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Butter Paneer

Preparation by Ushma
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A Luxurious, Golden Paneer Curry

This rich paneer curry is one of our all-time favorites. Onions, tomatoes, and cashews slow-cooked for about an hour create a creamy base. The warmth of cardamom pods, the kick of Warm Wild Long Pepper and Hillside Ghost Pepper, and the golden color of Golden Lakadong Turmeric build layers of flavor, and Aromatic 3Hills Cinnamon adds an elegant touch. It takes a little time, but it tastes like restaurant food made at home: a perfect centerpiece for family or guests.

Ingredients

  • 1 tbsp oil
  • 2–3 cardamom pods
  • 1 cup onions, chopped
  • 2 cups tomatoes, finely chopped
  • ¾ tsp salt
  • ½ tsp sugar (optional)
  • 15–20 whole cashews
  • ¾–1 tsp Hillside Ghost Pepper (adjust to taste)
  • 1 tsp Warm Wild Long Pepper
  • 1 tsp Golden Lakadong Turmeric
  • 1 tsp garam masala
  • 1 tsp coriander powder (freshly crushed preferred)
  • 1 cup water
  • 2 bay leaves
  • 1-inch Aromatic 3Hills Cinnamon quill (or ¼ tsp Aromatic 3Hills Cinnamon powder)
  • 3 cloves
  • 2 tbsp butter (or vegan butter)
  • 1½ tsp ginger-garlic paste (or ½–¾ inch fresh ginger and 4 garlic cloves)
  • 10 oz paneer (or tofu)
  • 1 bell pepper
  • 1 tsp dried fenugreek leaves
  • 2 tbsp heavy cream (optional)
  • 2–3 tbsp chopped cilantro, for garnish

Instructions

  1. Heat the oil in a pan and add the chopped onion and cardamom. Cook until translucent.
  2. Add the tomatoes and sauté for 3–4 minutes, then cover and cook until soft and very mushy.
  3. Add the turmeric, long pepper, ghost pepper, and garam masala and stir.
  4. Add the cashews and sugar. Stir for a few minutes until aromatic.
  5. Turn off the heat and let cool completely. Transfer to a blender and blend to a smooth puree. Set aside.
  6. Heat the butter in the same pan. When it melts, add the cloves, bay leaves, and cinnamon. Reduce the heat and sauté the ginger-garlic paste until the raw smell subsides.
  7. Stir in the blended puree and add a little water to reach the consistency you like.
  8. Cover and cook on medium for about 10 minutes, stirring every few minutes. Taste and adjust salt and spices.
  9. Lower the heat and add the bell pepper and paneer. Cook a few minutes more.
  10. Stir in the dried fenugreek leaves and cream. Garnish with cilantro.

Tips: Tofu works in place of paneer. For softer paneer, soak it in hot water for 10–12 minutes. Almonds can replace cashews. Skip the cream and use vegan butter to make it vegan.

FAQs About Butter Paneer

Can I make the base ahead?
Yes. The blended puree keeps in the fridge for up to 3 days.

How spicy is it?
Medium. Start with ¾ tsp Hillside Ghost Pepper and add more to taste.

What do I serve it with?
Naan, basmati rice, or jeera rice.

Also see our cardamom guide or browse all recipes.