Butter Paneer

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • Paneer cubes - 250 g
  • Beaten curds - 2 cups
  • 1.5 tbsp - Ginger-garlic paste
  • Tomatoes and onions - 4 or 5 each (for more gravy add more)
  • Whole cloves, small cardamoms, cinnamon stick and bay leaf
  • Tomato puree - 1 packet
  • 2 tsp - Garam masala powder
  • Kasoori methi - 3/4 pinches
  • Salt
  • Turmeric powder
  • 2 tsp - Red chilli powder
  • A little sugar
  • Tandoor color
  • Ghee - 4 or 5 tsp
  • Cashew nuts or badam soaked in water for one hour - 20 pieces.

How to Make Butter Paneer

  • For marinating the paneer:
  • Mix the paneer cubes with curd, a spoonful of ginger garlic paste, a pinch of salt, red chilli powder and a pinch of garam masala powder.
  • Add the tandoor colour if desired. Refrigerate overnight.
  • For boiled onion paste:
  • Boil the onions and tomatoes with one bay leaf, 3/4 cardamoms and a half a tea spoon of ghee in water.
  • Cool the mixture.
  • Remove the bay leaf. Add ginger garlic paste and the cashew nuts.
  • Grind to a smooth paste.
  • Grill the paneer until the ends are browned.
  • Heat the ghee in a vessel, and add whole garam masala.
  • Fry a little add turmeric powder, red chilli powder and garam masala powder and fry.
  • Now add the tomato puree. Balance curd and cook till it thickens. Add the boiled onion paste and cook till oil separates.
  • Add the kasoori mehti and cook till it resembles a thick gravy. Add salt and sugar.
  • Now add the grilled paneer and cook for a few minutes. Add beaten fresh cream just before serving.
  • Do not garnish with coriander leaves. Ready to serve.

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