Restaurant-Style Butter Paneer: Creamy, Spicy Indian Cottage Cheese
45 minutes
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About Restaurant-Style Butter Paneer: Creamy, Spicy Indian Cottage Cheese
Experience the rich, creamy indulgence of authentic Butter Paneer, a beloved Indian dish. Tender paneer (Indian cottage cheese) is simmered in a luscious tomato-onion gravy, infused with aromatic spices like cinnamon and cardamom for a perfect balance of warmth and spice.This easy-to-follow recipe delivers restaurant-quality results at home. The velvety sauce, fragrant spices, and perfectly cooked paneer create a truly unforgettable culinary experience. Serve hot with naan bread, roti, or steamed rice for a complete and satisfying meal.Perfect for weeknight dinners or special occasions, this Butter Paneer recipe is sure to become a family favorite. Impress your friends and family with this delightful and flavorful Indian classic!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Paneer
- 500 gm Cottage Cheese indian cottage cheese; cut into 1-inch cubes
For the Gravy
- 1 kg Tomatoes red tomatoes, ripe
- 1 Large Onion
- 4 Chilies finely chopped, green
- 1 stick Cinnamon Stick
- 4 Cardamom Pods green cardamom
- 2 Cloves
- 1 medium Bell Peppers finely chopped, red
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder or to taste, red
- 1 tsp Garam Masala
- 1 tsp Fenugreek Leaves kasuri methi; powder, dried
For Finishing
- 1 tbsp Cashew Paste or use roughly chopped cashews
- 2 tbsp Heavy Cream fresh cream
- 1 tbsp Ghee clarified butter
- 50 gm Butter
- 1 tbsp Coriander chopped, for garnish
Instructions
Prepare the Tomato Base
- Wash and roughly chop the tomatoes. In a heavy-bottomed pan, combine tomatoes, green chilies, salt, cinnamon stick, onion, cardamom pods, cloves, and 2 cups of water. Cook for 15 minutes, allowing the tomatoes to soften.
Blend and Strain
- Blend the cooked tomato mixture until smooth. Strain the puree through a fine-mesh sieve to remove any seeds or skins. Separately, blend the red bell pepper into a smooth puree.
Sauté Aromatics
- Heat ghee in a separate pan. Add ginger and garlic paste and sauté for about a minute until fragrant.
Simmer the Gravy
- Add the strained tomato puree, garam masala, red chili powder, and bell pepper puree to the pan. Stir well and cook for 5 minutes, stirring continuously.
Add Paneer and Finish
- Add the cashew paste and kasuri methi powder to the gravy. Cook for another 5 minutes. Gently stir in the paneer cubes and cook for 10 minutes, ensuring the paneer doesn't break apart. Stir in heavy cream and butter. Cook until heated through. Remove from heat.
Garnish and Serve
- Garnish with fresh coriander leaves and a dollop of extra cream if desired. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Perfect Butter Paneer:
- For extra richness, soak the cashews in warm water for 30 minutes before blending into a paste.
- Don't overcook the paneer; it should remain tender and not crumble.
- Adjust the amount of green chilies and red chili powder to control the spice level according to your preference.
- For a smoother gravy, use an immersion blender to blend the tomato mixture directly in the pan after cooking.
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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
6 Comments
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Such a scrumptious dish! Thank you.
This looks incredible! Thank you.
Such a tasty dish! Thanks for the recipe.
Looks so good! Can’t wait to try it.
Looks incredible! Thanks for the details.
Paneer my favorite