Paneer butter masala

These days, due to a busy schedule, my experiments in kitchen have reduced a lot. Though I cook regularly, I make something easy and quick. But some days are different. Last week, when I was very bored of eating same thing again and again, I thought of cooking something special. This “Indian restaurant special” paneer butter masala instantly came to my mind. I have cooked this many times and we love it. I served this with garlic naan.

1 cup paneer pieces
1 cup tomato puree (blanch about a and 1/2 big tomatoes in water and puree them)
2 tbl spns cashews (blanch and make a paste)
2 tbl spn chopped coriander leaves
1 tea spn ginger
1 tea spn garlic
1 tea spn chilli powder
1 tea spn butter
1/2 cup chopped onion
1/2 tea spn cumin seeds

Spices (make a powder) :
1 tea spn coriander seeds
4-5 cloves
2″ cinnamon
1/2 tea spn cumin seeds

Heat butter and fry paneer pieces for a few minutes till they become golden brown. Do not fry for too long, they get hard. Take out the pieces.
In the same pan, add cumin seeds. When they start popping, add ginger, garlic paste, onion. Fry for few minutes. Now add spice powder and mix.
Add the tomato puree, chilli powder and cook for 3-4 minutes. If required, add 1/2 cup water (optional).
Now slide in the paneer pieces. (Be very careful after adding paneer, do not mix the gravy too much).
Add the cashew paste, salt and cook till the gravy thickens.
Garnish with coriander leaves.
Serve hot.

PS: Add 2 tbl spn of cream and 1 tea spn kasoori methi along with cashew paste for extra creaminess and taste. I normally don’t have these on hand, so I skip these most of the times.

Serves : 2
Preparation time : 20mins

34 Comments for “Paneer butter masala”



My family’s all time favorite. Picture looks so good. Need to try with your spice powder, instead of garam masala.


Ah..this is one dish I can boast of making several timees due to its demand here..:D I follow Vahreh Vah -Sanjay for the easier version..and I LOVE ur version as I read and see the image..surely looks super tasty with Garlic Naans..Shilpa..when u r lazy u do so many things! I wd wish to be lazy like you too 😀



The spice powder is very coarse as i cannot powder them finely, tell me if i can use the cumin and dhania powder instead.Pl stock kasuri methi. It is so handy. I use a very little of it in dall or even sambar and they taste really nice. I also use them for making methi parota when fresh leaves are not available.Adding a tsp of honey to any paneer dish at the end really makes it lovely.Have anice day

Shilpa: Yes, you can use cumin-coriander powder or you can even use garam masala. I just like to make my own masalas.



My Aayi adds a Quarter Tea spoon of Shah Jeera (look-alike Cumin seeds but not Jeera) and half a cup of Milk, rest all the same.


I didn’t know there about this vegan version of murgh makhani! I thought that by consuming meat only rarely that I’d be safe from that gravy- not now! :-) Looks so delicious, Shilpa!

And garlic naan….oh, you’re killing me! :-)



Yummy! Looks just like the ones in the restaurant.. reminds me of my hometown Bangalore restaurant Shanti Sagar..:) You have amazing recipes shilpa.. have made a few of your recipes and they have all come out great. thanks :)



Hi Shilpa,
I tried this yesterday and added milk instead of cashew paste. It turned out awesome!! I served this with Paneer parathas. Oh Boy, what a lunch it was!! Typical Restaurant style taste.. Thanks dear..This recipe is too good..



Hi Shilpa,

Though I have visited your site a lot of times n even tried a number of recipes this is the first time I am actually writing down my feedback. I tried the paneer buttermasala today and its yummy. I got married couple of months back hence still learning good recipes :) The thing I like about your site is your simple way of cooking and explaining the process. Every dish seems to be possible to give a try even for beginners like me.. Thanks !!!!!!!!




Shilpa, I’m a busy anaesthesiologist who loves cooking for my wife and 2 lil daughters on weekends – and this blog is a lifesaver for me! I wow my ppl bu following the simple recipes you post – and it turns out restaurant-style food! Thanks lots and keep up the good work!

Leona Britto


I tried this recipe it was amazing better then a restaurant thanks for this

Can you please give us a recipe for schezuan fried rice



hi shilpa
i tried this recipe yesterday. unfortunately there was no colour 4 the dish. The dish was creamish colour and the gravy was very very thick.

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