• Preeti Shridhar

Butter Paneer

Ingredients for sauce Tomatoes 250 gms Onion 100 gms Garlic cloves 4 medium Ginger 1tsp Kashmiri red chilli 1 Cashew nuts 5 Makhana 10 Water 3/4 cup

For gravy

Oil 1 tsp

Butter 1 tbsp

Salt to taste

Thick yogurt 2 tbsp

Honey 1/2 tbsp

Butter Paneer Masala 1 tbsp

Kasuri Methi 1tsp

Cream 1 tbsp optional

Paneer 250 gms


  1. Bring everything to a boil and let it simmer till onions and tomatoes turn soft and mushy.

  2. Once this cools down, puree it.

  3. Pass it through a sieve, what you get is satiny smooth sauce.

  4. Cut Paneer into 2" cubes. Saute in a non stick pan with just a tsp of oil.

  5. Once Paneer turns golden brown on all sides soak it in hot salted water. This helps in keeping the Paneer soft.

  6. Heat 1 tbsp butter in a deep pan or karahi,

  7. Add 1/2 tsp of kashmiri red chili pd and quickly pour in the puree.

  8. Bring it to a boil.

  9. Whisk yogurt and add it to the sauce, stirring all the time so that it doesn't curdle.

  10. Add in salt, butter paneer masala and honey and mix well.

  11. Taste and adjust seasoning, and butter paneer masala.

  12. If the gravy is too thick add a little milk.

  13. Drain the Paneer pieces and add to the sauce.

  14. Let it cook for a few minutes so that Paneer absorbs all the flavors.

  15. Now Sprinkle crushed Kasuri methi and remove from gas.

  16. At the time of serving garnish with a tbsp of cream if you want.

  17. Serve hot with an Indian bread of your choice.


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