedback.

  78. I love ur simple recepies .

    • thanks.

  79. Prepared it just now for dinner .Turned out really delicious.Thank you! 🙂

    • thanks for the positive review cynthia.

  80. I prepared it today; rated yummy; everyone loved it.thank you

    • thanks ramya for this positive review.

  81. Love this recipe. I made it yesterday and it turned out simply great , very tasty. Thank you very much. The best part of your site is the photography:) I love them no other site features this. And the best-est part is it is purely vege 😉

    • glad divya you liked the paneer butter masala 🙂 pleased to know this and thankyou for your positive words.

  82. it is awsm……dassana amit …………… i luv ur recipes…..
    i usually prefer ur website recipe it self……..tanq sooooooo much for this recipe…..

    • glad to know this nimisha and thankyou so much 🙂

  83. absolutely delicious – perfect, I’m so glad I found your website
    forever grateful, I will refer here first before I ever attempt another Indian dish
    thanks Dassana

    • welcome shirley and pleased to know this 🙂 thankyou so much.

  84. Hii Dassana….

    Love your recipes and love your website. Whenever I wanna cook something special, I refer to your site……..Thanks a lot for this.

    Butter Paneer recipe was yummmm….I just added onion also to the tomato gravy…It was still good….Thank you once again

    • thankyou prajakta for your kind words 🙂 and you are always welcome.

  85. Hiii,,,,,,, thhhhhhnnnnxxxxx a lot. I m a big fan of ur all yuuummmmyyyy recipes…………..

    • welcome Neha and thankyou 🙂

  86. Hi!!
    Thanks for the recipe.I shared it with my mom to prepare a bhog for Goddess Laxmi for our Kojagari Laxmi Puja.
    Since this is Bhog , we can not use Garlic in it and I know that will make a difference in taste.
    Can we replace garlic with something else?

  87. Your recipe made my dusehera the memorable one with yummy paneer butter masala it was the most delicious dish I leave ever cooked
    Thanks Dassana

    • we are quite pleased to know this milan 🙂 thankyou so much.

  88. Wonderful recipe… Made it yesterday.. My hubby called it “d best dish I have made”.. Made my day 🙂 thank you so much for all d lovely recipes!!

    • you are welcome divya and pleased to know your hubby liked the paneer butter masala recipe 🙂 thankyou.

  89. Hi. Your recipe is good. Thanks for replying for all the comments. But being fresher in cooking am not able to guess tea spoon and table spoon it is quite hot and spicy. I followed correct but taste is not coming for me. You are a teacher for the beginners like us. I added shahi masala everest at the end. Since I dint have garam masala this will make any problem?little raw taste is found Please guide me.

    • thanks a lot supra. teaspoon is a small spoon like the ones served with coffee or tea in restaurants. tablespoon is slightly bigger. i think some measurement have gone wrong since you do not have the correct spoons. just cook for a couple of minutes and the raw aroma of garam masala will go away.

  90. Fantastic recipe..:) The aroma of masala had filled entire home.. Loved it.. <3 thanku for d lovely recipe.. Great work… Good recipes in d website:)

    • thnakyou soumya for your positive words 🙂 and you are welcome.

  91. Hi Dassana,
    Thank you very much for your paneer butter masala recipe. My husband and I were invited to a neighbor’s house during Indian New Year. We tried some Indian dishes and I fell in love with this dish.
    I will try this recipe and will update you.
    Thank you again,
    Anne

    • sure anne try and let us know how it was? glad to know you love indian dishes and thankyou.

  92. Realy very nice…..i have no word ?

    • thanks juhi

  93. Nice… ??

  94. I have tried a few paneer butter masala recipes and quiet frankly they have not been very good.This one is an absolute hit with family.Absolutely love love love it and is super easy to make.

    • pleased to know this Geraldine 🙂 thankyou for trying the paneer butter masala recipe.

  95. Hey..its a very nice recipe… Loved it.thanks for sharing

    • welcome madhulika 🙂

  96. Five star recipe.. My family loved it! Please share the recipe for butter chicken too! Thanks…

    • thankyou niny for five star rating and for your kind words 🙂

  97. I ve a doubt ma’am… should I roast the paneer b4 adding to the gravy???

    • no need to roast the paneer, before adding to the gravy.

      • Thnx a lot dasanna amit ji…

        • welcome.

  98. I’m sorry Dassana but this dish should have really come with a warning. As it didn’t I will let people know what you clearly neglected…..so If you’re making this for the first time here is the warning…Do NOT, repeat do NOT serve this with any other dish. I made this with 3 other dishes and they all got left in the cold! The paneer butter masala got ‘daboed’ (indian slang for gobbled up) double quick time. Everyone went back for SEVERAL helpings and doubling the recipe will NOT help. You will need VATS of this dish. My advice is to make this in copious quantities and give it very little competition as it will become the centre piece of your spread.
    The fact is that reducing the tomato down and then building up again with cashew is a labour of love and it shows in the taste. Do not skip the water whilst grinding the cashews as it helps ease the mixing and thickening enormously. So far for me this has earned a ‘T5DD’ badge. It is a ‘Top 5 Dassana Dish’.

    • thank you very much rohit for this words and an awesome feedback. made my day today. to tell you the truth, i make this dish as the center piece only and keep very few side dishes with it. because this one dish that gets over in no time 🙂

  99. Hi Dassana, I tried this recipe of paneer butter masala last week and it turned out amazing. But when I doubled it today, it has more sourness of tomatoes. Probably tomatoes were too sour. Is there a way I can fix it now?
    Thanks for all your tips and wonderful recipes.

    • welcome tina. i agree with you, may be the tomatoes were too sour. try adding some more cream.

  100. very tasty

  101. yummyyyyyyyyyyyy its very easy to cook in less time with the available material in the house .

    • thanks rohini

  102. I must try all these mouthwatering dishes at home.Thank you so much.

    • welcome supriya

  103. Wow….!! It’s very easy nd tasty…
    All ingredients r available in.home itself…. Simply super….thank you..

    • welcome shilpagirish

  104. Too good and easy..will definitely try today at home. Do I have to use organic tomatoes? Or the ones which we get on market can be used.

    • thanks neha. you can use the regular tomatoes. any ripe red tomatoes can be used.

  105. Really very nice…its really very yummy….goes best with plain wheat chapati….I am very fond of paneer dishes and this recipe is best for paneer lovers… 🙂

    • thanks puja for sharing positive feedback.

  106. Wow, I just finished some of this and it was so good. It’s hard to buy cream in small amounts so I just added a small amount of butter at the end of the cooking. Highly recommend you try this. Many thanks for all your recipes.

    • welcome mark. glad to know this. thanks for sharing your suggestion.

  107. I jus love this recipe…It’s really easy n very tasty toooo…..

    • thanks sumeeyae

  108. I was looking for a foolproof and simple Paneer Recipe and this one seems perfect! I’m looking to make this for a party of 30. Could you please let me know how to adjust ingredient quantities and cooking time? Thank you

    • welcome hazel. its difficult to tell the proportion in a gravy dish as the ingredients need to be added in approximation (aandaz).

  109. The recipe turned out very yummy…thank you so much for sharing it…can we add onion paste too in this recipe…

    • thanks for the positive review bhavana. yes you can add onion paste.

  110. very nice and easy recipe…Itz is yummy nd even better than restaurant

    • thanks deepankar for sharing positive feedback.

  111. We are planning to make this lovely dish for guests tomorrow. It looks divine! I’m curious about the side dishes in the photo. Are those roasted beets? And pickled red onion?

  112. Thanks a lot for this amazingly simple & tasty recipe. I started my cooking career with this recipe and still it came out very well. All my family members love it, all this was possible bcoz of ur recipe and special thanks for uploading the pics at every stage, its very useful 🙂

    • welcome rakhi. glad to read your positive feedback. i wish you all the best in cooking.

  113. tried it today, came out quite well…simple and tasty…thanks dassana

    • welcome sheela

  114. Wonderful recipe !
    But m allergic to cashews.Is there any other subsitute?

    • thanks tina. you can use almonds.

  115. Nice recipe for paneer tikka dry

  116. Thanks Mr. Amit. It came out to be awesome!!!

    • welcome swarnika

  117. I came out so well….I think it’s better if we soak cashews bcoz I will give smoothness to the gravy.
    worth to try.

    • thanks mrs arora for your positive feedback. yes its better to soak the cashews. but if you don’t have time then you can grind it directly.

  118. Super

  119. Hi Amit…

    I tried this for the first time…it’s awesome…God bless!!!!

    • thanks pyari for sharing positive feedback and for your prayers.

  120. So happy at how straight forward this was to make, and it tastes DIVINE!

    Will be making this a regular dish at our place!

    • thanks amy. glad to know that you liked the recipe.

  121. Thnx for this recipe,I made it first time n it’s so delicious…

    • welcome aakanksha

  122. I tried it for the first time, everyone at home liked it. What i didn’t like was the methi, i added 1tsp which i think was in excess…
    Next time will reduce it to half.

    • thanks yatindra. good to know this.

  123. Hi i dont have kasuri methi,without that PBM will be tastey?

    • leo, some flavor will change but it will taste good.

  124. paneer butter masala was truly a restaurant style every one loved it thanks for easy to make reciepes god bless

    • welcome vallari. thanks for sharing positive feedback and for your prayers.

  125. Thank you for this simple recipe. I tried this at home the other day. I had no access to Kasuri Methi, so skipped that step. But i don’t know what went wrong, my masala had that tangy flavour of tomatoes. I added sugar to balance it, but that did not work too. Is that because no Methi leaves were added?

    • welcome ann. kasuri methi gives a good aroma and flavor to the dish. kasuri methi won’t remove the tang. the tang is due to the tomatoes. in such recipes, its always better to use tomatoes which are ripe and less tangy or sour. also if you add more cream the tang will be balanced. adding more sugar helps, but what happens is the final dish gets a sweet and tangy taste due to the tangy tomatoes.

  126. Very nice recepie

    • thanks manpreet

  127. Thank you for this recipe, I made it for dinner this evening. For sure the best paneer butter masala we have had. The recipe is straight forward and easy to follow.

    • welcome bhavna. glad to know that you liked the recipe.

  128. Thanks a ton for you paneer butter masala recipe. I served it with laccha paratha which was awesome too. My family had a great holi festival lunch.

    • welcome poonam. glad to know this.

  129. looking yummy

  130. Hi i.tried ur paneer tikka masala it turn out awesome thnku dear i want to knw sum easy recipes fr kids

  131. Seriously thanks for the recipe it turned out to be the best butter panner masala I ever tasted ta dassana

    • welcome neha. thanks for sharing positive review on butter paneer masala

  132. One of the best Paneer recipes ……I’ve been cooking for 6 years now….never made a better than this ….hope my wifey likes it …..

    Will surely follow all the future recipes from the cook

    • thanks naveen for sharing positive feedback on paneer butter masala. glad to know this.

  133. Finally i done it today!!!….its taste is best!!
    Thank you Dassana for this recipe
    the way you explained was superb!!!
    more than 5 stars!!!!

    • welcome sai. thanks for sharing positive feedback and 5 star rating.

  134. Im new to this site..wel i hav a doubt..often the paneer gets hard, can i know how to make it soft

    • you mean after cooking or before cooking.

  135. I tried this today , I turned out very well, Thank you soooooo much Dassana.What I liked about this recipe is it is used with very few spices , and yet it is very tasty.I was surprised that even onion is not used.But still tastes great.
    Well, I have one doubt, I skipped adding the ginger julienne . I thought it may give a raw flavor of the ginger to the curry.Does it give a raw flavor or ??
    Anyways thanks again.

    • thanks tanmayee for the feedback. this gravy is the basic makhani gravy. you can even make this gravy and use veggies in it. ginger julienne add a texture and a nice flavor to the dish. yes there is a raw taste of ginger, but very less as you have the gravy too with chapatis or naan. it may go well with some people and not with some people. as taste preferences differ from people to people. you can skip the ginger julienne easily.

      • Thanks for your prompt reply.

        • welcome tanmayee

  136. Trust me Dassana ur version of Paneer butter masala is outstanding. Tried it and totally loved it.

    • thanks priya for sharing this awesome feedback. i trust you 🙂

  137. sooper dooper !! tastes better than 5 stars and dhabas!!

    • thanks srikar for sharing this positive feedback.

  138. Wonderful recipe

    • thanks sujatha

  139. THIS CURRY IS VERY AWESOME

    • thanks padmavathi

  140. Hi Amit whenever I need to cook something special I always search for vegrecipesofindia. Com… Your dishes are easy to cook and extremely delicious…. I tried this recipe and it turned out to be a better butter paneer recipe than restaurant…..

    • thanks sumit for sharing this positive feedback on website. glad to know this. happy cooking.

  141. It turned to a restaurant style dish.
    Got lots of applause at home.
    Thank you.

    • welcome veni. glad to know this.

  142. Wow.. Simply great… I’m learning so much here… Thanks buddy..:)

    • welcome yogi

  143. awsm recipee!!! i ve tried ; turnd out really well!!! evry one jst lovd it!!

    • thanks raina

  144. Is it necessary to add cashew paste. Is there any substitute for it.

    • varun, cashew paste is always added. the closest substitute you can use is almond paste. if you don’t have either then increase the quantity of cream but only as a last option.

  145. really ur paneer recipes r superb , simple n mouth watering thank u so much fr gvng a easiest way to cook. thanks alot

    • welcome pooja. thanks for sharing positive feedback on paneer recipes.

  146. Very delicious recipe! I used your homemade paneer recipe earlier in the day, and prepared that paneer using this recipe. The only thing I did differently is when I noticed you wrote “or tandoori masala,” so I put a half teaspoon of that instead of garam masala. (I have a shahi paneer recipe that uses cashew paste and garam masala, so I wanted something that would taste a lot different.) Oh, oops, and I also doubled the amount of butter. So, so, so yummy. I would like to try this recipe again and use cream instead of cashew paste to see the difference.

    Thank you SO MUCH for posting this! And your homemade paneer recipe, which is amazing!

    • thanks for the feedback joya. either tandoori masala can be added or garam masala. both work well in this recipe. cashew paste helps in thickening gravy and also gives a nice sweet taste. if you use cream, then add more, about 1/4 to 1/3 cup to give more body to the gravy.

  147. Hi…first time i tried ur recipe n it was really so simple n everyone loved it..now i will try more of ur recipes..ur recipes R easy to make n all ingredients R available at home..thnk U so much…will follow ur blog

    • welcome umme. thanks for sharing your positive feedback.

  148. Another winner from your blog. I made it vegan and used oil and almond milk in the end instead of cream!!! So delicious. I also used home made Seitan instead of paneer.

    • thanks deepa for sharing your vegan version. glad to know that the recipe turned out well.

  149. Very easy steps. Thank you.vazhga valamudan

    • welcome rajendran

  150. Hii ! I follow your blog to make north indian dishes. I bought fresh kasuri methi and paneer and looked up for this dish to make! Sadly, this dish did not turn out good.

    1. I used ripe tomatoes and cooked on sim for about 10mins since the oil did not start to leave.
    2. I guess I used too much water for cashew paste.
    3. I finished off with a little more than 1 tsp kasuri methi.

    All the other ingredients I followed them to the hilt. Can you advise if the above mentioned portions could have gone wrong?

    Thanks a lot!

    • fine. my answers below.
      1. the tomatoes would have been very juicy and thats why it took so long. you could have continued to cook further for some more minutes. if pressed for time, then increase the heat and continue to cook.
      2. even if you used more water in the cashew paste, you could have just continued to cook and saute till the water content was reduced considerably. you can also add less water later.
      3. if more is added, kasuri methi can also give bitter tones to the gravy. it also depends on the quality of kasuri methi.

      hope this helps.

  151. Thanks a lot, I get learn much from you

    • welcome subarna

  152. what is meant by cashews

    • manish, cashews is kaju in hindi

  153. Ginger -juliened means?

    • shazia, ginger-juliened is small thin strips of ginger. smaller than match stick size.

  154. Awesome reciepe

    • thanks rabi

  155. Tried this recipe today. Came out really great. Thanks Dassana.

    • welcome anu

  156. Hi dasana, I wish u were my neighbour… Loved the dish. Made it… Everyone in the family loved too.. I have been a regular visitor of ur blog… Fromy the past few months…each recipe instills more confidence in me…I enjoy the comments as much as enjoy the recipe… I feel that so many people r writing my words……words of appreciation…love u.. Bye

    • thanks sneha for this sweet feedback. glad to know that blog is helping you in cooking. your words are very touching. thanks again.

  157. Very easy and very good tasty. thank u very much. my son love it.

    • welcome sunita. glad to know this.

  158. This is one of the best paneer recipes I made till date. Thank you so very much. My family loved it!!!

    • thanks pooja for the positive feedback.

  159. Thanks for giving tasty recipes and inspiration for cooking……

    • welcome maya

  160. Thank You so much for this recipe which I find very comprehensive, rather easy and intuitive.
    When travelling india some years ago, this was my favorite dish and I tasted it in many different places. Now I can cook it myself and
    share the pleasure with my family!
    All the best to You from Zurich, Switzerland
    Philipp

    • welcome philipp. glad to know this.

  161. good recipe

    • thanks zuha

  162. Thank a lot. I’m from the southern most part of our country. My daughter loves paneer butter masala and tastes it whenever we go to a hotel. Now with your guidance I’ll try it at home and am going to astonish her when she comes from hostel next week. The explanation given by you is so simple that we though South Indians will try this North Indian dish.

    • welcome mary. you must be looking forward to see your daughter and serve this dish to her. happy meal time.

  163. Perfect, some suggestions I have to perpare perfect this dish if we add some honey.

    • if adding honey, then add once the paneer butter masala is warm. don’t add when hot. i just read some months back, then honey becomes toxic when heated. so better to avoid and add sugar.

  164. hi dasanna…thank u for your paneer butter masala recipe..i have prepared it at my home and it came absolutely perfect as you did. thank you once again.

    • welcome subha

  165. Very nice:-) 🙂 I like the way u explian:-) 🙂 🙂 the pic. U put with recipe I love it….

    • thanks pankti

  166. Hi !
    It’s me again ..
    I think you remember me …
    I had reviewed you for paneer tikka recipe …
    Thanks for your reply …
    Today , i was searching for paneer butter masala ..
    I searched at many websites but finally got it at your ….
    All other websised had very hard recipes …
    What priyanka C has said is very true …

    I must should appreciate the method you explain all the recipes step by step ..
    That’s truly like our mothers explain in front of us at the kitchen…
    Thank you soooo muchhh for your recipes

    • i remember princess 🙂 thanks for your sweet comment. truly appreciate 🙂

  167. Nice

  168. Your site is simply amazing for food lovers and beginners like me I love this site whenever I do browsing I check out for all kinds of recipes you provide; your way of explaining is simply awesome bcoz it guides us whether we are on right track or not. I like the details you provide n yes I have started to practice these recipes.A BIG THANK YOU to “YOU”

    • welcome priyanka. i appreciate the time you took to write this sweet feedback. keep visiting.

  169. Hi Dassana,
    I am one of your newest fan. Amazing clarity in explaining the method and great visual support made me hooked on to your recipes. We tried Kadai Paneer and Paneer Butter Masala. Made exactly the way you have mentioned here. It was superb! My family loved it. Thanks so much.

    • thanks bindu. good to hear from you. also glad to know that your family liked both kadai paneer and paneer butter masala recipes.

  170. where can bay leaf be available ??

    • in this recipe, its tej patta. though i have to use the word bay leaf or to specifically write indian bay leaf. but technically both tej patta & bay leaf are different. in india we use tej patta and not bay leaf. but bay leaf can be substituted for tej patta. you can easily get tej patta in any shop, if you live in india. if you live abroad, you will get them at an indian store or asian store.

  171. really gud.

  172. Hey dassana thanx a lot fr all ur wonderful recipes. I hv tried many of dem n all were awsom!just love ur site

    • welcome trupti. glad to know this.

  173. I am Foodoholic, Tried recipes from all around the world. This Paneer Butter Masala is one of the Authentic recipe i came across on web, takes me back to the time when i use to eat PBM at “Sher A Punjab” restaurant in Ahmedabad. I gave a good surprise to my InLaws and ofcourse my wifey this Diwali for lunch 😀 ….. Thanks a ton Amit, Added your recipe to my personal cooking book. ……. It is Damn Yummyliciousss

    • thats a big compliment 🙂 thanks a lot. good to know that this paneer butter masala was loved by your family.

  174. Hi There,

    I made this paneer butter masala for the first time today. I used canned tomatoes instead of fresh, and didn’t have all the fancy stuff you put at the end – methi leaves. After all turned out fine – will have it with naan bread and steamed greens for dinner 🙂

    Just discovered your blog – well done guys!

    Regards from London,
    M.

    • thanks for the feedback marija. with fresh tomatoes, paneer butter masala tastes much better. do try this way next time.

  175. Hey Dassana…..another successful recipe tried out and it was yummy! It tastes exactly restaurant style even though it is such a simple recipe with not many ingredients….. Keep up the good work, girl!

    • thanks jyoti. agree its a simple recipe with not many ingredients 🙂

  176. nice resipes nd with a great tast

    • thanks swathi

  177. nice ……
    im just studying seventh . but i have to make a full meals tommorow in my school guides camp ….
    so,could u share ur idea with me soon….
    pls….

    • there are many recipes on the blog. you can see which recipes suits you to prepare and search from the google search button on top.

  178. Your all recipes are nice..Plz give me idea how can i make this recipe tasty without onion and garlic???..

    • just follow the recipe. even without onion & garlic, this paneer butter masala recipe will taste great. there is already no onion in the recipe. just skip the garlic. as a substitute add a generous pinch of asafoetida when you add ginger.

  179. I hv 1 doubt that is y u didnt use crused onion paste on this receipe.

    • because this is the recipe which i have learnt during my home science days. there is no particular reason otherwise. but even onion paste can be added.

  180. Best recipe….

    • thanks.

  181. I like your recipes

    • thanks.

  182. Hello Dassana,
    Thanks for tasty recipe which was easy to make by your method.
    Is there any substitute for cashew paste??

    How to make the gravy thick without cashew paste but with the same taste??

    I did not remove the skins of tomatoes,,so it was not smooth. what is puree and how to make it?
    can u please reply to my email, because I do not want to miss your reply as well as other recipes…
    thanks and waiting for more such easy recipes.
    thanks.
    usha

    • instead of cashew paste, you can easily use almond paste or a mixed paste of poppy seeds (khus khus), almonds and melon seeds (magaz). but the taste will be different. to make the gravy thick you will have to add either khoya/mava or cream or the mixed nut paste. but then again the taste changes and the gravy becomes heavy. but will taste good.

      puree is blending a vegetable or fruit to a smooth pulp. if you use a good blender or grinder, then even with skins, you will get a nice smooth puree. i have removed your email address for security reasons. there are many recipes on the blog and i keep on updating them. you can always use the google search button on top and search the recipes you want.

    • Hello Dassana,
      thanks for your reply with different ingredients to substitute cashew paste..Thanks for thinking of my safetly ad remvoing my email address. I did not think of it. Thanks.
      I have put a querry on your page for pavbhaji. My bhaji always becomes thick, heavy, not light and liquidy as Bombay pavbhaji. Pls reply about it also.Thanks for taking trouble to make our cooking easy.God bless you.
      usha

      • welcome usha. i have already replied to your query on the pav bhaji post. just you need to add some more water to get a slightly thin consistency.

  183. Hi dassana, i ve been following your site from few months but never posted anything. I’ve lot of things to say and i dont know from where to start.
    I’m bachelor have never been interested in cooking nor have cooked anything. But from quite few months i have been watching some food shows on TLC & Fox Traveller and slowly i am getting very much interested in cooking.

    One day i was alone in my home, i dont know what to cook then one of my friend suggested me to try this paneer butter masala. To be honest, i’ve never thought that i will be able to cook this and i was surprised on myself when i cooked it and it came out so awesome, so delicious that i just cant believe on myself.

    and it was all got possible because of your site. Your detailed easy explanation made cooking very easy. I deeply appreciate your efforts to develop this amazing website. I have paneer in home using your guide. I was very soft and pure much better than market one. So far i’ve tried seera, rajmah, cakes (i love baking) and all of then turned awesome.

    I also have a picture of paneer butter masala that i made. I dont know how to show you. Anyway, i wants some advise. I am going to travel in train. I will leave my home at 4 in the morning. So i want some links to dishes that i could make for my lunch & dinner. You know how train foods are. I’m travelling on AC compartment, dont know how long a food will last made in 4am. Just want to know if there is any? Dried & simple.

    • thanks gurpal for your kind words and replying a bit late. you can message or share the paneer butter masala pic on our fb page – https://www.facebook.com/vegrecipesofindia. when we travel, i usually pack the simple indian fare – pooris with an aloo sabzi or methi thepla or aloo paratha with some pickle. sometimes i make herbed rolls or bread and make a mayonnaise based veggie filling in the rolls or bread. hope this helps.

  184. I couldn’t find methi leaves, only the seeds. Can these be use in replacement? Or is there an alternative I can use instead?

    • yes you can add methi seeds, but in powdered form. just a pinch of lightly roasted methi seeds would suffice. roast 1 or 2 seeds (thats quite a small amount) and then powder in a mortar-pestle.

  185. i want to make this recipe for 30 people can u tell me how much ingredient should i take

    thanks
    jaya

    • difficult to write for 30 people. in gravy recipes, everything has to added with the indian method of andaz or approximation.

  186. Hii!! thank u soo much for the recipe! Am a teenager n i love cooking! This was my first trial with paneer! I made it n it my mom n dad liked it soo much! Am really really happy. Thankyou once again! :))

    • welcome shika. nice to know that your first attempt in cooking paneer recipe, came out very well. do try some more recipes.

  187. Thnx a lot
    My children loved your way of making paneer butter masala

    • welcome meenakshi

  188. Hello, thanks a lot for this wonderful recipe. I’m a working lady but sometimes I love trying new recipes for my husband. I tried your paneer butter masala recipe at home,and my husband liked it very much. He said it almost tasted as Ordered from a restaurant. Thanks a lot. I had used boiled tomato pure instead of raw tomatoes.Would like to try more from your recipes… Take care. Bye

    • welcome amrita. glad to know that you both liked paneer butter masala. yes, do try some more recipes from the blog.

  189. My wife left to her mom’s place for rakhi for abt 6-7 days, really worried abt my son’s lunch, which he takes to school. Am not a great cook but can manage simple dal-chaval cooking. He wants to eat paneer butter masala tomorrow. I searched other sites too but found urs simplest n tempting. Am going to try this recipe. Will keep u posted. Wish me luck….lol

    • thanks atul. do try and give feedback if possible. happy cooking. it is a simple recipe of paneer butter masala.

  190. Sir, i found this is very easy recipe and also tasty recipe. Thank u for yr. receipe.Pattammal

    • welcome pattammal

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

    • welcome sharadha

  192. 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!!!

    • welcome yeshwini and big thanks for your best wishes.

  193. Nice recipes…!!

  194. 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!

    • thanks marie. good to know that you liked it.

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

    • welcome zainab

      • Waw
        it’s nice receipe

  196. I LIKE UR Recipe very much……….i tried ur recipe at home……….it is superb…………….

    • thanks riya

  197. 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?

    • thanks priya. yes it reduces the cooking time. but taste wise its same. yes, do share the feedback.

  198. 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 🙂

    • welcome zenia.

  199. 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…

    • 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.

  200. 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=)

    • 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.

  201. 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.:-)

    • welcome arundathi and big thanks for this positive feedback on paneer butter masala. glad to know that you liked it so much.

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

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

  203. 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?

    • 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.

  204. nice

  205. Hi

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

    • welcome vidya

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

    • yes you can. but brown it very well.

  207. 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 !!

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

  208. 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.

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

  209. 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

    • 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.

  210. 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

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

    • great to hear such feelings

  211. 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.. 🙂

    • welcome varsha

  212. 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.

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

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

    • welcome naidu

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

    • welcome vijaya

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

    Thanks
    Pushpa

    • yes it is simple and still delicious. thanks 🙂

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

    • welcome arundhati

  217. 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!!

    • thanks juliette. glad to know the substitutions worked well.

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

      • thanks arundhati for the feedback

  218. THIS RECIPE IS REALLY MOUTH WATERING!!!!!!!!!!!!!!!

    • thanks sheetal

  219. 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

    • 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.

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

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

  221. 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

  222. 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?

    • 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.

  223. 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.

    • welcome manju

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

    • welcome bhuvi

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

    • welcome rashmi

  226. 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

    • 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 🙂

  227. 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 [email protected].
    thanks
    best regards
    chander

    • 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.

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

    • welcome ush

  229. 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!

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

  230. 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

    • welcome abitha

  231. 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??

    • 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.

  232. 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.

    • 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.

  233. 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

    • 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.

  234. 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

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

  235. 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.

    • thanks for the suggestions anjali.

  236. 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… 🙂

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

  237. 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

    • 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.

      • 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.

        • welcome danny. you can have a look at this recipe of punjabi garam masala – https://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.

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

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

  239. 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!!

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

      • 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

        • 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.

  240. 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

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

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

    • all the best.

  242. 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… 😛

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

  243. 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

    • 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.

  244. 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

    • thanks aman and happy cooking.

  245. 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 ….

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

  246. 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…..

    • 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.

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

    • welcome sithara

  248. 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

    • thats nice to know priya. paneer butter masala is a popular dish 🙂

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

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

    • welcome akshay. happy new year to you in advance.

  251. Why don’t you post non-veg recipes.

    • ganesh, because i have become vegetarian.

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

    • 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.

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

  254. Excellent Recipe! Thanks for posting 🙂

    • welcome divya

  255. 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

    • 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.

  256. thanks 4 giving me dis recipe its very tasty

    • welcome nivetha

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

    Thanks,

    Sujatha

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

  258. it’s goood to see this recipe

  259. 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 🙂

    • the puree need not be cooked before. you can use this method too. it will taste good anyways 🙂

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

    • welcome subha

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

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

  262. 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 🙂

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

  263. 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!

    • welcome linds

  264. 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.

    • welcome prem.

  265. 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……

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

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

    • welcome pallavi

  267. Cn u tel me hw to make paneer hydrabadi?

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

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

    • welcome rimpa

  269. this is very very nice recipes

  270. Hi Chef,

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

    • 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.

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

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

  273. 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!!! 🙂

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

  274. 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.

  275. 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!

    • 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.

  276. Very nice.mmm and very tasty

  277. thanks for this simple and easy recipe.

    • welcome srinivas

  278. thanks

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

    regards,
    neha

    • welcome neha

  280. very good recipe and it easy at home to cook

  281. 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:)

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

  282. 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 =)

    • 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.

  283. delicious…

  284. 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

    • thanks and happy cooking navya.

  285. author Dasana is simply wonderful

    • thanks chaitali 🙂

  286. 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 🙂

    • thanks for the feedback nisha.

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

        • welcome

          • 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

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

  287. 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!

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

  288. 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!

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

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

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

  290. I am going to try this tonite

  291. 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.

    • thanks sheetal

  292. very very tasty

  293. very good way of educating

    thanks

    • thanks yogendra

  294. very very tasty………………….

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

    • thanks sorbani.

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

    • thanks annu

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

    • thanks mayank.

  298. thanks your recipe

  299. Very Good

    • thanks.

  300. Can I use tomato ketchup instead of puree?

    • 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.

  301. 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.

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

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

    • thanks for the feedback suhani.

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

    • thanks zarna

  304. 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!!

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

    • thanks for the feedback ruchi.

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

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

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

    • 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.

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

        • thanks nirminder

  308. 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

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

  309. 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~

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

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

    • thanks florinda for the positive feedback.