Butter Paneer is a well known north Indian classic. Cubes of succulent home made cheese are simmered in a creamy, tomato sauce.
If you’re on a diet, you may want to avoid this delicious, rich recipe. (Or if you’re like me, get ready to work out the next day!)
You’ll find all the ingredients for this recipe at any Indian grocery.
To cut down on some of the calories, you can also reduce the fat content by halving the amount of butter and replacing the whipping cream with low fat evaporated milk. Enjoy!
Paneer – 14oz
Oil – 2 tsp.
Butter – 4 tbsp
Garlic Paste & Ginger Paste: 1.5 tsp each
Crushed Tomatoes – 1 cup
Paprika or Kashmiri Mirch – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Salt – to taste
Heavy Whipping Cream – 1/2 cup
Water – 1 cup or to taste
Sugar (optional) – 1 tsp or to taste
Cilantro – to garnish
Cut paneer into cubes
Heat oil, and then butter, in a pan
Once the oil is hot, add the ginger and garlic paste. Sautee for 2 minutes
Add in the Crushed Tomato, then the coriander powder, garam masala, paprika, red chili powder and salt.
Cook until the oil separates.
Add the paneer and mix in, very gently.
Add 1 cup of water and let simmer for 5 minutes
Lower the heat, then add cream. Then increase the temperature until it comes to a boil
Add Sugar and stir.
Garnish with Cilantro and serve.
Want to make these and need the written instructions? Just click here to download the full recipe.
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