Tuesday 22 May 2012

Paneer Butter Masala Recipe / Paneer Makhani Recipe

Paneer Butter Masala Recipe

There are several Paneer Butter Masala recipes on the net. This is how I make it at home. This doesn’t have much cream or butter in it and we can reduce or completely omit it when you make this on a regular basis. Usually when I make it just for us I never add cream and always reduce butter to half; trust me it still tastes great :).... This is a Lakshmi Nair recipe from the Magic Oven show..... in her original recipe she adds 1 cup of peas too; since we don’t like peas much I avoid adding it.... Also I try to avoid using food colours as much as I can, hence my curry is orangish and not red :)...... 

Paneer Butter Masala Recipe / Paneer Makhani Recipe
(Source: Lakshmi Nair's Magic Oven)
Preparation Time- 15 mints
Cooking tome-30 mins
Serves -3 to 4
Paneer – 2 cups, cut into 1” cubes
Onion – 2 medium, sliced thin
Chilly powder -1 tsp
Ginger paste -1 tsp
Garlic paste -1 tsp
Tomato - 2 big, pureed to a fine paste in a blender
Fresh Cream – ¼ cup
Cashew nuts – 25gm (soaked in little water)
Garam masala – ¾ tsp
Sugar – 1 tsp
Roasted Cumin powder / Jeera powder -¼ tsp
Fenugreek leaves /Kasoori methi leaves -1 tsp
Salt to taste
Butter – 2 tbsp
Oil -1 tbsp
Tomato sauce – 2 tbsp
Water – 1 ½ cups
Coriander leaves - ¼ cup, finely chopped
Red food colour – 2 drops (I didn’t use it)
  • Heat 1tbsp oil in a non-stick pan and add sliced onion and sauté until translucent and soft (no need to brown the onions). Grind the sautéed onions along with soaked cashew nuts to a fine paste and keep aside.
  • Heat butter in a pan and add ginger and garlic paste and sauté for 5 minutes. Lower the heat and add chilly powder and stir well. Add pureed tomato and tomato sauce and sauté well till the mixture becomes thick and oil starts separates from the masala.
  • Add ground onion-cashew nut paste, cumin powder, garam masala and kasoori methi leaves and salt. Add 1 ½ cups of hot water and boil the mixture for 3 minutes. Add paneer pieces and food colour if using. Reduce the heat and simmer the mixture for 6-8 minutes or until the gravy is little thick. 
  • Finally add cream and coriander leaves mix well and turn off the heat. 
  • Serve hot with Indian flatbreads or rice.
You can add 1 cup of cooked green peas along with paneer if you wish.
You can lightly fry paneer pieces before adding it to the gravy.

Paneer Butter Masala

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  1. Looks yum and rich gravy for rotis

  2. So good. Just right to eat it with anything. Even plain curry!

  3. Rich and delicious paneer masala..

  4. What a coincidence, I posted paneer makhani today too :). Looks delicious.


  5. Looks very appetizing. Glad you do not use food coloring. Thanks for sharing Lakshmi Nair's recipe.

  6. hello Swapna,
    Your paneer butter masala looks so fresh. :)
    I don’t mind eat this every day. LOL.
    Thank you for sharing. :)
    You can submit your paneer butter masala pics on http://www.foodporn.net It is a food (and drink of course) photography site where members can submit all food (and drink of course (again) LOL ) pictures that make readers hungry.
    Well, you know it’s fun to make others hungry (and thirsty)! :D

  7. thanks Swapna.its very delicious

  8. PBM with hot butter naans and viniger onions is out of the world combination :D

  9. im gonna try this soon

  10. I tried this at home yesterday. I was just amazing , delicious and what not. I did not include fresh cream ; and i added lil green peas, which added more to the taste. Thank u so much for this easy to ccok , delicious recipe.

    1. Thank you Sree for trying and glad to know you liked it :)...

  11. Delicious recipes and your blog is looking so pretty...
    Bread Toast

  12. Best recipe . It was delicious .thanks for sharing

  13. Thank you so much for the feed back! Glad to hear you liked it :)


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