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butter paneer recipe

Indian Paneer Butter Masala

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons  butter
  • 1 small  onion finely chopped
  • 4 cloves  garlic minced
  • 1 tablespoon  ginger minced
  • 1 (28 ounce) can  crushed tomatoes
  • 1 teaspoon  garam masala
  • 1 teaspoon  ground cumin
  • 1/2 teaspoon  smoked paprika
  • 1/4 teaspoon  cayenne
  • Salt o taste
  • 1/3 cup  heavy cream
For the paneer and garnish
  • 14 ounces  paneer cubed
  • 1 tablespoon  oil
  • Fresh cilantro for garnish
  • 1 green chili for garnish
  • Naan or roti for serving

Method
 

  1. Pat the paneer dry and sear in oil over medium high heat until lightly golden on two or three sides, about a minute per side. Remove to a plate.
  2. Melt the butter in the same skillet over medium heat. Cook the onion until soft and translucent, about 5 minutes. Add garlic and ginger and cook 30 seconds until fragrant.
  3. Stir in the crushed tomatoes, garam masala, cumin, smoked paprika, cayenne, and salt. Simmer uncovered about 15 minutes, until thickened and deep red.
  4. Lower the heat, stir in the heavy cream, and return the paneer to the pan. Simmer gently 5 minutes to warm through.
  5. Taste and adjust seasoning. Garnish with cilantro and sliced green chili, and serve hot with naan or roti.

Notes

Store leftovers in the fridge up to 4 days. Reheat gently over low heat to avoid splitting the cream sauce. Not recommended for freezing.