Butter Paneer
Updated October 21, 2024
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds paneer, cut into ½-inch cubes
2 tablespoons ghee or vegetable, canola or other neutral oil
1 teaspoon freshly grated ginger or ginger paste
1 teaspoon freshly grated garlic or garlic paste
1 small white onion, finely chopped
1 teaspoon Kashmiri red chile powder
1 teaspoon garam masala
1 (14-ounce) can of crushed tomatoes, or 6 plum tomatoes, chopped
2 tablespoons cashew butter
2 tablespoons unsalted butter
Salt and freshly ground black pepper
3 Thai green chiles, chopped (optional)
1 tablespoon chopped cilantro (optional)
Rice or roti, for serving
Nutritional analysis per serving (4 servings)
40 grams carbs; 134 milligrams cholesterol; 834 calories; 20 grams monosaturated fat; 5 grams polyunsaturated fat; 28 grams saturated fat; 59 grams fat; 2 grams trans fat; 3 grams fiber; 1408 milligrams sodium; 41 grams protein; 10 grams sugar
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
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
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.
Very straightforward, quite rich dish, spiced for taste and flavour rather than heat. My family adored this dish served with rice!
Good sauce! Soaking small pieces of paneer and using lots of aromatics, ghee and Kashmiri chili powder is key! I crushed whole tomatoes (no additional juice) and added most of a small can of coconut creme and it was very spicy and yum. Also added roasted broccoli -- would be good with cauliflower too. Can serve over brown rice or farro because the flavor is strong/delicious enough.
Is it safe to “can” to preserve this recipe?
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.