How to make Butter Paneer at home?

How to Make Butter Paneer at Home: A Delicious Indian Delight

Butter Paneer, also known as Paneer Makhani, is one of the most popular North Indian dishes enjoyed across the globe. With its rich, creamy tomato-based gravy and soft cubes of paneer (Indian cottage cheese), it’s a comforting and flavorful vegetarian dish perfect for any occasion. The good news is—you can make it easily at home with a few simple ingredients. Here’s how:

Ingredients:

For the Gravy:

• 2 tbsp butter
• 1 tbsp oil
• 1 large onion, chopped
• 3-4 tomatoes, roughly chopped
• 4-5 cloves garlic
• 1-inch piece of ginger
• 2-3 green cardamoms
• 1 small cinnamon stick
• 4-5 cashew nuts
• 1 tsp red chili powder (Kashmiri chili for color)
• Salt to taste
• 1 tsp sugar (optional, to balance acidity)
• ½ cup fresh cream
• ½ tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• Water as needed

For the Paneer:

• 200-250 grams paneer, cubed
• 1 tbsp butter or oil (for light frying, optional)

Instructions:

Step 1: Prepare the Gravy Base

1. In a pan, heat 1 tbsp oil and 1 tbsp butter.
2. Add onions, garlic, ginger, cardamom, cinnamon, and cashew nuts. Sauté until onions are golden.
3. Add chopped tomatoes and cook until soft.
4. Add red chili powder and a pinch of salt. Cook for a few more minutes.
5. Turn off the heat and let the mixture cool.
6. Blend it into a smooth puree using a mixer or blender. Strain if you want an extra smooth texture.

Step 2: Cook the Gravy

1. In the same pan, heat 1 tbsp butter.
2. Add the blended gravy and cook on medium heat for 7–10 minutes, stirring occasionally.
3. Add water as needed to adjust the consistency.
4. Stir in fresh cream, sugar (if using), garam masala, and crushed kasuri methi.
5. Simmer the gravy for another 3–4 minutes.

Step 3: Prepare the Paneer

• Lightly sauté the paneer cubes in butter for extra flavor (optional), or use them directly for a softer texture.
• Add paneer to the gravy and simmer for 3–5 minutes.

Serving Suggestions:

Serve Butter Paneer hot, garnished with a swirl of cream and chopped coriander leaves. It pairs beautifully with naan, roti, paratha, or steamed basmati rice.

Tips for Best Results:

• Use Kashmiri chili powder for a bright red color without too much heat.
• Always add cream at the end to avoid curdling.
• Soak store-bought paneer in warm water for 10 minutes to soften it before cooking.

With this homemade Butter Paneer recipe, you can bring restaurant-style taste to your dining table in under an hour. Ready to give it a try tonight?