Butter Paneer Masala

By: Manjula Jain

October 9, 2023

Serving : 3 people
Total Time :25 minutes

Rate this recipe:

4.25 from 4 votes

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Butter Paneer Masala

Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.

Butter Paneer Masala

Ingredients

  • 1/2 lb paneer cubed in byte size
  • 2 medium tomatoes
  • 1 green chili
  • 1/4 inch ginger
  • 1/2 cup green peas
  • 1/2 cup yogurt, whipped curd, dahi
  • 2 tbsp oil
  • 1/8 tsp asafetida hing
  • 1 tsp cumin seeds jeera
  • 1 tbsp coriander powder dhania
  • 1/2 tsp turmeric haldi
  • 1/2 tsp red chili powder
  • 2 bay leaves tajpat
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1 tsp corn starch
  • 1 tsp sugar, optional
  • 2 tbsp cilantro finely chopped hara dhania

Instructions

  • Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
  • Blend tomatoes, green chilly and ginger to make a puree.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready. Add hing and cumin seeds.
  • After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
  • Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
  • To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
  • Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
  • Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Notes

Variations
You can substitute the yogurt with heavy cream for a richer flavor.
1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
Add in the yogurt powder of 4 to 5 cashews to make it creamier.
This gravy can be used in any combination of vegetables you desire.
This recipe is only a method - feel free to be creative and experiment!
Butter Paneer Masala

Butter Paneer Masala

Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.
4.25 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

  • 1/2 lb paneer cubed in byte size
  • 2 medium tomatoes
  • 1 green chili
  • 1/4 inch ginger
  • 1/2 cup green peas
  • 1/2 cup yogurt, whipped curd, dahi
  • 2 tbsp oil
  • 1/8 tsp asafetida hing
  • 1 tsp cumin seeds jeera
  • 1 tbsp coriander powder dhania
  • 1/2 tsp turmeric haldi
  • 1/2 tsp red chili powder
  • 2 bay leaves tajpat
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1 tsp corn starch
  • 1 tsp sugar, optional
  • 2 tbsp cilantro finely chopped hara dhania

Instructions
 

  • Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
  • Blend tomatoes, green chilly and ginger to make a puree.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready. Add hing and cumin seeds.
  • After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
  • Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
  • To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
  • Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
  • Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Notes

Variations
You can substitute the yogurt with heavy cream for a richer flavor.
1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
Add in the yogurt powder of 4 to 5 cashews to make it creamier.
This gravy can be used in any combination of vegetables you desire.
This recipe is only a method - feel free to be creative and experiment!
Keyword Kid Friendly, Paneer Dish, Party Food
Tried this recipe?Let us know how it was!

How to Make Butter Paneer at Home – Manjula’s Kitchen 

Butter Paneer Masala, also known as Paneer Butter Masala, is a timeless Gluten vegetable curry-based North Indian dish celebrated for its rich, creamy texture and aromatic flavors. In this Butter Paneer Recipe, we will delve into the intricacies of crafting the perfect Butter Paneer Masala, exploring various recipes, techniques, and customizable options. Whether you are a seasoned chef or a novice in the kitchen, this recipe for butter paneer masala will empower you to master the art of creating this culinary masterpiece.



Understanding Paneer Butter Masala: 

Butter Paneer Masala is a vegetarian dish that centers around paneer, or Indian cottage cheese, immersed in a luscious tomato-based gravy enriched with butter and cream. The dish seamlessly blends spices, herbs, and dairy to create a harmonious symphony of flavors. Often enjoyed with naan or rice, Butter Paneer Masala is a favorite among Indian food enthusiasts worldwide.



Recipe: How to Make Butter Masala Paneer: 



Step 1: Deep-fry the Paneer: 

To initiate the culinary journey, the paneer cubes are deep-fried to perfection. This step is crucial as it imparts a golden-brown color and a slight crispiness to the paneer, enhancing its overall texture.



Step 2: Prepare Tomato Puree 

The heart of the paneer masala recipe lies in the vibrant tomato puree. A blend of ripe tomatoes, green chilies, and ginger creates a smooth, flavorful base that serves as the canvas for the ensuing layers of spices and aromatics.



Step 3: Tempering the Gravy 

In a hot saucepan, a tempering process begins with the crackling of cumin seeds and the aromatic release of hing (asafoetida). The tomato puree, along with coriander powder, turmeric, red chili powder, and bay leaves, is added to create a robust foundation for the Paneer Butter Masala.



Step 4: Introduce Yogurt 

Whipped yogurt is then introduced into the gravy, imparting a creamy and tangy dimension to the dish. Stirring occasionally allows the yogurt to amalgamate seamlessly, contributing to the overall richness of the masala.



Step 5: Thicken the Gravy 

To achieve the desired consistency, a cornstarch-water mixture is incorporated into the gravy. This step ensures a velvety and well-coated texture, elevating the dining experience.



Step 6: Add Paneer and Green Peas 

The deep-fried paneer cubes, now infused with a golden hue, and vibrant green peas are added to the simmering gravy. This step allows the paneer to absorb the flavors of the aromatic sauce while the green peas contribute a sweet and crisp element.



Step 7: Seasoning and Final Touches 

The final touches involve sprinkling garam masala and fresh cilantro into the mixture, providing a burst of aromatic complexity. A hint of sugar may be added to balance the flavors if the gravy tends to lean towards the tangy side.



Variations and Customizations: 

Richness Enhancement: For an even more indulgent flavor, consider substituting yogurt with heavy cream. This variation introduces a luxurious creaminess that elevates the dish to a new level of decadence.

Flavorful Twist with Methi Leaves: To add a unique and slightly bitter note, incorporate 1 tablespoon of fresh or dried methi leaves (fenugreek leaves) towards the end of the cooking process. This variation introduces a depth of flavor that complements the richness of the Butter Paneer Masala.

Creamy Texture with Cashews: For those seeking an extra creamy consistency, include 1 tablespoon of yogurt powder or crushed cashews. This addition not only enhances the creaminess but also imparts a subtle nutty undertone to the dish.

Versatility in Vegetable Combinations: The Butter Paneer Masala gravy is a versatile canvas that welcomes a variety of vegetables. Experiment with different combinations to suit your preferences and create a personalized version of this classic dish.

In the end, you have learned how to make butter masala paneer which involves a meticulous balance of spices, textures, and flavors. This comprehensive how-to-make butter paneer guide has provided a detailed walkthrough of the paneer masala recipe, from deep-frying the paneer to infusing the gravy with aromatic spices. 

Armed with this knowledge, you are now equipped to embark on this recipe for butter paneer masala in creating a perfect Butter Paneer Masala that is uniquely yours. So, don your apron, gather the ingredients, and let the aroma of this exquisite dish fill your kitchen.

If you liked this recipe you must also try Kadai Paneer, Malai Kofta, Palak Paneer

Comments

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    rakhiIndia.in
    July 3, 2017 at 11:10 pm

    Very nice and simple recipe Butter Paneer Masala I tried it and it came out superb…thanx

    Shubhi Jain
    January 19, 2017 at 6:25 am

    Butter Paneer Masala tastes stunning and good.

    Hardik
    September 10, 2016 at 9:42 am

    Superb

    Kate Lang
    June 13, 2016 at 9:54 pm

    Manjula. I have been following you for some years, since your earliest posts. I am returning to review them now, first your “How-to-make-paneer” video, and now the later ones. Even though I have not tried them all, I love watching you. And now, years later, I look back on your early days and remember. How you have changed. You are younger now than you were then! And beautiful and just as informative and soothing in your presentation. I love cooking your food. I have favourites. (although, I am a omnivore, who very often eats vegetarian) Have you ever considered refilming the original paneer-making recipe? Loved you then and love you even more now! And Kudos to your husband film-maker/camera man!

      Manjula Jain
      June 16, 2016 at 10:22 pm

      Kate thank you very much for such a nice compliment. I will try to do the video for paneer again

    Rosemary
    April 28, 2016 at 7:19 am

    Nameste Manjula,

    I have two questions for you: the first being which cooking oil do you use to cook in? And the second, where would the best place to source paneer be i you were based in the UK?

    Thank you very much in advance. I love your cooking.

      Manjula Jain
      April 29, 2016 at 9:14 am

      Rosemary, I use canola oil, I don’t in UK ut in USA paneer is available in every Indian grocery store

    SANJU jain
    January 31, 2016 at 9:56 pm

    Manjulaji thanks Without onion garlic ki recipes batane k lie:)

    deepa
    August 4, 2015 at 1:20 am

    Namaste Manjula Aunty
    I would like to thank you for sharing your sweet and simple recipes.. Kids love your recipes.. common middle class family can afford this.

    Thanks

    Purvi
    June 23, 2015 at 5:27 am

    Manjula Aunty can u tell me shile making butter paneer masala everthing u tld bt u did nt mention wht 2 do wit de green peas.as m jz studyin girl i hv no idea 2 boil it separatly or fry or anythin.plz tell me i wanna make it witout ny 1s help frm my family.

    JVK Cheva
    May 3, 2015 at 5:52 pm

    Hello Madam,

    I noticed that although this dish is called Butter Paneer Masala, you have not used butter anywhere. Do we use butter somewhere in the dish?

    Monalisa
    June 18, 2014 at 3:11 am

    Thank U Manjula Aunty for such delicious recipes. actually i m newly married and i learn a lot of things to cook from ur site. my husband loved the butter paneer masala so much that he desired this one only for three consecutive days…m so happy. Thank U so much.

    sathya priya
    October 21, 2013 at 8:16 am

    You have wonderful set of recipes ji.I am your fan .I used to watch your pani puri in youtube.You have such a wonderful collection of recipes.By the way this looks delicious.

    Ginny
    October 13, 2013 at 3:29 pm

    Manjula!
    What a wonderful website. Had I known about it sooner I would have been making my own paneer sooner. I want to know specifically what kind of milk I should use to get the flavor of paneer I find in Mumbai when I visit? Is it goat, buffalo or cow milk I should be using? And what percent? PErhaps it does not make a difference. Thank you for your quickest response. I so want to make this soon.

      Manjula Jain
      October 14, 2013 at 8:23 am

      Ginny,
      full milk works good

      Jiabao
      February 27, 2014 at 2:17 am

      Just use cow milk, I used Whole fat milk, almost 2 liters.

    frumgirl
    April 4, 2013 at 8:25 am

    Hello Manjulaji–I made this for dinner two nights ago along with paneer from your recipe. It was so very delicious. I really appreciate you taking the time to put your recipes and videos on your website so everyone can learn to cook Indian food. I have tried several other Indian cooking websites and actual cookbooks but the food never turns out as good as yours. Also, the amount of salt is always perfect in your recipes!

    G.S.SURI
    February 4, 2013 at 3:48 am

    Wonder ful recipe (Paneer Tikka & Masala Paneer) Keep up the good job!

    Nandini
    January 21, 2013 at 4:48 pm

    Nice one! I have tried a few of your recipes and they have come out well. Just a quick question on this one – why do we add yogurt to this dish?

    Thank you so much for your time.

    lin
    December 28, 2012 at 2:11 am

    IT WAS AWESOME MAM….thanks a lot for this recipe……thks a lot….

    latha
    October 13, 2012 at 7:09 am

    mam, i have noticed one thing u r not using onion in your receipes really wonderful without onion u r making delicious dishes thank u mam

    kawaljit
    October 12, 2012 at 10:20 am

    wonderful dish

    Shilpi
    October 7, 2012 at 1:28 am

    Just awesome. Your description and pictures are so good that even who can’t cook can make it. Keep up the good job!

    padmaja
    September 24, 2012 at 1:57 pm

    I tried this curry. It came very good n I got lot of appreciations. Thanks for ur recipe.

    Such
    September 22, 2012 at 9:10 am

    Made this for my grandmom who doesn’t eat onion or garlic. She normally eats the same bland paneer matar every week, so this was a lovely change for her. She was thrilled. It turned out perfect, and I like that it used curd instead of butter or cream. Somehow seems far healthier that way 😉

    Julia
    September 8, 2012 at 5:00 pm

    Delicious..I like a little cinnamon and sugar too. This may be funny, but the dishes are the easy part; it’s the basmati that I can’t get just right and fluffy. It’s always sticky-what am I doing wrong?? I didn’t know rice could be so complicated.

      Hadiyah
      February 4, 2015 at 2:42 am

      How are you cooking your basmati? You can full boil it in water, for like 12 minutes, drain well in a collander and voila!

    Preethi
    June 29, 2012 at 7:01 am

    I tried Butter Paneer Masala and it came out well. My family loved it and this is the first time i made it. But it taste too sour and pls tell me what can i do to reduce it. I also add little sugar.
    Thanks for your lovely recipies .

      Swati
      August 28, 2012 at 2:51 am

      Hi Preethi- One of the reasons it can become sour is if you use the market paste for ginger…or else the yoghurt was too sour. Try subsituting this with fresh cream, as i always use fresh cream…u can also add a spoonful of honey..that also works for me…

    Jayshri Thakar
    June 28, 2012 at 1:08 am

    we are living in auckland, NZ and everytime i am watching your video and making new recipe for my family. we are very happy for ur suggestions. looking forward for it…

    Thank you.

    raul
    May 15, 2012 at 1:53 pm

    I had once eaten a sweet in india. and it was called PINNI
    it was so tasty and i can not find it in europe anywhere.
    is it possible to make this dish in my home. do you have any recepie for it. it was brown in colour and had gum inside it as well.
    was moth watering and i had understood it was also very nutritional.

    samantha
    April 28, 2012 at 4:47 pm

    What did I do that made the end result a bit bitter? Is that why you offer the option of adding the sugar which i did not do?

    Thank you my special cooking friend!

    Steve Young
    March 18, 2012 at 4:06 pm

    Manjula,

    My new BFF as the kids would say. We tried this tonight.

    I have never been able to cook the Paneer without it falling apart. We fried it a bit long, it got browner than yours but the dish came out fantastic!

    We like hotter food so I used one jalapeno and one cherry pepper without the seeds or pulp. Then added two of the small thin very hot green peppers the size of a pen cap and left in the seeds.

    Also used 1/2 cream and 1/2 Stonyfield (they are a customer of ours) Greek yogurt.

    All else was the same, I would have paid $20 for this dish in a nice copper bowl at a restaurant.

    Peace

    Thorsten Koch
    February 27, 2012 at 12:27 am

    I will try this today! Is there a reason why there is no onion?

      Thorsten Koch
      February 27, 2012 at 12:30 am

      Just answered in the other comments – it’s jain cuisine.

    SarahB
    February 21, 2012 at 7:51 pm

    I have now made paneer and this recipe a couple of times and my family love it. I’m an orthodox Jew and your recipes work wonderfully for our lifestyle. My daughter loves to watch your videos, too! I’m looking forward to making more recipes from your site.

    Sophia
    September 25, 2011 at 12:28 pm

    This looks amazing, I will try it tonight, thank you so much!!!

    shazia
    August 25, 2011 at 4:28 am

    easy way ,to make a hydrabadi biryani

    Katy
    August 23, 2011 at 7:35 am

    HI
    I wanted to know what can i buy if i Can’t get Paneer.. I live in UK and I tried looking into supermarkets for Paneer.. Will any Hard, drained Cottage cheese will do the same??

      Pria
      September 25, 2011 at 6:04 pm

      Hi Katy,

      I am in UK as well , you do get Paneer not just in the Asian stores but also stores like Tesco stock them now. Look near the milk/cheese/yoghurt aisle or just ask the store incharge. I am copy/pasting the link of the product at Tesco… tk a luk so that you can identify it or take a print-out and bring it to the store nearby.
      http://www.tesco.com/groceries/Product/Details/?id=258556943

      Hope this helps. Enjoy :)!!

    indu
    August 19, 2011 at 8:44 am

    yoghurt…..can v use normal curd?

      Manjula Jain
      August 19, 2011 at 9:11 am

      Indu, Yes I thaught they both were the same.

    indu
    July 13, 2011 at 5:17 am

    is bay leaf essential??

      Manjula Jain
      July 13, 2011 at 8:20 am

      Indu,
      You can do without bay Leaf.

        pratibha
        May 3, 2015 at 9:08 am

        What else we can use instead of cornstarch?I couldn’t find it in shop.

          Manjula Jain
          May 3, 2015 at 9:19 pm

          Pratibha,
          add 2 tablespoons of cashew powder while roasting the spices.

    ozash
    June 17, 2011 at 10:20 am

    thanks for your recipes which look so easy to make/

    But why dont you use Onions and garlic. Could you please specify

    Thanks

      sarah
      June 25, 2011 at 8:45 pm

      she’s jain, and in jain cuisine, onions and garlic are not used – …i don’t know, but I’d estimate anywhere between 4-6 cloves of garlic, minced finely and 1 onion, minced finely…especially for recipes like rajma, shahi paneer, etc. You would fry them initially with the oil, after adding the jeera (cumin), and before the tomatoes.

        TQ
        November 22, 2011 at 2:04 pm

        Onions & garlic are not used in Buddhist cooking either, and I believe in orthodox Hindu, as well. They are considered impediments to meditation. Usually asafatoeda (hing) are used as a substitute. In my experience, the other spices make up for them not being used in that the food is delicious without it.

    vilo
    June 15, 2011 at 11:10 am

    Thanks a lot for your all wonderful recipes. I tried this recipe and it turned out absolutely delicious.

    shalaka
    June 2, 2011 at 10:12 pm

    Hello Manjulaji, I tried this receipe and we loved it. Thank you so much for making cooking such a easy job. Regards, Shalaka

    Smruti
    May 7, 2011 at 4:57 am

    Thank u MANJULA JI for being JAIN! because we also don’t eat ONION n GARLIC.I’m so thankful to u to open such a lovely website.After my daughter found this website and we discovered that you are not using onion and garlic I was so HAPPY I was not able to controll my HAPPINESS !!!!!!!! Now I open your website to know more and more RECIPES!!!!

    Sumi
    April 15, 2011 at 6:38 pm

    Dear Manjula,
    thanks for ur recipes. What is the difference between Shahi paneer and Paneer butter masala?…I see the same recipe for both…Please clarify

    Dawne Davis
    March 18, 2011 at 10:43 pm

    I cannot for the life of me get the cheese to turn out correctly…what am I doing wrong? What is the secret that it doesn’t melt?

      Hema
      August 8, 2011 at 4:32 am

      hi,
      Paneer is different from cheese, paneer doesnt melt in heat

    Linda
    February 22, 2011 at 7:54 pm

    Dearest Manjula,

    Long time ago you gave me courage to try cooking jalebi; ever since, I check your new videos now and again. I love the shahi paneer recipe, and you look lovely with your new hairstyle!

    Wishing you all the best from Massachusetts,
    Linda

    Dominique
    November 8, 2010 at 7:19 pm

    This was delicious as the main dish for dinner tonight. To make it vegan I used extra firm tofu in place of the paneer and soy yogurt in place of the cow’s milk yogurt. Last night I bought some hing in NYC and I loved being able to use it in this dish. Indian food lends itself very well to “veganization” so I look forward to making many more of your recipes.

    mits
    August 3, 2010 at 9:06 am

    hello,mam…
    thanks for the good receipe..but in usa many problem beacuce here is not availabale KADAI ,..for any iteam in fry…so please help me how to make any dish in nonstick tawa….please….

    sanya
    August 1, 2010 at 12:10 pm

    I tried the recipe, it tastes more like kadhi than paneer butter masala!

    colleen
    July 25, 2010 at 10:11 am

    snowmoonelk, check “related recipes” and click “No butter in butter paneer masala?”

    That should answer your question.

    namita
    July 12, 2010 at 1:32 pm

    hey manjula aunty,

    I wanted to know how to make a yogurt whipped?

    Deepti
    July 6, 2010 at 3:33 am

    Hello Aunty !!

    Thanks for the wonderful receipe… My husband said who’s magic has started working in ur cooking. It’s you aunty.

    Can u please teach me how to cook Egg Briyani ?

    snowmoonelk
    June 23, 2010 at 8:25 am

    Looks lovely but where is the butter as mentioned in the title?

    Jamie
    June 8, 2010 at 11:43 pm

    Wow. Just stumbled across this recipe, gave it a go, loved it so much I immediately cooked it again, this time doubling the amounts! We are sailors from the UK who have sailed to India via the Red Sea. We love cooking and always try the local dishes. Of course being Brits we love our curry and this recipe is being added to our scrapbook. Thank you!

    Brinda
    May 18, 2010 at 3:32 pm

    Thank you! You’re a great help. I’ve been looking for Indian recipes everywhere and yours is the most helpful and easy to follow.

    Please keep it up!

    Brinda

    Alme
    April 8, 2010 at 2:02 pm

    I love the video! I’ve always been wary to try Indian recipes, since they usually take a lot of skill, but seeing how you cook it makes it look so easy and gives me a lot of confidence to try more Indian recipes! Thanks! 🙂

    adi
    March 16, 2010 at 7:42 pm

    hi manjula

    i tried your each dish

    i will thank you who made me expert in cooking

    Priya
    March 11, 2010 at 9:23 am

    Hello Manjula,

    I have to thank you for your helping in my cooking. I have been trying a lot and lot of cooking dishes from you website.

    I have learnt lot of new and my favorite dishes to cook.

    If you know pasta dishes, please post those items also.

    Thanks

    Gertie
    February 22, 2010 at 2:47 pm

    Husband usually is not fond of meatless main dish, but he enjoyed this. I did fry the cheese carefully so that it was all browned around the edges. He doesn’t like peas, so I soaked some dried green lentils for about an hour and tossed them in as soon as I put the tomato puree in the pot and I served it all over rice. I made your potato paneer appetizer, too. Very tasty meal and husband was quite satisfied even though there was no meat. If I keep cooking your recipes, we might end up vegetarians yet.

    Anindita Sengupta
    February 8, 2010 at 6:26 am

    Hello Manjula aunty,

    I live in Bangalore, India. I got married recently and I attained most of my cooking skills (remaining was from my mother) from watching you on this website. Thankfully, the dishes I do turn out well and are liked by my husband. All thanks to your simple-yet-delicious approach to cooking.

    I had one doubt about paneer dishes. Whenever I cook paneer, it turns out hard and not soft like we eat at restaurants. Why is it that in paneer butter masala, you deep fry the paneer and in kadhai panner you shallow fry them? what would happen if we don’t fry the paneer at all?

    I have also heard and seen many people cutting the paneer into cubes and putting them in lukewarm water and then frying. Does that help in making them soft?

    I would be greatful to you if you could help me with these queries. Being a bengali we don’t know much about paneer dishes, so my mom also will be waiting for your reply 🙂

    Thank you for all the amazing cooking that you have been doing and sharing with us for all these years.

    Love and Regards
    Anindita.

    lakshmi
    January 18, 2010 at 6:46 am

    Hi Manjula,

    my husband is fond of veg. pulao and veg, biryani as he is vegeterian i use to do my best to satisfy him with restaurant taste but i always fails.

    but believe me i tried ur receipes of veg. pulao and veg, biryani it cooked so delicious u know. my hubby loved it… and i think this credit goes to you…. thank u sooooo much..

    vinayak
    November 11, 2009 at 7:03 am

    i am very fond of dishes , and i always prefer your dishes so keep making like this dishes and i wanted to say that if u can make something more of paneer i will be very glad to u specially shahi paneer thank you

    Smita
    November 9, 2009 at 5:12 pm

    I tried this recipe and it came out tasting like tomato sauce and salt.

    Surabhi
    September 26, 2009 at 3:13 am

    Hello,
    I have recently started watching the videos of your recipes.
    i saw one of the rajma and butter paneer masala.
    they came out really great.
    you haven’t used either onion or garlic in both of them..
    are we not supposed to use them in either recipes..
    surabhi

    Jennifer
    August 19, 2009 at 9:28 pm

    This recipe was SO DELICIOUS. It was much better than what I usually get when eating out. I just served it to two dear friends and they loved it as well. Thanks so much for your great videos!!

    Seth
    August 13, 2009 at 3:26 pm

    Thanks from Baton Rouge, Louisiana! It’s always nice to find a recipe that breaks away from the ordinary, and your recipe for paneer and Butter Paneer Masala really hit the spot, especially since I recently decided to take part in Meatless Mondays for health reasons. Also, this may sound strange, but Butter Paneer Masala also tastes FANTASTIC when served on cornbread.

    Vani
    July 12, 2009 at 6:48 am

    Thanks for the recipe. It came out great!!

    Aish
    June 27, 2009 at 6:14 pm

    hey .
    Manjula Aunty when we will see your Mango ice cream recipe.. it’s being soo long since we saw your latest recipes.. Please , post some new recipes.

    emar
    June 27, 2009 at 2:01 pm

    hi how are you i would like to see some recipes if you send us by email i would be appriciated moong dal halwa

    and shahi paneer butter chikan thanks

      Jaya
      June 27, 2009 at 4:06 pm

      No chicken recipes. This is a strictly vegetarian website.

    S Sen
    June 26, 2009 at 12:03 pm

    very easy recipe that delivers excellent results! thank you Manjula Aunty – you’re the best 🙂

    rania
    June 5, 2009 at 1:43 pm

    hi manjula ji
    thanks so much for your recipe
    i was wondering, i have to make butter chicken for a school project and wanted to ask cud we replace the paneer with chicken?
    thanks
    luv ur kooking

    nulz
    May 4, 2009 at 4:36 am

    Hi manjula ji and readers,

    i tried this recipe and used tofu instead of paneer .. it turned out well .. i didnt put any sugar as baby peas are abit sweet .. i added onions and garlic as well .. you are doing a great job manjula ji .. thnx 🙂

    khilna
    April 24, 2009 at 8:27 pm

    hello Mrs, Manjula,
    I was just going through some recipes on Google, and i found your video clips interesting, your recipes are very simple and mouth watering. i study in the U.S in a suburb area where there is no Indian grocery store so i have to get someone to drive me to another city (Rochester) to buy my Indian supplies (EerrrrrR)!! I buy one of the paneer brands but don’t remember the name, whenever i fry them, they become rubbery and stick very easily to other paneer cubes. what can i do to avoid this?

      Rhea
      April 24, 2009 at 8:54 pm

      hi khilna..
      submerge the paneer in water and let it cook in microwave oven for 2-3 mins or put it in hot water for a few mins….it wud make paneer very soft and taste like paneer we get in india…or somepeople fry paneer and then put it in very hot water for a couple of mins ….it usually helps…hope it works for u too …

        khilna
        April 24, 2009 at 8:57 pm

        thanks Rhea, i will do that.

          Rhea
          April 24, 2009 at 9:03 pm

          sure netime……i had faced almost the same problem…iam new in US and hate the gopi and nanak brand of paneer we get here..but it helped me …neways take care n happy cooking:)

    surinder
    April 7, 2009 at 4:43 pm

    hello , manjulaji how are you. I have to learn how to make vegetrain cake.

    Ruchi agarwal
    March 30, 2009 at 7:42 am

    hi aunty,
    i live in westmont il.
    mujhe recipes ke liye market se ki brand ka panner lena hai…………

      Manjula Jain
      March 30, 2009 at 5:06 pm

      Hello Ruchi,
      Where I live Patak is the only brand available.

      Jaya
      March 30, 2009 at 5:56 pm

      There is also “Nanak” brand paneer sold in U.S.

    janofa
    March 13, 2009 at 10:32 pm

    hi manjula aunty,namasthiiii jiii,
    mam can u expalin me ,vl it gve an extra flavour r taste by addng methi leaves.i fried tha paneer as u mentioned bt
    tha paneer rough(hard)&can v add onion paste to thssss….all ur recipies r excellent keep rocking jiiii….thank u…

    Muhua
    March 12, 2009 at 9:13 am

    Thank You For the simple Jain food..Me Bengali married Jain !! Muhua

    Manoj
    March 12, 2009 at 6:33 am

    Hello auntiji
    mai to apne desh se bahut door hoon maagar apka recipes deck to muh me paani aa jato hai…. thanks a lot for helping me to
    learn different dishes…..
    i am surewhen i come to you with many doubts u will be there to help me……
    HAPPY HOLI

    Kate
    March 11, 2009 at 10:11 am

    Good afternoon Mrs. Manjula– Could you tell me if I add the ground cashews, do you recommend toasting the cashews first or leaving them raw?

    Also a general bahut shukriya for all the work in testing these recipes, the measurements are always perfect!

    Happy Holi, and many thanks again,
    Kate

      Manjula Jain
      March 11, 2009 at 1:36 pm

      Hi Kate,
      use the raw cashew.

    Pallavi
    February 26, 2009 at 8:34 am

    Hello AUnty

    I want to ask the smae question? Can we add onions also

    Monita
    February 18, 2009 at 10:21 am

    Wow……this recipe seems to be great!! I ‘lll try it tomorrow for sure! I tried ur Kadhaayi Paneer recipe too…and it tasted really very good!!! My question is : Can we add onions also??? If yes, then how??? annd yeah, I want to learn Shahi paneer as well…..When will u teach us that???

    vidya
    February 17, 2009 at 12:25 pm

    Hi Aunty,

    Which brand of yogurt u used for paneer butter masala? How we can prepare curd at home .thanks

      Manjula Jain
      February 17, 2009 at 1:33 pm

      any brand will work I will do how to make yogurt soon.

      Jaya
      February 17, 2009 at 3:34 pm

      Here in the US I use Dannon brand. I prefer the whole milk yogurt over the low fat as the taste and consistency is better. I never use non-fat yogurt in raitas – it doesn’t come out good.

    Rick
    February 15, 2009 at 6:53 pm

    Another excellent tasting dish! Thank you, Manjula

    malasri
    January 28, 2009 at 10:57 pm

    hi manjulaji,
    i tried butter paneer masala and it came out very well. My family members liked it a lot. It is easy to make . It is quick to make .
    Thanks a lot.

    swati
    January 26, 2009 at 6:49 am

    at last i got a recipe site that does not use onion and garlic. thanks a lot! pls give more veg recipes.

    Jaya
    December 30, 2008 at 5:47 pm

    Many Indians, Jain and non-Jain do not eat onions and garlic. If you like onions and garlic, you can add them into the recipe.

    supriya
    December 30, 2008 at 10:05 am

    hi manjulaji
    why are you noy use oninon in any your recipe?
    we people like onion in all punjabi dishes
    so witch recipe you use onion ..tell me plssssssssssss
    thanks

      payal
      December 30, 2008 at 3:24 pm

      hi supriya, i read somewhere on majula Ji’s website that as she is jain and so she does not use onion and garlic and that is how jain people cook.She also mentioned that the real tastes of food is without onion and garlic as they overpower the real taste of he other ingredients.It is also good for health and easy on stomach for digestion.she does not have any recipes with onions (don’t think so).hope this helps.

    Swati Roy
    November 19, 2008 at 5:55 pm

    Thank you very much Manjula Ji for your recipes I have regularly been watching. We bengalies are normally nen-vegetarians but certainly follow some veg-days once or twice in a week for religious purpose. So, on those occassion your pure veg -recipes are really helping me a lot. Again a many many thanks from the bottom from my heart. Please keep posting recipes for us . Regards. Swati Roy

    Bindhu
    October 29, 2008 at 6:40 am

    Hello Aunty,

    Why is this dish called ‘butter’ panner when we dont use butter?
    Also I find that the process and ingredients for butter panner masala and mattar paneer are the similar except for the yoghurt in butter paneer masala. What is the diffrence?

    Sreevatsan
    October 26, 2008 at 6:12 am

    Hello manjula-ji

    cooking is my hobby, and i’ve tried out some recipe’s from your site and its amazing.
    and my wishes to keep up the work.

    Annette
    October 17, 2008 at 8:05 pm

    Delicious, and so easy, because I cheated and used canned tomatoes and packaged paneer! 🙂

    Indhu
    October 10, 2008 at 3:08 am

    Hello mam,
    Every receipe is very useful for us to learn so thanks a lot for spending time and wonderful receipes.Once again thanks a lot and keep going

    Sudha
    September 26, 2008 at 7:53 pm

    sorry !someone had already asked about the alternative to cornstarch..I read your reply to that..thanks anyway Manjula-ji !!

    Sudha
    September 26, 2008 at 7:50 pm

    Hello Manjula-ji,

    Is there an alternative to corn-starch that I can use to thicken the gravy?

    manu
    September 26, 2008 at 4:50 am

    Hello Aunty,
    Just wanted to say thank you for taking your time to share with us your recipes.
    Love to videos, and you have a great selection of foods available.

    two thumbs up to you!!

    Lily
    September 22, 2008 at 6:23 pm

    Thank you for your time. I really like the way to explain step by step . appreciate it.

    Rumna
    September 22, 2008 at 11:40 am

    Hello Aunty ,

    Just loved this one , everything turned out beautifully . It almost had a professional touch to it . Now here is a recipe I can make without thinking twice .My husband though not a huge paneer fan , simply loved it . Thanks so much for this and all the other recipes , will let you know when i try some other recipes from your website . And the video and trascript together make it very easy for novice cooks like us 🙂

    Pottikiyabhanse
    August 21, 2008 at 11:26 am

    My niece absolotely loved it. its looks very tampting indeed

    Indiancusine
    August 7, 2008 at 1:59 pm

    Hi aunty,
    Could you please send me the receipe for gobi manjurian.Thanks.

    Jaya
    August 4, 2008 at 5:10 pm

    Hi Dhairya,
    I have not found good Indo-Chinese recipes so far, although I love Indo-Chinese food.
    If ever I do locate some, I will pass the information along to you all. 🙂

    Manjula Jain
    August 4, 2008 at 4:42 pm

    Hello Dhairya, I enjoy italin and maxican but I have never tride chinese. Sorry
    Manjula

    Dhairya
    August 4, 2008 at 3:48 pm

    well thanks for the tip and a quick reply to the question.
    but u didnot mention anything about chinese(the indian way) recipes

    cheers

    Jaya
    August 4, 2008 at 4:54 am

    Hi Dhairya,
    I also don’t deep fry my paneer, BUT…what does work is to fry them in a non-stick fry pan with a thin layer of Pam oil spray (if you live in U.S. it’s easy to find).

    You can also add the paneer as is, without any frying.

    I haven’t tried baking or toasting paneer because it may dry it out too much – but if you want to experiment with a few pieces and see how it comes out, that’s what cooking is all about. 🙂

    Dhairya
    August 3, 2008 at 8:41 pm

    Hi Manjula,
    I highly appreciate you in putting the effort to compose these videos extensively while paying attention to every little detail.
    I just had a suggestion for this recipe. In the beginning you fry the paneer pieces until they turn pinkish in colour. I just had an idea for the people who want to consume less oil. Instead of frying it, how about if we just sort of barbeque them in the toaster oven on the grill? i mean if the purpose here is just to get them a bit crispy and pinkish in colour then why not try this. moreover, everyone in north america has the toaster oven
    Just a suggestion
    keep up the good work.
    P.S- would it be possible to put up some videos cokking about chinese food. like vegetable manchurian or noodles or something.

    Eva Mitra
    July 15, 2008 at 3:22 am

    Hello Jaya,

    Thanks a lot for ur reply.

    munna
    July 12, 2008 at 6:49 am

    hi jaya
    thanks again, I am in the gulf, so I am not sure exactly where I would find it, but as u said maybe in large grocery shops , I will check with that, and I will let u know if I found that or not…:)

    Jaya
    July 11, 2008 at 7:40 am

    Hi Eva,
    “Cilantro” is also called: “Chinese Parsley”, “Coriander”, or “Coriander Greens”. In Hindi it is called “Hara Dhania”.
    You can get it at any Indian grocery store, most natural health food stores if they carry fresh produce, and most American grocery stores.
    Just make sure you get “Chinese Parsley” and NOT the Italian type Parsley. The Italian Parsley that all American grocery stores sell cannot be substitued. It has a totally different flavor that doesn’t work with Indian spices.
    If you can’t get Cilantro/Chinese Parsley, just omit it from the dish.

    Eva Mitra
    July 11, 2008 at 1:06 am

    Dear Manjuladi,

    I like your butter paneer receipe but I want to know what is “cilantro”.

    Jaya
    July 9, 2008 at 7:15 am

    Hi Munna,
    I’m in the U.S. and cheese cloth is available in the kichen section of most larger grocery stores, or try stores like Linen ‘n Things or Wal-Mart. Natural health food store might also carry it.

    munna
    July 9, 2008 at 5:00 am

    hi jaya
    thanx a lot for ur reply, i will try with wot u said…..is “cheese cloth” vailable in market? if yes which type of store should I look for it….?

    Jaya
    July 7, 2008 at 10:35 am

    Hi Munna,
    Any clean, thin woven, cotton kitchen towel will work. You can use a type of towell called “cheese cloth”, but anything similar works fine. Don’t use thick bath-type towels.

    munna
    July 1, 2008 at 4:58 am

    Hi aunty

    thanks a lot for your reply. Can u pls tell me what type of cloth should ne used for draining paneer, or any cloth will do?

    Manjula Jain
    June 29, 2008 at 5:29 pm

    Hi Munna
    It is sap of the tree. In english its called Asofetida.

    munna
    June 29, 2008 at 6:35 am

    what is hing?

    munna
    June 29, 2008 at 6:30 am

    Hi manjula aunty

    yours is the best site I have seen because you know how to teach cooking very well, Pls i have a suggestion could you also try to include chinese didhes like chicken fried rice and other recepies and also pls include butter chicken…..thankyou:)

    Manjula Jain
    June 28, 2008 at 10:11 am

    Thank you Kailas,

    kailas
    June 28, 2008 at 9:22 am

    I do not worry about what to cook every day, I just open your web site and pick the great tasting recipe you have. I have made Moong dal dosa. My family loved it.
    Thanks for great contribution.

    Tobi
    June 23, 2008 at 12:03 pm

    Welcome @ Stephanie

    @ Manjula: I cooked your “Paneer Masala” with my kids in school. They really love it!

    Greetings from Germany
    Tobi

    Stephanie
    June 17, 2008 at 12:46 pm

    Thank you Tobi

    sindhujah
    June 17, 2008 at 3:13 am

    Hi anty,

    I Love Paneer butter Masala n u make it so easy to prepare at home itself. Tank u 4 ur teaching.

    With love,
    Sindhu

    Manjula Jain
    June 15, 2008 at 6:15 pm

    Hello Tobi Thanks for the garam masala recipes.

    Jaya
    June 15, 2008 at 12:53 pm

    …sorry for the typos at the end of my comment below!

    Jaya
    June 15, 2008 at 12:51 pm

    In U.S., “Asian” groceries stores usually imply Japanese, Korean, Chinese kind of Asian. Go only to “Indian” grocery stores. Even though India is in Asia, the term Asia almost always refers to the “oriental” countries.

    ANY “Indian” or “Inidan/Pakastani” grocery store will have Garam Masala. It’s too staple of an ingredient for them not too.

    Tobi
    June 15, 2008 at 10:27 am

    Garam Masala

    8 cardamom pods
    2 indian bay leaves
    1 teaspoon black pepper
    2 teaspoons cumin seeds
    2 teaspoons coriander seeds
    5 cm piece of cinnamon stick
    1 teaspoon cloves

    Remove the seeds from the cardamom pods. Break the bay leaves into small pieces. Put them in a spice grinder or pestle and mortar with the remaining spices grind to a fine powder. Stor in a small airthight container until needed.

    Alternative:
    10 dried chillies
    5 cm cinnamon stick
    2 curry leaves
    2 tbsp coriander seeds
    2 tbsp cumin seeds
    1 tsp black peppercorns
    1 tsp cloves
    1 tsp fenugreek seeds
    1 tsp black mustard seeds
    1/4 tsp chilli powder

    – Dry-roast the whole dried red chillies, cinnamonsticks and curry leaves in a kharahi, wok or large pan over a low heat for about 2 minutes.

    – Add the coriander and cumin seeds, black peppercorns, cloves, fenugreek and mustard seeds, and dry-roast for 8-10 minutes, shaking the pan from side to side until the spices begin to darken in colour and release a rich aroma. Leave the mixture to cool

    – Using either a spice mill or a stainless mortar and pestle, grind the roasted spices to a fine powder.

    – Transfer the powder to a glass bowl and mix in the chillipowder….

    As u can see there are lots of different recipes for Garam Masala.

    Stephanie
    June 15, 2008 at 9:20 am

    I searched for Garam Masala in asian-shops but I didn´t found it. Can I mix it by myself? Which ingredients do I need to make it?

    Tobi
    June 15, 2008 at 1:28 am

    Garam Masala is a spicemixture you can buy in any asian-food-shop.

    @ Manjula: Great authentic recipes. I feel like back in India.

    Greetings from Germany

    Tobi

    Stephanie
    June 7, 2008 at 1:51 am

    Hello,
    what is Garam Masala?

    Lyne Erving
    May 28, 2008 at 2:06 pm

    Fabulous!

    Abirami
    May 28, 2008 at 4:53 am

    Hello.How do you make yoghurt.What is the difference between curd(dahi) and youghurt? thankyou!

    Manjula Jain
    May 19, 2008 at 1:31 pm

    I use corn starch to give some thickness to gravy, you can use lightly roasted plain flour

    kaye
    May 19, 2008 at 1:03 pm

    Hi! it looks so lovely the paneer butter masala. i would love to try but what is corn starch? i cant find it. Can i substitute with something else?

    Priyanka Sharma
    May 12, 2008 at 12:37 pm

    Hey, my name is Priyanka, I watched your website recently while trying to cook Samosas. For the first time in life I made samosas and they were awsome. My husband liked them very much and since then I am your fan. I have watched almost all of the receips and made few dishes. Thanks so much and the best part is that you don’t use onions as well as garlic and still the food is amazing. Good Luck and keep adding 🙂

    Shashi Krishna
    May 12, 2008 at 5:06 am

    Awesome! 🙂 Thank you Aunty. Website looks rocking!

    Shashi

    Priyaaravichandran
    April 26, 2008 at 1:37 am

    Dear Manjula Aunty,

    I recently watched your website and got to know the live recipe of all the dishes I felt as if you are teaching me in my own kitchen being next to me. I use to watch many website where I could see only the recipes written only some time it comes out well. But your website is good to learn even for the person who is a starter to cook. I wish to know more recipe like masala puri, vegetable biryani and many more new recipes.

    Thank you auntyji,
    Priyaa

    pinky
    April 25, 2008 at 7:38 pm

    Hi mital

    Becasue manjula aunty is jain and they do not use garlic and onion in any food.

    mital
    April 25, 2008 at 1:17 am

    i like the way u make all ur recipe. i have a see almost all ur video but in none of the i saw u using onion, y is it so????????

    pinky
    April 24, 2008 at 7:07 pm

    Dear Manjula Aunty

    i found your site from youtube. I really liked your style and simple way. ilove to cook and love to try different food. I made cabbage pizza and paneer masala following your receipe and they tunred out really really good. Can’t wait to try more stuff. Please aunty post receipe for pani puri as it is really hard to find in nj where we lives. Thanks again for the all the hard work you are doing for the people who lives away from home.

    Manjula Jain
    April 21, 2008 at 7:36 pm

    Hello Indra, I will show soon how to make paneer.

    Indra
    April 21, 2008 at 4:33 pm

    Can you please let us know how to make panneer?

    sudha
    April 19, 2008 at 7:27 am

    hai manjulaji,

    tried paneer butter masala and it came out very well. thanks a lot. I am going to try batura soon, thanks a lot.

    sunita
    April 18, 2008 at 6:54 am

    Dear respected manjulaji,
    y can’t I see this video as I haven’t tried this recipie also your chola tikkie recipie was great kids liked it they say thanks to u but would like to learn more vegtables & tandoori roti your style thanks & regards

    expatchef
    March 24, 2008 at 9:59 am

    The recipe carnival is up at Expatriate’s Kitchen. Thanks for participating.

    raj patel
    March 17, 2008 at 8:52 am

    hi, manjula ji. reyali your myk v.good food i am tring.my famlie v. like.

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