Paneer Butter Masala Recipe (with Step by Step Photos)

Restaurant Style Paneer Butter Masala
Punjabi paneer butter masala is one of the most popular paneer recipes in Indian cuisine. The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile to be served with any Indian bread. Whether you serve it with tandoori roti, naan and paneer kulcha or with steamed rice, it’s going to satisfy your palate like never before. Follow our step by step photo recipe to make this best vegetarian dish for lunch.
250 gms Paneer (or Tofu), cut into 1-inch cubes
2 medium Onions, finely chopped
1½ teaspoons chopped Ginger
3-4 Garlic Cloves
3 medium Tomatoes
6-8 Cashew Nuts, soaked in water for 15 minutes
1 small piece of Bay Leaf
2 Green Chillies, slit lengthwise
1/2 cup Full Fat Milk
2 teaspoons Kasuri Methi (dry fenugreek leaves)
1/2 teaspoon Garam Masala Powder
1 tablespoon Coriander Powder
1 teaspoon or to taste Red Chili Powder
2 tablespoons Fresh Cream (or homemade malai)
2 tablespoons Butter
2 tablespoons Oil
Salt to taste
  1. If you are using frozen paneer cubes, then defrost them.
  2. step-1
    Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste. Blanch the tomatoes and blend them to prepare tomato puree.
  3. step-2
    Heat cooking oil and butter in a non-stick frying pan over medium flame. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
  4. step-3
    Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.
  5. step-4
    Stir and cook for 2-minutes.
  6. step-5
    Add tomato puree and cook until oil starts to separate from the puree, it will take around 3-4 minutes.
  7. step-6
    Add coriander powder and garam masala powder and mix well.
  8. step-7
    Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.
  9. step-8
    Add paneer cubes, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
  10. step-9
    Add fresh cream.
  11. step-10
    Mix properly and turn off the flame.
  12. l_step
    Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of butter and serve.
Cooking Tips and Variations:
  • Add 1/2 cup water in step-8 and cook for 3-4 minutes if gravy is too thick.
  • You can also use chopped onion instead of using crushed onion for variation.
  • You can also add shallow fried paneer cubes. Spread good quality paper napkin or kitchen paper on plate and put shallow fried paneer cubes on it to soak and remove excess oil from it to make relatively healthy low oil curry.
  • If you like creamier gravy, then add more milk cream in step-10. Alternatively, if you do not like creamy taste, then you can altogether avoid using cream.
  • Paneer is used in this traditional indian curry recipe however, you can use tofu if paneer is not available.
Taste: Spicy
Serving Ideas: Serve delicious paneer butter masala with naan, paratha, roti or jeera rice for lunch or dinner. The creaminess of gravy and richness of paneer makes it an ideal spicy curry for functions and parties. It particularly tastes best when served with methi roti and glass of lassi.


Oct 19, 2015  by Parveen Banu
Tried it twice. Awesome taste, also healthy. We can use badam instead of cashew and instead of fresh cream can use top of the milk also.

Oct 18, 2015  by Rupal
Very testy and delicious recipe. Thanks for delicious recipes.

Oct 09, 2015  by Preethi
Going to try this recipe for 1st time in my life, thanks for super explanation:)

Oct 09, 2015  by Rupal
Apki sabhi recipes bahut hi tasty hai humne iski aadhikter recipes try ki hai sabh very delicious thi. Thanks Hume itni testy dishes batane ke liye.Meri aapse request hai ki aap aapni sabhi recipes Hindi mai bhi diya kare or pls hume aur breakfast recipes bataiye.

Oct 09, 2015  by Justin
Excellent recipe. I made it for my Indian In-laws and they loved it. I've made it twice and used a different type of tomato the second time. I think the first time the tomatoes were better; this last time the tomatoes weren't as meaty. Is there a type of tomato you recommend?

Response: Hi Justin, thanks for trying the recipe and I'm glad your in-laws loved it. Use the tomatoes that are meaty and less sour.

Sep 29, 2015  by Amy
Yummy recipe. Thanks very much for posting :)

Sep 21, 2015  by Hiral
I prepared this recipe for my Australian colleague and it turned out amazingly yummy and finger lickingly good. I want to thank you very much for this recipe. I just twisted it by adding corns as well.

Sep 08, 2015  by Peu Roy
Hi, before adding paneer in the gravy, can I fry it?

Response: Yes, you can shall fry or deep fry the paneer cubes before adding in the gravy.

Aug 26, 2015  by KALYANI SINDE
Awesome recipe. Is it necessary to add kasuri methi?

Response: Kasuri methi has the specific aroma, it is added in most of the punjabi curries to get the flavor. However if it is not available, you can skip it.

Aug 15, 2015  by Thushaliya
Not that much tasty some thing is missing.

Aug 13, 2015  by Preeti chandra
Excellent recipe. It tastes really good!

Aug 12, 2015  by Ravi
I made this dish & stored some excess gravy in the refrigerator.
However the next day the sauce tasted spoilt, the gravy appeared curdled,
I used Amul cream.
What is happening & how can I avoid this?
I want to use the gravy over a few days at least.

Response: Hi Ravi, thanks for trying the recipe. After adding tomato puree in step-6, cook until oil starts to separate. If you don't cook it properly, the gravy may be curdled.
If you want to store the gravy, don’t add fresh cream. Add the fresh cream when you re heat the gravy.

Aug 06, 2015  by Suganya
Nice recipe. Thanks for posting. Shall we add sugar for mild sweetness in this dish?

Response: Hi Suganya, this curry gets mild sweetness from milk and fresh cream. However, if you want to add sugar for extra sweetness, you can add 1/2 teaspoon sugar.

Jul 31, 2015  by Vinaya
Really a delicious reciepe. I prepared it many times. Everyone praised for this wonderful dish. Thank you for this yummy dish.

Jul 28, 2015  by Nikita sing
Can this be made without using the garlic?

Response: Yes, you can make this without adding garlic.

Jun 07, 2015  by Ananya Mitra
Is it necessary to add coriander powder?

Response: Hi Ananya, you can skip the coriander powder.

Jun 06, 2015  by Bhavani
OMG! Your recipe is awesome and thank you for sharing.

Jun 04, 2015  by Cynthia
Very nice recipe. It turned super delicious and easy to make. I received lots of praise from my guests. Love this. Thanks a ton for sharing this.

May 30, 2015  by Ashwini
What is fat milk and can we use homemade garam masala?

Response: Full fat milk is the normal milk (whole milk, normal milk without removing fat content), which we use on daily basis. You can use any type of milk with fat or without fat and homemade garam masala in this recipe.

May 29, 2015  by Sreelakshmi
Truly speaking, it’s such a tasty dish. Just because of the smell my studious sister stopped her studies. Thank you.

May 28, 2015  by Ananya Mitra
Can I use peanuts instead of cashew nuts?

Response: Hi Ananya, you cannot use peanuts in this recipe but you can use same amount of almonds or white watermelon seeds (magajtari seeds) or khuskhus(poppy seeds) instead of cashew nuts.

May 20, 2015  by Ida
Wow, such a wonderful dish. I tried cooking paneer for the first time and the taste was just WOW. Hats off. Keep posting more recipes.

May 16, 2015  by Aathira Nibin
Is it necessary to use nuts to thicken the gravy? Can I skip it?

Response: Yes, it is necessary to use nuts to thicken the gravy. You can use same amount of almonds or 2 tablespoons of watermelon seeds or 2 tablespoons of khus khus(white poppy seeds) instead of cashew nuts in the recipe.

May 13, 2015  by Manisha
Great recipe. I tried for the first time by trying proper steps suggested by you. It was awesome. Everybody liked it. Thanks for adding the recipe.

Apr 28, 2015  by Veejeta
Thank you so much for the yummy receipe.

Apr 18, 2015  by Hemant
Can I use curd instead of cream?

Response: You can't add curd instead of fresh cream in this recipe. If it is not available, skip adding cream.

Apr 11, 2015  by Saba Parveen
Superb dish. Me and my family liked it to much. Keep it on, I want recipes like this more, please.

Mar 25, 2015  by Kayal
Thank you so much. It was fantastic to eat.

Mar 21, 2015  by Akshaya
It was very very tasty. That was the first time I tried it. At the very first time itself it was tasty and I didn't make any mistake. Thanks for the recipe.

Mar 06, 2015  by Basha
Wow. Awesome taste. It was so good. Thankyou for this recipe.

Mar 04, 2015  by Dr Manoj Swamy
Thanks a lot for sharing this recipe. I tried it and came out delicious.

Feb 26, 2015  by Saritha
Hey...I made this curry with your recipe for my son's potluck with classmates at school. It tastes yummy! Thanks a lot for sharing the recipe!

Feb 21, 2015  by Yugendran
It's a awesome recipe. Thanks for giving us excellent recipe.

Feb 19, 2015  by Gajalakshmivijayan
Should I use boiled milk or unboiled milk?

Response: Hi, you should use boiled milk.

Feb 16, 2015  by Drashty
Delicious. We had good paneer butter masala after a long time.

Feb 15, 2015  by Runa saha
Very very tasty panner butter mosola.

Feb 13, 2015  by Deebha Karthik
I have tried your recipe. It was awesome. It tastes too good. Thank you for the wonderful recipe.....

Jan 31, 2015  by Asi
Oh nice, I want to try this recipe at my home and I trust it 'll come out good. Thank you so much.

Jan 25, 2015  by Vani
Delicious recipe. Enjoyed a lot.

Jan 21, 2015  by Surabhi Srivastava
Umm.....I love this recipe.

Jan 17, 2015  by SHWETA
All your recipes are awesome and mouth watering specially paneer dishes i always try at home.Thanks a lot and update the new recipes in paneer .

Jan 07, 2015  by Shah Sweety
It comes out very tasty.
Thanks 4 sharing the recipe.

Dec 23, 2014  by Anima
I tried your recipe and it was superb.

Dec 20, 2014  by Vaishnavi
Recipe came out very well. Thanks.

Dec 19, 2014  by Gowthami
What is meant by kasuri methi?

Response: Kasuri methi is the Hindi name for dried fenugreek leaves (methi leaves). It is a dried herb, which has specific aroma and it is added in most of the punjabi curry/sabjis to enhance the flavor.

Dec 03, 2014  by Shameem
It was mouth watering and palatable recipe. I tried and everybody at home liked it and lots of appreciation :-)
This link is very helpful as it has step by step instructions with pictures. Please update more of such dish recipes. Thanks.

Nov 30, 2014  by sanjana
Can you please tell what the bay leaf is? Can we use any other leaf?

Response: Hi Sanjana, bay leaf is used in cooking for its unique fragrance (similar to cinnamon). It is known as “Tejpatta” in Hindi and “Tamalpatra” in Gujarati. If bay leaf is not available, you can skip it in this recipe.

Nov 28, 2014  by Saibal Talukdar
Excellent way to learn the recipe step by step. Can you give the ingredients name in proper Hindi? Can I use boneless chicken ball instead of paneer in paneer butter masala?

Response: Hi, we will definitely translate this recipe in Hindi language very soon. You can use any shallow fried vegetables or cooked chicken instead of paneer in this gravy.

Nov 26, 2014  by Sathish
What is the fresh cream?

Response: Fresh cream is known as Malai in Hindi. After boiling the milk and chilling in the refrigerator, thick layer forms on the milk surface is called malai. If you want to use homemade cream, just beat it with a wire whisk or a spoon for a minute and before adding into the gravy. You can buy it from grocery store (I generally use Amul brand) or make it at home.

Nov 23, 2014  by RK
Excellent and delicious recipe. Thank you.

Nov 17, 2014  by Sathya suresh
Such an amazing recipe. Truly loved it. It was like wow.

Nov 05, 2014  by anand Singh
Just simply awesome recipe I ever had while searching for paneer butter masala. My search has came to an end with this site and recipes. I have a tip to make tandoori roti at home on gas stove with the use of tava.

Response: Hi Anand, you can share any tips related food and recipes in comment section.

Nov 03, 2014  by madhavi
Superb dish. Nice instructions for the recipe.

Nov 02, 2014  by jacque
This was fun to make, thank you for the recipe! Very fresh and vegetarian, it was excellent and my son loved it as well!

Nov 01, 2014  by sujata s
Very simple way to prepare such a delicious recipe.
Thanks, I will try soon.

Oct 30, 2014  by devashanthi
Awesome and of great recipe of curry for food lovers.

Oct 28, 2014  by cindhuja
Came out very well without any flaws. Thanks a ton.

Oct 28, 2014  by manju
Tried this recipe for dinner. It's yummy.

Oct 22, 2014  by madhavi
Haven't tried yet, but by just reading the recipe I could imagine how yummy it's going to taste! I read many recipes for this dish and I found this best!

Oct 22, 2014  by Shenal
Unbelievable taste. It's too good.

Oct 19, 2014  by manjusri
Superb dish. Kindly give tips for chicken butter masala.

Response: Hi Manjusri, add the marinated cooked chicken in stead of paneer cubes in this recipe to make butter chicken masala.

Oct 19, 2014  by Sabitri Das
Very delicious. I tried at home, it was very good & tasty.

Oct 12, 2014  by sangeeta
Superb..foodviva...I prepared it at home and really we got the restaurant taste..awesome..

Oct 10, 2014  by ayushi sharma
awesome recipe.. I will give all 5 stars 2 u... Thanks....

Oct 09, 2014  by shikha singh
Hey it was a very good recipe...I am a teenager..can you tell me what is this full fat milk?? Is it the ordinary milk which we use daily or something else. Please help me out as I want to make this recipe for my friends..

Response: Hi Sikha, you can either use ordinary milk or water instead of using full fat milk in this recipe. Full fat milk contains more fat compared to (normal milk) low fat milk.

Oct 07, 2014  by udit rajkonwar
Very good recipe. I tried to make this at home.

Oct 06, 2014  by Rahui
Recipe is very helpful and easy to make.

Oct 03, 2014  by tanya gaba
I had tried it... it's looking so yummy...
Now see how's its taste.
I had cooked it for my hubby..
I will comment later about its taste.

Sep 28, 2014  by Pranay
cooked accordingly and it was really yum!

Sep 25, 2014  by shefali garg
This recipe is really very awesome...I will try it...

Sep 24, 2014  by sarah
i am doing it now its gooooooooood.

Sep 23, 2014  by Reena
It came out very very nice.... thanks for sharing....

Sep 23, 2014  by Nisha Goyal
Please share the recipe of butter naan without yeast at home.

Response: Hi Nisha, we will try to upload the recipe of butter naan without yeast very soon.

Sep 21, 2014  by Tejawi
Awesome recipe. Tried it, it came out so good.

Sep 21, 2014  by megha
This comes out wonderful.
I have tried many recipes but this one so far is simple and the best..

Sep 19, 2014  by Suhasini
I tried this recipe. It came out very very well. Just loved it. Thanks

Sep 19, 2014  by Radha
Panner butter masala is all time favorite dish for my daughter....Thanks for that recipe....will try this for sure.

Sep 18, 2014  by amitha
Can I use coriander leaves instead of kasuri method?

Response: Hi, kasuri methi is a unique flavored herb, which is added to give punjabi flavor to the curry. If it is not available then you can skip it.

Sep 18, 2014  by priyanshu
Nice recipes awesome... I made this and the taste was delicious.

Sep 15, 2014  by seema prasad
Never had such a tasty butter paneer.

Sep 14, 2014  by manju saini
I tried the recipe it was amazing.

Sep 06, 2014  by Lakshmi
Hi can I make this dish a day before? Every time I make paneer dish, somehow paneer becomes hard, can u tell me why please?

Response: Yes, Lakshmi you can prepare the gravy of the curry a day before and store it in refrigerator. Remove the gravy from refrigerator at least an hour prior to serving and heat it again; add paneer cubes and cook for 2-3 minutes. If gravy turns thick, then add some water and heat it again for few minutes.

To prevent paneer from turning hard follow the given instructions:
1. Always add paneer in the last stage while making the curry. Do not cook it for longer time (no more than 5 minutes) after adding paneer in the curry to prevent it from turning hard.
2. If you are making paneer at home then make sure that you do not press paneer under more than 3-4 kg weight for longer time (1 hour or less).
3. Do not deep fry paneer cubes for longer time.

Aug 18, 2014  by Chitra Swaminathan
I tried the recipe it came so good and tasty.

Aug 17, 2014  by namratha
Hi how to make fresh cream from malai.

Response: Hi Namratha, fresh cream is an English equivalent of Malai. To use the malai in this recipe, just beat it with a wire whisk or a spoon for a minute and then add in the curry in step-9.

Aug 16, 2014  by chitra swaminathan
Very very useful.. receipe preparation along with the pictures its nice thank u so much

Aug 16, 2014  by sirishasrinivas
Hi, this recipe is very very awesome. I like this very much. Your step by step explanation is very good. thank u so much..............

Aug 13, 2014  by Viji
Like the recipe...Like the responses more...very kind of you.

Aug 06, 2014  by deepthi sree
My family like paneer receipes a lot...but while preparing paneer butter masala if I avoid kasuri meethi, will it be good? please advice.

Response: Hi Deepthi, kasuri methi has its own unique fragrance, which adds Punjabi touch to the curries and enhances the flavor. If it is not available then you can skip it.

Aug 05, 2014  by Renu Chakraborty
Thanks for sharing the recipe. It's really wonderful and easy to make thanks again :-)

Aug 03, 2014  by Uttara Nandi
Today I cooked it...everyone loves family and my boy friend also does not beleive that I cooked it...

Jul 26, 2014  by sandeep
I am preparing it now ...

Jul 23, 2014  by priyanka gupta
if i have no cream then what is its alternative?

Response: Hi Priyanka, cream is added to give a rich creamy flavor to the curry. You can not add any other item as an alternative of cream. If you do not have cream, then skip it (it will taste good but you will not get the restaurant style taste).

Jul 12, 2014  by Geetansh korde
If we mix salt with milk to milk phat jaata he so what we should do?

Response: Hi geetansh, milk is added in this recipe to reduce the tanginess of the tomatoes. The reasons behind milk was curdled while made you curry are given below.
1. Did you cook the tomato puree until oil starts to separated in step-6? If tomato puree is not cooked properly then it may happens.
2. Do not use low fat milk, use only full fat milk and after adding milk stir it properly to avoid curdling.
3. Do not add milk over high flame.
You can also skip the milk, use same amount of water instead of milk in step-8.

Jul 12, 2014  by manju
i love this recipe....I\'ll try it n comment at it.

Jul 11, 2014  by prerna
Plz tell that if i don\'t want to use onion and garlic than what should i do?

Response: Hi prerna, if you do not want to use onion and garlic then you can skip them to make no-onion no-garlic food (satvik food) but do not skip ginger and green chilli because they enhance the taste of the curry.

Jul 06, 2014  by Deepika Rajkamal
Nice recipe, I prepared this. It came out very nice.

Jun 30, 2014  by Radha
i searched this recipe as i loved it when i taste it at one of the restaurant .. I was thinking that it would b hard to make it.. But u explained it very nicely .surely i am gonna try this.

Jun 29, 2014  by Ankur Mazumdar
Excellent receipe & the direction is unique yet easy...
looking forward to all the others gradually.

Jun 21, 2014  by Latika
Awesome recipie.. Got loads of compliments :-)

Jun 17, 2014  by Sumayya
Hey all..super easy and tasty recipe. Thanks.

Jun 16, 2014  by Zara
I can't cook for nuts... But the recipe was explained so well that there was no scope for going wrong anywhere ......
Just tried the recipe now and It has came out really well .... Just added a bit of red colour to get the restaurant style look !!
Thanks a lot ! :)

Jun 16, 2014  by AnandLakshminarasimhan
Made pbm for myself & mom. She liked it a lot. So did I. Almost exact recipe. Taste is close to thing we buy. Mom in fact liked it very much.Thanks a lot.

Jun 14, 2014  by nisha
is it necessary to use cashew paste?

Response: Hi Nisha, cashew-nut paste is used in this recipe to thicken the gravy. If cashew-nuts are not available then you can use khus khus and watermelon seeds instead of it to make a paste. Follow the below step.
1. Soak khus khus (poppy seeds) (1/2 tablespoon) and watermelon seeds (magaj-tari seeds) (1/2 tablespoon) together in 2-tablespoons hot water for 15-20 minutes.
2. Make smooth paste using mixer grinder and use prepared paste in place of cashewnut paste in this recipe.

Jun 11, 2014  by Ria
Wow! Thanks a lot for d recipe.. I cooked for d first tym.. N it turned out really well! Loved it.. Thankyou :)

Jun 06, 2014  by eby
what do you mean by saute?

Response: Saute means stir-fry or lightly cook ingredient in small amount of oil or butter. For example, saute onion means - stir and cook onion in oil until it changes it's color to light brown.

Jun 05, 2014  by Sri Devi Bhavani
Wow!! Awesome!! Very simple and easy steps to understand and it came out really well.. Everybody in my family liked a lot and they were asking for more.. Thank you so much :))

Jun 03, 2014  by Sujanya
The recipe is too good....since i'm a beginner can you please let me know what is fresh cream?It is whip cream or half and half milk? all are same cream?if not where i can get this cream in USA?what do they call?

Response: In USA, fresh cream is generally referred as Heavy Cream. You can typically find it in a dairy products section in the stores. You can also use whipping cream (not whipped cream) as its alternative.

Jun 03, 2014  by Joon moni kumari singha
hi m Joon...... thanks....I am just newly married. and me and my husband stay alone. I want to try this recipe to my hudnand....BT I dont know what is kasuri methi????? n thanks agn n luv u...

Response: Kasuri Methi is an Indian name for dried fenugreek leaves.

May 30, 2014  by Seena Rajsekar
Very tasty and easy to do am admired by my kid and hubby because of this . Mouth watering recipie.

May 25, 2014  by Rinku
Nice way taught,it had became easier to cook .and was awesome...thank u so much

May 21, 2014  by Shal
Hi...can I use yogurt in place of fresh cream? Or it has to be fresh cream from the packet?

Response: No, you can not use yogurt in place of fresh cream in this recipe. Either you can use store bought fresh cream (from the packet) or homemade fresh cream (malai collected from milk).

May 15, 2014  by varun
Very very very nicerecipe.... lip licking

May 09, 2014  by Narmadha
today i try this.. its came very well... in my family all r like this recipe very much... all r appricate me... am very happy...thank u so much....

May 04, 2014  by Prabha Jubin
Good Recipe and easy steps. . Thank u so much..

May 03, 2014  by dhrihata
hv prepared the recipe following the gvn steps...tated parents loved it..

May 02, 2014  by meeenakshi
very nice came out very well ..lip smacking

May 01, 2014  by sudhi jobin
going to try this recipe tonight without fresh cream..hope it wrks well..thanks for this wonderful receipe..images itslf shows it be yummy

Apr 29, 2014  by silkam
Hats off 2 u n ur recipes...mindblasting recipes

Apr 21, 2014  by KaviKarthik
its really husband liked it very much..

Apr 21, 2014  by Anuja
I'm a collegian and completely new to cooking, as my vacations have started, I thought of trying out a paneer dish and surprising my parents. I found this recipe and thought it was super easy yet delicious! Well, it worked! They loved it and were asking for more! Thank You for sharing such a masterpiece of a recipe!

Apr 19, 2014  by yatika.dineshà
I tried it for first time it was awesome my family liked it a lot.
Thanks for easy recipe with pics..........keep posting please it helps us a lot.

Apr 19, 2014  by sowmya
Wat a great recipe.

I have tried many recepices from this website..

It taste good...

Tum gonna try out this ..

I'm sure it will come out very well

Apr 16, 2014  by Neha sayal
Tried out this recipe last night .. Wow was the feedback from everyone who tasted .. Loved it.

Apr 05, 2014  by jitendra prasad
i like this easy recipe preparation with pictures.

Apr 01, 2014  by rajeshree varma
Greet I made it on my sister birthday n it came out like a hotel taste I\'m very happy not only with this recipe but whatever I tried from foodviva I\'m very happy.

Response: Thanks Rajeshree.

Mar 29, 2014  by hussain
Its delicious but what alternate for the butter or we can skip that?

Response: You can use ghee (Indian style clarified butter) or vegan butter instead of plain butter in this recipe. If you want to skip the butter because of any health, allergy or weight related issues then you have to increase the amount of oil to 3 tablespoons in the given recipe, as a result you will get PANEER MASALA CURRY (without BUTTER) which will also taste good.

Mar 25, 2014  by Sonia
Can I use sour cream instead of fresh cream..??

Response: Hi Sonia, you can not use sour cream ins place of fresh cream in this recipe. You can use either homemade fresh cream (malai) or store bought Amul fresh cream (or any other brand).

Mar 20, 2014  by priya
2day i am going to try this.. here the fresh crem is not available today.. instead of fresh cream shall i use the fresh curd..

Response: Hi Priya, you can not use fresh curd instead of fresh cream in this recipe. If you do not have fresh cream then you can skip it but it will change the taste a little bit.

Mar 12, 2014  by NILANJANA BASAK
I tried it ,it was awesome but instead of kasuri methi what to use?

Response: Hi Nilanjana, thanks for trying the recipe. Kasuri methi has it's own specific aroma, which is generally added in most of the punjabi style curries to enhance the flavor. If it is not available then you can skip it.

Mar 09, 2014  by Anjan Nandi
Very nice and easy steps make my diner beautiful tonight.. In addition of two teaspoon of Khowa (dry milk) with cashew nut pest make the gravy more beautiful.. Its really delicious.. Thanks

Response: Thanks Anjan.

Feb 24, 2014  by Cib
Really nice..I used Ginger garlic paste though..thanks

Feb 21, 2014  by Srikanth
Great - I tried it today and came out well. I couldn't get the Deep Red color though. Also even though the cashews were soaked for 25 minutes, I couldn't get a soft paste after grinding them.

Response: Hi Srikanth, thanks for trying the recipe. The deep red color depends on the quality of red chilli powder (use kashmiri red chilli powder (not very old) to get less spicy taste and deep red color).
In this recipe, smooth paste of cashew nut is not required however you can easily make smooth paste at home by following steps.
1.Grind dry cashew nuts to smooth powder.
2.Soak that powder for 15 minutes in hot water.

Jan 20, 2014  by Bharathi

Oct 26, 2013  by Himanshu
Looks mouth watering recipe.. surely gonna try soon. Its my kinda spicy recipe unlike other's sweet ones.

Oct 25, 2013  by sheetal
how do u get the deep red color in your gravy...even though i used color chilli powder my gravy is slightly brownish.

Response: I used kashmiri red chilli powder in this recipe to get deep red colour. It gives nice red colour and tastes less spicy. Make sure that red chilli powder is not older than 6-months, otherwise you may not get red deep color.

Aug 01, 2013  by Husna khan
I love this site. its so helpful in showing step by step directions and all recipes are very good. i will give all 5 stars to this site.

Apr 22, 2013  by sai
Taste is very nice..

Apr 15, 2013  by lakshmi
very nice i have tried this really superb

Apr 09, 2013  by Antima mishra
Tell me how to make tomato puree in home for paneer.n i must try this recipe

Response: Method to make tomato puree is given in step-1. Follow the directions in step-1 to easily prepare puree at home.

Mar 08, 2012  by nawsheen
going to try this recipe. looks delicious

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