Butter Paneer (Shahi-Style)

Ingredients

• 250 g paneer
• 30 g butter
• 200 g tomatoes (pureed)
• 60 g onion
• 1 tbsp ginger-garlic paste
• 60 ml heavy cream
• 1 tsp kashmiri chili powder
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek)
• 0.5 tsp salt
• 1 tbsp oil (for pan-frying)
• 60 ml water

Instructions

1. 1

   Prep (15 min): Cut paneer into 1-inch cubes. Finely chop the onion and puree the tomatoes (or use ready tomato puree).

2. 2

   Pan-fry (about 8 min): Heat oil in a nonstick pan. Lightly pan-fry paneer cubes until golden on the edges; remove and set aside.

3. 3

   Cook gravy (about 10 min): In the same pan, add butter. Sauté onion until soft, then add ginger-garlic paste and cook for 30–60 seconds. Add tomato puree, chili powder, salt, and a splash of water; simmer until the gravy thickens.

4. 4

   Finish shahi-style (about 2 min): Stir in cream, garam masala, and crushed kasuri methi. Add the pan-fried paneer and simmer gently for 1–2 minutes until coated. Serve hot.