Butter Paneer

Updated: Jun 18

Prep Time: 20 min Cooking Time: 45 min Serves: 4 Ingredients: For Marinade: 750 grams Paneer cut in cubes

1 cup Yogurt

2 tbsp Butter Melted

1 tbsp Lime Juice

1½ tsp Ginger-Garlic Paste

¼ tsp Turmeric Powder

1 tsp Kashmiri Red Chilli Powder ½ tsp Garam Masala Powder ¾ tsp Salt

For Gravy: 1 tbsp Oil

2 tbsp Butter

2 Medium Tomatoes Finely Chopped

1½ tbsp Tomato Puree

1 tsp Kalonji Seeds (Black Onion Seeds)

4 Clove

5 Cardamom

1 inch Cinnamon

½ tsp Black Pepper Corns

1½ tbsp Ginger Garlic Paste

1 Dry Red Chilli

1 tsp Turmeric Powder (Haldi)

1 tsp Kashmiri Red Chilli Powder

1½ tsp Kasuri Methi (Dry Fenugreek Leaves)

1½ tsp Honey

⅓ cup Fresh Cream

Salt to taste For Marinade:

  1. Hang the yoghurt in a muslin cloth for 10 minutes, and then toss it in the bowl.

  2. Add the melted butter, lime juice, ginger-garlic paste, turmeric powder, kashmiri chilli powder, garam masala and salt. Mix and combine with the paneer cubes before refrigerating for 3-4 hours or overnight.

  3. String the paneer cubes on skewers and cook on a griddle pan until you get the chargrill marks or under a grill and keep it aside.


For Gravy:

  1. Heat the oil and butter in a pan on medium-low and add the kalonji seeds, dry red chilli, cloves, cardamom, cinnamon, and black pepper, sauté for a minute.

  2. Then add ginger-garlic paste and cook for a minute. Next, add tomatoes, tomato puree, turmeric powder, kashmiri chilli powder, kasuri methi, honey, and salt.

  3. Add a ⅓ cup of water, bring it to a boil and then simmer for 10-15 minutes until the tomatoes are soft; cool the gravy and blend to a smooth puree.

  4. Heat the gravy in the same pan; once hot, add the paneer cubes and simmer for 5-8 minutes until the paneer is warm. Then add the double cream and simmer for 3-4 minutes.

  • Garnish with coriander leaves and serve hot with tandoori naan and pilau rice!

Print


Butter Paneer | The Rasoi Recipes
Butter Paneer | The Rasoi Recipes

0 comments

Recent Posts

See All