Butter Paneer
Updated Oct. 21, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds paneer, cut into ½-inch cubes
- 2tablespoons ghee or vegetable, canola or other neutral oil
- 1teaspoon freshly grated ginger or ginger paste
- 1teaspoon freshly grated garlic or garlic paste
- 1small white onion, finely chopped
- 1teaspoon Kashmiri red chile powder
- 1teaspoon garam masala
- 1(14-ounce) can of crushed tomatoes, or 6 plum tomatoes, chopped
- 2tablespoons cashew butter
- 2tablespoons unsalted butter
- Salt and freshly ground black pepper
- 3Thai green chiles, chopped (optional)
- 1tablespoon chopped cilantro (optional)
- Rice or roti, for serving
Nutritional analysis per serving (4 servings)
834 calories; 59 grams fat; 28 grams saturated fat; 2 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 41 grams protein; 1408 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using store-bought paneer, soak the cheese in hot tap water for 10 minutes; drain.
- Step 2
In a medium pot, heat ghee on high until it melts, 30 to 90 seconds. Stir in ginger and garlic and cook until the smell of raw garlic dissipates, about 30 seconds. Add onion and continue cooking, stirring occasionally, until onion is translucent, 5 to 7 minutes.
- Step 3
Add chile powder and half of the garam masala and cook until deliciously fragrant, about 30 seconds. Stir in the tomatoes and cashew butter. Cook, stirring occasionally, until the tomatoes start to break down, 5 to 7 minutes.
- Step 4
Adjust heat to medium and add the butter. Cook until butter has melted into the mixture, about 30 seconds. Stir in 1 teaspoon salt and add water if a thinner sauce is desired. Taste and add more salt if necessary. Stir in the paneer cubes. Simmer for 5 minutes on low, until the flavors have melded. Top with the rest of the garam masala and the green chiles and cilantro, if using. Serve with rice or roti.
Private Notes
Comments
Big hit with the whole family, came together quickly. Subbed 1/2 teaspoon smoked paprika and 1/4 ground cayenne for the Kashmiri red chile powder and it worked well, may up the cayenne next time. Served over brown rice. New family favorite, thanks NYT.
How about a recipe on NYT for homemade Paneer (vs searching the whole web). 1st step of this recipe is ‘if using store bought…) I didn’t see a recipe in NYT Cooking
Very straightforward, quite rich dish, spiced for taste and flavour rather than heat. My family adored this dish served with rice!
Dish was delicious. As some others have already said I subbed the Kashmiri powder for paprika. I know it’s not the same but as a “work with what you have” option it was great. To make this more kid friendly we did not use the Thai green chiles. We added spinach and potatoes to ours. Next time I’ll do less paneer and add in chick peas for a texture and protein variety, maybe even some green bell peppers and carrots.
I was missing several ingredients but I made it anyway and it turned out lovely. Sub tahini for cashew butter. Sub chicken masala for chili paste. Sub 1/2 jalapeño for chilis at the end and cook it minced with tomatoes Immersion blend after cooking tomato mixture. Add entire bunch of chopped cilantro at the end and stir in. Fantastic.
I used firm tofu. Absolutely delicious.