Butter Paneer

This Butter Paneer recipe is creamy, warm, and full of yummy spices that make it extra tasty. First, the paneer is cooked until golden and crispy, then it is mixed with a smooth tomato and coconut sauce. It tastes delicious served over rice with a squeeze of lime juice and a little cilantro on top.

Recipe

This recipe makes 5-6 servings

Ingredients:

  • 400g paneer cut into ½ inch cubes

  • 1 tbsp vegetable oil

  • 2 tbsp butter, divided

  • 1 medium yellow onion, diced

  • 1 tbsp garlic powder

  • 4 tsp garam masala

  • 1 tsp salt

  • 2 cups tomato sauce

  • 1 can coconut cream

  • ½ lime

  • Cilantro for garnish (optional)

Equipment:

  • Large frying pan or skillet

  • Wooden spoon or spatula

  • Cutting board

  • Chef’s knife

  • Measuring spoons

  • Measuring cups

  • Can opener

  • Lid for the pan (optional)

  • Small prep bowls (optional)

  • Citrus juicer

  • Serving bowls or plates

Directions:

  1. In a large frying pan, heat oil and 1 tbsp butter over medium heat. Fry the paneer until golden brown on all sides. Remove from the pan.

  2. In the same pan, without cleaning it out, add the other 1 tbsp of butter. Add the onion and cook for 5 minutes, until it begins to soften. Add the garlic and cook until fragrant.

  3. Stir in the garam masala, and salt and cook for one minute.

  4. Add the tomato sauce into the pan. Mix until everything is well combined. Cover the pan and simmer on medium heat for 5 minutes.

  5. Add the paneer back into the pan. Pour in the coconut cream and stir well. Let simmer until it reaches desired consistency.

  6. Serve warm over rice. Squeeze lime juice over before eating. Garnish with cilantro if desired. Enjoy!

    Storage:

    • Store butter paneer in an airtight container in the fridge for up to 3-4 days.

    • If eating with rice, store rice seperately in an airtight container in the fridge for up to 3-4 days.

      • Rice should be placed in the fridge within an hour after cooking.

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