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Butter Paneer Recipe With Vegetables

Butter paneer with vegetables

Butter panner is very similar to panner korma. But they are a little bit different. The biggest difference other then the butter is that butter paneer does not have turmeric. 

I wanted to make this dish a complete meal so I decided to add some frozen vegetables. If you have a little bit of extra time and are craving a rich paneer recipe give this one a try!

Pair this with my Indian style cauliflower rice for a great low carb meal.

Butter Paneer Recipe With Vegetables

0 from 0 votes
Recipe by Tim Martin Course: MainCuisine: IndianDifficulty: Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes

Butter paneer is a delicious and rich dish. Add in some vegetables and make it a meal! I’m using some things from the freezer and pantry to help speed up the prep time of this dish.

Ingredients

  • 1 12oz package of paneer

  • 3 tablespoons of butter

  • 1 chopped onion or half a bad of frozen chopped onions

  • 1 bag of frozen mixed vegetables.

  • 1 tablespoon minced ginger

  • 4 cloves of garlic minced

  • 12 cashew nuts

  • 1/2 can of diced tomatoes (you can also used fresh diced tomatoes)

  • 1/4 cup heavy cream

  • 2 bay leaves

  • 2 tablespoons of cumin seeds

  • 3 green cardamom pods

  • 1 teaspoon coriander

  • 2 teaspoon garam masala

  • 1 teaspoon kasmiri chili powder

  • 1 1/2 teaspoon kasoori methi

Directions

  • Heat up a pan or dutch oven over medium high heat. Add in 2 tablespoons of butter.
  • Add in the cumin seeds, bay leaves and cardamom pods
  • Add in the onions and fry for 1 – 2 minutes until the onions turn translucent.
  • Add in the coriander, 1 teaspoon garam masala, cashews, Kashmiri chili powder, garlic and ginger. Fry for 1 – 2 minutes until the spices start to smell fragrant.
  • Add in the diced tomato and let the cook string frequently for 5 – 6 minutes.
  • Turn off the head remove the ingredients add 1/2 cup of water to the removed ingredients and let them cool.
  • Once cool blend the ingredient into a sauce.
  • Add the sauce back to the pot, use another 1/4 of a cut of water to get the remaining sauce out of your blender.
  • Heat the sauce over medium high heat until it starts to boil.
  • If you are using frozen vegetables add them now. Let them cook for 3 – 5 minutes
  • Add in the paneer and carefully stir for about 4 – 5 minutes
  • Reduce the heat to medium or medium low, cover and cook for 10 – 12 minutes or until paneer is soft.
  • Add in the remaining butter, garam masala, kasoori methi leaves and heavy cream. Salt to taste. I used about 1 1/2 teaspoons of salt. Stir and serve.

Recipe Video

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