Butter Paneer (Makhani-Style)

Ingredients

• 250 g paneer
• 30 g unsalted butter
• 1 tbsp oil(optional)
• 1 medium onion
• 1 cup tomato puree
• 3 cloves garlic
• 1 inch ginger
• 1 tsp ginger-garlic paste(optional)
• 1 tsp kashmiri red chili powder
• 1 tsp garam masala
• 1/2 tsp ground cumin(optional)
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 1/4 cup cream (or full-fat milk)(optional)
• 1/2 tsp salt
• 1/2 tsp sugar(optional)
• 1/4 cup water(optional)

Instructions

1. 1

   Prep (15 min): Cut paneer into 1-inch cubes. Finely chop onion; crush garlic and grate ginger (or use ginger-garlic paste). Measure spices and cream; crumble kasuri methi.

2. 2

   Cook base (about 10 min): Heat butter (and oil if using) in a pan. Sauté onion until soft and lightly golden. Add garlic and ginger (or paste) and cook 30–60 seconds. Stir in chili powder and tomato puree; cook until the mixture thickens, 6–8 minutes.

3. 3

   Simmer gravy (about 5 min): Add salt, sugar (if using), garam masala, and cumin (if using). Add a splash of water if needed and simmer 2–3 minutes.

4. 4

   Finish (about 5 min): Add paneer cubes and simmer gently 3–4 minutes. Stir in cream (if using) and kasuri methi. Turn off heat and rest 2 minutes before serving.