Butter Paneer (Paneer Makhani)

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

3 tablespoons butter

1 medium onion (finely diced)

4 cloves garlic (minced)

1 tablespoon ginger (minced or grated)

2 teaspoons ground cumin

2 teaspoons garam masala

1 teaspoon turmeric

14 ounces tomato puree

1 1/2 teaspoons paprika

1-2 red chili peppers (optional for a spicier dish)

1/4 cup Greek yogurt

1 cup heavy whipping cream (or to taste)

1 pound paneer (cut into bite size cubes)

Directions

Melt the butter in a large skillet on medium heat. Add the onion and cook until softened and starting to brown, about 3-5 minutes.

Add the garlic, ginger, cumin, garam masala and turmeric. Continue to cook for 1-2 minutes, stirring frequently.

Stir in the tomato puree and paprika. Lower the heat and simmer until the puree darkens and thickens, about 10-15 minutes. If you are using a chili pepper, add it with this step.

Remove the pan from the heat and whisk in the yogurt and 1 cup of the heavy cream. Taste and adjust seasonings, yogurt and heavy cream as needed.

Stir in the cubes of paneer.

Serve hot over rice.

Nutrition

• Calories: 687 kcal
• Total Fat: 60 g
• Saturated Fat: 36 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 180 mg
• Sodium: 89 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 21 g