Creamy Butter Paneer


 Creamy Butter Paneer Recipe


  • Prep Time: 15mins
  • Cooking Time: 30mins



Garam Masala Ingredients

  • 4 Cardamoms
  • 4 Cloves
  • 1 inch Cinnamon stick (Dalchini)
  • 1 tbsp. Cumin seeds
  • 1small Mace
  • 1 Star Anise
  • 1 Black Cardamom


  • 125 g. Paneer (cottage cheese)
  • 4 red medium sized Tomatoes
  • 1 tbsp. Sunflower Oil
  • 1 tbsp. Butter
  • 1/2 tsp. Sugar
  • 1 Bay leaf
  • 6-7 Garlic cloves
  • 1/2 inch Ginger
  • 1 tsp. Tomato Paste/Ketchup
  • 1 tsp. Red chilli powder
  • Coriander powder (dhania powder)
  • 1 tbsp. Dried Fenugreek leaves (Kasuri methi)
  • 1/2 tsp. Turmeric
  • 1/2 tbsp. Melon Seeds
  • 1 tbsp. Milk
  • 4 Cashew nuts
  • 1/4 cup Cream
  • 2 tbsp. Green Peas
  • 1 tsp. Salt


  1. For the prep, soak the melon seeds and cashew nuts in milk and leave them aside for at least 30 minutes.
  2. Take a bowl of water and boil it, add the tomatoes in the boiling water for 2 minutes or until the skin peels off easily. Peel the outer skin off and blend to a fine paste.
  3. Take a saucepan and add the garam masala ingredients, dry roast them for 1-2 minutes until slightly brown. Finely blend them in a processor.
  4. Blend the ginger, garlic in a processor to a fine paste (sieve the ginger garlic if a fine paste is needed).
  5. In a saucepan on a medium heat, add oil, butter, bay leaf and sugar.
  6. After they are slightly brown, add the ginger garlic paste and cook for 3-4 minutes.
  7. Add the tomato puree and cook for 8-10 minutes or until the oil separates from the mixture.
  8. Add the garam masala mixture, coriander powder, chilli powder, turmeric,dried fenugreek leaves, tomato paste, mix well and leave the lid on for 5 minutes.
  9. Blend the milk, cashew nut, melon seed mixture and add it to the tomato puree.
  10. Chop the paneer into bite size pieces and add it to the mixture.
  11. Add the cream, green peas and salt as per taste and let it cook for 3-4mins. Serve hot.



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