Paneer butter masala/Paneer makhani

Paneer butter masala/Paneer makhani is yet another well-known north Indian classic. Cubes of succulent cheese are simmered in a creamy, tomato sauce. This is testy classic attracts the all type of food loves as it’s not so spicy but yet, flavorful.


  • Butter – 2TBS
  • Oil – 1TBS
  • Green paste – 4green chilies, 4cloves of garlic and 1inch of ginger adding 2TBS of water and make paste in mixture
  • Onion – 1 large size
  • Tomato puree – Make puree of 4midium size of tomatoes in mixture
  • Coriander powder – 1TSP
  • Turmeric powder – ½ TSP
  • Red chili powder – 1 TSP
  • Garam masala – 1TSP
  • Kitchen king masala – 1 & ½ TSP
  • Kasturi methi – 2 TBS
  • Salt – As per the taste
  • Heavy cream – 2TBS
  • Paneer – 400 grams


  • Add butter and oil into pan and let pan heat up.
  • Keep flame between medium to low and green paste to it.
  • Sort it until its separating oil around 2minutes.
  • Add onion to it and cook it for 2-3 minutes with covered pot (We don’t have to golden brown it).
  • Add tomato puree to it and let it cook for next 5-7minutes stirring in between until its start to separating oil.
  • Add the all spices mention above after puree cook and let then cook for another 2minutes with covered pot.
  • Off the stove and let our gravy cool down 50% and when it’s done, make puree in mixture.
  • Add puree again in same pot and let it boil for next 2minutes.
  • Add heavy cream into it and mix well.
  • After mixing it add paneer cubes to it and let it cook for 5minutes with covered pot.
  • Garnish it with coriander leaves and have restaurant style paneer butter masala with hot naan.

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