Butter Paneer Indian Affair Recipe

Marinate paneer

In a bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, salt and lemon juice. Gently fold in paneer cubes so they are evenly coated. Marinate for 15–30 minutes while you prepare the gravy (or up to 2 hours refrigerated).

Lightly fry paneer

Heat 2 tablespoons oil or ghee in a nonstick skillet over medium heat. Add marinated paneer cubes in a single layer and lightly shallow-fry until the edges are golden (about 2 minutes per side). Remove and set on paper towels. Alternatively, you can grill or roast at 200°C/400°F for 8–10 minutes.

Prepare tomato puree

Blanch tomatoes (optional) or chop them and add to a blender with chopped onion, ginger, garlic and green chili. Blend to a smooth puree. If you prefer a nuttier body, add the soaked cashews (from the Cream section) to the blender and puree together.

Temper whole spices

In a heavy-bottomed pan heat 1 tablespoon butter and 1 tablespoon oil or ghee over medium heat. Add bay leaf, cardamom, cloves and cinnamon stick. Sauté for 30–45 seconds until aromatic.

Cook the puree

Add the tomato-onion puree to the pan. Cook on medium-low heat, stirring occasionally, until the raw smell disappears and the mixture darkens slightly — about 12–15 minutes. If the puree splatters, reduce heat and cover partially. Use a spatula to scrape browned bits from the pan for flavor.

Spice the gravy

Add ground coriander, ground cumin, red chili powder, sugar, and 1 teaspoon salt. Stir and cook 2–3 minutes. Reduce heat to low and simmer another 3–5 minutes to allow spices to integrate.

Finish with butter and cream

Lower the heat to very low. Stir in the remaining 3 tablespoons butter and let it melt into the gravy. If using cashew paste from the ingredients, add it now and simmer 2 minutes. Slowly pour in the heavy cream while stirring to create a smooth, glossy sauce. Taste and adjust salt, sugar and red chili.

Add paneer and simmer

Gently add the fried (or grilled) paneer cubes to the gravy, ensuring they are coated. Simmer on very low heat for 4–6 minutes — do not boil vigorously to avoid curdling the cream or making paneer rubbery.

Finish seasoning

Sprinkle kasuri methi between your palms to crush and release aroma, then stir into the curry. Add garam masala, lemon juice (finish) and chopped cilantro. Give one final gentle stir.

Serve

Transfer to a serving dish and drizzle a little extra cream or melted butter on top if desired. Serve hot with naan, roti or steamed basmati rice.