Friday, February 11, 2011

Paneer Butter Masala / Paneer Makhani | Indian Curry Recipes

Paneer Butter Masala alias Paneer Makhani is by far the most favourite vegetarian dishes in Indian eat-outs among restaurant goers. It is liked for its rich and creamy texture and the marvelous taste. Back home it was a pure restaurant specialty and was not tried at home. This recipe here is what I tried after some googling and some mix and match to keep it lower in calories. I have substituted milk for cream, and reduced the amount of butter but still was able to achieve the restaurant style taste we all love. We absolutely enjoyed this for a perfect Sunday lunch with Peas Pulao.

Serves - 5 to 6 
Paneer - 300 g - cut into 1/2" cubes
Onion - 1 big about 2 cups 
Tomato - 2 medium 
Ginger-Garlic paste - 1 1/2 tbsp
Coriander powder - 3/4 tsp
Chilli powder - 1/2 tsp (Increase to 3/4 tsp if using Kashmiri chilli powder)
Garam masala - 3/4 tsp
Cumin powder - 1/2 tsp
Kasoori methi - 1 tbsp
Butter - 2 tbsp
Turmeric powder - a pinch
Orange food color - a small pinch (optional)
Milk - 3/4 cup - 160 - 180 ml. You may use cream or half and half if desired.
Salt - to taste

Heat 1 tsp of oil in medium heat in a wide nonstick skillet and saute the paneer cubes in batches. Fry the cubes until they are light brown. Drain these in a paper towel to remove extra oil and put them in a bowl of cold water. Drain after 2 mins. This ensures that the paneer cubes are still soft, since they tend to harden after frying in oil.
In the same skillet add 1 tbsp of oil and saute the cubed onions in medium-high flame till they become translucent. Remove from heat and allow it to cool. When cool blend to a smooth paste. Blanch the tomatoes, peel and puree. 
Heat 2 tbsp of oil and add the onion paste and saute for 2 mins. Now add the ginger-garlic paste and fry until the raw smell disappears. Reduce the heat and add the turmeric powder, chilli powder, coriander powder, cumin powder, garam masala and 1/2 tbsp of crushed kasoori methi. Fry in medium heat until the spices cook about 3 to 4 mins. Add the tomato puree with salt and allow to cook until it cooks well and blends with the masala. Now add the orange food color and milk. Take care while adding milk, we would need to continuously stir briskly when pouring milk, to prevent it from curdling. Add the paneer and fold it into the masala. Now add required quantity of water based on the desired consistency. Allow it to boil in medium flame. The mixture would thicken at this stage. Now add the remaining 1/2 tbsp of kasoori methi and 1 tbsp of butter. Remove from the heat. Top up with the remaining butter when serving. Serve hot with rotis, naans or rice.


  1. Such a delectable and irresistible paneer butter masala,my fav anytime..

  2. Awesome gravy Krithi!!! My sis would love this for monday`s lunch box!!!
    Prathima Rao
    Prats Corner

  3. Lick-smacking good-looking dish you have there :)- Love it!

  4. hmmmmmmmmmmm!very creamy tempting and inviting me to grab.

  5. Sure yummy...Love the fried paneer in there

  6. looks rich and creamy...yum yum!

  7. Very creamy & yummyyy, I want rotis to taste it..

  8. First time here Krithi!!Paneer makhani looks creamy and yummy:)

  9. my all time favorite. Want to have some.

  10. Wonderful it looks..such a popular party dish

  11. Panner makhani looks awesome... Thanks for dropping by my space and for your lovely comments :-) You too have a wonderful space here.. your Gobi manchurian and vaazhaipoo vadai have attracted me the most... Me too following u :-)

  12. My fav recipe. Your paneer looks delicious.

  13. Any paneer dish is my favorite and this one is super favorite..looks soooooo yummy Krithi!

    US Masala

  14. Delicious paneer butter masala..Love the rich, creamy gravy..

    Thanks for visiting our space, Krithi..You have a fabulous space here..Will be visiting you often :)

  15. I love paneer and am now about to dial my takeaway to order some. None in the house and kids in bed so that's my excuse for not making my own delicious dish!!

  16. lovely curry and thanks for is so creamy in texture

  17. That's my husband's fav dish, and somehow I can never make them perfect. I will follow your recipe to the T and let you know :)

  18. I am very intimidated by this curry but u made it look so easy.. will definitely try now :)
    Hey u asked what is dosakai.. it is yellow cucumber melon... and its called dosakai in tamil too i guess.. i am not very sure :D

  19. @Kankana - Try and let me know.. Hope it turns out as you like it

    @Tahemeem - I was thinking dosakai was a telugu word. Will check out in the grocery store.. thanks!

  20. One of my favorite....
    looks perfect dear....
    love to have with Naan :)

  21. rich and creamy gravy............goes well with the peas pulao............

  22. Oh my goodness, I definitely want to eat this. Not had paneer for ages.

  23. Wow...amazing and looks lie restaurant style recipe...keep up the good work Krithi :)

  24. Hey nice cooking... I love to add two tsp of canned tomato paste along with homemade tomato puree.. it enhances the flavour even more.


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