10 April 2013


Paneer is my all time favorite... It has a pretty cute orange color assaulted with a spice in a tomato cream based gravy. I just love the creamy texture which melts in mouth, I always order paneer butter masala as side dish for naan or chapatti when I go to north Indian restaurants, but different restaurants have different color and taste.
There are many ways to cook paneer butter and this is my mom’s style of cooking paneer butter masala. I learnt this dish recently,from mom when she was here... It's rare to get paneer in my native place... So when ever mom see paneer in the store she just picks one or inform the store keeper to reserve one for us when stock comes...I mostly use yellow onions for this gravy it gives a unique flavor and the aroma is great.


Panner - 1 cup
Unsalted butter - 1 tbs
Yellow onion - 1/2 (cut into squares)
Fresh Cream - 1&1/2 tsp

To Grind:
Unsalted butter - 1 tbs
Yellow onion - 1&1/2
Tomato - 1
Cashew - 3
Red Chilly Powder - 3/4 tsp(Adjust to your spice level)
Whisked curd - 1&1/2 tsp 


Take a kadai add in butter allow to melt,add the sliced yellow onion and saute till translucent.

Add the sliced tomato's saute well and add red chilly powder and saute till well blended.

Then add curd and cashew saute till the onions and tomato becomes soft.

Then grind the mixture to a smooth paste by adding little water and set a said.

Take a kadai add in butter and add the sliced square onions and saute well.

Then add in the ground mixture saute well till oil leaves by its sides,Then add in the cubed paneer saute for 2 mins gently.

Then add in cream and mix well saute for a min and switch off.

Serve paneer butter masala with naan, chapatti or mild pulao and enjoy.!


Once you defrost the paneer add a 1&1/2 cup of hot water and soak it till you add the paneer to masala.This helps the paneer to retain soft.

You can also roast the paneer with 1 tsp of oil or butter,this enhances the taste,and some feel the paneer is raw when added without roasting.But i feel the original taste.

Yellow (or) white onions have a unique taste,but if you don't find in your place,you can replace with red onions.Don't reduce the amount of butter it has a great taste.

If you want you can skip the curd and add in 1/2 tomato with the ground masala.But the curd also helps the paneer to retain it's softness.

Sending this recipe to Jagruti's cooking odyssey and participating in her event Gain Popularity.

Keep Smiling!:)



  1. Yummy.. Looks awesome dear :)

  2. lovely blog..thank u for visiting my space.am following ur blog

  3. lovely and neat blog...delicious recipe..please link this recipe to my Gain Popularity event. BTW, following you :)

    1. Thanks for joining in...Mailed my entry for your event hope you received

  4. Hey, thanks for the lovely comment, just checked ur space. You have lovely recipes and enjoyed browsing through the same. Following you to relish ur postings then and there. Cheers.


  5. looks very inviting n appetizing clicks,Revathi..:)
    Happily joining your space..Thanx for dropping by & joining my space!!

  6. Hi Revathi, you too have a beautiful blog....all the pics looks tempting...

  7. Wow.. masala looks creamy and yummy. Thanks for the invite. Happy to follow you,

  8. I love Paneer and thanks for sharing your recipe which is new to me.

  9. Delicious paneer butter masala, love your blog. Thanks for joining my blog, you have a wonderful space too. I am your newest follower.

  10. lovely blog and superb pictures...

  11. Delicious paneer butter mushroom masala, you have nice blog, thanks for joining my space. I am your newest follower.

  12. Tempting recipe....and glad to follow you back....

  13. Wow! Mouth watering Revathi :-)

  14. Your recipe is looks awsme, you give the easiest way to prepare this recipe, from your recipe tips many people gets advantage. Regards, Paneer Butter Masala


Thank you for visiting my space... any thoughts and comments that you may have are welcome and appreciated.Your comments are valuable and it keeps me going...Keep Smiling!