High Protein Butter Paneer
Indulge in this creamy and hearty **High Protein Butter Paneer**, a healthier twist on the classic Indian favorite. Packed with protein from tender paneer cubes and low-fat Greek yogurt, this dish also boasts a luxurious texture thanks to butter and a cashew-tomato base. The warm medley of spices like turmeric, garam masala, and dried fenugreek (kasuri methi) creates an irresistible depth of flavor. Optional spinach adds an extra boost of nutrients, making it perfect for guilt-free indulgence. Ready in under an hour, this protein-rich butter paneer pairs beautifully with naan, roti, or fragrant basmati rice for a satisfying meal. Perfect for vegetarians or anyone looking to combine rich taste with balanced nutrition!
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Recipe Information
Ingredients
- 400 grams Paneer
- 75 grams Unsalted Butter
- 100 grams Low-fat Greek Yogurt
- 50 grams Cashew Nuts
- 400 grams (about 4 medium) Tomatoes
- 150 grams (1 large) Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 2 teaspoons Coriander Powder
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 100 grams Spinach Leaves (optional for added protein and nutrients)
- 150 milliliters Milk
- 1 teaspoon or to taste Salt
- 2 tablespoons Oil
Instructions
Cube the paneer into bite-sized pieces and set aside.
In a small bowl, cover the cashew nuts with warm water and let them soak for about 15 minutes.
Finely chop the onion, tomatoes, garlic, and ginger.
In a blender, add soaked cashew nuts, tomatoes, and blend to a smooth paste.
In a large pan, heat oil over medium heat. Add the butter and let it melt.
Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
Stir in the garlic and ginger, sautéing for another 2 minutes until fragrant.
Add all the dry spices: turmeric powder, red chili powder, coriander powder, and salt. Sauté for 1-2 minutes.
Pour in the cashew-tomato paste and stir well. Cook the mixture until the oil starts to separate from the sides, about 5-7 minutes.
Lower the heat and gently mix in the Greek yogurt, stirring continuously to prevent curdling.
Add the milk to achieve a creamy consistency. Let it simmer for 3-4 minutes.
Gently add the paneer cubes and optional spinach leaves, mixing well to coat them with the sauce.
Cover and let it cook for another 5 minutes, allowing the paneer to soak up the flavors.
Finally, sprinkle the garam masala and crushed kasuri methi leaves, mixing them well into the curry.
Serve hot with naan, roti, or rice, garnishing with additional butter or cream if desired.
Nutrition Facts
Calories |
13437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.7 g | 292% | |
| Saturated Fat | 56.9 g | 285% | |
| Polyunsaturated Fat | 56.9 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 2790 mg | 121% | |
| Total Carbohydrate | 2675.9 g | 973% | |
| Dietary Fiber | 740.2 g | 2643% | |
| Total Sugars | 1594.2 g | ||
| Protein | 512.4 g | 1025% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 7686 mg | 591% | |
| Iron | 113.9 mg | 633% | |
| Potassium | 124630 mg | 2652% | |
*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.
