Creamy Butter Paneer Recipe: Authentic Indian Cottage Cheese Curry
1 hour
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About Creamy Butter Paneer Recipe: Authentic Indian Cottage Cheese Curry
Indulge in the rich, creamy texture of our authentic Butter Paneer recipe. This classic North Indian dish features tender paneer (Indian cottage cheese) simmered in a luscious tomato-based sauce, infused with aromatic spices and a touch of sweetness. It's the perfect balance of flavors – rich, mildly spiced, and utterly comforting.Our detailed recipe ensures a restaurant-quality Butter Paneer, even for beginner cooks. Learn to create the velvety cashew-based sauce and master the art of perfectly cooked paneer. Serve it with warm naan bread, roti, or steamed rice for a complete and satisfying meal.This recipe is perfect for a weeknight dinner or a special occasion. The vibrant colors and delicious aroma will impress your family and friends. Get ready to savor the authentic taste of India!
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Recipe Time & More
Prep25 minutes
Cook35 minutes
Total1 hour
Ingredients
For the Paneer
- 500 gm Cottage Cheese indian cottage cheese; cut into 1-inch cubes
For the Sauce
- 1 kg Tomatoes red tomatoes, ripe
- 1 large Onion
- 4 Chillies finely chopped, green
- 1 stick Cinnamon Stick
- 4 Cardamom Pods green cardamom
- 2 Cloves
- 1 medium Bell Peppers red
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder adjust to taste, red
- 2 tsp Dried Fenugreek Leaf dried fenugreek leaves
- 0.5 tsp Garam Masala
For Finishing
- 1 tbsp Cashew Paste can substitute with 1/4 cup raw cashews
- 2 tbsp Cream heavy cream or coconut cream
- 1 tbsp Ghee clarified butter
- 50 gm Butter
- 1 tbsp Coriander chopped, for garnish
Instructions
Prepare the Tomato Base
- Wash and roughly chop tomatoes. In a heavy-bottomed pan, combine tomatoes, green chilies, salt, cinnamon stick, onion, cardamom pods, cloves, and 2 cups of water. Simmer for 15 minutes.
- Blend the cooked mixture until smooth and strain for a smoother sauce. Reserve the solids if desired.
Sauté and Simmer the Sauce
- Heat ghee in a pan. Sauté ginger and garlic paste until fragrant. Add the pureed tomato mixture, garam masala, red chili powder, and pureed bell pepper. Stir and cook for 5 minutes.
Combine and Finish
- Add the cashew paste and kasuri methi. Cook for another 5 minutes. Gently stir in the paneer cubes and cook for 10 minutes. Stir in the cream and butter. Simmer until heated through and the sauce has thickened slightly.
Garnish and Serve
- Garnish with fresh coriander leaves. Serve hot with naan or rice.
Recipe Notes
Expert Tips for the Best Butter Paneer:
- For a richer flavor, soak the cashews in warm water for 30 minutes before blending into a paste.
- Adjust the amount of green chilies and red chili powder to control the spice level according to your preference.
- Don't overcook the paneer; it should remain tender and not crumble.
- For a creamier sauce, use full-fat cream and a little extra butter. You can also add a splash of milk or heavy cream at the end to adjust the consistency
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Recipe Nutrition
Calories: 277kcalCarbohydrates: 16gProtein: 16gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gCholesterol: 1mgSodium: 855mgFiber: 3gSugar: 12g
Hem Lata Srivastava
Articles: 200
5 Comments
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This is so tempting! Can’t wait to cook it.
This looks fantastic! Appreciate the share.
This looks so inviting! Thank you.
Absolutely wonderful! Can’t wait to make it.
This looks so good! Can’t wait to cook it.