Made with Only a teaspoon of butter this low-fat Butter Paneer recipe is a perfect choice if you want to cook this popular dish without adding cream or several spoons of butter. I can assure you that it tastes delicious every time. 🙂
Butter Paneer
Serves: 3
Ingredients
- Cottage cheese/Paneer- 300g (cut into cubes)
- Milk- 1 cup
- Tomatoes- 2 large (roughly chopped)
- Green chiilies- 2-3
- Onion- 1 medium sized (cut into cubes)
- Garlic cloves- 4-5
- Ginger paste- 1 tsp
- Kashmiri mirch powder- 1 tsp
- Salt to taste
- Butter- 1 tsp
- Vegetable oil- 1 tbsp
- Sugar- 1 tsp (optional)
- Fresh coriander leaves- 1 tsp (chopped)
For roasting
- Kasuri methi/Dry fenugreek leaves- 1 tsp
- Cashew nuts- 10-12
- Mace/Javitri- 1/2 of 1 whole piece
- Cinnamon- 1″
- Green cardamom- 3
- Whole black peppercorn- 1/2 tsp
Method
1. In a frying pan dry fry all the ingredients mentioned for roasting over low heat for 2 minutes or until fragrant. Care should be taken not to burn the spices.
2. In a food processor add tomatoes, onion, garlic, green chilies, and roasted ingredients. Blitz until coarse paste forms, keep aside.
3. Heat butter in a frying pan (nonstick preferably), add the masala paste along with the ginger paste. Add kashmiri mirch powder and salt. Mix well and cook for a few seconds. Add 1/2 cup of water, and mix well. Now add the warm milk. Mix well for 2 minutes or until you get a thick, creamy curry.
4. Add paneer pieces. Cook uncovered for 5-6 minutes over low heat. Stir in between. Add sugar, cook for 2-3 minutes more. Remove from the heat. Garnish with fresh coriander leaves.
Serve hot with paratha, naan, roti, puri.
Butter Paneer
Made with a teaspoon of butter this low-fat Butter Paneer is a perfect choice if you want to cook this popular dish without adding cream or several spoons of butter.
Ingredients
- 300g- Cottage cheese/Paneer (cut into cubes)
- 1 cup- Milk
- 2 large- Tomatoes (roughly chopped)
- 2-3- Green chiilies
- 1 medium sized- Onion (cut into cubes)
- 4-5- Garlic cloves
- 1tsp- Ginger paste
- 1tsp- Kashmiri mirch powder
- Salt to taste
- 1tsp- Butter
- 1tbsp- Vegetable oil
- 1tsp- Sugar (optional)
- 1tsp- Fresh coriander leaves (chopped)
For roasting
- 1tbsp- Kasuri methi/Dry fenugreek leaves
- 10-12- Cashew nuts
- 1/2 of 1 whole piece- Mace/Javitri
- 1″- Cinnamon
- 3- Green cardamom
- 1/2 tsp- Whole black peppercorn
Instructions
-
In a frying pan dry fry all the ingredients mentioned for roasting over low heat for 2 minutes or until fragrant. Care should be taken not to burn the spices.
-
In a food processor add tomatoes, onion, garlic, green chilies, and roasted ingredients. Blitz until coarse paste forms, keep aside.
-
Heat butter in a frying pan (nonstick preferably), add the masala paste along with the ginger paste. Add kashmiri mirch powder and salt. Mix well and cook for a few seconds. Add 1/2 cup of water, and mix well.
-
Now add the warm milk. Mix well for 2 minutes or until you get a thick, creamy curry.
-
Add paneer pieces. Cook uncovered for 5-6 minutes over low heat. Stir in between. Add sugar, cook for 2-3 minutes more. Remove from the heat. Garnish with fresh coriander leaves.
-
Serve hot with paratha, naan, roti, puri.
