Meal Prep · Indian
Butter Paneer
A creamy, rich, and aromatic Indian classic featuring soft paneer in a luscious tomato-cashew gravy.
Ingredients
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Step-by-step- Heat butter and oil in a large pan or pot over medium heat. Add chopped onions and sauté until golden brown and softened, about 8-10 minutes.
- Stir in ginger-garlic paste and cook for 1 minute until fragrant. Add red chili powder, turmeric powder, garam masala, coriander powder, and cumin powder. Sauté for another minute, ensuring spices don’t burn.
- Add the crushed tomatoes or tomato puree, mix well, and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
- While the tomato mixture cooks, drain the soaked cashews and blend them with 1/2 cup of fresh water until a smooth paste is formed.
- Add the cashew paste to the tomato mixture. Mix thoroughly and cook for 3-5 minutes, stirring continuously to prevent sticking, until the gravy thickens.
- Pour in 1/2 cup of water (or more if you prefer a thinner gravy), bring to a gentle simmer, then add the paneer cubes, sugar (if using), and salt to taste. Cook for 5 minutes, allowing the paneer to absorb the flavors.
- Stir in the heavy cream and cook for another 2-3 minutes, just until heated through. Do not boil vigorously after adding cream.
- Garnish with fresh chopped cilantro and serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 22 g |
| Fat | 38 g |
| Carbohydrates | 25 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Butter Paneer in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Transfer cooled Butter Paneer to a freezer-safe container or heavy-duty freezer bag. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or milk if the gravy is too thick. Alternatively, microwave in short bursts, stirring between, until hot.
Chef’s Corner
- For an extra smooth gravy, use an immersion blender or transfer the cooked tomato-onion base (before adding paneer or cream) to a regular blender and blend until completely smooth. Strain if desired.
- Lightly pan-fry or shallow-fry the paneer cubes until golden on all sides before adding to the gravy for a slightly firmer texture and richer flavor. This also helps prevent them from breaking apart.
