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Tuesday, July 24, 2012

butter-paneer-masala-recipe     Other than eating Paneer butter masala at restaurant, the recipe was first introduced to me by my friend Sangeeta. Till then I had no clue about the creamy texture that we get in restaurants. So first of all thanks to her for the recipe. I make this often now a days for Aj. Vj is not big fan of paneer, if I have to make him eat, the paneer has to be cut into tiny cubes. Otherwise he says its bland. I also add pepper for extra spicinessHappy.
   I already have posted paneer butter masala recipe, but it is microwave version. So I know many of the readers google search as “Raks kitchen paneer butter masala”. So thought I should post this yummy recipe here. I wanted to picture this one in the traditional north Indian style copper finish vessels. But sadly I could notStriaght Face. So I thought enough of waiting for the presentation sake and let me concentrate in the recipe.

Paneer butter masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish

Prep Time: 10 mins    |  Cook time: 20 mins    Serves: 4


Paneer cubes 1 & 1/2 cup
Onion 1 large
Tomatao 1 large
Ginger garlic paste 1 tsp
Cashew nuts 5-8
Milk 1/2 cup
Cooking cream* 1/4 cup
Kasoori methi 1 tsp
Red chilli powder 1 & 1/2 tsp
Coriander powder(I used sambar powder) 1 tsp
Turmeric 1/8 tsp
Salt As needed
Butter 2 tsp

*You can use milk fully and omit cooking cream.

To temper

Oil 2 tsp
Elachi, clove Each one
Cinnamon 1 small piece


Optional seasoning

Butter 1 tsp
Red chilli(dry) 1
Black pepper whole 1 tsp



  1. Heat a pan and fry cubed onions until goldenin a tsp of butter. Grind it along with cubed tomatoes to a smooth paste.1-bpm
  2. Grind cashews with little milk or water to a smooth paste and set aside. Heat oil and temper with elachi, cinnamon and cloves. Add the ground onion tomato paste and give it a stir. Add red chilli powder,coriander powder, turmeric and ginger garlic paste. Mix well.2-bpm
  3. Meanwhile, keep the paneer cubes immersed in hot water. Continue frying for  4-5 minutes in medium flame or until the raw smell goes off. The onion tomato mixture should be thick now. Add the kasoori methi by crushing it in between your palms.3-bpm
  4. Add the ground cashew and mix well. Fry for another 2 minutes. Add oil if needed. When it becomes shiny, add required milk or water slowly while you stir. Add salt.4-bpm
  5. When your desired consistency reaches, add paneer drained from water and the cooking cream. Keep the flame in low and dont let the gravy boil. Just mix in low flae for 2 minutes and switch off the flame.5-bpm


  • You can add milk fully to make it gravy without adding any water. This way you get thicker and more creamier gravy. The colour mainly is because of this. If you add water, then the gravy may not be orange and will be more red.
  • Also the cashews give a thick texture, mild coloured gravy and also prevents milk/ cream from curding.
  • Add 1/2 tsp of pepper powder if you want more spicy.
  • You can omit red chilli powder and add 5 green chillies while you fry onion. This also tastes great.
  • If you dont have ginger garlic paste, then you can add 4 cloves of garlic and a piece of ginger while you fry onion and grind it along.
  • Butter can be omitted and made with oil alone, but remember this is butter paneer masala ;)

Garnish with coriander leaves finely chopped or season with the red chillies and whole pepper corns in butter. Serve hot with roti/ naan or any flat breads or mild pulavs.


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  1. Love PBM and can never have enough of it.Your recipe is quite simple-looks creamy and perfect!

  2. I love PBM,nice n delicious curry wid any kind of bread..

  3. yummy paneer butter masala..this is my favorite one..

  4. Lovely picture looks very delicious..My son will love to have :-)


  5. Creamy and delicious gravy, and me too make a similar version of PBM. Will try adding pepper nexttime

  6. Perfect splendid paneer butter masala Raks...

  7. an all time fav...Creamy, super delicious version Raks!!!
    Prathima Rao
    Prats Corner

  8. Rich and delicious looking paneer butter masala!

  9. Very nice.....I think in most other recipes the quantity of tomato is more and the colour is brown to red. Here the cashew paste and the milk have given it a golden glow.

  10. Perfect paneer butter masala Looks delicious :)

  11. So tempting,clicks. Looks delicious.

  12. hi thr,

    Which brand of cooking cream you used here? and where u got that in singapore??


  13. My all time fav...looks creamy and yummy perfect the way I want!! Adding pepper is new to me, will try that next time.

  14. delicious and golden looking gravy, adding pepper is new step for me..

  15. Snigdha, I used emborg brand cooking cream and its in Fair price where you find whipped cream and cheese.

  16. Spendid paneer butter masala. Looks divine!

    inviting you to visit my space at your leisure,

  17. You know what? I made this yesterday and it came out very nice, however, made a small change, for grinding, along with all the ingredients that you suggested,I also added a bread slice, (this is based on a suggestion from an old recipe I was a bit intrigued by it but never the less, tried it and the results were unbelievable! Love your blog, have tried many recipes, thank you for your great work!!

  18. Looks divine, I too make this way but I don't add pepper, next will try your version.

  19. Nice version of PBM,Love it...have to give a try this way:)

  20. Thank you chikoo for the prompt feedback, nice tip by the way :) Do u know for what it is ?

  21. it made me smile that you waited for the right bowl to take picture in :)

  22. very creamy and delicious looking paneer butter masala. I am salivating here

  23. Very delicious, always a hit in parties..

  24. Yum.. I love PBM but have never tried making it at home :) Looks delicious.. Bookmarked

  25. Wow Raji...after a long time I am coming to ur blog.. So many wonderful posts I have missed.. Should go through each and eevery...
    Paneer is my fav dish...wonderful clicks dear.

  26. PBM looks creamy and delicious...Love this..Beautiful clicks..

  27. PBM luks delicious..never tried yellow curry.

  28. Your blog and recipes are so addictive :) I check them regularly for my cooking :) have rcently tried your naan recipe and savoured their softness!!:)

  29. It looks soo yummy!!!! delicious

  30. hey raks i made u r recipe last saturday night with parantha...butter paneer is super duper hit in my home...thanks raks love u....:)

  31. Hi Raks
    Ur paneer butter masala is just awesome.i had guest at home was confused wat to prepare ur recipe helped me alot.thanks alot...........even i stay in Tampinese Singapore.

  32. Everybody Gone crazy...after I prepared this..thnk you very much..cheers..:)

  33. Everybody gone crazy at my home..and for the first time i have cooked this..this is just kick ass..great recipe..Thank you..Raks..cheers..:)

  34. i tried this recipe twice and i bate it steal the show. my family just loved it thanx raks u made my day. now i m excited about trying other recipes also. i'll defiantly let u know the success story of other recipes also. thank you once again.

  35. I tried this recipe ....simply awesome !! Got compliments from everyone ....

  36. Simply awesome !! Tried this recipe... Keep up the good work. Love all your recipes.

  37. Hi Raks I tried this in my room.it tastes good but can be better....... :)
    Thanks and keep Rocking...

  38. Hi I like to try this. I was shopping for all the ingredients, I live in USA, in Indian stores they sell only nestle table creama (lowfat version) will it be ok to use ? Does it give the creamy & rich texture as in restaurant. Or shall I use heavy cream ? Will it work ? We don't have cooking cream kind of item in USA. Pls advice. Planning to try for Friday fancy dinner along with ur butter naan.

    One more thing, in USA the butter won't be that much good. I personally feel ghee made out of land o lakes butter smells great. Can I use ghee to rub the naan on the top ?

    1. Nestle cream will be good, u can sure try. Yes you can use ghee to rub over naan as well.

  39. Hi I'm not able to find cooking cream. Can I use heavy cream ? Also stores carry only nestle creama (lowfat) table cream. Will It work if I use this ? Does it give the creamy and rich restaurant touch ?planning to try for Friday dinner. Pls advice which cream to use. I need the creamy rich texture.

  40. Thanks for publishing this recipe..i have tried ur rava idli..naan..groundnut rice..and paneer butter masala..all were a big hit at home..Just that paneer butter masala was little spicy. Which can be reduced..pepper or chilli powder?

  41. Hey I managed to make a really mean Butter Paneer Masala today thanks to the recipe and it tastes really good with Mild Pulav cooked in coconut milk.....

  42. Can i omit cashew nuts

    1. if you omit, then richness and thickness will be reduced. You may not get it creamy.

  43. Hi raks..
    I tried ur PBM..n guess wat..my hubby loved it sooo much..all i did juz click 2ur blog..n made it...PBM combo wit peas pulov..:-)
    Now wen ever i make new itemz..my husband will ask..ur maam(raks) helpd u? YES...with smiles :-)
    Thanks again..

  44. Hello Raks...

    I have tried quite a few of your recipes. This has been a super hit. I shall try and send some pics so you can be so proud of yourself for making our lives simpler. My husband Jay was soooo happy that i made panner butter at home.

    I always thought it would be a very complicated dish but it turned out to be quite the opposite. Your step by step pictures are helpful and gives me the nudge when required.

    Thank you

  45. thanku raks... i made this today and it was a massive hit... keep em comming...

  46. Hi Raks, I tried it yesterday and it came out really delicious. reminded me of dhabas back in Punjab, Kudos

  47. Its very nice and easy method to do thank you

  48. Can kasthiri methi b skipped


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