Paneer Butter Masala /Paneer Makhanwala

Paneer Butter Masala needs no introduction either in india or rest of the world. You can find this in any indian or south asian restaurant menu under veg section......If i am out and not in a mood to have non veg then my best option is Shahi paneer or paneer burji or palak paneer or anything with paneer .... its sooo yum.....

So here is my style Paneer Makhanwala....which tastes similar to the restaurant one. And always goes well with roti's,naan or any flavoured rice.... I use very few ingredients and always try out the easy way, so do try.  I use Red food colour to get that restaurant curry colour.....If you have kashmiri red chilli powder then no need to add this food colour.

I would be happy to know Whats your choice as a veggie in a restaurant for a lunch/dinner?

Level: Easy
Total time: 40 mins
Serves: 2-4


Paneer : 250 gm
Onion: 2 medium (300gm)
Tomato: 300gm
Cashew (Kaaju): 50gm
Oil: 4 tablespoon
Butter: 4 tablespoon
Roasted Cumin(zeera) Powder: 1/2 teaspoon
Garam Masala: 1/2 teaspoon
Chilli Powder: 1 teaspoon (to taste)
Ginger Garlic paste: 1 teaspoon
Red Color: 1/4th teaspoon(optional)
Dry Fenugreek (kasuri meethi) : 1 teaspoon
Cream: 2 tablespoon 
Salt to taste


In a pan add 2 tablespoons of oil and add chopped onions, tomatoes,cashews.Cook till tomatoes are mushy. Let it cool and blend to paste.
In a pan add 2 tablespoon of butter and 2 tablespoon of oil. 
Once the butter melts add chilli powder and ginger garlic paste. Stir it for 30 secs.
Add blended onion paste.Cook until all water is evaporated and the mixture comes together.
Add Cumin powder, Garam Masala powder,Salt, Red Color and 1 cup of water.
Cook for 2-3 mins and then add Paneer, 2 tablespoon of butter and crushed fenugreek leaves. Cover the lid and cook for 10 mins or until paneer is cooked and stir occasionally.
Add Cream and turn off the heat.

  • Fry your paneer till golden colour, if paneer is not fresh.Frying make paneer firm and it doesn't make crumble in the gravy. 
  • If you like the gravy to be more buttery then replace oil with butter.
  • Adjust water according to the gravy consistency...

Wanna try....let set go..


  1. Can you please show 'Dal Makhni' restaurant style . Its my Hubby's favourite :)

  2. Nice way of writing. have started right a blog my self do visit .

  3. So beautiful plating n too tempting


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