Butter Paneer

By Zainab Shah

Updated October 21, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(943)
Comments
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Paneer cubes are cooked in three types of fat here: ghee, butter and cashew butter for a luxurious vegetarian main. ​​Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes, but this version skips the hassle and achieves the same creamy, nutty richness. Red chile and fresh Thai green chiles layer in a touch of heat. Substitute firm tofu for paneer to make the dish vegan, and spoon the leftovers over noodles for another meal.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

40 grams carbs; 134 milligrams cholesterol; 834 calories; 20 grams monounsaturated 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

  1. Step 1

    If using store-bought paneer, soak the cheese in hot tap water for 10 minutes; drain.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
943 user ratings
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Comments

Amy

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

Libby

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.

Christina Sadler

Very straightforward, quite rich dish, spiced for taste and flavour rather than heat. My family adored this dish served with rice!

Anonymous Squirrel

This is good as is and fabulous with fresh paneer that you brown in ghee and at aside before proceeding with the sauce. I make it at least once a month and can after some practice it’s better than most of my local takeout places!

mizizzle

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.

D L Yee

Is it safe to “can” to preserve this recipe?

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