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Butter Paneer

Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: butter paneer, paneer curry, paneer makhani
Servings: 4


  • 300 gram paneer
  • 6 roma tomatoes blanched and blended
  • 2 tbsp butter or butter ghee
  • 10 cashew nuts soaked in warm water
  • 1 large onion finely chopped
  • 2 small bay leaf
  • 2 pieces cinnamon stick
  • 4 cloves
  • 1&1/2 tspn ginger/garlic paste
  • 1 green chilli
  • 2 tspn kashmiri chilli powder
  • 1/4 tsp ground elachie
  • 1 tsp garam masala
  • 1/2 tspn turmeric
  • 1/3 cup fresh cream
  • 1&1/2 tsp dried methi leaves
  • 2-3 tsp sugar if required
  • salt


  • Heat the butter ghee in a pot. If using butter add a few drops of oil to prevent burning. Add the bay leaf, cinnamon stick and cloves to the pot and fry for about a minute, until fragrant.
  • Add the cashew nuts onion and fry until golden brown. Add the ginger/garlic paste and fry for a minute
  • Add the tomatoes and cook for 5 minutes. Add the chilli powder,cardamom powder and turmeric. Cook for a further 5 minutes. Add 1 cup of water and cook for about 15-20 minutes until tomatoes are cooked and sauce has slightly thickened. The ghee with surface to the top
  • Allow the sauce to cool down a bit. Remove the bay leaf, cinnamon and cloves and blend the sauce until smooth. Place the sauce back in the pot and season with salt and add some sugar, according to taste.
  • Add the fresh cream, you can add more or less depending on your taste. Add the paneer, dried methi leaves and garam masala and heat through.
  • Garnish with fresh coriander and serve


  1. Once the tomatoes are pureed it makes about 2 cups. You can use passata as a replacement for the fresh tomatoes
  2. You can adjust the sugar according to your preference. This dish is always sweeter when eaten at restaurants so my kids prefer this dish a little on the sweet side
  3. The cashew nuts can be replaced with almonds. You can also totally omit the nuts, it won't impact the flavor that much