Edible Garden

Simple, Delicious, Everyday Recipes

You are here: Home / Gravy Vegetarian Side Dishes / Paneer Butter Masala Recipe, Restaurant-Style Step by Step

Paneer Butter Masala Recipe, Restaurant-Style Step by Step

373 Comments

Let’s talk about Paneer Butter Masala today. Not just any kind, the kind that you get in Indian restaurants. Why? Well, I’ve already posted the Paneer Butter Masala Recipe I usually make, long back. It’s also one of the most popular recipes on this site for two reasons:
– since it’s a popular Indian dish, a lot of people have tried it from my site and sent me feedback.

– this is the only recipe that has received as many good feedback as disappointing feedback.Most people said this or a variation of this – “I tried your paneer butter masala recipe today. It came out nicely, I did everything you mentioned but it didn’t come out like the one we had in that North Indian restaurant last weekend and my husband/wife/mom/dad/sibling loved! Help!”

I guess they found my Paneer Butter Masala Recipe too homely!
In most Indian restaurants, dishes are more creamy and have thicker gravy. The reason is very simple – they use cream. They use it as the base of every dish you order and it may make the dish arguably tastier. This is not hard to whip at home provided you have no qualms about adding that bit of cream and kicking up the amount of oil a notch.
So here it is, my second Paneer Butter Masala Recipe, like they serve in Indian restaurants!
Paneer Butter Masala Recipe - Restaurant Style

I’d say the only thing that’s different from this dish and the one you get in Indian restaurants is the difference in the colour. That’s because they add red food colour and I didn’t. Note: I have updated the ingredients and measurements based on many trials of this paneer butter masala recipe, in case you have tried it before and can notice the changes.You may also wish to try some of my other super popular paneer recipes – matar paneer, paneer jalfrezi, and paneer tikka.

4.7 from 3 reviews
Paneer Butter Masala Recipe
 
Print
Prep time
Cook time
Total time
 
Paneer butter masala restaurant-style recipe, step by step, using fresh paneer (or replace with tofu) and cream with other spices. A perfect, rich, decadent side dish for weekends and special occasions.
Author:
Recipe type: Paneer
Cuisine: Indian
Serves: 4
Ingredients
  • 2 cups of cubed paneer or tofu
  • 1 cup of sliced onions
  • 2 tsp of ginger garlic paste
  • 1 tbsp of coriander powder
  • 1 tsp of garam masala
  • 1 tsp of red chilli powder (adjust to your taste)
  • 1 tbsp of canned tomato paste (or 1 cup tomato puree)
  • 2 tsp of tomato ketchup
  • 1 large pinch kasuri methi
  • ¾ cup of milk
  • ¾ cup of cream
  • 2 tbsp of butter or oil
Instructions
  1. Heat 2 tbsp oil in a pan and fry the paneer/tofu cubes until golden brown. Drain and set aside.
  2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
  3. Add the ginger garlic paste and fry for a minute.
  4. Next, add the dhania, garam masala, chilli powder and some salt. Fry for 30 seconds.
  5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.
  6. Lower fire and cook covered for 5 mins.
  7. Open lid, add the fried paneer/tofu and the cream. Mix well and simmer for 3-4 mins.
  8. Garnish with fresh coriander leaves and serve hot with nan, roti, pulao, or jeera rice

Step by Step Pictures to make Paneer Butter Masala

Paneer Butter Masala Recipe - Restaurant StyleAdd 2 tbsp oil to a hot pan and swirl around until the base of the pan is well coated.

Paneer Butter Masala Recipe - Restaurant StyleAdd in cubed paneer pieces.
(Sidenote: Let’s please pretend these are paneer pieces ‘cuz its actually tofu. I was out of paneer and couldn’t go all the way to get some. Also, it tastes as good with tofu, trust me!)
Paneer Butter Masala Recipe - Restaurant StyleLightly fry the paneer cubes until golden brown on all sides.
Paneer Butter Masala Recipe - Restaurant StyleDrain and set aside on a plate lined with a paper napkin.

Paneer Butter Masala Recipe - Restaurant StyleAdd 1 tbsp oil to the same pan and thrown 1 medium-sized chopped onion.Paneer Butter Masala Recipe - Restaurant StyleFry until golden brown. To this, add 1 tbsp freshly minced ginger-garlic paste. (Ok fine, use your bottled paste, it just doesn’t taste as good)

Paneer Butter Masala Recipe - Restaurant StyleFry for a minute.
Paneer Butter Masala Recipe - Restaurant StyleTo this, add 1 tbsp dhania powder/malli podi, 1 tsp chilli powder, 1 tsp garam masala and 1/2 tsp salt. Fry for 30 seconds until the masalas are well combined.
Paneer Butter Masala Recipe - Restaurant StyleNext you need 1 tbsp tomato paste. I used the same kind I used for the Tomato Spinach Pulao. If you don’t have tomato paste handy, just puree 1 medium-sized tomato and add it at this stage.

Paneer Butter Masala Recipe - Restaurant StyleNext we need tomato ketchup or tomato sauce, the bottled Maggi/Heinz kind. Add in about 1tbsp of this.Paneer Butter Masala Recipe - Restaurant StyleBring out your kasuri methi next. A generous pinch of this needs to go in.

(This picture makes my heart break, btw. The focus should’ve been on the kasuri methi but it’s actually on the blob of tomato sauce in the pan. Well, I took only one shot and my hands were smeared with oil and ketchup and I had to balance.. oh never mind!)
Paneer Butter Masala Recipe - Restaurant StyleTo this mixture, add 1/2 cup milk. Mix well and cook covered for about 5 minutes on low fire.
Paneer Butter Masala Recipe - Restaurant StyleMeanwhile, bring out the secret ingredient for making restaurant-style paneer butter masala (or any Indian curry for that matter). CREAM!
I used Nestle cream but if you have fresh cream, please oh please use that. Just open the can and set aside or get your fresh cream ready.
Paneer Butter Masala Recipe - Restaurant StyleOnce the tomato sauce mixture has cooked covered for 5 mins, open and add the fried paneer.
Paneer Butter Masala Recipe - Restaurant StyleTop this off with 1 cup cream. Mix well and simmer on low fire for 3-4 mins. Adjust salt.
Paneer Butter Masala Recipe - Restaurant Style
Serve paneer butter masala warm with nan / veg pulao / jeera rice, etc
Its yummy, no doubt. Probably not something you want to make every weekend but its good when you entertain guests and people end up having only 2-3 spoons of one dish anyway. It’s also a good recipe to “wow” your non-Indian friends

Because when they say Paneer Butter Masala, this is what they expect!

For Paneer Butter Masala recipe in Hindi, Tamil, Telugu, Urdu, please use the Google Translate button on the top right of this website.

Share This Recipe
499

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Thank you so much for this recipe! It was very delicious! I was always afraid to try and make my own indian food. The recipe was easy to follow. I will be trying your other recipes!

    Reply

  3. Thanks, great recipe, it is also quite simple and cheap what I like cause I dont like complicated recipes, which consumes lots of time, energy and money ! So this Butter masala is heavenly tasting and easy to made and I think Indian cuisine is best in the world ! Producing top taste and richly nutritious, full of fatt, even proteins – all this is possible only by top experts and Indian are top experts for food and most intelligent people in the world ! Dear Lord they invented Yoga, practical way to return to our homeland – heaven ! Last but not least, I dont like idea for not doing this amazing dish at least once in week, comparing with heavy food we are used to here in Slovenia (cheese everyday food) this is still not too heavy dish ;-)) All the best, love and peace !

    Reply

  8. Paneer should not be fried instead, soak paneer cubes in hot water (with salt) for 15 mins to make it very soft.

    Reply

  9. Perfect recipie! I tried this one and it came out delicious. My hubby n myself just love the taste…. I just grinded some of the fried onions to make the curry smooth. Its perfect replicate of restaurant dish. Thanks so much for sharinv this yummy dish… ☺

    Reply

  13. I tried this at home, it is very easy and came out soooo well, just like what you get in hotels!! Unfortunately I could not fry the paneer properly, it kept sticking to the pan even though it was non-stick. I would definitely suggest brides on my blog to check this recipe here and try it out at home to impress their mom-in-law's right after marriage 🙂

    Reply

  14. I just made this dish. It is too good. I had to leave a comment. Love the way you presented everything. Thanks for the wonderful recipe.

    Reply

  15. Finally tried this recipe! Live in KL and was always wondering where I would find cream. The store keeps would send me to the coconut cream section and then say – oh, normal cream, we don't have that. Well, found it finally and then decided to make this. Bought tofu which turned out to be very soft, and would break too easily while frying, so skipped that step. Opened the tomato paste bottle and realized i couldn't use it. Husband said – use the pasta sauce we bought. So, did!

    And my oh my…. this recipe is delicious!!! I've just started cooking post-marriage and your blog is a useful guidebook :). This dissh is the best dish I've cooked so far. Was dying of hunger as I waited for the husband to finish making the rotis so we could devour this dish. Finger-licking delicious! Thank you 🙂

    Also, till now – your aloo channa pressure cooker recipe was the favourite. This has now overtaken it ;p

    Reply

  17. I tried out this recipe for yesterday's Valentine's day dinner. I also made the bombay potatoes as well. Both were equally great. Both recipes are a keeper. Served them both with jeera rice. A very satisfying V-day meal.

    Thanks Nags !

    Reply

  19. Hi Nags,

    Loved the recipe and the diners just could not stop raving about it… I did add my twist though. One thing I did not like was the fried Paneer bit, hence I let the paneer be raw. It resulted in the Paneer cubes being tender and succulent.

    Second, after making the Onion Tomato Paste, I fine sliced another onion, fried it in the tempered oil till it was caramelized and then added the tomato-fried onion paste.

    Also, I left the spices out of the ground paste. It is something to do with my cooking style rather than anything… as I like to bhuno the gravy base nicely till the oil separates…

    Reply

  20. Few questions: How many people does the above recipe serves? When you say 1 block of paneer..how many oz/grams does that mean? Can we add heavy whipping cream to it?

    Reply

  22. I made this tonight and it was delicious. Everything I have tried from your blog comes out so well, am tempted to try some malu recipe to impress the hubby 🙂 Thanx for all the details n the helpful pics.

    Reply

  23. My husband never liked Paneer Butter Masala or for that matter anything with Paneer until I made this for him. And he says it tastes way better than it does at a restaurant :). Thanks Nags!

    Reply

  25. I have finally found a recipe for my Garam Masala!!! I love tofu, too! I found you on Pinterest. I really love the step by step pictures, it helps with cooking & baking! Keep up the great work, Nags!
    Kristen

    Reply

  26. Ahhh!Well, the dish turned out to be simply superb.. Your explanation was simple and nice. Any non-cooking person can try a hand in cooking after reading your blog. Thanx a loads for the step by step recipe, it really made my work easy.

    Reply

  28. excellent recipe.. u have made my day! In a week's time I have learned two great items- mchilli chicken and paneer butter masala

    Reply

  31. Nags,I tried this one and came out perfect for me..I mean this one excels compared to restaurant versions..My 7 year old daughter is a big fan of this one now.With the increasing dilemma every time I prepare this (addition of cream),I once substituted it with coconut milk..Alas,that was a winner too !Somehow I find it interesting without frying paneer.The real taste is missing somewhere..Thank you so much for the recipe.

    Reply

  32. the recipe was very good and you laid out the steps very clearly for amateurs like me. I couldnt believe how good the paneer turned out to be.
    thanks a lot 🙂

    Reply

  34. I have made this recipe over and over again in the past two months- it is a hit every time! I use Maggi hot and sweet ketchup and it comes out fine. This is now my go-to recipe when I have guests over!!

    Reply

  37. The first time ever I read your blog/recipe. You write it in a very interesting and interactive manner. Liked to read the steps.. actually felt like you are talking to me.. Nice job there.. Im going to make it now.. Good luck to me. I don't have kasoori methi hoping it will still be okay!

    Reply

  38. The first time ever I read your blog/recipe. You write it in a very interesting and interactive manner. Liked to read the steps.. actually felt like you are talking to me.. Nice job there.. Im going to make it now.. Good luck to me. I don't have kasoori methi hoping it will still be okay!

    Reply

  40. I ve tried the recipe at home,, its delicious and incredibly like restraunt's recipe,, thanks for the guide 🙂

    Reply

  41. Hi,

    I made it as you've shown….i'm new to cooking… the gravy came superb, amazing taste but the paneer it din taste good.. i fried as told… wat to do..

    Appreciate your help

    Regards,
    Arwin

    Reply

  42. Hi i tried your reciepe…its come excellent.. but the panner tastes funny.. the gravy tastes fine but why does the paneer taste funny…. am new to cooking kindly help

    Reply

  43. Nags!!!!!!!! This turned out so wonderfully. I used Maggi hot and sweet ketchup and it was so so good. I am doing away with all my instant paneer makhani masala sachets. This is easier and MUCH better. I watched your presentation at the Google conference on Youtube, about ads and search optimization, it is really very useful for nascent bloggers like us. Keep up the wonderful work!!

    Reply

  44. That sauce is fricken awesome! Have made paneer before, but cheated this time and bought it cubed. I also added black cardamon which gave it slightly smokey flavour. Also doubled the sauce – it is sooooo good! Because I double the sauce, I also added peas and eggplant. Seriously you could add anything to that sauce and it would taste heavenly!

    Reply

  45. Wow.. my kids loved this recipie. I added Kashmiri chilli podwer and the colour turned out as in restaurant too.. thank you so much !!

    Reply

  48. Hlo Nags,
    m Arya fm kerala.. m nt a regular cook bt since a few days paneer butter masala ws lurking in my mind.. i jz fell in love wd d dish since i had it in a restaurant few yrs back n since den i ve been ordering it wenvr i go to a restaurant(well nt always bt quite often)..
    N now wen i finally decided to make it at home, jz googled for its recipe n ur blog's page ws on d top of d list.. D best thing abt ur blog r d step-by-step pics dt u ve added.. It jz makes cooking very mch easier for a non-regular cook like me.. I jz finished makin it n ve made jeera rice along wd it.. ll surely let u knw hws d combo.. Its a yummy combo bt since 'I' ve made it, m quite dubious abt it..! hope evrythg goes well n evryone likes it.. Thnx again for d awesome blog! Keep up da gud work!

    Reply

  49. Hlo Nags, m Arya fm kerala.. m nt a regular cook bt since a few days paneer butter masala ws lurking in my mind.. i jz fell in love wd d dish since i had it in a restaurant few yrs back n since den i ve been ordering it wenvr i go to a restaurant(well nt always bt quite often)..
    N now wen i finally decided to make it at home, jz googled for its recipe n ur blog's page ws on d top of d list.. D best thing abt ur blog r d step-by-step pics dt u ve added.. It jz makes cooking very mch easier for a non-regular cook like me.. I jz finished makin it n ve made jeera rice along wd it.. ll surely let u knw hws d combo.. Its a yummy combo bt since 'I' ve made it, m quite dubious abt it..! hope evrythg goes well n evryone likes it.. Thnx again for d awesome blog! Keep up da gud work!

    Reply

  52. Hi Nags!
    I am a very average cook and tried this recipe of yours when my friends had come over for lunch. I could believe myself when this recipe came out to be EXACTLY like that of any good Indian restaurant. I was so happy and excited and shared it with many of friends! Thank you so much for posting this recipe! You rock! 🙂

    Reply

  57. Brilliant! Thank you for the lovely recipe. I followed it to the T and cooked it – it's turned out perfect.

    Reply

  58. Yesterday i entertained my guests with this recipe…..they were blown by the taste n texture….thank u so much…all credit goes to ur step by step process n pics helped a lot….:)

    Reply

  59. Many thanks Nags for your super recipe, I tried it out and it came just like the ones we get in restaurants. and we just loved your "Natholi fry".

    Best wishes
    Manju

    Reply

  60. This recipe came out excellent. I cant even describe how wonderful it is. I had to make a few substitutions. Instead of oil to fry the onions I used butter and I didn't have milk so I used half and half. I know this made the recipe really unhealthy but I wanted to make it as authentic as the restaurants make it to see if it tasted the same and if it did I would use healthier ingredients the next time. (If the fatty version doesn't taste good making it lo cal will make it taste worse!) What I discovered was it was delicious!! I used yellow onions and I noticed you used red, does it make a difference?? I made my own ginger/garlic paste. Also I couldn't fry the paneer golden ahead of time because I used a stainless steel pan and the paneer kept sticking to the pan. I'm making this again soon and might substitute the paneer for chicken. Thank you so much!!

    Reply

    • red onions work better in indian recipes, they have more flavour i feel. your modifications to the paneer butter masala sound awesome, and do let me know if you did end up turning this into a butter chicken recipe! 🙂

      Reply

  65. Wow… just made this, and I am eating it now. This is easily as good as anything I have had in a restaurant. I had to substitute fennelgreek powder for the leaves, but it tastes great. Thanks for taking the time to write this up!

    Reply

  66. wow it looks so tasty, I hope it tastes the same. I'll try it cos ur step by step instructions made it more easy. thanks

    Reply

  67. Nags – I'm a recent visitor and I really wonder how did I miss you all these days.. Tried your Kothamalli saadham & PaneerButter Masala.. both are super duper hit.. The best of all is the compliment from my hubby – No need to go to restaurant anymore for Paneer Butter Masala.. The complete credit goes to you.. Thank you so much & Keep rocking!

    Reply

  70. Hi That was an excellent Recipe, Its a step by step with pictures,, I didn't study the whole thing. Just by seeing pictures I have done it. You are gr8 and Thanks for sharing 🙂

    Reply

  71. hey nags i made paneer butter masala yesterday..everything went well except one thing that my paneer was so rubbery and hard..any suggestion for that…

    Reply

  72. hey i am from america..i have an indian friend who introduced me to this site since i am a huge fan of indian dishes..yesterday i tried paneer butter masala..all went good but eventually my paneer turned out to be so hard..the gravy was awesome..only had problem with paneer..any suggestion nags???

    Reply

    • you probably over-fried it or the temperature was too high when frying OR, maybe the paneer wasn't super fresh. one tip i have seen but never tried is to dunk the fried paneer into a bowl of warm water, let it sit there for a minute, take out and squeeze all the water away. A lot of my friends swear by this method and use it for all their paneer dishes and recipes.

      Reply

  75. I've made it twice till now, so I needed to leave a comment!! This is the most yummiest, easiest, tastiest, loveliest, all the -est's I've ever made and eaten!!!! 🙂 😀
    THANK YOU SOOOOO MUCH!!!

    Just a doubt: Are you Tamil by any chance?

    Love from Chennai. 🙂

    Reply

  78. Tried it last week and we (me and DH) loved it!.. I didn't have cream so i substituted it with almond paste. I wasn't too sure about the flavor but it came out fine. Next time i will make sure i have some cream in the fridge before i start cooking. It still was restaurant quality.

    Thank you Nagalakshmi.. *Takes a bow* 🙂

    Reply

  79. I tried this and it turned out awesome… did not know that the creme is the key and i've been trying to get the restaurant taste and it failed every time till i followed yours.
    thanks for this wonderful recipe and the site rockz.
    Priya

    Reply

  85. Restaurant style indeed, Thank you so much for being kind enough to share the recipe. My folks like it a lot 🙂 Thanks once again, God Bless!

    Reply

  88. thnxxx it was good i tried it at my home and my most of the family members were impressed by me thnxx for you guide

    Reply

  91. Ok, this is the coolest Indian-maintained food blog I've ever come across. And I tried this the day I read this and no surprise, it did come out finger-lickingly yummy. Great show!

    Reply

  92. Thanks sooooooo much for this recipe and the step-by-step explanation…..My husband just loved it….I'm a beginner at cooking and it turned out wonderful…Oh but just that I did not have fresh cream and so I just used whole milk with a little bit of yogurt in it ;)….I'm gonna try the same recipe with chicken 🙂 :)…Thanks once again Nagalakshmi….

    Reply

  99. Dear Nag,

    Help needed for couple of stuff…..

    1. How many does this serve?

    2. I made fresh paneer but it sticks when I fry it on a non stick pan (its a good new pan)…. what temperature do I fry the paneer on?

    Regards,

    Aseem

    Reply

  101. I just made this tonight! It was so, so good. I am just starting to cook Indian food, so this was a big success for me. 🙂 Thanks for the recipe!

    Reply

  103. Heh.. heh.. 1st of all I mus say tht I found 256 comments in this page n wondered how much u must have been praised fr ur dishes.. I'm from Tamilnadu too.. 🙂 n I confess tht I'm totally grateful fr the recipe with neat pictorial representation.. Very useful… Keep going.. N b4 that can u help me to bake a cake in pressure cooker.. I dont own an oven.. I heard from ppl bakin cakes in cooker.. if u find how-to pls let me know.. waiting fr ur post.. .

    Reply

  104. Hey Hi Nags

    Tried your PBM Recipe, Awesome is not the word.. Thanks so much for the recipe..

    Im addicted to your site now !!

    Reply

  105. Hi …Have to throw a party tonight for my hubby's colleagues and families and Butter paneer masala is on the menu. Your recipe was simple and very well demonstrated, will definitely try this one out and I have CREAM at home!! Thanks very much for posting this and loved your side comments that really added a touch of humor! Thanks again!
    regards!

    Reply

  106. hey… i made paneer butter masala wid ur recipe.. n it was delicious.. totally loved it..
    though i skipped out on the kasuri bit since i din have it handy.. but it wasn't a problem at all.. it turned out yummy…!!
    thanks 🙂

    Reply

  109. I prepared PBM last night in the same way you have explained. I could not believe, it was so yummy!! very tasty and everyone loved it.thank u nags..

    Reply

  112. hey hi
    ur recipe came d first wen i googles as recipe of panneer butter masala ! in my very first link i got the best i cud! tried ur recipe exactly d way told except for extra bit more of chilli powder n salt (blame my taste buds) and simply loved my own panneer butter masala…my cravings to long for one nly by going to the resto is over!! yaay! i can do a good show myself! thx a ton for the recipe!

    Reply

  114. Hi

    I am a single Male who usually cook by myself. Off late been following your recipies and they are awesome. The lucidity with picture really helps in quickly cooking.

    Thanks,
    Raj

    Reply

  116. lightly fry it in hot oil or butter, dunk it immediately into warm water, squeeze out the water and keep on a plate, ready to use. this is a great method to soften paneer used in curries 🙂

    Reply

  117. Hi.. The recipe looks delicious and wonderfully easy to follow.. Any time I make paneer it turns out rock hard.. I am having guests over for dinner and really want to try this but am afraid that the paneer will be real hard as always.. How do I soften it?

    Reply

  118. Thanks for the recipe. I got some fresh homemade paneer from my aunt and was thinking about making paneer butter masala.Your step by step guide is really a great help.

    Reply

  120. i made paneer butter masala today using the recipe today… guess wat.. 20 mins down n i got the most amazing paneer ready… i was so happy..!!! thank u.. 🙂

    Reply

  121. The recipe that I usually swear by for restaurant style PBM uses cashew paste instead of cream and it tastes really good too. I even tried it with almond paste once, but it wasn't the same. So I stuck to cashew paste. Although, I do add like a tsp of cream as garnish on top. Thanks for this recipe Nags! 🙂

    Reply

  124. Hello!

    I can't cook for nuts, don't have much interest in it either. Came across this recipe and it looked simple enough. Tried it out and it came out really really well. My parents, after they got over their initial shock that their daughter can actually cook, loved it!

    Thank you! (:

    -Shraddha

    Reply

  127. The sweetness could have come from the cream, onions, or tomatoes. Methi leaves add a slight bitterness and a lovely flavour so the lack of it may have brought the sweetness forward, as you think.

    Thanks a lot for trying the paneer butter masala recipe 🙂

    Reply

  128. Hey Mrs. Nags!
    I tried a hand at preparing paneer butter masala today 🙂 and of course with the help of your recipe. It has come out reli well but i feel there is a tint of sweetness in it. I couldn't find methi leaves. so i didn't add them. Do u think d sweetness cud b cuz f dat??
    Thank you 🙂

    Reply

  130. I tried dis recipe fr d frst time!before i never cooked paneer as i m hardcore non-veg!i tried dis one!bt only mistake i did i could bt chop paneer cube into pieces den i just drenched dem!!so dey gut scattered horribly!!otherwise d taste is just yummy!!thank u cook…:)

    Reply

  131. Hi Naga,
    This is the first time I came across your blog when I searched for a perfect (which could meet my expectation) Paneer Butter Masala recipe. Wow, I tried it right away (I was planning to make it today and had all the ingredients ready) and it passed with flying colors. It's superb, simply superb, just superb…..
    Hats off to you. Countless of thanks for posting this. Hmm.., the house is filled with nice aroma. Thanks again Naga.
    ~Maha~

    Reply

  132. Anonymous – As I have mentioned a few times in the comments already, please FEEL FREE to use butter instead of oil before sauteing the onions. I just CHOSE TO use oil.

    Thanks for leaving a note on the paneer butter masala recipe. Definitely agree that using fresh homemade paneer really enhances the taste of this recipe.

    Reply

  133. Tried out your recipe quite a few times. It always tastes AMAZING!!! The BEST paneer butter masala I've ever had. I always make the paneer myself at home and I swear it makes it taste way better than any store-bought paneer. Thanks for the recipe, I simply love it! 🙂

    Reply

  134. I just have one question, how is it paneer BUTTER masala when there is no butter in the recipe? otherwise this tastes fantastic, thanks for posting!!

    Reply

  137. this recipe rocks1!i gave this recipe to my mom and she made it.to be honest this was the best ever home dish prepared by her and i relished every bit.thank u for it.

    Reply

  138. So gald you liked the restaurant style paneer butter masala recipe. there's a more homely version of paneer butter masala recipe on this site too, in case you are interested 🙂

    Reply

  140. Paneer butter masala the name itself so yummy,,i think it tastes really gud,, n step by step pictorial representation is really gud,, it looks awesome yaar…

    Reply

  142. Alright… I might sound cuckoo but I'm compelled to applaud your brilliant effort…. what stands you apart from all the other monotonous sites is your inane sense of humour! I specially loved the way you made it interactive. Lovely job!

    Reply

  144. Thanks.. this was real quick and easy. I dropped the cream ( just added 3 tbsp) it was thicker gravy but more to my taste as it was spicier. But thanks, this really helped to cook a fast dinner.

    Reply

  146. Thanks for leaving your thoughts ladies. I am so glad the paneer butter masala recipe worked for you, even through the saltiness 😀

    Reply

  147. Hello, I made this for mothering Sunday, and it was delicious as usual. My family loved it, especially the children! Sarah in leicester, UK.

    Reply

  148. Thanks for the recipe! The fact that it had pics was so awesome!!! Unfortunately I read the 1/2 teaspoon of salt as tablespoon 🙁 Woe is me… but apart from the saltiness it was yum!! Thanks 😀

    Reply

  149. I made it today without cream, but did add 2 tsps of butter, it tasted really good. Thanks for sharing the recipe

    Reply

  150. For roti, I use my kitchenaid to make the dough so it comes out super soft. I was never an expert in roti making anyway! For nan, I have tried it only one and that too on a tawa. Came out well but needs to be eaten fresh and hot otherwise it turns rubbery!

    Reply

  151. Nags!
    Thanks a lot for these good guidence.
    This one (PBM)is easy and really nice.

    Is there any secret tips in making Naan( Roti)?

    Reply

  152. wow u got 200 plus comments for this dish.. i will sure try this NAGS….
    New hear,gal u make all mallu out there proud.
    i will make it make it make it

    Reply

  153. The receipe was great.Came out very well. A small tip::: Put the sauted panneer in step 1 in lukewarm water for it to become very soft and then add it in the last step as usual.

    Reply

  156. great recipe indeed. I was really pleased with the results. I must say I'm quite lazy when it comes to leaving feedback about recipes i find on the internet. However this time i had to beat my laziness to say how beautiful the dish turned out to be! I used sainsbury's tomato paste (UK) which i think has added food colour so it gave a really nice reddish colour. So it looked a perfect restaurant style PBM. Thanks for the recipe 🙂

    Reply

  158. Hi Nags,
    I tried this recipe, its tasting really awsome same as in resturant, everyone family liked it and it was fingerliking..

    Reply

  160. Wonderful…..
    Thanks a ton for sharing recipe….
    I won many compliments for this and actually, credit goes to you……………

    Reply

  162. India, as I have mentioned in previous comments, you can subsitute the oil for butter. I just didn't want to since this paneer butter masala recipe uses cream.

    Yay, and more power to more curry in Toronto!

    Reply

  163. I made this last night and had to post about how absolutely delicious it was! Everyone raved!!

    All the best from friends in Toronto, Canada.

    Reply

  164. i liked your recepies..i have a question tht where is butter..y didnt u add butter in paneer butter masala.as far as i know in restarants they used to add lot of butter..

    Reply

  168. Hey Nags.. Thanks a lot fr the recipe.. I made it with home made Paneer and served it along with jeera rice fr dinner Last night and my hubby and kid loved it.. It came out really really tasty.. My hubby actually thought I d picked it up from some restaurant.. Thanku..

    Nithya

    Reply

  172. I've been looking for a perfect paneer butter masala recipe for ages and after trying this out i can say that my search has finally come to an end… THANKS!!

    Reply

  174. Anon – you can try soaking in hot water after frying, I've seen many people do that and get good results, although I have never tried it myself. In restaurants, they mostly use very fresh paneer or probably use other tricks like soda or something to make it really soft. I would go with the very homely tried and tested methods. Try making your own fresh paneer 🙂

    Reply

  178. Looks very appetizing.. have never really tried my hand at cooking.. so i'm gonna start with this cause it looks fabulous !! 🙂 Thanks for posting it ..:) Really helpful for a beginner 🙂 Mary 🙂

    Reply

  179. This is the second time I tried this dish. It looks good and tastes fantastic.

    Thanks for posting this step by step recipe.
    Aravinda

    Reply

  180. hi…

    Will it be a good idea to fry the paneer and soak it in warm water to soften it up? bcos i made paneer buttr masala n da paneer was nt as soft as da ones i got frm da restaurnt…

    Bit of a disapointmnt for me….

    was it bcos i ddt soak it up in warm water or do dey use any othr method in da restaurnts to make it soft?

    please reply wen uv got da tym… thnx in adavnce

    Reply

  181. i came across your website when i tried to google for paneer butter masala… i landed here. thanks for the wonderful recepi and my family loved it so much.. i already made 2 times.. it taste really good and yummy and thanks for tthe recepi.. i wanted to know whether u have the "Restuarant style recepi for Malai kofta" pls. i would like to cook it for my family.. thanks a lot for the wonderful recepies. will be waiting for your malai kofta recepi..

    Reply

  182. yay! i am so glad nick! thanks a lot for leaving a note and letting me know how it came out. super happy the paneer butter masala recipe worked for you 🙂

    Reply

  183. Nick here again oops one more thing oops: i missed the cream but used good quality milk and it looks just like the final finished picture you have posted with your recipe… just amazing i am amazed 🙂 thanks a lots dear be happy always (since i am too..) yes i made it..:) no need to hunt for a good north Indian restaurant

    regards Nick here …

    Reply

  184. just now prepared (my first paneer butter Masala yeah ..) and you know what Thanks a lots :)its tastes exactly like restaurant type, with more flavor in every bit…. amazing 🙂 again thanks to you … for placing a perfect recipe… really happy about it… 🙂 NICK Here

    Reply

  186. Have tried paneer butter masala around 5 to 6 times and its been a complete disaster always, even followed vahrehvah chef's video and yet a disaster, but ur step by step look so easy and just wish for once that I get this right!!…..will try this n let u know….btw, was wondering if that nestle cream was sweet??

    Reply

  188. But Nagas really scared of fat in it,,,,but it taste yummy and i think im going to make it gain,,if i gain wait,,, it jus becoz of NAgas,,, Edible Garden,,,,and my husband liked it a lot,,..keep it up gal,,,Jas

    Reply

  189. hey nagas…. kidulam curry okka,, i jus tried it.. nd it really yummy…..ur way of xplaining wit pics really good,, keep it up gal…

    Reply

  193. Oops forgot to mention; the way the step-by-step guide with Images is a very good concept. I really like the images in between that show the progress. Thanks again.

    Reply

  194. Hi, I tried your recipe yesterday for the first time and it turned out very well. Infact delicious and awesome. Every one liked and appreciated it. Thanks for such a lovely dish. I hope I will try out many more from this list. Do you have a recipe for JEERA RICE? I couldn't find a good one.

    Reply

  195. Have recently started cooking, and it's all from recipes. My mum's vegetarian but we only typically make paneer one or two ways; I was looking for a dish that was unusual for home cooking. Found it here!

    Sure, this is a rich dish but it's amazing how restaurant-like it turned out. The step by step helps, for sure, and it's easy enough to make when you're expecting company – plus, the ingredients are few, and likely already sitting in your kitchen. Loved it!

    Reply

  196. More creamy could be because you added too much cream or it was thicker than usual cream. And the bitterness could only be because of too much kasuri methi. Or did you burn the onions?

    Maybe it will help to compare notes with your mom too 🙂

    Reply

  197. Hi, Thanks for sharing!

    I made this recipe today since my mom had followed your recipe and hers turned out excellent! So, I decided to give it a shot myself…and for some reason, mine turned out a lot creamier, and slightly bitter than the way my mom's was…we both used your recipe. Any suggestions?

    Reply

  198. thank you so much for letting me know your thoughts 🙂 I have used ricotta cheese for other recipes although this will taste best with paneer and is passable with tofu.

    the fenugreek leaves add a distinct flavour to the dish but you can avoid it if you can't find it of course.

    Reply

  199. Hello Nags,

    I used white cheese, one named "ricota" here. I dont know its name in English but is a cheese that people use for diets and almost without taste… at least I thought it, but the taste of cheese overtook the spices =( And texture is different from paneer, it is harder.

    My mother liked it, but she has never tried panner… theres no comparision! I feel if I had made with paneer would be great! But, as I said, we dont have paneer here…. I think I will make with tofu, 'cos we can find it in some stores.

    So, my advice is to dont use white cheeses instead of paneer!

    Ah, I dont have fenugreek, do you think it makes much difference?

    Anyways, thanks for posting so amazing recipes. Im choosing my next =D

    Reply

  201. Mind blowing presentation, followed it to the T and cooked me roomies a dish that didn't land them in the ICU (for once)

    I the maaan…for today at least. And all thanks to you lass!

    A forced bachelor living in US, trying new dishes on his co-habitants.

    Reply

  203. Hello, Im brazilian, like cooking (indian food mainly) and I will try this recipe tomorrow. Problem is that here we cant find paneer and even tofu is hard to find. I will try with some white cheese =/
    Congratulations for the site!Its my 1st time here!

    Reply

  205. Heyyy…I tried this for the first time today and it was amazing…I am awful at taking the initiative to cook/learn to cook and I am so glad I did it. Thanks :)I should try the tofu thing though as I am going the healthy way.

    Reply

  207. i tried it out for a party for the 1st time and it came out superb….everyone loved it…it was very easy for me following the detailed steps and also for the pictures….tanks a lot and encourage u to add on more recipes with the pictures!!!best of luck

    Reply

  208. Thanks for leaving a note Anon. Next time I hope you leave your name! So glad the paneer butter masala recipe came out restaurant style for you 🙂

    Reply

  209. Hey PBM came out really good…its actually restaurant style…i added little cashew paste to the curry….thanks for the recipe

    Reply

  211. Quite recently, say a two days back i have visited your site and excited to see your recipe presentation style and yesterday night i tried Panner Butter Masala. It has come out exactly hotel sytle. My husband, my son,had a good feast. Thank you so much.

    Reply

  213. Just had it with a few rotis.It was-and this isn't an exaggeration-as good as any paneer butter masala that I've had at restaurants.The only downside is that my mom will now expect me to prepare something often 😛

    Reply

  214. Butter makes everything better!! Yes you can definitely add it. In fact, it will enhance the taste (in addition to the "richness" factor). Go for it, I say 🙂

    Reply

  215. I have a question (sorry if it's lame, I am only 18 9and a guy at that!) and still an amateur.Would it be better to add butter instead of oil?

    Reply

  217. Just going to try it out. Looks delicious – thank you for the wonderful pictures and easy-to-follow instructions.

    Reply

  220. hie nags…

    i was looking for paneer butter masala recipe when i came across ur blog.I dnt know how ur recipes are going to turn when i try it in my kitchen but the way u write it or present is mindblowing…i mean to say that its so chatty as if you are in frnt of me n telling me what n how to cook .it was fun going thru ur blog n recipes. Apart from that– thx for such an insight on food photography!!

    Am damn sure ur cooking expertise is as colorful n vibrant as you!!
    cheers and smilesss

    neha shekhar

    Reply

  222. There are so many different reasons why this could have happened, in addition to the reasons you mentioned. My recipes tend to be a bit heavy on coriander since we love the flavour.

    Its almost impossible to exactly replicate someone else's dish even if you have their accurate recipe in hand. I'd love to talk more though, do email me 🙂

    Reply

  223. I tried your recipe since it was looking just like it was served in the restaurants. I should say it tasted awesome, better than restaurant. I was trying to find out how the restaurant ppl do their panner butter masala so creamy and tasty, now I know it. Thanks a lot for the wonderful recipe. Keep posting such wonderful recipes…

    Reply

  225. Okay, so it was very good, however, it wasn't like the restaurants in my area. There are about 12 Indian restaurants. Of the two I go to, one just got back from spending a week in India learning new Indian recipes. He wont' share even if I pay him to just watch him. the other is a family and they aren't interested in sharing.

    Couple of reasons why It might not be the same.
    the Garam Masala I used was homemade. Forget where I got it but I had to roast dry cumin and coriander, and plenty of other stuff. I am a teacher I I got a recipe from at parent and she insisted on using Badshah masala. I haven't tried her recipee for Panner Mutter yet.

    The other issue could have been it may have been better had I mad the onions into a paste. You rarely have whole onions.

    the final issue could have been lack of some key indrediants. I notice you other version of Paaner Masala as added ingredients like bay leaf (maybe not in yours, I forget) but had way less coriander, had mustard seed and cashew nuts.

    I also noticed you used fenugreek powder rather than the dryed plant. Isn't the powder made up of the seed? I hope I haven't asked to many questions. Maybe you would prefer me email you this stuff in the future. Let me know you thoughts. I am determined to figure this out.

    Reply

  227. okay, after my obsession with Chicken Tiki Masala I have been scared to try any more indian recipess, because after months of failures, all sucked. I am going to try this tomorrow. I will let you know how it goes.

    Reply

  229. hello,

    i tried it and it really tasted ver well. yes kind of restaurant type and thats what i was looking for… many thanks

    Reply

  231. Thanks a lot for dropping a note Anon. So glad you and your husband enjoyed the restaurant style Paneer Butter Masala 🙂

    Reply

  232. I tried this recipe today and it came out great! My husband doesn't like paneer, but paneer butter masala was a childhood favortie for me, so I had to give it a shot and HE loved it! It does taste like the restaurant wala paneer butter masala! Thanks! I'm going to try out a few more of your recipes!

    Reply

  233. Payel, if you are very particular about using butter in the recipe, you can replace the oil with it. Since the cream more than makes up for it, I didn't do that. Feel free to adjust according to your preference.

    Reply

  236. I have made this curry several times for the dinner parties I have had at home. Every time, it stands out from the rest. Thanks for sharing this recipe!

    Reply

  237. Thanxxxx for the lovely recipe !!!I have seen many recipe websites but this one is a real good !! Really Nice work…looks more attractive with photograps !!!

    Praveen

    Reply

  239. Btw, i loved ur site and the way it is organized…..mine still long way to go, but now modifying little by little everyday as time allows. PLs pop on to my blog when time allows, would love to hear from u, ur suggestions, criticism….anything..link is http://shabscuisine.blogspot.com/.
    Love,
    Shab.

    Reply

  243. Gosh 119 comments on this recipe….I'm sure it tasted awesome! Step by step instructions are great. The pictures gave the recipe details….didn't have to read through. Truly looks so creamy – restaurant style!

    Reply

  244. This recipe is just fantastic! My hubby loved it and so did I. It's going in my fave recipe collection.

    Reply

  245. I am not sure if my treatment of the kasuri methi to the curry was right because they remained as green specs all over the curry — the pictures do not show it like that.

    Reply

  248. Wow Nags! You have come such a long way with this blog. Just thinking back to the days before you got married and started posting a few simple recipes. Now you are a resource for paneer butter masala restaurant style with 114 comments!!!

    I'm really proud of you girl, and the recipe and pictures look great. I will never eat this the same way again after seeing all the cream and oil going into this. Haha.

    I'll keep checking in on you girl! All the best, and warm wishes to you and your husband, and also to your sister!!!!

    Reply

  250. I made it for dinner. It turned out great. I did add green peas for colour. Thanks again Nags for your great recipes.

    Reply

  251. hiii…thanks for such a delicious recipe. its so easy to make. yesterday i prepare this with naan. its so tasty. my husband said yeh to restaurant wala paneer hai. thanks for a wonderful recipe

    Reply

  253. My sister-in-law made a paneer recipe once and I suddenly craved it this morning. I knew it would take some time to make paneer (I have yet to find an Indian store), so I thought tofu would be a good substitute. When I came back home, I saw your recipe and was so happy you used tofu yourself! I followed your recipe but made substitutions: for the masalas I just put in curry powder, cumin, chili powder, cayenne powder, dried cilantro leaves, black pepper, and paprika (this actually gave it its red color). I used whole milk instead of cream and just adjusted the taste. It was perfect! The heat was not immediately tasted so it was not shocking to the palate. Thanks for a wonderful recipe! I just want to say to other people who would be intimidated, don't be discouraged! Try it once and adjust for next time.

    Reply

  255. I tried it using evaporated milk instead of cream, part skim mozzarella string cheese cut into pieces instead of panneer and added peas too. I turned out yummy. Thanks for the recipe.

    Reply

  256. Your paneer looks so firm and chunky. At first sight…I thought you have used firm tofu. Nice step-by-step recipe. I also have this recipe in my draft. 🙂

    Reply

  261. I am not a bof fan of PB Masala but I'd love to indulge occasionally. It looks rich & creamy. I would prefer yr homely version of it any day

    Reply

  264. Wow this just looks so so yummlicious.
    Next time when i give a indian dinner, i am sure gonna make this.
    Just that we don't get paneer here, so i will have to make my own paneer.

    Reply

  268. Scream Cream:-).. so you snuck in tofu there? LOL can never know from the looks & it actually 2 recipes in one!

    I make my paneer butter masala in a very very different way than this, most of the times without onion & with tomato. i do get the restaurant orange color with out food color.

    Reply

  270. Oh …was reading it again i think u typed milk istead of cream at one spot …normal typo error …

    Reply

  271. this snap is awesome Nags…day by day ,the snaps you are uploading are improving…cant say its improving..it was alwayz superb..this step by step snaps are very good Nags..i felt i had seen an amarappayar upperi with coconut in your blog..but i search for recipe alot last time..then i thought it might be in some other blogs..it was with crushed coconut , jeera and something else and is crushed well…if it is in your blog, plzz send that link to me..keep rocking dear.. 🙂

    Reply

  274. ever since i moved here, i can't see the pics :(, though your step by step method rocks..but no pic sucks

    as for the typo, i sort of noticed it too in the reader, the stey by step…

    🙂

    Reply

  276. I tried this today Nags and it came out very well. Thank you so much. My mil is with us now and she too enjoyed it very much. Yes we do get fried paneer cubes in the freezer in the Indian grocery stores here. Nanak brand.

    Reply

  277. loved it, i tried and it turned out perfect, i used halloumi cheese popular in middle east. i like indian vegetarian cuisine.here it goes into my recipe diary!!

    Reply

  278. Finally got the correct restaurant styled recipe. Thanks to you and the step by step instructions included with pictures.

    What actually is the cream made of? Is there any substitute or making the cream all by ourselves?

    Reply

  279. I am a frequent visitor to your blog.Just love all the recipes which you have posted.Today morning i tried ur recipe…OH GOD!! just cant take my tongue out.. I had invited my friend to come over. he emptied the entire bowl. THANKS A MILLION for it.i have bookmarked your blog for future references. kindly post making of paneer step by step. Thank you once again.

    Reply

  283. Hi there I-am-too-much-of-a-coward-to-leave-my-name,

    Can you use your super smart brain and tell me how to make a paneer butter masala recipe "original"? There are a gazillion versions out there and this is MINE! If you feel my recipes are not original enough for you, feel free to not visit anymore.

    Also, if you think commenting as "anonymous" keeps your identity safe, you are sadly mistaken. I can still figure out who you are.

    What joy people like you get out of being mean, I'd never know!!

    Reply

  287. hi
    thanks a ton for this recipe AND the step-by-step guide!! i made it yesterday and it came out SO well!! my husband and i simply loved!! it was awesome..thanx again!!
    Meena

    Reply

  290. I made this dish today and Im so happy to add a new skillset to my cooking! It turned out delicious.. and i liked the concept of adding milk.. It will keep others guessing the recepie!
    Thanks for the recepie !

    Reply

  293. Hi,
    Thanks a ton for posting this recipe.
    I tried out this for dinner and it turned out to be delicious. My husband and my mother were surprised to see that I could cook so well!!
    They even said its better than what they tasted at restaurants. 🙂
    Thanks again and keep posting.

    Reply

  295. Hi there, I tried out your recipe last week and have to say it was really is fabulous. It tasted so close to the paneer butter masala I've eaten in India! Well done for the excellent recipe and thanks. Vineetha from the UK

    Reply

  298. I am a frequent visitor to your blog.Just love all the recipes which you have posted.Today morning i tried ur recipe…OH GOD!! just cant take my tongue out.. I had invited my friend to come over. he emptied the entire bowl. THANKS A MILLION for it.i have bookmarked your blog for future references. kindly post making of paneer step by step. Thank you once again.

    Reply

  300. Finally got the correct restaurant styled recipe. Thanks to you and the step by step instructions included with pictures.

    What actually is the cream made of? Is there any substitute or making the cream all by ourselves?

    Reply

  302. I chanced upon ur blog, in search of a perfect paneer-butter masala recipe…saw it, loved it, tried it out and turned out jus perfect! Thanks so much for the step-by-step narration! 🙂

    Reply

  304. loved it, i tried and it turned out perfect, i used halloumi cheese popular in middle east. i like indian vegetarian cuisine.here it goes into my recipe diary!!

    Reply

  305. That recipe looks amazing – but I made your origonal recipe and it was delicious – rich enough for me – maybe that's because I added extra cream – I love your blog by the way

    Reply

  306. I tried this word for word and then added pureed palak just before the paneer and cream.
    Awesome and the step by step instructions make it simple..Thanks!

    Reply

  307. Dear Nags,
    Thanks for your mail.
    Tried your restaurant version of paneer butter masala, it tasted fantastic.
    Will post it soon.
    Thanks a lot to you and my mom for preparing the same

    Reply

  308. Madhuram, that's great 🙂 Didn't know you could get fried paneer, haven't seen it in Singapore. By the way, the actualy restaurant style Paneer Butter Masala recipe that my cousin shared uses fried onions, the kind that you get readymade. I haven't seen that in SG either so I fried my own 🙂

    Reply

  309. I tried this today Nags and it came out very well. Thank you so much. My mil is with us now and she too enjoyed it very much. Yes we do get fried paneer cubes in the freezer in the Indian grocery stores here. Nanak brand.

    Reply

  315. ever since i moved here, i can't see the pics :(, though your step by step method rocks..but no pic sucks

    as for the typo, i sort of noticed it too in the reader, the stey by step…

    🙂

    Reply

  317. That's a good substitute, your tutorial is damn good, your pics too of course no need to say absolutely ravishing.., you got lot of patience dear, The bowl is just droooooling….

    Reply

  326. this snap is awesome Nags…day by day ,the snaps you are uploading are improving…cant say its improving..it was alwayz superb..this step by step snaps are very good Nags..i felt i had seen an amarappayar upperi with coconut in your blog..but i search for recipe alot last time..then i thought it might be in some other blogs..it was with crushed coconut , jeera and something else and is crushed well…if it is in your blog, plzz send that link to me..keep rocking dear.. 🙂

    Reply

  330. Ok …this one is good …i think can try with vegees or even chicken i think …very nice step by step guide..thanksss

    Reply

  332. Great recipe..And thanks a lot for your idea of presenting it step by step..Waiting for the paneer preparation recipe soon 🙂
    Gotta try this soon..To add to ur qn in the prev post, even I use fried paneer for my cooking.

    Reply

  334. I think I have acquired ESP when it comes to recipes. For the past few days I think of something and it literally falls on my lap. Just this morning I got fried paneer from the Indian store to make PB masala and I was thinking of trying some other recipe than the one I usually make and here I have a pictorial tutorial for it. I'm trying this one this weekend. Thanks Nags.

    Reply

  335. I do make my own paneer quite often but wasn't prepared with milk and stuff this weekend 🙂 In fact, I am planning to post on how to make paneer at home, very soon, step by step 😉

    Reply

  337. Scream Cream:-).. so you snuck in tofu there? LOL can never know from the looks & it actually 2 recipes in one!

    I make my paneer butter masala in a very very different way than this, most of the times without onion & with tomato. i do get the restaurant orange color with out food color.

    Reply

  339. Awesome pictures and a lovely and creamy dish Nags..I even add some cashew paste to get the thickness…must try out your version soon 🙂

    Reply

  340. YUM. I have NEVER ahd this dish *head bowing in shame*. Love your tutorial. And I am intrigued by your use of tofu. I've never ventured into trying tofu in curries. Way too wimpy for that.

    Reply

  343. Wow this just looks so so yummlicious.
    Next time when i give a indian dinner, i am sure gonna make this.
    Just that we don't get paneer here, so i will have to make my own paneer.

    Reply

  354. Yeah, I used tofu because I had a block of it lying around. To buy Paneer, I usually have to go to Little India and its just too far off. Tofu tasted very similar, though of course the texture is different 🙂

    Reply

  357. Your paneer looks so firm and chunky. At first sight…I thought you have used firm tofu. Nice step-by-step recipe. I also have this recipe in my draft. 🙂

    Reply

  358. PB Masala is my all time fav. Even I've tried many versions but the one I posted in my blog is my keeper…..as it tasted as in restaurants but I didnt add cream/milk. Instead the way onions, tomato,cashew pastes are added is lil different and gives it that restaurant creamy taste. But I made it for dinner and the pic was not soo droolworthy, so waiting to try it again and post a better pic! Urs looks very inviting, need just a roti to empty that bowl 🙂

    Reply
Open

Close