Butter Paneer

Updated Oct. 22, 2024

Butter Paneer
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(513)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

  • Share this recipe

  • Print this recipe

Advertisement


Ingredients

Yield:4 servings
  • pounds paneer, cut into ½-inch cubes
  • 2tablespoons ghee or vegetable, canola or other neutral oil
  • 1teaspoon freshly grated ginger or ginger paste
  • 1teaspoon freshly grated garlic or garlic paste
  • 1small white onion, finely chopped
  • 1teaspoon Kashmiri red chile powder
  • 1teaspoon garam masala
  • 1(14-ounce) can of crushed tomatoes, or 6 plum tomatoes, chopped
  • 2tablespoons cashew butter
  • 2tablespoons unsalted butter
  • Salt and freshly ground black pepper
  • 3Thai green chiles, chopped (optional)
  • 1tablespoon chopped cilantro (optional)
  • Rice or roti, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

474 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 25 grams protein; 862 milligrams sodium

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
513 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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

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.

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

This definitely needed creaminess. I added a cup of coconut milk and doubled the tomatoes to 28 ounces while doubling everything else but keeping the paneer amount the same as it was a better ratio for us.

Very delicious! I prepared it per the recipe and it was a perfect weeknight meal! Serve with rice and some steamed or roasted veggies to complete it.

For those with a cashew allergy, what would be a good substitute for the cashew butter? Peanut butter? Tahini?

I think almond butter would work.

Private comments are only visible to you.

or to save this recipe.