Learn How to Make Homemade Butter Paneer (Step-by-Step) - This popular Indian blog post guides you through softening and pan-frying paneer, as well as creating the flavorful, tomato-based butter paneer gravy.
WHAT IS BUTTER PANEER?
Let’s learn How To Make Homemade Butter Paneer (Step-by-Step), a delicious recipe featuring paneer (Indian cottage cheese) in a rich, creamy tomato-based gravy with a touch of honey and heavy whipping cream. This Paneer recipe mildly spiced, vegetarian, originated in India. This Indian recipe is extremely flavorful.
My husband introduced me to this recipe. When I moved to Switzerland after our wedding, he made Butter Paneer for me within the first two weeks of our marriage. It was the first paneer dish he ever cooked for me—just like Chicken Jalfrezi was the first dish I made for him.
Butter Paneer is creamy, rich, and flavorful. It's one of my favorite Indian dinner recipes just like Paneer Tikka and Achari Paneer.
STEPS
- Make the butter masala.
- Soften the Paneer
- Pat dry and pan-fry the paneer
- Make the gravy.
- Mix the pan-fried paneer in the gravy.
INGREDIENTS YOU'LL NEED!!!
- Paneer– I used paneer from Costco. Be sure to soften it by soaking in salted warm water, then pat dry and pan-fry.
- Homemade Butter Masala– It's few whole spices and powdered spices.
- Butter– I opted for salted sweet butter.
- Tomato Paste– This adds a burst of tomato flavor.
- Heavy Whipping Cream– You’ll need just 2 cups of heavy whipping cream.
HOW TO MAKE BUTTER PANEER?
Make the butter paneer masala.
Set aside.
Cut the paneer in cubes. Soak the paneer in salted warm water.
Drain the paneer and pat dry the paneer with a paper towel.
In a fry pan, add oil and paneer and pan-fry the paneer.
In a pot, add oil, butter, and ginger garlic paste.
Now add tomato paste.
Add butter masala.
Next add heavy whipping cream.
Add red chili powder.
Then add honey.
Add paneer.
Garnish with dried fenugreek leaves.
Serve it with a hot naan or basmati rice.
Enjoy!
HOW TO STORE IT?
Store in an airtight container in the refrigerator, and it will stay fresh for 3-4 days. If freezing, use an airtight container as well. When you're ready to eat, simply thaw and reheat it on the stovetop—it’ll taste as if you just made it!
SERVE IT WITH...
Serve Butter Paneer with Basmati rice and Homemade Chapati.
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Let's Make Butter Paneer!!!
How to Make Homemade Butter Paneer (Step-by-Step)
Ingredients
Butter Masala
Whole spices
- 1 cinnamon stick
- 4 green cardamoms
- 2 star anise
- 2 black cardamoms
- 6 cloves
- 10 black peppercorns
- 1 tbsp cumin seeds
- 1 bay leaf
- 2 tbsp coriander seeds
- 4 dry whole byadgi or dried long red pepper
Powdered spices
- 2 tsp paprika
- 1 tsp turmeric powder
- 1 tsp red chili powder
- ¼ tsp Garam Masala Powder
- ½ tsp javitri powder
- ¼ tsp nutmeg powder
- 1 tsp kosher salt
Soften the Paneer
- 1 tsp salt
- 2 cups water
- 1 lbs paneer cut in cubes
- ⅙ cup olive oil or any neutral oil
Gravy
- ¼ cup olive oil or any neutral oil
- 2 tbsp butter
- 6 oz tomato paste
- 3 tbsp homemade butter masala
- ½ tsp red chili powder
- 1 tsp kosher salt
- 1 tsp honey
- 2 cups heavy whipping cream
Garnish
- 1 tsp kasauri methi dried fenugreek leaves
Instructions
Let's Make Homemade Butter Masala!
- In a fry pan, add cinnamon, green cardamom, star anise, black cardamoms, cloves, black peppercorn, cumin seeds, bay leaf, coriander seeds, and chili whole byadgi.
- Lightly dry roast the spices in a fry pan on medium heat. Grind all until all the whole spices until they are powder form in a spice grinder.
- Now add salt, red chili powder, tumeric powder, javitri powder, nutmeg powder, and garam masala powder. Mix everything all together.
Soften the Paneer and Fry it!
- Cut the Paneer in cubes.
- In a bowl, add cubes of Paneer with 1 tsp salt and 2 cups of warm water.
- Let it soak.
- drain the water and pat dry the paper towel until the paneer is completely dry.
- In a fry pan, add ⅛ cup olive oil, on medium heat, let the oil heat up.
- Add in the paneer and fry the paneer.
- Once Paneer is done frying, turn off the stove, and set aside.
Gravy
- In a saucepan or medium-size pot, add ¼ cup oil, and let it get hot.
- Now add 2 tbsp butter and let it melt.
- Add ginger garlic paste and mix it.
- Now add tomato paste and mix well.
- Add homemade butter masala that you made earlier.
- Now add heavy whipping cream and mix well.
- Add 1 tsp salt and ½ tsp red chili powder and mix well.
- Now cover the lid and let it cook on medium low for 10-15 minutes or until the oil separates.
- Uncover the pot.
- Next add honey and mix.
- Now add the fried paneer in and mix everything gently.
- Garnish with dried fenugreek leaves.
- Serve it immediately and serve it with a hot Naan or basmati rice.
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