Introduction
Indian Butter Paneer is one of those dishes that perfectly balances rich, creamy textures with aromatic Indian spices. As a chef who’s made this dish countless times, I can tell you it’s the perfect introduction to Indian cooking for home cooks. This restaurant-style recipe delivers tender pieces of paneer (Indian cottage cheese) swimming in a velvety, tomato-based curry sauce that’s both comforting and luxurious. What I love most about this recipe is how it transforms simple ingredients into something truly spectacular.
Ingredients
For the Paneer:
- 400g paneer, cut into 1-inch cubes
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 tablespoons ginger-garlic paste
- 4 medium tomatoes, pureed
- 2 tablespoons tomato paste
- 1/2 cup heavy cream
- 2 tablespoons kasuri methi (dried fenugreek leaves)
- 1/2 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons butter for finishing
- Fresh cilantro for garnishing
Instructions
- Start by heating butter in a large pan over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes.
- Add ginger-garlic paste and cook until the raw smell disappears, approximately 2 minutes.
- Pour in the pureed tomatoes and tomato paste. Cook until the mixture starts leaving oil at the sides, about 8-10 minutes.
- Add turmeric, red chili powder, and salt. Cook for another 2 minutes.
- Add cream and simmer for 5 minutes, stirring occasionally to prevent the sauce from sticking.
- Gently add the paneer cubes and let them simmer in the sauce for 3-4 minutes.
- Crush the kasuri methi between your palms and add it to the curry along with garam masala.
- Finish with butter and garnish with fresh cilantro.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Recipe Notes
- For softer paneer, soak the cubes in hot water for 10 minutes before adding them to the curry.
- If your sauce is too thick, add a splash of warm water to achieve desired consistency.
- Don’t skip the kasuri methi – it adds an authentic restaurant-style flavor that’s hard to replicate.
- Store-bought paneer works perfectly fine, but make sure it’s fresh.
- The sauce will thicken as it cools, so keep it slightly thinner than your desired consistency.
- For a healthier version, you can substitute heavy cream with cashew paste or light cream.
Indian Butter Paneer
Indian Butter Paneer is a dish that perfectly balances rich, creamy textures with aromatic Indian spices. This restaurant-style recipe delivers tender pieces of paneer (Indian cottage cheese) swimming in a velvety, tomato-based curry sauce.
Ingredients
- 400 g paneer cut into 1-inch cubes
- 2 tablespoons butter
- 1 large onion finely chopped
- 2 tablespoons ginger-garlic paste
- 4 medium tomatoes pureed
- 2 tablespoons tomato paste
- 1/2 cup heavy cream
- 2 tablespoons kasuri methi dried fenugreek leaves
- 1/2 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons butter for finishing
- Fresh cilantro for garnishing
Instructions
- Start by heating butter in a large pan over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes.
- Add ginger-garlic paste and cook until the raw smell disappears, approximately 2 minutes.
- Pour in the pureed tomatoes and tomato paste. Cook until the mixture starts leaving oil at the sides, about 8-10 minutes.
- Add turmeric, red chili powder, and salt. Cook for another 2 minutes.
- Add cream and simmer for 5 minutes, stirring occasionally to prevent the sauce from sticking.
- Gently add the paneer cubes and let them simmer in the sauce for 3-4 minutes.
- Crush the kasuri methi between your palms and add it to the curry along with garam masala.
- Finish with butter and garnish with fresh cilantro.
