![- 250g paneer, cubed - 2 medium tomatoes, pureed - 1 large onion, finely chopped Butter Paneer, also known as Paneer Makhani, shines with its main ingredients. The star is the paneer. This soft cheese gives the dish its rich texture. Use fresh, high-quality paneer for the best taste. Tomatoes add a lovely sweetness and acidity. Pureeing them brings a smooth, bright flavor. Onions contribute depth and sweetness to the sauce. They caramelize beautifully when cooked right. - 1 teaspoon cumin seeds - 1 teaspoon garam masala - 1 teaspoon red chili powder Spices elevate the dish, making it vibrant and aromatic. Cumin seeds add a warm, earthy tone. They pop in hot oil, releasing their oils and fragrance. Garam masala is a blend of spices that offers warmth and complexity. Red chili powder brings heat and color. Adjust its amount based on your spice preference. - 1/2 cup heavy cream - 2 tablespoons butter - 1 tablespoon oil - Cashew garnish (optional) Heavy cream makes the sauce luscious and creamy. It balances out the spices and adds richness. Butter enhances the flavor and gives a silky finish. A bit of oil helps with cooking the onions and spices. If you want an extra touch, use cashews for garnish. They add a nice crunch and a hint of sweetness. Check the [Full Recipe] for more details on preparation! To start, heat the butter and oil in a large skillet over medium heat. Add the cumin seeds and let them pop. This step adds a nice flavor. Next, add the finely chopped onion. Cook until the onions turn golden brown. Stir in the minced garlic and grated ginger. Cook this mix for about one minute. This will make your kitchen smell amazing. Now, add the pureed tomatoes to the skillet. Stir well and cook for 5-7 minutes. You want the oil to separate from the mixture. This shows your base is ready. Mix in the garam masala, red chili powder, turmeric powder, and salt. Let it cook for another two minutes. This part is key for rich flavors. It's time to add the main star—paneer! Gently fold in the cubed paneer. Make sure each piece gets coated in the sauce. Then, pour in the heavy cream. Stir gently to mix. This cream will give your dish that rich, creamy texture we all love. Next, bring the dish to a gentle simmer. Let it cook for about five minutes. This helps the flavors blend together nicely. Before finishing, add the kasuri methi and stir well. This gives the dish a unique, aromatic touch. Finally, garnish your Butter Paneer with fresh cilantro before serving. Enjoy this flavorful dish with naan or steamed basmati rice. For the full recipe, check out the complete instructions above! To get the right texture of paneer, make sure to use fresh paneer. Fresh paneer holds its shape and has a soft bite. You can also soak the paneer in warm water for 10 minutes before adding it to the dish. This makes it even softer. Balancing spices is key for the best flavor. Start with a small amount of red chili powder. You can always add more if you like it spicy. The garam masala adds warmth, but don't overdo it. A little goes a long way. One common mistake is overcooking the paneer. When paneer cooks for too long, it can become rubbery. Add it to the sauce, and let it heat through for about five minutes. That’s all it needs! Another mistake is skipping the kasuri methi. This dried fenugreek leaf adds a unique flavor. It brings a lovely aroma and depth to your dish. Always include it for the best taste. Butter paneer pairs well with naan or steamed basmati rice. These sides soak up the creamy sauce. You can also serve it with a side salad for freshness. For a beautiful dish, garnish with a drizzle of cream and freshly chopped cilantro. A sprinkle of red chili powder adds a pop of color. Serve hot for the best experience. {{image_2}} You can swap paneer for tofu if you want a vegan dish. Tofu absorbs flavors well, making it a great substitute. You can also use mixed vegetables like bell peppers or zucchini for a fresh twist. For cream, consider using coconut milk or cashew cream. These options keep the dish creamy while reducing calories. Across India, Butter Paneer has many styles. In North India, it often has rich spices and a smooth texture. In the South, cooks might add more heat and different spices. You can also try adding nuts like cashews or almonds for extra crunch. Fruits like raisins can add sweetness and depth too. You can make this dish vegan by using tofu and coconut milk. This way, you keep the creamy texture without dairy. For gluten-free options, Butter Paneer is naturally gluten-free. Just pair it with rice or gluten-free naan to enjoy a complete meal. To keep your Butter Paneer fresh, store leftovers in an airtight container. Let it cool to room temperature first. Place the container in the fridge. It will stay good for 3 to 4 days. When reheating, use low heat on the stove. This helps to keep the sauce creamy. Stir it often to prevent sticking. You can also microwave it, but use a microwave-safe dish and cover it loosely. You can freeze Butter Paneer for longer storage. To freeze, let it cool completely first. Then, place it in a freezer-safe container or bag. Remove as much air as possible to avoid freezer burn. It can last up to 3 months in the freezer. Label the container with the date for easy tracking. When ready to eat, thaw the Butter Paneer in the fridge overnight. If you need it fast, you can use the microwave. Use the defrost setting to avoid cooking it. Once thawed, reheat it gently on the stove. Add a splash of water or cream to restore creaminess. Heat until warm, stirring often to blend the flavors back together. For a great meal, serve it with naan or rice. Enjoy your flavorful Butter Paneer! Butter Paneer, also known as Paneer Makhani, is a rich and creamy dish from India. It features paneer, a fresh cheese made from milk, cooked in a buttery tomato sauce. This dish has roots in North Indian kitchens and is famous for its smooth texture and deep flavors. The sauce combines tomatoes, butter, and spices, creating a delightful blend that makes your taste buds dance. My love for Butter Paneer started when I first tasted it at a local restaurant. The warmth and comfort of this dish are simply unmatched. Yes, you can make Butter Paneer in advance. It stores well in the fridge for up to three days. To prepare it, cook the dish as usual, allow it to cool, and then transfer it to an airtight container. When you’re ready to eat, just reheat it gently on the stove or in the microwave. The flavors will deepen, making it even tastier. Meal prep makes busy weeknights easier, and this dish is perfect to have on hand! Butter Paneer pairs beautifully with many sides. Here are some great options: - Naan or roti for dipping - Steamed basmati rice to soak up the sauce - A fresh salad to balance the creaminess - Lassi or chai for a refreshing drink These sides enhance the meal and create a satisfying dining experience. Yes, you can replace paneer with other ingredients if needed. Here are some great substitutes: - Tofu for a vegan option - Cooked chicken for a meaty twist - Mixed vegetables for a hearty vegetarian dish Feel free to experiment based on your dietary needs or preferences. Each option offers a unique flavor profile while keeping the spirit of Butter Paneer alive. For the full recipe, check out the Butter Paneer Delight section. Butter paneer is a rich and creamy dish made with paneer, tomatoes, and spices. We discussed essential ingredients, cooking steps, and tips for perfecting this dish. Remember to balance your spices and avoid overcooking the paneer. You can adjust the recipe for dietary needs or explore regional variations for different tastes. Storing and reheating are easy with the right methods. Enjoy making this dish and sharing it with loved ones for a delightful meal.](https://mycookingcast.com/wp-content/uploads/2025/05/d6ceb2cf-60f3-4953-82c8-5347551cc650-768x768.webp)
Welcome to the flavorful world of Butter Paneer, also known as Paneer Makhani! This creamy dish bursts with rich flavors and easily becomes a favorite. In this post, I’ll share simple steps and key ingredients that transform basic paneer into a delightful feast. Whether you’re a cooking novice or an experienced chef, you’ll find tips to make this dish shine. Let’s dive into the deliciousness of Butter Paneer!
Ingredients
Main Ingredients for Butter Paneer
– 250g paneer, cubed
– 2 medium tomatoes, pureed
– 1 large onion, finely chopped
Butter Paneer, also known as Paneer Makhani, shines with its main ingredients. The star is the paneer. This soft cheese gives the dish its rich texture. Use fresh, high-quality paneer for the best taste. Tomatoes add a lovely sweetness and acidity. Pureeing them brings a smooth, bright flavor. Onions contribute depth and sweetness to the sauce. They caramelize beautifully when cooked right.
Essential Spices and Condiments
– 1 teaspoon cumin seeds
– 1 teaspoon garam masala
– 1 teaspoon red chili powder
Spices elevate the dish, making it vibrant and aromatic. Cumin seeds add a warm, earthy tone. They pop in hot oil, releasing their oils and fragrance. Garam masala is a blend of spices that offers warmth and complexity. Red chili powder brings heat and color. Adjust its amount based on your spice preference.
Additional Ingredients
– 1/2 cup heavy cream
– 2 tablespoons butter
– 1 tablespoon oil
– Cashew garnish (optional)
Heavy cream makes the sauce luscious and creamy. It balances out the spices and adds richness. Butter enhances the flavor and gives a silky finish. A bit of oil helps with cooking the onions and spices. If you want an extra touch, use cashews for garnish. They add a nice crunch and a hint of sweetness. Check the [Full Recipe] for more details on preparation!
Step-by-Step Instructions
Preparing the Base
To start, heat the butter and oil in a large skillet over medium heat. Add the cumin seeds and let them pop. This step adds a nice flavor. Next, add the finely chopped onion. Cook until the onions turn golden brown. Stir in the minced garlic and grated ginger. Cook this mix for about one minute. This will make your kitchen smell amazing.
Now, add the pureed tomatoes to the skillet. Stir well and cook for 5-7 minutes. You want the oil to separate from the mixture. This shows your base is ready. Mix in the garam masala, red chili powder, turmeric powder, and salt. Let it cook for another two minutes. This part is key for rich flavors.
Incorporating Paneer
It’s time to add the main star—paneer! Gently fold in the cubed paneer. Make sure each piece gets coated in the sauce. Then, pour in the heavy cream. Stir gently to mix. This cream will give your dish that rich, creamy texture we all love.
Simmering and Final Touches
Next, bring the dish to a gentle simmer. Let it cook for about five minutes. This helps the flavors blend together nicely. Before finishing, add the kasuri methi and stir well. This gives the dish a unique, aromatic touch.
Finally, garnish your Butter Paneer with fresh cilantro before serving. Enjoy this flavorful dish with naan or steamed basmati rice. For the full recipe, check out the complete instructions above!
Tips & Tricks
Perfecting the Dish
To get the right texture of paneer, make sure to use fresh paneer. Fresh paneer holds its shape and has a soft bite. You can also soak the paneer in warm water for 10 minutes before adding it to the dish. This makes it even softer.
Balancing spices is key for the best flavor. Start with a small amount of red chili powder. You can always add more if you like it spicy. The garam masala adds warmth, but don’t overdo it. A little goes a long way.
Common Mistakes to Avoid
One common mistake is overcooking the paneer. When paneer cooks for too long, it can become rubbery. Add it to the sauce, and let it heat through for about five minutes. That’s all it needs!
Another mistake is skipping the kasuri methi. This dried fenugreek leaf adds a unique flavor. It brings a lovely aroma and depth to your dish. Always include it for the best taste.
Serving Suggestions
Butter paneer pairs well with naan or steamed basmati rice. These sides soak up the creamy sauce. You can also serve it with a side salad for freshness.
For a beautiful dish, garnish with a drizzle of cream and freshly chopped cilantro. A sprinkle of red chili powder adds a pop of color. Serve hot for the best experience.
Variations
Alternative Ingredients
You can swap paneer for tofu if you want a vegan dish. Tofu absorbs flavors well, making it a great substitute. You can also use mixed vegetables like bell peppers or zucchini for a fresh twist. For cream, consider using coconut milk or cashew cream. These options keep the dish creamy while reducing calories.
Regional Variations
Across India, Butter Paneer has many styles. In North India, it often has rich spices and a smooth texture. In the South, cooks might add more heat and different spices. You can also try adding nuts like cashews or almonds for extra crunch. Fruits like raisins can add sweetness and depth too.
Dietary Adjustments
You can make this dish vegan by using tofu and coconut milk. This way, you keep the creamy texture without dairy. For gluten-free options, Butter Paneer is naturally gluten-free. Just pair it with rice or gluten-free naan to enjoy a complete meal.
Storage Info
Storage Guidelines
To keep your Butter Paneer fresh, store leftovers in an airtight container. Let it cool to room temperature first. Place the container in the fridge. It will stay good for 3 to 4 days. When reheating, use low heat on the stove. This helps to keep the sauce creamy. Stir it often to prevent sticking. You can also microwave it, but use a microwave-safe dish and cover it loosely.
Freezing Butter Paneer
You can freeze Butter Paneer for longer storage. To freeze, let it cool completely first. Then, place it in a freezer-safe container or bag. Remove as much air as possible to avoid freezer burn. It can last up to 3 months in the freezer. Label the container with the date for easy tracking.
Thawing and Reheating
When ready to eat, thaw the Butter Paneer in the fridge overnight. If you need it fast, you can use the microwave. Use the defrost setting to avoid cooking it. Once thawed, reheat it gently on the stove. Add a splash of water or cream to restore creaminess. Heat until warm, stirring often to blend the flavors back together. For a great meal, serve it with naan or rice. Enjoy your flavorful Butter Paneer!
FAQs
What is Butter Paneer?
Butter Paneer, also known as Paneer Makhani, is a rich and creamy dish from India. It features paneer, a fresh cheese made from milk, cooked in a buttery tomato sauce. This dish has roots in North Indian kitchens and is famous for its smooth texture and deep flavors. The sauce combines tomatoes, butter, and spices, creating a delightful blend that makes your taste buds dance. My love for Butter Paneer started when I first tasted it at a local restaurant. The warmth and comfort of this dish are simply unmatched.
Can I make Butter Paneer in advance?
Yes, you can make Butter Paneer in advance. It stores well in the fridge for up to three days. To prepare it, cook the dish as usual, allow it to cool, and then transfer it to an airtight container. When you’re ready to eat, just reheat it gently on the stove or in the microwave. The flavors will deepen, making it even tastier. Meal prep makes busy weeknights easier, and this dish is perfect to have on hand!
What can I serve with Butter Paneer?
Butter Paneer pairs beautifully with many sides. Here are some great options:
– Naan or roti for dipping
– Steamed basmati rice to soak up the sauce
– A fresh salad to balance the creaminess
– Lassi or chai for a refreshing drink
These sides enhance the meal and create a satisfying dining experience.
Can I replace paneer with other ingredients?
Yes, you can replace paneer with other ingredients if needed. Here are some great substitutes:
– Tofu for a vegan option
– Cooked chicken for a meaty twist
– Mixed vegetables for a hearty vegetarian dish
Feel free to experiment based on your dietary needs or preferences. Each option offers a unique flavor profile while keeping the spirit of Butter Paneer alive. For the full recipe, check out the Butter Paneer Delight section.
Butter paneer is a rich and creamy dish made with paneer, tomatoes, and spices. We discussed essential ingredients, cooking steps, and tips for perfecting this dish. Remember to balance your spices and avoid overcooking the paneer. You can adjust the recipe for dietary needs or explore regional variations for different tastes. Storing and reheating are easy with the right methods. Enjoy making this dish and sharing it with loved ones for a delightful meal.
![- 250g paneer, cubed - 2 medium tomatoes, pureed - 1 large onion, finely chopped Butter Paneer, also known as Paneer Makhani, shines with its main ingredients. The star is the paneer. This soft cheese gives the dish its rich texture. Use fresh, high-quality paneer for the best taste. Tomatoes add a lovely sweetness and acidity. Pureeing them brings a smooth, bright flavor. Onions contribute depth and sweetness to the sauce. They caramelize beautifully when cooked right. - 1 teaspoon cumin seeds - 1 teaspoon garam masala - 1 teaspoon red chili powder Spices elevate the dish, making it vibrant and aromatic. Cumin seeds add a warm, earthy tone. They pop in hot oil, releasing their oils and fragrance. Garam masala is a blend of spices that offers warmth and complexity. Red chili powder brings heat and color. Adjust its amount based on your spice preference. - 1/2 cup heavy cream - 2 tablespoons butter - 1 tablespoon oil - Cashew garnish (optional) Heavy cream makes the sauce luscious and creamy. It balances out the spices and adds richness. Butter enhances the flavor and gives a silky finish. A bit of oil helps with cooking the onions and spices. If you want an extra touch, use cashews for garnish. They add a nice crunch and a hint of sweetness. Check the [Full Recipe] for more details on preparation! To start, heat the butter and oil in a large skillet over medium heat. Add the cumin seeds and let them pop. This step adds a nice flavor. Next, add the finely chopped onion. Cook until the onions turn golden brown. Stir in the minced garlic and grated ginger. Cook this mix for about one minute. This will make your kitchen smell amazing. Now, add the pureed tomatoes to the skillet. Stir well and cook for 5-7 minutes. You want the oil to separate from the mixture. This shows your base is ready. Mix in the garam masala, red chili powder, turmeric powder, and salt. Let it cook for another two minutes. This part is key for rich flavors. It's time to add the main star—paneer! Gently fold in the cubed paneer. Make sure each piece gets coated in the sauce. Then, pour in the heavy cream. Stir gently to mix. This cream will give your dish that rich, creamy texture we all love. Next, bring the dish to a gentle simmer. Let it cook for about five minutes. This helps the flavors blend together nicely. Before finishing, add the kasuri methi and stir well. This gives the dish a unique, aromatic touch. Finally, garnish your Butter Paneer with fresh cilantro before serving. Enjoy this flavorful dish with naan or steamed basmati rice. For the full recipe, check out the complete instructions above! To get the right texture of paneer, make sure to use fresh paneer. Fresh paneer holds its shape and has a soft bite. You can also soak the paneer in warm water for 10 minutes before adding it to the dish. This makes it even softer. Balancing spices is key for the best flavor. Start with a small amount of red chili powder. You can always add more if you like it spicy. The garam masala adds warmth, but don't overdo it. A little goes a long way. One common mistake is overcooking the paneer. When paneer cooks for too long, it can become rubbery. Add it to the sauce, and let it heat through for about five minutes. That’s all it needs! Another mistake is skipping the kasuri methi. This dried fenugreek leaf adds a unique flavor. It brings a lovely aroma and depth to your dish. Always include it for the best taste. Butter paneer pairs well with naan or steamed basmati rice. These sides soak up the creamy sauce. You can also serve it with a side salad for freshness. For a beautiful dish, garnish with a drizzle of cream and freshly chopped cilantro. A sprinkle of red chili powder adds a pop of color. Serve hot for the best experience. {{image_2}} You can swap paneer for tofu if you want a vegan dish. Tofu absorbs flavors well, making it a great substitute. You can also use mixed vegetables like bell peppers or zucchini for a fresh twist. For cream, consider using coconut milk or cashew cream. These options keep the dish creamy while reducing calories. Across India, Butter Paneer has many styles. In North India, it often has rich spices and a smooth texture. In the South, cooks might add more heat and different spices. You can also try adding nuts like cashews or almonds for extra crunch. Fruits like raisins can add sweetness and depth too. You can make this dish vegan by using tofu and coconut milk. This way, you keep the creamy texture without dairy. For gluten-free options, Butter Paneer is naturally gluten-free. Just pair it with rice or gluten-free naan to enjoy a complete meal. To keep your Butter Paneer fresh, store leftovers in an airtight container. Let it cool to room temperature first. Place the container in the fridge. It will stay good for 3 to 4 days. When reheating, use low heat on the stove. This helps to keep the sauce creamy. Stir it often to prevent sticking. You can also microwave it, but use a microwave-safe dish and cover it loosely. You can freeze Butter Paneer for longer storage. To freeze, let it cool completely first. Then, place it in a freezer-safe container or bag. Remove as much air as possible to avoid freezer burn. It can last up to 3 months in the freezer. Label the container with the date for easy tracking. When ready to eat, thaw the Butter Paneer in the fridge overnight. If you need it fast, you can use the microwave. Use the defrost setting to avoid cooking it. Once thawed, reheat it gently on the stove. Add a splash of water or cream to restore creaminess. Heat until warm, stirring often to blend the flavors back together. For a great meal, serve it with naan or rice. Enjoy your flavorful Butter Paneer! Butter Paneer, also known as Paneer Makhani, is a rich and creamy dish from India. It features paneer, a fresh cheese made from milk, cooked in a buttery tomato sauce. This dish has roots in North Indian kitchens and is famous for its smooth texture and deep flavors. The sauce combines tomatoes, butter, and spices, creating a delightful blend that makes your taste buds dance. My love for Butter Paneer started when I first tasted it at a local restaurant. The warmth and comfort of this dish are simply unmatched. Yes, you can make Butter Paneer in advance. It stores well in the fridge for up to three days. To prepare it, cook the dish as usual, allow it to cool, and then transfer it to an airtight container. When you’re ready to eat, just reheat it gently on the stove or in the microwave. The flavors will deepen, making it even tastier. Meal prep makes busy weeknights easier, and this dish is perfect to have on hand! Butter Paneer pairs beautifully with many sides. Here are some great options: - Naan or roti for dipping - Steamed basmati rice to soak up the sauce - A fresh salad to balance the creaminess - Lassi or chai for a refreshing drink These sides enhance the meal and create a satisfying dining experience. Yes, you can replace paneer with other ingredients if needed. Here are some great substitutes: - Tofu for a vegan option - Cooked chicken for a meaty twist - Mixed vegetables for a hearty vegetarian dish Feel free to experiment based on your dietary needs or preferences. Each option offers a unique flavor profile while keeping the spirit of Butter Paneer alive. For the full recipe, check out the Butter Paneer Delight section. Butter paneer is a rich and creamy dish made with paneer, tomatoes, and spices. We discussed essential ingredients, cooking steps, and tips for perfecting this dish. Remember to balance your spices and avoid overcooking the paneer. You can adjust the recipe for dietary needs or explore regional variations for different tastes. Storing and reheating are easy with the right methods. Enjoy making this dish and sharing it with loved ones for a delightful meal.](https://mycookingcast.com/wp-content/uploads/2025/05/d6ceb2cf-60f3-4953-82c8-5347551cc650-250x250.webp)
