Butter Paneer Recipe – Authentic Indian Creamy Paneer Curry

Last Updated on 2 months by Neha Deshmukh

Butter Paneer Recipe – Authentic Indian Creamy Paneer Curry

Hey everyone! If you’re anything like me, a cozy night in with a rich, creamy curry is pure bliss. And honestly, nothing beats a classic Butter Paneer. I remember the first time I tried to make this – it didn’t quite turn out like the restaurant version! But after a lot of experimenting, I’ve perfected a recipe that’s bursting with flavour and surprisingly easy to make at home. Get ready for a dish that’ll become a family favourite!

Why You’ll Love This Recipe

This Butter Paneer isn’t just another curry recipe. It’s a hug in a bowl! The paneer is incredibly soft, the gravy is unbelievably creamy, and the blend of spices is just… chef’s kiss. It’s perfect for a weeknight dinner, a special occasion, or anytime you’re craving a little bit of Indian comfort food. Plus, it’s way more satisfying (and often healthier!) than takeout.

Ingredients

Here’s what you’ll need to create this magic:

• 250 grams paneer, cubed
• 2 big onions (blanched & pureed) – about 1.5 cups
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder (adjust to your spice preference!)
• 3 ripe tomatoes (blanched & pureed) – about 1.5 cups
• 3 tbsp cashew nut paste
• 1 tsp coriander powder
• 0.25 tsp turmeric powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp garam masala powder
• 3 tbsp butter
• 2 tbsp fresh cream
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Paneer: Seriously, good paneer makes all the difference. I prefer using fresh, soft paneer – the kind you get from an Indian grocery store is usually best. Avoid the pre-cut, packaged paneer if you can, as it tends to be a bit rubbery.
• Cashew Paste: Homemade cashew paste is SO much better than store-bought. Just soak about ½ cup of cashews in warm water for 30 minutes, then blend them into a smooth paste. It adds a beautiful richness to the gravy.
• Kasuri Methi: Don’t skip this! Kasuri methi has a unique, slightly bitter flavour that’s essential for authentic Butter Paneer. You can find it at most Indian grocery stores.
• Butter: I usually use Amul butter, but any good quality butter will work. The butter really contributes to the richness, so don’t skimp!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently fry the paneer cubes in a little ghee until lightly golden. Don’t overcook them – we want them to stay soft! Soak them in hot water while you prepare the gravy. This keeps them wonderfully tender. Drain and set aside.
2. Now, heat the butter in a pan over medium heat. Sauté the onion paste until it’s a beautiful golden brown – this takes about 8-10 minutes. Patience is key here!
3. Add the ginger-garlic paste and cook for another 3 minutes, until fragrant. Stir in the chili powder and cashew paste, cooking for another minute.
4. Time for the tomato magic! Add the tomato puree, kasuri methi, coriander powder, turmeric, garam masala, and salt. Simmer this mixture for about 5 minutes, stirring occasionally, until the oil starts to separate from the sides.
5. Gently add the softened paneer cubes to the gravy. Cook for about 5 minutes, allowing the paneer to absorb all those delicious flavours. If the gravy is too thick, add a little water to reach your desired consistency.
6. Finish with the remaining butter and fresh cream. Give it a good stir and let it rest for 10 minutes before garnishing with fresh coriander leaves. This resting period allows the flavours to meld together beautifully.
7. Serve hot with naan, roti, or steamed rice.

Expert Tips

Want to take your Butter Paneer to the next level? Here are a few of my secrets:

• Consistency is Key: If your gravy is too thick, add a splash of water. Too thin? Simmer for a few more minutes.
• Prevent Rubbery Paneer: Soaking the paneer in hot water is a game-changer! It keeps it soft and prevents it from becoming tough.
• Bloom Your Spices: Cooking the spices in butter helps to release their flavours, creating a more aromatic and complex curry.

Variations

Let’s get creative!

• Vegan Butter Paneer: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water) or soy paneer. Use vegan butter and plant-based cream.
• Gluten-Free Butter Paneer: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment: For a milder flavour, reduce the chili powder to ½ tsp. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This is a fantastic dish to serve at celebrations like Diwali or weddings. You can make a larger batch and serve it buffet-style.

Serving Suggestions

Butter Paneer is amazing on its own, but here are a few ideas to complete the meal:

• Naan: A classic pairing!
• Roti: A healthier whole-wheat option.
• Steamed Rice: Perfect for soaking up all that delicious gravy.
• Raita: A cooling yogurt dip to balance the spice.

Storage Instructions

Leftovers? Yes, please! Store Butter Paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

1. What type of paneer works best for Butter Paneer?

Fresh, soft paneer is the way to go! It has the best texture and flavour.

2. Can I make the cashew paste ahead of time?

Absolutely! You can make the cashew paste a day or two in advance and store it in the refrigerator.

3. How do I prevent the gravy from splitting?

Simmering the gravy gently and adding the cream at the end can help prevent splitting.

4. What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but you can try using a pinch of dried oregano as a substitute (though it won’t be quite the same!).

5. Can this recipe be made in an Instant Pot?

Yes! You can sauté the onions and spices in the Instant Pot, then add the tomatoes, cashew paste, and paneer. Pressure cook for 5 minutes, then release the pressure and finish with butter and cream.

6. How can I adjust the sweetness in the gravy?

If you prefer a less sweet gravy, reduce the amount of cashew paste. You can also add a squeeze of lemon juice to balance the flavours.

Enjoy making this Butter Paneer! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!