Restaurant-Style Creamy Butter Paneer Recipe (Better Than Takeout)

Ingredients

For Paneer Marinade:

• 400g paneer, cubed
• ½ cup thick yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

For Gravy:

• 2 tbsp butter
• 1 tbsp oil
• 2 medium onions, finely chopped
• 3 medium tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ cup fresh cream
• 1 tsp kasuri methi (crushed)
• 1 tsp sugar
• Salt to taste

Step-by-Step Instructions

1. Marinate Paneer
   Mix all marinade ingredients. Coat paneer cubes gently. Rest 30 minutes.
2. Lightly Sear Paneer
   Heat a pan, add a little butter, lightly brown paneer cubes. Remove and keep aside.
3. Cook the Base
   Heat butter + oil. Add onions and cook until golden.
4. Add Aromatics
   Add ginger-garlic paste. Cook 1 minute.
5. Add Tomato Puree & Spices
   Add tomato puree and dry spices. Cook until oil separates (important step).
6. Blend for Smooth Texture (Optional but Recommended)
   Cool slightly and blend for restaurant-style smoothness.
7. Finish the Gravy
   Return to pan. Add cream, sugar, kasuri methi. Simmer 3–4 minutes.
8. Add Paneer & Simmer
   Add paneer and cook 5 minutes on low flame.

Serve with naan or jeera rice.