Paneer butter curry

    30 min

    An indulgent vegetarian curry from the Punjab in North India. Anyone who loves butter chicken will love this creamy Indian curry, so it'll please the vegetarians and omnivores alike!

    6 people made this

    Serves: 4 

    • 120ml vegetable oil
    • 225g paneer, cut into 2cm cubes
    • 2 tablespoons butter
    • 2 onions, finely chopped
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 1 tablespoon ground cashews
    • 1 teaspoon ground red chillies
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon garam masala
    • 225g passata
    • 60ml double cream
    • 180ml milk
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a large frying pan over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a kitchen paper-lined plate to drain, retaining some of the vegetable oil in the pan.
    2. Add butter to the same frying pan over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger and garlic pastes. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chillies, cumin, coriander and garam masala into onion mixture. Cook and stir for 1 minute.
    3. Stir passata, cream, milk, sugar and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

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    Reviews in English (15)


    This recipe was excellent - thank you so much! The paneer is easily substituted with tofu and the spice can be adjusted up or down, according to your preferences. We loved this and will definitely be making this again.  -  09 May 2013  (Review from Allrecipes US | Canada)


    This recipe was really wonderful. I was trying to make this cheap and use ingredients I had on hand. Made my own garam masala using a recipe for the spice mix, blended fresh ginger and garlic to make paste and used sriracha hot sauce instead of red pepper paste. Also used fresh almonds stuck in a blender with some oil instead of the cashew paste and only milk (no half and half). My only issue is that it turned out very dull in color. I was expecting bright orange/red and it was sorta peach/pink. Maybe use tomato paste instead of sauce?  -  23 Nov 2013  (Review from Allrecipes US | Canada)


    Thanks so much for the recipe! The only changes I made was to substitute grated almonds for the cashew paste; I did not have enough chilies so I added red curry paste and sriracha chili sauce; I substituted almond milk for the cream and milk. This is a new family favourite.  -  22 Jun 2013  (Review from Allrecipes US | Canada)