Most recipes for Indian butter paneer are developed to perfectly mimic the restaurant dish. This is not one of them. I like to enjoy the cream-laden restaurant version for what it is, and I’ll order takeout when I’m craving that flavor. Plus, the original butter paneer is vastly different than the one you consume at a restaurant today, and given that there are so many variations, I decided to do my own take on the dish.
Table of Contents
What is butter paneer made of?
For this version, the base creaminess comes from cashews, which are often, but not always found in butter paneer. The cream at the end is completely optional, and I don’t usually need it as the cashews provide enough richness for me. There’s a bit more boldness in the flavor and tanginess from the tomato. The resulting dish is rich, comforting, slightly punchy from the spice, and perfect with some soft naan on the side.
How do I make butter paneer?
First, you’ll make a spiced tomato onion base by sauteeing spices in oil, adding some onion, then tomatoes, spices, and other aromatics. Let the mixture cool slightly, then blend until smooth. Then, that pureed tomato onion mixture gets added to a hot pan with melted butter. Sprinkle in some fenugreek leaves (methi) for a very classic butter paneer flavor and simmer your paneer until just cooked.
What substitutions or changes can I make to the recipe?
Each ingredient has been selected to add a particular flavor or texture to the dish. That being said, there are definite substitutions that can be made.
1) The recipe can be completely vegan if you sub butter for vegan butter and tofu for the paneer.
2) You can absolutely alter the flavor profile to your own preferences. I find that the tomato and cashews provide enough sweetness, but if you want, you can add a bit of sugar to the final puree if desired.
3) Fenugreek leaves (methi) add this nice, almost maple-syrupy, earthy, nutty flavor to the butter paneer. It’s a very classic flavor that separates butter paneer from other tomato based dishes. You can absolutely sub in a pinch of ground fenugreek if you don’t have the leaves.
4) Use as much or as little spice as you want.
Note: A high powered blender is recommended to ensure the sauce is as creamy and smooth as possible. If you don’t have one, I recommend omitting the cashews and subbing the fresh tomatoes for 1-14oz can of whole peeled tomatoes. It’ll change the flavor profile slightly, but help smooth out the sauce.
👩🏽🍳🌶️ Important FYI 🌶️👩🏽🍳
I cycle through my spices quite quickly because of my extensive recipe development work. I also source my spices from specialty spice shops that tend to offer fresher spices.
What does this mean for you?
Make sure to check your spices before following this recipe. If your spices emit a strong fragrance, they’re likely fresh. If they seem older or more stale, you may need to purchase new spices or add more spices to achieve the same flavor. Otherwise, this recipe might not taste as flavorful.
Butter Paneer Recipe
Ingredients
- 8 ounces paneer, store-bought or homemade
- 12 unsalted cashews
- 2 tablespoons neutral oil
- 2 cardamom pods
- 1/2 cinnamon stick
- 1 bay leaf
- 1 large red onion, thinly sliced
- Salt
- 1/2 tablespoon grated garlic
- 1/2 tablespoon grated ginger
- 1/2 serrano chili, roughly chopped
- 1 lb tomatoes, about 2 large or 3 medium-sized tomatoes | roughly chopped
- 1 teaspoon garam masala
- 1 cup water, plus more if needed
- 2 tablespoons unsalted butter
- 1/2 teaspoon mild red chili powder, like Kashmiri — you can also substitute 1/4 teaspoon paprika and 1/4 teaspoon cayenne if you don't have it
- 1 teaspoon fenugreek leaves, also known as kasoori methi
- 2 tablespoons heavy cream, optional
- A handful of cilantro, for garnish
- A handful of red onion, for garnish
- Lemon wedges, for serving
Instructions
- Prep the paneer and cashews: Store-bought paneer can often be hard, so I recommend softening it through the following step. Cut paneer into 1-inch cubes, then soak in a bowl of hot water for 15 minutes. Drain the paneer and set aside. Meanwhile, soften the cashews. Soak the cashews in a small bowl of hot water for 15 minutes. Drain and set aside.8 ounces paneer, 12 unsalted cashews
- Bloom the spices: Add oil to a medium saute pan set over medium heat. Add the cardamom, cinnamon, and bay leaves until aromatic and sizzling, about 30 seconds.2 tablespoons neutral oil, 2 cardamom pods, 1/2 cinnamon stick, 1 bay leaf
- Saute the onion: Saute the onion at medium heat for 7-8 minutes until the moisture has evaporated and the onions are golden brown at the edges. Season with salt.Note: This is a recipe where you really want to get some color on these onions. It adds a lot of flavor.1 large red onion, Salt
- Reduce the heat to low, and add the garlic, ginger, and chili. Saute for 30 seconds until fragrant.1/2 tablespoon grated garlic, 1/2 tablespoon grated ginger, 1/2 serrano chili
- Saute the tomatoes and cashews: Add the tomatoes and drained cashews, and saute for 8-10 minutes at medium heat, until the tomatoes release their juices and the sauce thickens.1 lb tomatoes
- Simmer the sauce: Add the garam masala and 1 cup water, and saute for another 5 minutes until the sauce reduces slightly. Season with salt.1 teaspoon garam masala, 1 cup water
- Blend the sauce: Let cool, then add to a blender and puree until completely smooth. If your puree is not perfectly smooth, you can push it through a fine mesh sieve.
- Wipe the saute pan clean, then heat the butter over medium heat until melted.2 tablespoons unsalted butter
- Simmer the sauce: Add the chili powder, and stir to combine, then mix in the puree. Bring the mixture to a simmer. Simmer for about 5 minutes to allow the sauce to meld with the butter. If the sauce is looking too thick, you can add more water as desired.1/2 teaspoon mild red chili powder
- Finish seasoning: Crush the fenugreek leaves in your hand and add to the pan. If adding in the cream, reduce the heat to low and stir it in. Season with salt and additional spices as desired.1 teaspoon fenugreek leaves, 2 tablespoons heavy cream
- Cook the paneer: Add the paneer and reduce the heat to a low simmer. Simmer for about 3 minutes, until the paneer is just cooked.
- Serve: Garnish with cilantro and red onion, and serve with lemon wedges.A handful of cilantro, A handful of red onion, Lemon wedges
Priyanka
The instructions were easy to follow and the butter paneer was delicious! Better than what I’ve had in restaurants. Thanks for a wonderful recipe Karishma!