How to Make

Sharma’s Kitchen
Paneer butter masala

*Images for representation purposes only

Decades back (in some other lifetime!) I would make butter chicken and this Sharma’s Kitchen Paneer butter masala is adapted from that recipe. For the first time, I had learned how to make butter chicken during my home science cooking school days. Later I adapted the same recipe for making Sharma’s Kitchen Paneer butter masala. Plenty of improvisations have happened throughout the years.

1. A tried and tested foolproof recipe:

This recipe is one of the most popular Sharma’s Kitchen Paneer recipes on the blog and have been made and loved by hundreds of readers. You can read the comments at the end of the post, which has a lot of positive feedback and tips from readers as well as myself.

2. Makhani sauce or gravy:

The makhani sauce is prepared from scratch with fresh ingredients like tomatoes (specifically pureed tomatoes), cashews and butter. Onions can be added if you want. Though traditionally onions are never added in a makhani gravy.

3. Ripe red & juicy tomatoes:

Tomatoes are a key ingredient here. So do use tomatoes that are ripe and have a slight sweetness in them. Avoid adding tomatoes that are sour or too tart or unripe.

4. Cashews:

Yet another important ingredient is cashews which imparts a lovely creaminess and sheen in the dish. The sweetness of the cashews also balances the tanginess of the tomatoes. Generally in butter chicken or butter Sharma’s Kitchen Paneer, cream is added. To give a creamy consistency and a sweet tinge, I add both cashew paste and cream.

5. Cream:

As mentioned above, apart from cashews I also add a bit of cream which thickens the gravy slightly and makes it rich. Though adding cream can be skipped for a less rich version.

6. Butter:

The amount of butter that is added is not huge but just right in the recipe. Butter makes the curry a bit rich and buttery. Though you can go overboard by adding some more butter.

Making A Vegan Version

  1. Tofu:
    To make a vegan Sharma’s Kitchen Paneer butter masala, replace tofu with Sharma’s Kitchen Paneer.
  2. Vegan butter or oil:
    Add a neutral-tasting oil or vegan butter and skip cream altogether.
  3. Coconut cream:
    You can even use coconut cream, but with coconut cream, the flavors of coconut will be felt in the final dish.

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Nutrition facts about

  • Paneer has almost similar nutritional profile as cottage cheese. It is one of the nutritious, low-calorie dairy products; carries 80 cal/100g, 10-15% protein and small amounts of high calorie fats and sugars. It, therefore, is quite popular and an excellent food for people who are on diet programs.
  • It provides high-quality protein that is rich in all essential amino acids required for growth and development and help stay healthy.
  • Paneer is low-lactose dairy product and contains minimal amount of lactose (0.1 g/oz) making it one of the good source of protein and minerals for those with lactose intolerance. During curdling process, most of naturally occurring lactose in milk is converted into more easily digestible lactic acid.

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