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Home » ACCOMPANIMENTS » Paneer butter masala recipe, How to make paneer butter masala

Paneer butter masala recipe, How to make paneer butter masala

July 24, 2012 by Raks Anand 66 Comments /

butter-paneer-masala-recipe
Paneer butter masala recipe with step by step pictures. Side dish for roti, chapati, naan, kulcha, mild pulao.
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 spiciness.
   I already have posted paneer butter masala recipe, but it is microwave version. So I know many of the readers google search specifically. 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 not. So I thought enough of waiting for the presentation sake and let me concentrate in the recipe.
paneer-butter-masala-recipe

Paneer butter masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish

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

    Paneer butter masala recipe, with step by step pictures. A rich side dish, perfect for roti/ naan or any mild rice variety!

Paneer butter masala recipe

Ingredients

Paneer cubes (frozen) – 1 & 1/2 cup


Onion **- 1 large


Tomato – 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


Step by step method:

  1. Heat a pan and fry cubed onions until golden in a tsp of butter. Grind it along with cubed tomatoes to a smooth paste.
  2. Step 1 how to make paneer butter masala

  3. 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.
  4. how to make paneer butter masala step 1

  5. 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.
  6. how to make paneer butter masala step 2

  7. 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.
  8. how to make paneer butter masala step 3

  9. 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 flame for 2 minutes and switch off the flame.
  10. how to make paneer butter masala step 4

Notes

  • **The onion and tomato I have used here is really large, so if your onion is smaller, use 2. Cubed around 3/4 cup
  • 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.

restaurant-style-paneer-butter-masala-recipe

Flickr Tags: paneer butter masala recipe,paneer butter How to make paneer butter masala,how to make,masala restaurant style,paneer butter masala step by step recipe,raks kitchen paneer butter masala recipe,how to make paneer butter masala at home,paneer recipes

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Filed Under: ACCOMPANIMENTS, GRAVIES, HOMEMADE, PANEER DISHES, SIDE DISH FOR CHAPATI

Previous Post: « How to make paneer, homemade paneer
Next Post: Curry leaves chutney recipe | Karuveppilai chutney recipe »

Reader Interactions

Comments

  1. Divya Kudua

    July 24, 2012 at 3:38 am

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

    Reply
  2. Prathibha

    July 24, 2012 at 3:39 am

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

    Reply
  3. Aarthi

    July 24, 2012 at 3:41 am

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

    Reply
  4. Veena Theagarajan

    July 24, 2012 at 3:57 am

    Lovely picture looks very delicious..My son will love to have 🙂

    Great-secret-of-life.blogspot.com

    Reply
  5. jeyashrisuresh

    July 24, 2012 at 4:03 am

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

    Reply
  6. Sangeetha Nambi

    July 24, 2012 at 4:04 am

    Perfect splendid paneer butter masala Raks…
    http;//recipe-excavator.blogspot.com

    Reply
  7. sowmya's creative saga

    July 24, 2012 at 4:33 am

    My favourite..looks delicious

    Reply
  8. Prathima Rao

    July 24, 2012 at 4:37 am

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

    Reply
  9. Nagashree

    July 24, 2012 at 5:03 am

    Rich and delicious looking paneer butter masala!

    Reply
  10. lata raja

    July 24, 2012 at 5:16 am

    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.

    Reply
  11. Paaka Shaale

    July 24, 2012 at 6:51 am

    Perfect paneer butter masala Looks delicious 🙂

    Reply
  12. Saraswathi Iyer

    July 24, 2012 at 7:53 am

    So tempting,clicks. Looks delicious.

    Reply
  13. Ms. analyzer

    July 24, 2012 at 9:35 am

    hi thr,

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

    Regards
    Snigdha

    Reply
  14. Sharmilee! :)

    July 24, 2012 at 10:14 am

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

    Reply
  15. Hamaree Rasoi

    July 24, 2012 at 12:17 pm

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

    Reply
  16. RAKS KITCHEN

    July 24, 2012 at 1:02 pm

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

    Reply
  17. Sanoli Ghosh

    July 24, 2012 at 6:41 pm

    Spendid paneer butter masala. Looks divine!

    inviting you to visit my space at your leisure,
    http://sanolisrecipies.blogspot.com

    Reply
  18. Chickoo

    July 24, 2012 at 7:39 pm

    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!!

    Reply
  19. Anu

    July 24, 2012 at 8:51 pm

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

    Reply
  20. Vardhini

    July 25, 2012 at 3:23 am

    Inviting and delicious curry.

    Vardhini
    Event: Only Vegan
    Event: Zucchini

    Reply
  21. Premalatha Aravindhan

    July 25, 2012 at 4:06 am

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

    Reply
  22. RAKS KITCHEN

    July 25, 2012 at 9:39 am

    Thank you chikoo for the prompt feedback, nice tip by the way 🙂 Do u know for what it is ?

    Reply
  23. Nagalakshmi V

    July 25, 2012 at 12:02 pm

    it made me smile that you waited for the right bowl to take picture in 🙂

    Reply
  24. Spice up the Curry

    July 25, 2012 at 12:04 pm

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

    Reply
  25. Hema

    July 25, 2012 at 5:30 pm

    Very delicious, always a hit in parties..

    Reply
  26. Uj

    July 25, 2012 at 9:30 pm

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

    Reply
  27. suhaina aji

    July 26, 2012 at 12:50 am

    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.

    Reply
  28. Reshmi Mahesh

    July 26, 2012 at 3:15 am

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

    Reply
  29. Priyas Feast

    July 26, 2012 at 3:37 am

    PBM luks delicious..never tried yellow curry.

    Reply
  30. Ramya's World

    July 28, 2012 at 11:41 am

    superb.will try it soon

    Reply
  31. Anonymous

    July 31, 2012 at 2:35 pm

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

    Reply
  32. madhavi shenoy

    August 2, 2012 at 6:55 am

    It looks soo yummy!!!! delicious

    Reply
  33. Ayesha

    August 30, 2012 at 1:49 am

    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….:)

    Reply
  34. Shantala Prabhu

    September 13, 2012 at 3:12 pm

    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.

    Reply
  35. Rahul Dutta

    January 4, 2013 at 12:09 am

    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..:)

    Reply
  36. Rahul Dutta

    January 4, 2013 at 12:09 am

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

    Reply
  37. kavita pardeshi

    January 16, 2013 at 12:49 am

    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.

    Reply
  38. aparna paibhale

    January 17, 2013 at 7:52 am

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

    Reply
  39. aparna paibhale

    January 17, 2013 at 7:53 am

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

    Reply
  40. venkycsit

    January 20, 2013 at 3:49 pm

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

    Reply
  41. shan's health cusine

    February 21, 2013 at 5:37 am

    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.

    Reply
  42. shan's health cusine

    February 21, 2013 at 5:37 am

    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 ?

    Reply
  43. RAKS KITCHEN

    February 21, 2013 at 5:43 am

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

    Reply
  44. aruna

    March 11, 2013 at 10:29 am

    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?

    Reply
  45. RAKS KITCHEN

    March 11, 2013 at 10:32 am

    Chilli powder.

    Reply
  46. Rahul Dube

    March 28, 2013 at 6:13 am

    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…..

    Reply
  47. Preeti

    June 23, 2013 at 10:00 am

    Can i omit cashew nuts

    Reply
  48. Raks anand

    June 23, 2013 at 10:14 am

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

    Reply
  49. Anuratha Rejikumar

    October 10, 2013 at 12:11 am

    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..

    Reply
  50. Addytorials

    December 3, 2013 at 9:31 am

    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
    Preethi

    Reply
  51. nikita kiran

    January 18, 2014 at 2:32 pm

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

    Reply
  52. Ambika

    July 13, 2014 at 11:46 am

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

    Reply
  53. Ambika Manikantan

    January 1, 2015 at 7:53 am

    Very nice

    Reply
  54. Ambika Manikantan

    January 1, 2015 at 7:53 am

    Its very nice and easy method to do thank you

    Reply
  55. anna poorani

    January 3, 2015 at 9:59 pm

    Can kasthiri methi b skipped

    Reply
  56. Raks anand

    January 3, 2015 at 10:15 pm

    Flavor will be different

    Reply
  57. Unknown

    July 3, 2015 at 10:21 am

    Looks lovely.. You have mentioned that cream can be omitted and full milk can be added. At what stage should the full milk be added?? And is it ok to Mix only for few seconds even for unboiled milk??
    Thanks
    Devi

    Reply
  58. Raks anand

    July 3, 2015 at 10:30 am

    Step 4, you can add slowly and stir as you add milk (instead of water, add milk). You can use boiled milk at room temperature

    Reply
  59. Prashanthi Gupta

    September 12, 2015 at 9:48 am

    I tried and it was yummy.

    Reply
  60. Jenny James

    November 30, 2015 at 3:52 am

    I've just started cooking and I follow all your recipes religiously. This panneer butter masala was a huge hit!

    Reply
  61. Sanja

    December 23, 2015 at 1:21 am

    Hi Raks,
    I had guests over home who eat non veg but my hubby is vegetarian. I tried paneer butter masala and used almost the same gravy combination (except for minor tweaks) for preparing butter chicken and it was finger lickin good. No one believed that I had prepared such good chicken curry at home and that too for the first time!. Super thanks to you!!

    Reply
  62. viveka vijayenthiran

    March 31, 2017 at 6:58 am

    Recipe sounds great☺but I have a doubt.i feel some milky taste in paneer when eating which I don't prefer.if there is any solution please suggest me.thankyou

    Reply
  63. viveka vijayenthiran

    April 20, 2017 at 1:39 am

    Thankyou for taking time to reply me.i will try.

    Reply
  64. Khadim Raza Khan

    July 18, 2017 at 9:40 am

    Looks delicious mam

    Reply
  65. Suraa Nando

    February 12, 2019 at 10:23 am

    Just tried this recipe today and it is the best panner butter masala I ever made.

    Reply
  66. Raks Kitchen

    February 13, 2019 at 12:11 am

    Thanks

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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