Paneer Makhani/ Paneer Butter Masala



Belonging to Punjabi cuisine, Paneer butter masala has made its way to all our hearts and Indian Restaurant menus. Yes! this dish does take a while to prepare but its worth the efforts and patience. Cottage cheese is cooked in rich creamy onion-tomato- cashew spicy paste and is served along with roti or kulcha or chapati. A neat and perfect combination of spice and cream. The paneer/ cottage cheese blends so well with the spice and cashew paste adds the creaminess to the dish and makes it even more better and versatile so that even kids can enjoy them. Paneer is such a versatile Indian cheese that can be used in an array of vegetarian recipes. Paneer is one among the most important milk product which is used by human fraternity as a complete proteinecious and healthy food. Paneer helps us in strengthening our bones and teeth, prevents from bone and teeth disease, provides instant energy and many more. Include Paneer in your diet and also feed your toddlers quite often to ensure they get all the proteins required for their growth.

You also can see other paneer posts of mine like Chatpata paneer, Paneer kadhai, Paneer tikki, matar paneer,Ā oats paneerĀ paneer manchurian


Paneer/ Cottage cheese – 1 packet (200gms) (cut in cubes)

For onion-cashew paste:

Onion – 2 medium (roughly chopped)

Cloves – 2

Cardamom – 2

Cinnamon – 1″ stick

Bay leaf -1

Cashews – 6-7

Ginger – 1″

Garlic – 4-5 pods

Green chilli – 1 (optional)

For tomato paste:

Tomato – 3 medium

For gravy:

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Garam masala – 2tsp

Cumin seeds – 1/2 tsp

Butter – 2tbsp

Oil – 2tsp

Kasuri methi/ Dried fenugreek leaves – 1 tsp ( lightly roasted and powdered)

Fresh cream – 1tbsp

Salt to taste

Lemon juice – few drops

Coriander leaves – finely chopped


Dividing it in 3 parts:

Part 1 : Make onion-cashew paste

Part 2 : Make tomato paste / Blanch tomatoes

Part 3 : Combine both and cook paneer with rest of the spice powders

Part 1: Making onion-cashew paste

  • In a saucepan, add 2 cups of water and add onions, cashews, cloves, cardamom, bay leaf, ginger and garlic. Bring this to boil and cook for the next 5 minutes.
  • Drain and transfer it in a mixer jar and add a green chilli
  • Grind this to a fine paste adding very little water.
  • Set aside

Part 2 : Making tomato paste (blanch the tomatoes)

  • Wash the tomatoes with water and make ‘X’ cut at the bottom and boil it in water for 15-20 minutes.
  • Transfer only the tomatoes in ice cold or cold water and let it stay for few minutes.
  • Peel the tomato skin and roughly chop them
  • Grind this in to a smooth paste and set aside

Part 3 : Makhani part šŸ™‚

  • In a Kadhai, add 2 tbsp butter and 2 tsp oil. Allow it to heat
  • Add cumin seeds/Jeera and allow it to crackle
  • Add onion- cashew paste to this and cook till raw smell disappears
  • Add tomato paste and mix well
  • Fry for the next 8-9 minutes or till the oil seperates from the masala.
  • Add turmeric powder, red chilli powder, coriander powder and garam masala powder and mix well
  • Add Cubed paneer and mix gently
  • Add salt accordingly and 1/4 cup water if the gravy is very thick
  • Close the lid and cook for another 5-6 minutes on medium flame
  • Add fresh cream and kasuri methi. Mix well
  • Add chopped coriander leaves and limejuice. Mix well
  • Serve hot with Jeera rice, roti or naan


  • We make a small cut while blanching the tomatoes because it helps in faster cooking and also makes it easier for us to peel the skin
  • Spice can be adjusted according to your taste


2 Comments Add yours

  1. mistimaan says:

    Very tasty recipe….loved it šŸ™‚


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