90 Min

GF

NF

Homestyle Butter Paneer

Not for the faint-hearted, this recipe is decadent and rich. It is the paneer version of butter chicken, just as tasty, creamy and delicious. So go all in and make it for a special occasion. Serve a vegetable pilaf on the side to balance things out.

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Cook Time

90 Minutes

Serves

4

Directions

Step 1

Cut the paneer into 1-inch cubes and marinate in butter, minced garlic, yogurt, chili powder, cumin, and salt for 2 to 3 hours or overnight.

Step 2

Preheat the oven to 425°F, and on a greased baking sheet, spread the marinated paneer chunks and place in the oven to roast for 10 to12 minutes.

Step 3

In a heavy-duty wide saucepan, heat the butter, then add the minced garlic and ginger purée. Fry for a few seconds or until the garlic turns white, then add the chili powder, salt, tomato purée, and heavy cream, bringing the mixture to a boil. Lower the heat and let the mixture simmer for 10 to 12 minutes.

Step 4

Add the fenugreek, garam masala, and 1/2 to 1 cup of water as the mixture continues to simmer.

Step 5

Add the paneer chunks gently to the simmering sauce and continue cooking it for another 5 to 6 minutes. Turn the heat off and let the curry rest for 10 to 15 minutes before serving. Add more butter if desired.

Notes & Variations

The additional butter at the end is optional – it makes for a creamier curry.
If using tofu instead of paneer, use extra firm tofu.
When starting the curry, be sure to move fast or the butter will burn.

Ingredients

Paneer Marinade:

1 1/2 pound paneer block

2 tablespoons melted butter

1/2 cup plain thick yogurt

1 tablespoon minced garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1 1/2 teaspoons sea salt

Sauce:

3 to 4 tablespoons butter

1 tablespoon minced garlic

2 tablespoons ginger purée

1 teaspoon chili powder

1 teaspoon sea salt

1 cup tomato purée, canned

1 cup heavy cream

2 tablespoons dried fenugreek leaves

1 teaspoon garam masala

1 to 2 tablespoons butter for finishing (optional)

Step 1

Cut the paneer into 1-inch cubes and marinate in butter, minced garlic, yogurt, chili powder, cumin, and salt for 2 to 3 hours or overnight.

Step 2

Preheat the oven to 425°F, and on a greased baking sheet, spread the marinated paneer chunks and place in the oven to roast for 10 to12 minutes.

Step 3

Step 4

Add the fenugreek, garam masala, and 1/2 to 1 cup of water as the mixture continues to simmer.

Step 5

Paneer Marinade:

1 1/2 pound paneer block

2 tablespoons melted butter

1/2 cup plain thick yogurt

1 tablespoon minced garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1 1/2 teaspoons sea salt

Sauce:

3 to 4 tablespoons butter

1 tablespoon minced garlic

2 tablespoons ginger purée

1 teaspoon chili powder

1 teaspoon sea salt

1 cup tomato purée, canned

1 cup heavy cream

2 tablespoons dried fenugreek leaves

1 teaspoon garam masala

1 to 2 tablespoons butter for finishing (optional)

Notes & Variations

The additional butter at the end is optional – it makes for a creamier curry.
If using tofu instead of paneer, use extra firm tofu.
When starting the curry, be sure to move fast or the butter will burn.

Tags:

90 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Garam Masala

$12

An aromatic blend of warm spices usually added at the end of cooking stews or curries.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Tags:

90 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Garam Masala

$12

An aromatic blend of warm spices usually added at the end of cooking stews or curries.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

THE HISTORY OF BUTTER CHICKEN/PANEER

Though there is some controversy about the origins of the dish, the most likely story is that the modern version was created during the early ’70s by an enterprising Indian chef near London. In a quick attempt to fix a dry chicken tikka sent back by an upset customer, he whipped together a can of Campbell’s tomato soup, cream and spices to provide a sauce for the offending chicken. Of course, this unknown chef, who received no credit for his ingenuity, inadvertently had invented a dish that Britons now eat upwards of 20 tons of in a week. Originally dismissed as “mongrel cuisine,” in the hands of a skilled cook, butter chicken has evolved with periodic improvisations as a popular curry all over the world.

DINNER & A HISTORY LESSON

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20 Min

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GF

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Once balanced and tempered with other seasonings, bitter melon transforms into a thing of beauty.

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GF

NF

Pepper Paneer Roast

Roast the peppers with paneer and mango to make for a light but satisfying dish.

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GF

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