Butter Paneer
Indulge in the creamy, flavorful delight of **Butter Paneer**, a classic North Indian curry that’s a true crowd-pleaser. Made with tender paneer cubes simmered in a rich, buttery tomato and cashew-based gravy, this dish is seasoned with aromatic spices like garam masala and kasuri methi, giving it an unforgettable depth of flavor. A luxurious touch of fresh cream adds velvety smoothness to every bite. Perfectly balanced with just the right amount of heat from green chili and red chili powder, this dish pairs beautifully with naan, roti, or steamed basmati rice. Quick to prepare in just under an hour, Butter Paneer is perfect for weeknight dinners or special occasions. Whether you're a vegetarian or simply love indulging in creamy curries, this recipe promises to take your taste buds on a delectable journey!
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Recipe Information
Ingredients
- 250 grams Paneer
- 50 grams Butter
- 4 medium Tomatoes
- 1 medium Onion
- 4 pieces Garlic cloves
- 1 inch Ginger
- 15 pieces Cashews
- 1 piece Green chili
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 100 ml Fresh cream
- 1 to taste Salt
- 2 tablespoons Coriander leaves
- 1 tablespoon Vegetable oil
- 200 ml Water
Instructions
Cut the paneer into cubes and set aside.
Boil a pot of water, add the tomatoes, and blanch them for 2-3 minutes until the skins start to peel. Remove from heat, peel, and roughly chop the tomatoes.
In a pan, add oil and the butter. Once the butter melts, add roughly chopped onion, garlic, ginger, and green chili. Sauté until the onions are translucent.
Add the cashews and continue to sauté for another 2-3 minutes, ensuring the cashews are slightly browned.
Add the chopped tomatoes and cook until they become soft and mushy.
Remove from the heat, let it cool slightly, and then grind the mixture into a smooth paste using a blender.
Return the paste to the pan over medium heat. Add red chili powder, turmeric powder, and salt. Stir well and let it cook for 5 minutes until the oil starts separating from the mixture.
Add water to the mixture, bring to a gentle boil, and add the paneer cubes.
Simmer the curry for 10 minutes on low heat, allowing the paneer to absorb the flavors.
Add garam masala, kasuri methi, and fresh cream. Mix well.
Cook for another 2 minutes. Adjust the seasoning as needed.
Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 4579 mg | 199% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 31.9 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1673 mg | 129% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
