Easy and Simple Butter Paneer
A delicious butter paneer recipe to keep for whenever you want something comforting and easy to make at home.
Equipment
- 1 Meyer Nonstick Chef’s Pan (10.25”)
- 1 High-Speed Blender
- 1 Chopping Board
Ingredients
- 1 tbsp of ghee
- 1 tbsp grated garlic
- 2 tsp grated ginger
- 125 grams onion diced
- 2 bay leaves
- 1/4 cinnamon stick
- 2 black cardamoms or normal cardamoms will do
- 2 tbsps methi leaves
- 3 medium tomatoes diced. Make sure you use high-quality tomatoes for this dish. It really adds to the flavour and colour.
- 1 tsp chilli powder really hot
- 1 tsp turmeric powder
- 1 tsp salt or more to taste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 cup of cashew nuts you can sub with pine nuts
- 1 cup water
- 2 tbsps of unsalted butter
- 1/2 cup cooking cream This is optional. You can use soy cream for vegans
- 200 grams malai paneer cubes recipe in a previous post buying a ready-made packet will do
Instructions
- Place your Meyer's Chefs Pan over medium heat
- Add the ghee, let it heat up
- Sauté the onions until they are translucent
- Add the tomatoes and sauté again until the water from the tomatoes evaporates
- Add ginger, garlic, bay leaves, cinnamon, cardamoms, and methi leaves. Gently stir it in alltogether. You want to make sure you don’t break the bay leaves, cinnamon stick and cardamoms as you’ll need to take it out before blending.
- Cover the lid and let it cook on medium to high heat, for 5 mins, stirring occasionally
- Open the lid, then add the cashews and water. Stir it in and cover the pan for another 5 minutes.
- Once most of the water has evaporated from the mixture, turn off the heat and set aside to cool. Remove the bay leaves, cinnamon and cardamoms.
- Place the mixture into a blender and blend until smooth
- In the same pan, pour another tbsp of ghee and chilli powder, let it melt and simmer together for 30 seconds.
- Saute the paneer until it turns golden and crisp.
- Add the smooth tomato mixture from the blender into the pan and stir it in together for another 5 mins
- Add the salt, turmeric powder, cumin powder, coriander powder and garam masala. Stir in well. If you think it lacks in any chilli or salt, add more here.
- Turn the heat to low and add cream. Stir it in and let it simmer for another 5 minutes. Cover the lid as this mixture splatters.
- Garnish with coriander and another sprinkle of methi leaves before serving. You can add another tbsp of cream on the top here in a swirl for a beautiful finish.