Butter Paneer (Paneer Makhani)
This easy Butter Paneer recipe, also know as Paneer Makhani, uses simple ingredients yet tastes just as delicious as your favorite authentic Indian takeout. This one-pan vegetarian dinner recipe is perfect for any night of the week.
Servings: 4 servings
Calories: 687kcal
Ingredients
- 3 tablespoons butter
- 1 medium onion (finely diced)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced or grated)
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 14 ounces tomato puree
- 1 1/2 teaspoons paprika
- 1-2 red chili peppers (optional for a spicier dish)
- 1/4 cup Greek yogurt
- 1 cup heavy whipping cream (or to taste)
- 1 pound paneer (cut into bite size cubes)
Instructions
- Melt the butter in a large skillet on medium heat. Add the onion and cook until softened and starting to brown, about 3-5 minutes.3 tablespoons butter, 1 medium onion
- Add the garlic, ginger, cumin, garam masala and turmeric. Continue to cook for 1-2 minutes, stirring frequently.4 cloves garlic, 1 tablespoon ginger, 2 teaspoons ground cumin, 2 teaspoons garam masala, 1 teaspoon turmeric
- Stir in the tomato puree and paprika. Lower the heat and simmer until the puree darkens and thickens, about 10-15 minutes. If you are using a chili pepper, add it with this step.14 ounces tomato puree, 1 1/2 teaspoons paprika, 1-2 red chili peppers
- Remove the pan from the heat and whisk in the yogurt and 1 cup of the heavy cream. Taste and adjust seasonings, yogurt and heavy cream as needed.1/4 cup Greek yogurt, 1 cup heavy whipping cream
- Stir in the cubes of paneer.1 pound paneer
- Serve hot over rice.
Notes
Tips and Techniques
- You can use diced tomatoes in place of the puree, if preferred, but will the need to use a blender prior to adding the paneer to get the gravy smooth and creamy.
- Serve over cauliflower rice or zucchini noodles for a low carb option.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days for best results.
Nutrition
Serving: 1serving | Calories: 687kcal | Carbohydrates: 20g | Protein: 21g | Fat: 60g | Saturated Fat: 36g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 89mg | Potassium: 626mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2027IU | Vitamin C: 15mg | Calcium: 644mg | Iron: 3mg