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Butter Paneer

For the paneer tikka:

600g paneer, cubed


2 tbsp tandoori masala

1/2 cup plain yoghurt
2 tbsp oil
2 tbsp lemon juice
Salt to taste

For the sauce:

1 small onion, diced fine

1 inch piece of ginger, grated
2 garlic cloves, grated
1 tbsp tandoori masala
1/2 tsp ground cinnamon
4 - 5 whole cloves
4 - 5 tbsp tomato paste
1 cup (250 ml) hot vegetable stock
1 cup (250 ml) half and half (3/4 cup single cream + 1/4 cup milk)
1 tsp sugar
Salt to taste
1 tbsp oil (don't use extra virgin olive oil)
A knob of butter (optional) and handful of fresh coriander for the garnish


Whisk together the ingredients for the paneer tikka marinade. Marinate the cubed paneer in this for at least 2 - 3 hours, overnight, if possible.

Barbeque or grill the marinated paneer for about 10 - 12 minutes, turning ocasionally, and keep aside.

Make the sauce. Heat the oil, and fry the onion for about 3 - 4 minutes on medium heat, until softened.

Add the ginger, garlic, tandoori masala, ground cinnamon, cloves and tomato paste, and fry together, stirring constantly for about 4 - 5 minutes. The masala will come together in a sticky mass, so keep stirring so it doesn't burn on the bottom.

Add the hot stock to this paste, and whisk together. Heat for an additional 2 -3 minutes, then take off the heat.

Very gently, whisk in the cream, little by little, until its all incorporated into the sauce (avoid whisking it all at once, as it could curdle). Stir in the sugar and salt, taste and adjust the seasoning.

Return the sauce to a low heat. Gently fold in the paneer tikka. Heat gently until just heated through, and do not boil.

Stir in the fresh coriander, and serve with a blob of butter on top, if desired. This dish goes well with rice, chapathi or naan.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise