Dinner
Butter Paneer
Tender paneer cubes swim in a silky, aromatic sauce made from pureed tomatoes, cream, butter, and warm spices. Named for the generous butter that gives the gravy its signature richness, this mild and comforting curry is universally beloved.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Butter Paneer — common questions
Can I make butter paneer ahead?
Yes, make the sauce completely up to 1 day ahead and refrigerate. Gently reheat over low heat (do not boil), then fold in paneer and heat through. The paneer is best added fresh just before serving to keep it tender.
What if I don't have heavy cream?
Use full-fat yogurt or sour cream instead. Stir it in off the heat at the very end to prevent curdling, or use cashew cream made by blending 1/2 cup soaked cashews with 1/4 cup water and strain through a fine sieve.
What's the most common mistake?
Boiling the sauce after adding cream and paneer, which causes the cream to break and the paneer to become rubbery. Keep the heat at medium or lower, and stir gently. The sauce should steam gently, never bubble vigorously.
Can I make this in a slow cooker?
Make the sauce on the stovetop through the blending step, then transfer to a slow cooker on low heat. Add cream and butter 15 minutes before serving, then gently fold in paneer and cook until warm. This prevents over-softening the paneer.
What should I serve with butter paneer?
Serve with basmati rice, fragrant jasmine rice, or warm naan and roti. A simple cucumber raita or green salad balances the richness. A light appetizer like samosa or pakora works well before the main course.
How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or cream if the sauce has thickened too much. Do not microwave on high heat, which will toughen the paneer.
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