The Best Butter Paneer Recipe (Restaurant Flavor!)
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This 30-minute Butter Paneer recipe is one of my half-Indian family's most cherished dishes. Rich, creamy and rivals an Indian restaurant.
Ingredients
Instructions
Marinate the Paneer:
In a bowl, mix the oil, lemon juice, garlic, garam masala, turmeric, cayenne powder and salt.
Add the paneer cubes to the bowl.
Gently toss them with the marinade, making sure each piece is well coated. Be careful not to break the paneer. I find it easiest to use my hands.
Make the Sauce:
Heat oil over medium heat in a large saucepan or dutch oven.
Add onions and slowly cook until golden, reducing heat if they are getting crispy or browning quickly. This is an important flavour-building step, don't rush it.
Add garlic and ginger and cook until fragrant, about 1 minute.
Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more.
Add tomatoes and cook 2 minutes.
Add cream and carefully puree using an immersion blender (or standing blender, but do it in batches or the steam will blow the top off).
Return sauce to saucepan and bring to a simmer. Stir in butter. Add up to 4 tbsp of water if the sauce is too thick.
Gently stir in paneer and cook until heated through, about 2 minutes.
Nutrition
- Calories
- 657 kcal
- Carbohydrate Content
- 19 g
- Protein Content
- 20 g
- Fat Content
- 58 g
- Saturated Fat Content
- 33 g
- Trans Fat Content
- 0.5 g
- Cholesterol Content
- 147 mg
- Sodium Content
- 1311 mg
- Fiber Content
- 4 g
- Sugar Content
- 8 g
- Unsaturated Fat Content
- 12 g
- Serving Size
- 1 serving
