Present study was to evaluate the impact of garlic paste addition on the sensory quality of buffalo milk paneer, for the purpose of value added paneer was prepared with different levels of buffalo milk and garlic paste as taste enhancer. Sensory quality was evaluated on parameters of colour and appearance, body and texture, taste and flavour and overall acceptability by using 9 point hedonic scale. There were five treatments which were replicated five times. In varying proportion of buffalo milk (98, 96, 94, 92) and garlic paste (2, 4, 6, 8) were incorporated to assess the sensory acceptability of the best treatment T2 (paneer prepared from buffalo milk 96% and 4% garlic paste) was found to be best i.e. 8.13 colour and appearance, 8.11 body and texture, 8.21 flavour and taste, 8.06 overall acceptability was found better for T2.