Butter panner is very similar to panner korma. But they are a little bit different. The biggest difference other then the butter is that butter paneer does not have turmeric.
I wanted to make this dish a complete meal so I decided to add some frozen vegetables. If you have a little bit of extra time and are craving a rich paneer recipe give this one a try!
Pair this with my Indian style cauliflower rice for a great low carb meal.
Butter Paneer Recipe With Vegetables
Course: MainCuisine: IndianDifficulty: Medium6
servings10
minutes35
minutesButter paneer is a delicious and rich dish. Add in some vegetables and make it a meal! I’m using some things from the freezer and pantry to help speed up the prep time of this dish.
Ingredients
1 12oz package of paneer
3 tablespoons of butter
1 chopped onion or half a bad of frozen chopped onions
1 bag of frozen mixed vegetables.
1 tablespoon minced ginger
4 cloves of garlic minced
12 cashew nuts
1/2 can of diced tomatoes (you can also used fresh diced tomatoes)
1/4 cup heavy cream
2 bay leaves
2 tablespoons of cumin seeds
3 green cardamom pods
1 teaspoon coriander
2 teaspoon garam masala
1 teaspoon kasmiri chili powder
1 1/2 teaspoon kasoori methi
Directions
- Heat up a pan or dutch oven over medium high heat. Add in 2 tablespoons of butter.
- Add in the cumin seeds, bay leaves and cardamom pods
- Add in the onions and fry for 1 – 2 minutes until the onions turn translucent.
- Add in the coriander, 1 teaspoon garam masala, cashews, Kashmiri chili powder, garlic and ginger. Fry for 1 – 2 minutes until the spices start to smell fragrant.
- Add in the diced tomato and let the cook string frequently for 5 – 6 minutes.
- Turn off the head remove the ingredients add 1/2 cup of water to the removed ingredients and let them cool.
- Once cool blend the ingredient into a sauce.
- Add the sauce back to the pot, use another 1/4 of a cut of water to get the remaining sauce out of your blender.
- Heat the sauce over medium high heat until it starts to boil.
- If you are using frozen vegetables add them now. Let them cook for 3 – 5 minutes
- Add in the paneer and carefully stir for about 4 – 5 minutes
- Reduce the heat to medium or medium low, cover and cook for 10 – 12 minutes or until paneer is soft.
- Add in the remaining butter, garam masala, kasoori methi leaves and heavy cream. Salt to taste. I used about 1 1/2 teaspoons of salt. Stir and serve.
