Butter Paneer (Paneer Makhani)

🧂 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

• 1 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.
• 2 Add the garlic, ginger, cumin, garam masala and turmeric. Continue to cook for
  1-2 minutes, stirring frequently.
• 3 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.
• 4 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.
• 5 Stir in the cubes of paneer.
• 6 Serve hot over rice.

Nutrition Info