Butter Paneer
(Paneer Makhani)
Butter paneer is a bright orange colored smooth creamy, delicious mouth watering North Indian dish. It is one of the most popular dishes in Indian restaurants. Paneer cubes are simmered in rich onion, tomato and cashew sauce and flavored with kasoori methi (fenugreek leaves). Butter paneer goes well with chapattis and Nan.
Paneer is an essential component of North Indian cuisine. It is a homemade mild cheese usually made from whole milk. Paneer has a firm texture and is non-melting cheese that can withstand long cooking time and still retain its shape.
There are so many wonderful dishes are prepared with paneer, using this recipe, you can make several variations by adding different vegetables or chicken instead of paneer. Try it and experiment lot of variation by adding different ingredients.
The gravy gets its red, orange color from red food dye. We are not that big on food dyes here, so we’ve skipped it, but if you must have your curry looks orange red then feel free to add a bit of red food dye or add sufficient amount of Kashmiri chili powder which is not hot but it will give the color.
Paneer is an essential component of North Indian cuisine. It is a homemade mild cheese usually made from whole milk. Paneer has a firm texture and is non-melting cheese that can withstand long cooking time and still retain its shape.
There are so many wonderful dishes are prepared with paneer, using this recipe, you can make several variations by adding different vegetables or chicken instead of paneer. Try it and experiment lot of variation by adding different ingredients.
The gravy gets its red, orange color from red food dye. We are not that big on food dyes here, so we’ve skipped it, but if you must have your curry looks orange red then feel free to add a bit of red food dye or add sufficient amount of Kashmiri chili powder which is not hot but it will give the color.
Ingredients:
1 Pound bar of paneer
3 Medium onions
1 Tablespoon minced garlic
2 Medium ripe tomatoes-chopped
4 Tablespoons plain yogurt
1 Tablespoon fresh chopped ginger
2 Medium green chilies - chopped or to your taste
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon garam Masala
1 Teaspoon salt or to your taste
12 Raw cashew nuts (optional)
2 Tablespoons coriander leaves-Chopped
1 Tablespoon kasoori Methi powder (dried fenugreek leaves)
1 Teaspoon sugar (optional)
2 Tablespoons grated paneer (optional)
3 Tablespoons vegetable oil
2 Tablespoon of melted butter (2 TBSP is about 0.25 stick of butter bar)
½ Cup cream (optional)
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1 Pound bar of paneer
3 Medium onions
1 Tablespoon minced garlic
2 Medium ripe tomatoes-chopped
4 Tablespoons plain yogurt
1 Tablespoon fresh chopped ginger
2 Medium green chilies - chopped or to your taste
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder
½ Teaspoon garam Masala
1 Teaspoon salt or to your taste
12 Raw cashew nuts (optional)
2 Tablespoons coriander leaves-Chopped
1 Tablespoon kasoori Methi powder (dried fenugreek leaves)
1 Teaspoon sugar (optional)
2 Tablespoons grated paneer (optional)
3 Tablespoons vegetable oil
2 Tablespoon of melted butter (2 TBSP is about 0.25 stick of butter bar)
½ Cup cream (optional)
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Bar of paneer
Onions, Tomatoes, Green chilies, Ginger, Garlic & Coriander leaves
Coriander powder
Garam masala
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Red chili powder
Salt
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Turmeric powder
Kasoori Methi
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Yogurt
Sugar
Coriander leaves
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Cashews halves
Oil
Cream
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Paneer
Butter
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Directions to prepare paneer:
Paneer cubes could be used as it is or fry them or sauté them. Sautéing seals the paneer and it helps in preventing the paneer from crumbling in the gravy.
Paneer cubes could be used as it is or fry them or sauté them. Sautéing seals the paneer and it helps in preventing the paneer from crumbling in the gravy.
1. Before slicing the Paneer soak in hot water for 5 minutes, that will make Paneer
soft and easy to slice.
soft and easy to slice.
Soak Paneer in hot water
2. Slice the paneer in 1” long and ¼ “thick cubes.
Slice the Paneer
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Paneer cubes
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3. In non stick wide frying pan heat 1 tablespoon oil. Spread the paneer pieces in
the pan and sauté them, 1 minute each side.
the pan and sauté them, 1 minute each side.
sauté Paneer
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Paneer is sautéed
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4.Once paneer become golden brown from both sides take the Paneer pieces out
and place them in a plate over paper towel so that extra oil is absorbed. Once
all the paneer sautéed keep them aside. You could also grill the Paneer on Grill
or in the Oven.
and place them in a plate over paper towel so that extra oil is absorbed. Once
all the paneer sautéed keep them aside. You could also grill the Paneer on Grill
or in the Oven.
Place Paneer on paper towel
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Sautéed Paneer
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Directions:
1. Chop onions, Garlic, Ginger and green chilies.
1. Chop onions, Garlic, Ginger and green chilies.
Chopped Onions
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Chopped green chilies
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Chopped Ginger
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Sliced Garlic
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2. Heat 2 tablespoon of oil in a frying pan on medium heat.
3. Add Chopped onions.
3. Add Chopped onions.
Add oil in a pan and heat
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Add chopped onion
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4. Add chopped garlic chopped green chilies and chopped ginger and cashew
nuts and sauté them for 6 to 7 minutes or until onions is translucent but not
brown.
nuts and sauté them for 6 to 7 minutes or until onions is translucent but not
brown.
Add chopped Ginger, chopped Green chilies, sliced Garlic & Cashews
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Sauté onions and other ingredients
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5. Add coriander powder and fry for few seconds. Turn the stove off and allow
onions to cool down.
onions to cool down.
Onion and other ingredients sautéed
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Add Coriander powder
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Mix Coriander powder
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Onion and other ingredients are sautéed
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6. Transfer the sautéed onion mix into a blender and grind it to a paste. Add
little water at a time to Lubricate the onions for grinding.
little water at a time to Lubricate the onions for grinding.
In the Blender add all sautéed onion & other ingredients & grind
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Onion and other ingredients are grinded
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7. In the same blender add chopped tomatoes and puree. Keep it aside.
Add chopped tomatoes in blender
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Grind Tomatoes
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8. In the same pan onions were fried heat 4 tablespoons of butter.
9. Transfer the onion paste in the pan and let it cook.
9. Transfer the onion paste in the pan and let it cook.
In a pan add butter and heat
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Transfer the onion paste into the pan
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10. Cover the pan because onion masala splatter while cooking. Cook for few
minutes.
11.Pour grinded Tomato puree into onion paste and mix it well. If the Tomato
seeds are not grinded then you can pour the grinded tomatoes through strainer.
minutes.
11.Pour grinded Tomato puree into onion paste and mix it well. If the Tomato
seeds are not grinded then you can pour the grinded tomatoes through strainer.
Cover the pan & let the onion paste cook
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Pour Tomato puree into the Onion paste
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Tomato puree in the onion paste
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Mix Tomato puree with onion paste
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12.Add Yogurt and mix it well.
Add Yogurt
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Mix Yogurt well with Onion paste
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13. Add chili powder and turmeric powder and mix it well.
Add red chili powder and Turmeric powder
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Mix Red chili powder and Turmeric powder well
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14.With the yogurt and tomato sauce masala become watery, turn the heat to
medium high so that water dries up quickly while frequently stirring so that
masala does not burn.
15. The onion masala might splatter while cooking, cover the pan with the lid and
let it cook. Turn the heat to medium low.
medium high so that water dries up quickly while frequently stirring so that
masala does not burn.
15. The onion masala might splatter while cooking, cover the pan with the lid and
let it cook. Turn the heat to medium low.
Cover the pan & cook onion masala
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Onion masala splatter a lot
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16. In about 20 to 25 minutes all the water will evaporate and you will start
seeing the oil that means Onion masala is done.
17. Add 2 cups of water mix with masala and cook for 10 to 12 minutes.
seeing the oil that means Onion masala is done.
17. Add 2 cups of water mix with masala and cook for 10 to 12 minutes.
Onion masala is ready
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Add water and mix with onion masala
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Mix water in gravy & cook
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Gravy is ready
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18. Add salt and mix.
19 Add Garam masala and mix.
19 Add Garam masala and mix.
Add salt and mix
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Add Garam masala and mix
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20. Add sugar and mix.
21. Take the dry kasoori Methi leaves (fenugreek leaves) and crush in between
your both palms and add to gravy and mix and cook for few minutes.
21. Take the dry kasoori Methi leaves (fenugreek leaves) and crush in between
your both palms and add to gravy and mix and cook for few minutes.
Add sugar and mix
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Take some Kasoori Methi
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Add Kasoori Methi in gravy
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Mix Kasoori Methi with gravy
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22. Add sautéed paneer pieces in the gravy.
Gravy is ready
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Add sautéed paneer in gravy
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23. With a spoon pour gravy over Paneer.
24. Cover the pan and cook for another 5 to 7 minutes.
25. If gravy seems to be thick then add some water as paneer observe some water
and cook, until you have the desired consistency of gravy.
26. Turn the stove off.
24. Cover the pan and cook for another 5 to 7 minutes.
25. If gravy seems to be thick then add some water as paneer observe some water
and cook, until you have the desired consistency of gravy.
26. Turn the stove off.
Pour gravy over Paneer
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Cover the pan & let Paneer cook
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26.If you like Just before serving add ½ cup of whipping cream and mix and
bring to boil and turn the stove off.
26. Transfer the paneer into the serving bowl and garnish with crumbled paneer
and Chopped coriander leaves.
bring to boil and turn the stove off.
26. Transfer the paneer into the serving bowl and garnish with crumbled paneer
and Chopped coriander leaves.
Add cream and mix
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Butter Paneer is ready
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Transfer Paneer in a Bowl
Garnish Paneer with Paneer & Coriander leaves
Tips:
1. When ready to serve heat Paneer and in the end add cream, heat for about 2 minutes, turn the heat off, make sure that you do not over heat the cream, overheating spoil the cream and the cream change to ghee, this is the reason why the cream is added at the end when is ready to be served. Remove from the stove and transfer into serving dish.
2. If you are watching your calories then substitute cream with ½ cup of milk.
1. When ready to serve heat Paneer and in the end add cream, heat for about 2 minutes, turn the heat off, make sure that you do not over heat the cream, overheating spoil the cream and the cream change to ghee, this is the reason why the cream is added at the end when is ready to be served. Remove from the stove and transfer into serving dish.
2. If you are watching your calories then substitute cream with ½ cup of milk.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Other recipes:
Palak paneer Crumbled paneer curry
Kadhi paneer Paneer bhurji
Muttar paneer Paneer frankie (paneer wrap)
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