Butter Paneer or Paneer Makhani is a rich, creamy delicious Paneer dish. It is one of the most popular dishes in Indian restaurants. Also, it’s a kid’s favorite Indian dish. I made some changes of my own to make it a healthier dish by using less cream and more milk, less Butter, yet it tastes delicious. I am not using any onions and garlic and made it Jain friendly.

Prep Time

10 Minutes

Cook Time

30 Minutes

Serving

3

INGREDIENTS :

  • 300 Grams about 2 cups paneer cubes
  • 1 and 1/2 cup tomato sauce
  • 2 Tbsp cashew paste
  • 4 Tbsp oil
  • 2 Tbsp Butter
  • 1 Tbsp kasoori methi
  • 1 Tbsp Butter paneer masala
  • 2 Tbsp red chili powder
  • 1/2 Tbsp garam masala
  • 1/2 Tbsp brown sugar
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • green chilies (optional)
  • Salt to taste

 

STEPS TO FOLLOW :

Step 1: Initially, soak your cashews in the warm water for 10 minutes and then make a paste. Now heat oil and butter in a pan and add tomato sauce, cook it for about 2 to 3 minutes. After that add all the dry spices and cashew paste, mix it well, and cook it for about 5 minutes until the oil start separating.

Step 2: Now at this point add milk and heavy cream, mix it and let it simmer for 2 to 3 minutes. While sauce is simmering add Paneer cubes and let it cook on high heat for 2 minutes. After 2 minutes lower the heat on medium, cover it and cook it for about 10 minutes. Add some more milk if you think your gravy is too thick.

Step 3: Garnish with cilantro and some cream. Serve it with your favorite Paratha, rice, or bread. Enjoy this delicious dish with your family and friends.

Tips :

1. I don’t fry my Paneer instead I keep it in the warm water for a couple of minutes.
2. If you don’t have tomato sauce then you can use fresh tomatoes. Dice your tomatoes, boil them and take the skin out, then grind them.
3. If you don’t have the butter Paneer Masala then you can use butter chicken Masala.