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Paneer Butter Curry

For Paneer Butter Curry

Paneer cheese

Paneer cheese 250-300 g
vegetable oil 1 tbsp
chilli powder 1 tsp
garam masala 1 tsp

Curry Base

onion 1 pc
garlic 4 cloves 
ginger 1 tbsp
tomatoes 2 pc
cashew nuts 2 tbsp
bay leaves 2 pc
cinnamon 1 stick
cumin seeds 1 tsp
water 200 ml
salt 1 tsp

Sauce Ingredient

vegetable oil 1 tbsp 
butter 30 g
red chilli 1 pc
chilli powder 1.5 tbsp
garam masala 1.5 tbsp
double cream 4-5 tbsp
fresh coriander 1 handful 


  • Cut paneer into 2 cm cubes

  • Marinate the paneer with veg oil, chilli and garam masala

  • Finely slice onions and chilli, dice tomato, chop coriander, garlic and ginger

  • Heat oil infuse with cinnamon stick, bay leaves and cumin seeds for 2 mins

  • Brown onion then add tomatoes, garlic, ginger and cashew cook out for 5 mins

  • Add water and simmer for 15 mins on medium-low heat 

  • Remove bay and cinnamon then blend smooth 

  • Heat oil and butter then add chilli and chilli powder cook out for 1 minute

  • Add the paste back in with garam masala and simmer

  • Grill the paneer until slightly charred then stir this into the sauce

  • Finish with cream and serve with fresh coriander and chilli




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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