Posted on by ruchi

Butter Paneer

Butter Paneer
ruchi

November 8, 2013

This Butter Paneer recipe is easily the best paneer curry I have ever had at home, totally restaurant style. Jains can skip the onion in this recipe and it will come out as good because the quantity of onion is really small in this recipe..

 

Preparation Time: 5 minutes Cooking Time: 30 minutes
Servings: 10 Difficulty: Easy

 

Ingredients

Paneer 250 gm
Tomatoes 1/2 kg
Onion 1/2 chopped
Ginger 2 inch piece
Green chilies 4
Broken Cashews 1/4 cup
Cinnamon Stick 1 inch
Bay Leaves 1
Small Cardamom 4
Butter 2 tbsp
Red Chilli Powder 1 tsp
Deghi Mirch (optional) 1 tsp
Kasoori methi (dried fenugreek leaves) 1 tsp
Honey 1/2 tsp
Fresh Cream 2 tbsp
Readymade Tomato Puree 1/2 cup
Salt 1 tsp

Method

  1. Cut paneer into pieces and keep aside.
  2. Cut half the ginger in juliennes and keep aside.
  3. Chop tomatoes, onion, the remaining ginger roughly and add to a pan. Add 3 green chillies, cashews, cinnamon, bay leaf, cardamom, 1 tbsp of butter, 1/2 tsp red chilli and 1 liter of water. Cook on medium heat for 20 minutes.
    4. Boil onion, tomatoes and cashews  
  4. Turn off the heat when tomatoes are soft.
    5. Boiled onion, tomatoes and cashews  
    Boiled onion, tomatoes and cashews  
  5. Grind the mixture to a smooth paste.
    6. Boiled onion, tomatoes and cashews  
  6. Heat 1 tbsp of butter. Add julienned ginger and paneer pieces.
    7. Saute paneer  
  7. Saute for a couple of minutes. Add 1/4 tsp of red chilli powder and 1 slit green chilli and saute again.
    8. Add chillies  
  8. Add kasoori methi.
    9. Add kasoori methi to the paneer  
  9. Pour 1 cup of tomato gravy, tomato puree, cream and honey.
    10. Add tomato gravy to paneer  
  10. Mix and cook till it starts to boil. Turn off the heat and it’s ready to serve.
    11. Butter Paneer is ready to serve  

Notes

  1. If you don’t have all the fragrant spices like cinnamon, bay leaves and cardamom, it’s ok. These spices add a lot of fragrance to the dish but don’t stop if you are missing one or two of these.
  2. Deghi Mirch is used to give red color to the dish. You can skip it if you don’t have it.
  3. Kasoori Methi is basically dried fenugreek leaves. It gives a very nice flavor to the curry. Too much of it will spoil the dish so be careful in how much you put.
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Recipe Name
Butter Paneer
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