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Butter Paneer (Paneer Makhani) Tasty Creamy Delight

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- Paneer and Dairy Ingredients - 250 grams paneer, cut into 1-inch cubes - ½ cup heavy cream - Spices and Seasonings - 1 teaspoon cumin seeds - 1 teaspoon red chili powder (adjust for desired spiciness) - 1 teaspoon garam masala - 1 teaspoon sugar - Salt to taste - 1 tablespoon kasuri methi (dried fenugreek leaves) - Cooking Oils and Garnishes - 2 tablespoons unsalted butter - 1 tablespoon vegetable oil - 1 medium onion, finely chopped - 2 medium tomatoes, pureed - 1 tablespoon ginger-garlic paste - Fresh cilantro leaves, chopped, for garnish Gathering these ingredients is the first step to making Butter Paneer. Each one plays a role in creating the creamy and rich sauce that makes this dish so special. Paneer is the star of this meal. It’s soft and perfect for soaking up flavors. The heavy cream adds richness, while the spices give warmth and depth. Butter and oil help cook the base, adding taste and texture. The onions and tomatoes create a sweet and tangy sauce. Lastly, the cilantro adds a fresh touch. You can find all these ingredients at your local grocery store or an Indian market. If you want the full experience, check out the Full Recipe. - Cutting and Pan-Frying Paneer Cubes: Start by cutting the paneer into 1-inch cubes. If you want a firmer texture, heat a non-stick pan over medium heat. Add a bit of oil and let it warm. Once hot, add the paneer cubes. Cook them for about 3-4 minutes on each side until they are golden brown. This adds flavor and a nice crust. - Tips for Achieving the Perfect Texture: To get the best texture, do not overcrowd the pan. Fry in batches if needed. Once done, remove the paneer from the pan and place it on a plate lined with paper towels. This helps absorb any extra oil, keeping it light. - Cooking the Onion and Aromatic Base: Use the same pan for the sauce. Add 2 tablespoons of unsalted butter and a tablespoon of vegetable oil over medium heat. Once the butter melts, add 1 teaspoon of cumin seeds. Sauté them for about 30 seconds until they sizzle. Then, add 1 medium finely chopped onion. Cook the onion for 5-7 minutes until it turns a rich golden brown. - Perfecting Tomato Sauce Consistency: Now, stir in 1 tablespoon of ginger-garlic paste and cook for 1 minute. Next, pour in 2 medium pureed tomatoes. Add 1 teaspoon of red chili powder and a pinch of salt. Mix everything well. Let this cook for about 5-7 minutes, stirring occasionally. You want the sauce to thicken and the oil to separate from the tomatoes. - Folding in Paneer and Simmering the Sauce: Once the sauce is ready, reduce the heat to low. Stir in ½ cup of heavy cream, 1 teaspoon of sugar, and 1 teaspoon of garam masala. Mix well and let it simmer for 3-5 minutes. This helps the flavors blend. - Essential steps for Richness and Flavor: Finally, gently fold in the golden-brown paneer cubes and 1 tablespoon of kasuri methi. Make sure the paneer is well coated in the rich sauce. Cook for 2-3 more minutes until everything is heated through. Your Butter Paneer is now ready to serve! For the full recipe, check the details. To get that rich, creamy texture, use heavy cream. It makes the sauce smooth and luxurious. Cooking time also matters. Let the sauce simmer to thicken. This allows all the flavors to blend well. Keep it on low heat to avoid burning. When adjusting spice levels, taste as you go. If you want less heat, cut back on red chili powder. You can add more cream to balance out spiciness. This way, you keep great flavor without too much heat. Garnish with fresh cilantro for a pop of color. It adds a bright, herbal note to the rich dish. Just chop it finely and sprinkle it on top right before serving. For a truly authentic experience, serve Butter Paneer with warm naan or steamed basmati rice. These sides soak up the creamy sauce beautifully. You can also add a side of pickles or yogurt for extra flavor. This creates a balanced and satisfying meal. If you want to explore more, check out the Full Recipe for detailed steps! {{image_4}} You can easily make Butter Paneer vegan. Instead of paneer, try tofu or tempeh. Both options absorb flavors well and provide a nice texture. Use coconut cream in place of heavy cream for a rich taste. This swap keeps your dish creamy and dairy-free. For added nutrition, consider using vegetables. Bell peppers or zucchini can add color and taste. You can also throw in chickpeas for protein. Their texture blends well with the dish. Want to take your Butter Paneer to the next level? Add nuts for extra richness. Cashews or almonds can make the sauce thicker. Simply grind them into a paste and mix them in during cooking. Experiment with herbs and spices, too. Fresh basil or mint can give a new twist. You can also try adding a pinch of smoked paprika for depth. Each variation brings a unique flavor to the dish, making it exciting every time you cook it. For the full recipe, check out the Creamy Butter Paneer Delight. To store leftovers, let Butter Paneer cool first. Place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. Butter Paneer stays fresh for about three days in the fridge. After that, the taste and texture might change. Always check for any off smells or changes before eating. To freeze Butter Paneer, let it cool completely. Transfer it to a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for up to three months. When ready to eat, thaw the Butter Paneer overnight in the fridge. Reheat it gently on the stove. Add a splash of cream or water to help restore the creamy texture. Freezing may slightly change the texture of the paneer. However, the flavors will remain rich and tasty. To keep it close to the original, avoid overcooking when reheating. Enjoy your creamy delight even after storing! Butter paneer, also known as paneer makhani, is a creamy Indian dish. It features paneer, which is fresh cheese, cooked in a rich tomato sauce. The dish has roots in North India and is loved for its smooth texture and flavorful taste. It combines simple ingredients to create something special. Traditionally, chefs would use butter, cream, and spices to make it rich. Now, many people enjoy it in homes and restaurants worldwide. Yes, you can adjust the spice level of butter paneer. To make it spicier, add more red chili powder or fresh green chilies. You can also use spicy garam masala. If you prefer less heat, cut back on these spices. Start with a small amount, taste, and then add more if needed. This way, you can make the dish fit your taste perfectly. Butter paneer pairs well with various sides. Here are some great options: - Warm naan or roti - Steamed basmati rice - Jeera rice (cumin rice) - A fresh salad or raita (yogurt sauce) These sides balance the creamy sauce and make a complete meal. You can make butter paneer healthier by using low-fat cream or yogurt. Instead of butter, you could use olive oil or ghee in smaller amounts. Add more vegetables like bell peppers or spinach to boost nutrients. You can also reduce the sugar in the recipe. These swaps help retain flavor while making it lighter. Yes, you can use store-bought tomato puree for butter paneer. It saves time and is convenient. However, homemade puree can taste fresher. Store-bought varieties may have added sugars or preservatives. Always read the label to choose the best option. Using fresh tomatoes is another great choice for a richer flavor. In this blog post, we explored the ingredients and steps to make delicious Butter Paneer. We discussed key elements like paneer preparation, sauce creation, and combining flavors for a rich dish. You learned tips for creamy texture and perfect presentation. Don't forget about variations with other ingredients to make it unique. Proper storage keeps your dish fresh and tasty. Remember, Butter Paneer is versatile, and you can adjust it to fit your taste. Try it out, and enjoy every bite!
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If you’re craving a dish that’s both creamy and flavorful, look no further than Butter Paneer, or Paneer Makhani! This rich and tasty delight is perfect for a cozy dinner. I’ll guide you through each step, from picking the right spices to achieving that dreamy texture. With my tips, you’ll make a dish worth sharing. Let’s dive into the world of Butter Paneer and learn how to make this Indian classic at home!

Ingredients

List of Ingredients

– Paneer and Dairy Ingredients

– 250 grams paneer, cut into 1-inch cubes

– ½ cup heavy cream

– Spices and Seasonings

– 1 teaspoon cumin seeds

– 1 teaspoon red chili powder (adjust for desired spiciness)

– 1 teaspoon garam masala

– 1 teaspoon sugar

– Salt to taste

– 1 tablespoon kasuri methi (dried fenugreek leaves)

– Cooking Oils and Garnishes

– 2 tablespoons unsalted butter

– 1 tablespoon vegetable oil

– 1 medium onion, finely chopped

– 2 medium tomatoes, pureed

– 1 tablespoon ginger-garlic paste

– Fresh cilantro leaves, chopped, for garnish

Gathering these ingredients is the first step to making Butter Paneer. Each one plays a role in creating the creamy and rich sauce that makes this dish so special. Paneer is the star of this meal. It’s soft and perfect for soaking up flavors. The heavy cream adds richness, while the spices give warmth and depth. Butter and oil help cook the base, adding taste and texture. The onions and tomatoes create a sweet and tangy sauce. Lastly, the cilantro adds a fresh touch. You can find all these ingredients at your local grocery store or an Indian market. If you want the full experience, check out the Full Recipe.

Step-by-Step Instructions

Preparing the Paneer

– Cutting and Pan-Frying Paneer Cubes: Start by cutting the paneer into 1-inch cubes. If you want a firmer texture, heat a non-stick pan over medium heat. Add a bit of oil and let it warm. Once hot, add the paneer cubes. Cook them for about 3-4 minutes on each side until they are golden brown. This adds flavor and a nice crust.

– Tips for Achieving the Perfect Texture: To get the best texture, do not overcrowd the pan. Fry in batches if needed. Once done, remove the paneer from the pan and place it on a plate lined with paper towels. This helps absorb any extra oil, keeping it light.

Making the Sauce

– Cooking the Onion and Aromatic Base: Use the same pan for the sauce. Add 2 tablespoons of unsalted butter and a tablespoon of vegetable oil over medium heat. Once the butter melts, add 1 teaspoon of cumin seeds. Sauté them for about 30 seconds until they sizzle. Then, add 1 medium finely chopped onion. Cook the onion for 5-7 minutes until it turns a rich golden brown.

– Perfecting Tomato Sauce Consistency: Now, stir in 1 tablespoon of ginger-garlic paste and cook for 1 minute. Next, pour in 2 medium pureed tomatoes. Add 1 teaspoon of red chili powder and a pinch of salt. Mix everything well. Let this cook for about 5-7 minutes, stirring occasionally. You want the sauce to thicken and the oil to separate from the tomatoes.

Combining the Ingredients

– Folding in Paneer and Simmering the Sauce: Once the sauce is ready, reduce the heat to low. Stir in ½ cup of heavy cream, 1 teaspoon of sugar, and 1 teaspoon of garam masala. Mix well and let it simmer for 3-5 minutes. This helps the flavors blend.

– Essential steps for Richness and Flavor: Finally, gently fold in the golden-brown paneer cubes and 1 tablespoon of kasuri methi. Make sure the paneer is well coated in the rich sauce. Cook for 2-3 more minutes until everything is heated through. Your Butter Paneer is now ready to serve! For the full recipe, check the details.

Tips & Tricks

Achieving Creamy Texture

To get that rich, creamy texture, use heavy cream. It makes the sauce smooth and luxurious. Cooking time also matters. Let the sauce simmer to thicken. This allows all the flavors to blend well. Keep it on low heat to avoid burning.

When adjusting spice levels, taste as you go. If you want less heat, cut back on red chili powder. You can add more cream to balance out spiciness. This way, you keep great flavor without too much heat.

Presentation Tips

Garnish with fresh cilantro for a pop of color. It adds a bright, herbal note to the rich dish. Just chop it finely and sprinkle it on top right before serving.

For a truly authentic experience, serve Butter Paneer with warm naan or steamed basmati rice. These sides soak up the creamy sauce beautifully. You can also add a side of pickles or yogurt for extra flavor. This creates a balanced and satisfying meal. If you want to explore more, check out the Full Recipe for detailed steps!

Variations

Ingredient Substitutions

You can easily make Butter Paneer vegan. Instead of paneer, try tofu or tempeh. Both options absorb flavors well and provide a nice texture. Use coconut cream in place of heavy cream for a rich taste. This swap keeps your dish creamy and dairy-free.

For added nutrition, consider using vegetables. Bell peppers or zucchini can add color and taste. You can also throw in chickpeas for protein. Their texture blends well with the dish.

Flavor Variations

Want to take your Butter Paneer to the next level? Add nuts for extra richness. Cashews or almonds can make the sauce thicker. Simply grind them into a paste and mix them in during cooking.

Experiment with herbs and spices, too. Fresh basil or mint can give a new twist. You can also try adding a pinch of smoked paprika for depth. Each variation brings a unique flavor to the dish, making it exciting every time you cook it.

For the full recipe, check out the Creamy Butter Paneer Delight.

Storage Info

Refrigeration Guidelines

To store leftovers, let Butter Paneer cool first. Place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days.

How Long Does Butter Paneer Stay Fresh?

Butter Paneer stays fresh for about three days in the fridge. After that, the taste and texture might change. Always check for any off smells or changes before eating.

Freezing Instructions

To freeze Butter Paneer, let it cool completely. Transfer it to a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for up to three months.

Steps for Freezing and Reheating

When ready to eat, thaw the Butter Paneer overnight in the fridge. Reheat it gently on the stove. Add a splash of cream or water to help restore the creamy texture.

Maintenance of Flavor and Texture After Freezing

Freezing may slightly change the texture of the paneer. However, the flavors will remain rich and tasty. To keep it close to the original, avoid overcooking when reheating. Enjoy your creamy delight even after storing!

FAQs

What is Butter Paneer (Paneer Makhani)?

Butter paneer, also known as paneer makhani, is a creamy Indian dish. It features paneer, which is fresh cheese, cooked in a rich tomato sauce. The dish has roots in North India and is loved for its smooth texture and flavorful taste. It combines simple ingredients to create something special. Traditionally, chefs would use butter, cream, and spices to make it rich. Now, many people enjoy it in homes and restaurants worldwide.

Can I make Butter Paneer spicy?

Yes, you can adjust the spice level of butter paneer. To make it spicier, add more red chili powder or fresh green chilies. You can also use spicy garam masala. If you prefer less heat, cut back on these spices. Start with a small amount, taste, and then add more if needed. This way, you can make the dish fit your taste perfectly.

What to serve with Butter Paneer?

Butter paneer pairs well with various sides. Here are some great options:

– Warm naan or roti

– Steamed basmati rice

– Jeera rice (cumin rice)

– A fresh salad or raita (yogurt sauce)

These sides balance the creamy sauce and make a complete meal.

How can I make Butter Paneer healthier?

You can make butter paneer healthier by using low-fat cream or yogurt. Instead of butter, you could use olive oil or ghee in smaller amounts. Add more vegetables like bell peppers or spinach to boost nutrients. You can also reduce the sugar in the recipe. These swaps help retain flavor while making it lighter.

Can I use store-bought tomato puree?

Yes, you can use store-bought tomato puree for butter paneer. It saves time and is convenient. However, homemade puree can taste fresher. Store-bought varieties may have added sugars or preservatives. Always read the label to choose the best option. Using fresh tomatoes is another great choice for a richer flavor.

In this blog post, we explored the ingredients and steps to make delicious Butter Paneer. We discussed key elements like paneer preparation, sauce creation, and combining flavors for a rich dish. You learned tips for creamy texture and perfect presentation. Don’t forget about variations with other ingredients to make it unique. Proper storage keeps your dish fresh and tasty. Remember, Butter Paneer is versatile, and you can adjust it to fit your taste. Try it out, and enjoy every bite!

- Paneer and Dairy Ingredients - 250 grams paneer, cut into 1-inch cubes - ½ cup heavy cream - Spices and Seasonings - 1 teaspoon cumin seeds - 1 teaspoon red chili powder (adjust for desired spiciness) - 1 teaspoon garam masala - 1 teaspoon sugar - Salt to taste - 1 tablespoon kasuri methi (dried fenugreek leaves) - Cooking Oils and Garnishes - 2 tablespoons unsalted butter - 1 tablespoon vegetable oil - 1 medium onion, finely chopped - 2 medium tomatoes, pureed - 1 tablespoon ginger-garlic paste - Fresh cilantro leaves, chopped, for garnish Gathering these ingredients is the first step to making Butter Paneer. Each one plays a role in creating the creamy and rich sauce that makes this dish so special. Paneer is the star of this meal. It’s soft and perfect for soaking up flavors. The heavy cream adds richness, while the spices give warmth and depth. Butter and oil help cook the base, adding taste and texture. The onions and tomatoes create a sweet and tangy sauce. Lastly, the cilantro adds a fresh touch. You can find all these ingredients at your local grocery store or an Indian market. If you want the full experience, check out the Full Recipe. - Cutting and Pan-Frying Paneer Cubes: Start by cutting the paneer into 1-inch cubes. If you want a firmer texture, heat a non-stick pan over medium heat. Add a bit of oil and let it warm. Once hot, add the paneer cubes. Cook them for about 3-4 minutes on each side until they are golden brown. This adds flavor and a nice crust. - Tips for Achieving the Perfect Texture: To get the best texture, do not overcrowd the pan. Fry in batches if needed. Once done, remove the paneer from the pan and place it on a plate lined with paper towels. This helps absorb any extra oil, keeping it light. - Cooking the Onion and Aromatic Base: Use the same pan for the sauce. Add 2 tablespoons of unsalted butter and a tablespoon of vegetable oil over medium heat. Once the butter melts, add 1 teaspoon of cumin seeds. Sauté them for about 30 seconds until they sizzle. Then, add 1 medium finely chopped onion. Cook the onion for 5-7 minutes until it turns a rich golden brown. - Perfecting Tomato Sauce Consistency: Now, stir in 1 tablespoon of ginger-garlic paste and cook for 1 minute. Next, pour in 2 medium pureed tomatoes. Add 1 teaspoon of red chili powder and a pinch of salt. Mix everything well. Let this cook for about 5-7 minutes, stirring occasionally. You want the sauce to thicken and the oil to separate from the tomatoes. - Folding in Paneer and Simmering the Sauce: Once the sauce is ready, reduce the heat to low. Stir in ½ cup of heavy cream, 1 teaspoon of sugar, and 1 teaspoon of garam masala. Mix well and let it simmer for 3-5 minutes. This helps the flavors blend. - Essential steps for Richness and Flavor: Finally, gently fold in the golden-brown paneer cubes and 1 tablespoon of kasuri methi. Make sure the paneer is well coated in the rich sauce. Cook for 2-3 more minutes until everything is heated through. Your Butter Paneer is now ready to serve! For the full recipe, check the details. To get that rich, creamy texture, use heavy cream. It makes the sauce smooth and luxurious. Cooking time also matters. Let the sauce simmer to thicken. This allows all the flavors to blend well. Keep it on low heat to avoid burning. When adjusting spice levels, taste as you go. If you want less heat, cut back on red chili powder. You can add more cream to balance out spiciness. This way, you keep great flavor without too much heat. Garnish with fresh cilantro for a pop of color. It adds a bright, herbal note to the rich dish. Just chop it finely and sprinkle it on top right before serving. For a truly authentic experience, serve Butter Paneer with warm naan or steamed basmati rice. These sides soak up the creamy sauce beautifully. You can also add a side of pickles or yogurt for extra flavor. This creates a balanced and satisfying meal. If you want to explore more, check out the Full Recipe for detailed steps! {{image_4}} You can easily make Butter Paneer vegan. Instead of paneer, try tofu or tempeh. Both options absorb flavors well and provide a nice texture. Use coconut cream in place of heavy cream for a rich taste. This swap keeps your dish creamy and dairy-free. For added nutrition, consider using vegetables. Bell peppers or zucchini can add color and taste. You can also throw in chickpeas for protein. Their texture blends well with the dish. Want to take your Butter Paneer to the next level? Add nuts for extra richness. Cashews or almonds can make the sauce thicker. Simply grind them into a paste and mix them in during cooking. Experiment with herbs and spices, too. Fresh basil or mint can give a new twist. You can also try adding a pinch of smoked paprika for depth. Each variation brings a unique flavor to the dish, making it exciting every time you cook it. For the full recipe, check out the Creamy Butter Paneer Delight. To store leftovers, let Butter Paneer cool first. Place it in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. Butter Paneer stays fresh for about three days in the fridge. After that, the taste and texture might change. Always check for any off smells or changes before eating. To freeze Butter Paneer, let it cool completely. Transfer it to a freezer-safe container. Make sure to leave some space for expansion. You can freeze it for up to three months. When ready to eat, thaw the Butter Paneer overnight in the fridge. Reheat it gently on the stove. Add a splash of cream or water to help restore the creamy texture. Freezing may slightly change the texture of the paneer. However, the flavors will remain rich and tasty. To keep it close to the original, avoid overcooking when reheating. Enjoy your creamy delight even after storing! Butter paneer, also known as paneer makhani, is a creamy Indian dish. It features paneer, which is fresh cheese, cooked in a rich tomato sauce. The dish has roots in North India and is loved for its smooth texture and flavorful taste. It combines simple ingredients to create something special. Traditionally, chefs would use butter, cream, and spices to make it rich. Now, many people enjoy it in homes and restaurants worldwide. Yes, you can adjust the spice level of butter paneer. To make it spicier, add more red chili powder or fresh green chilies. You can also use spicy garam masala. If you prefer less heat, cut back on these spices. Start with a small amount, taste, and then add more if needed. This way, you can make the dish fit your taste perfectly. Butter paneer pairs well with various sides. Here are some great options: - Warm naan or roti - Steamed basmati rice - Jeera rice (cumin rice) - A fresh salad or raita (yogurt sauce) These sides balance the creamy sauce and make a complete meal. You can make butter paneer healthier by using low-fat cream or yogurt. Instead of butter, you could use olive oil or ghee in smaller amounts. Add more vegetables like bell peppers or spinach to boost nutrients. You can also reduce the sugar in the recipe. These swaps help retain flavor while making it lighter. Yes, you can use store-bought tomato puree for butter paneer. It saves time and is convenient. However, homemade puree can taste fresher. Store-bought varieties may have added sugars or preservatives. Always read the label to choose the best option. Using fresh tomatoes is another great choice for a richer flavor. In this blog post, we explored the ingredients and steps to make delicious Butter Paneer. We discussed key elements like paneer preparation, sauce creation, and combining flavors for a rich dish. You learned tips for creamy texture and perfect presentation. Don't forget about variations with other ingredients to make it unique. Proper storage keeps your dish fresh and tasty. Remember, Butter Paneer is versatile, and you can adjust it to fit your taste. Try it out, and enjoy every bite!

Butter Paneer (Paneer Makhani)

Indulge in the rich flavors of Creamy Butter Paneer Delight with this easy recipe! Perfectly spiced and incredibly creamy, this dish is a true crowd-pleaser that's sure to impress. Discover how to make delicious paneer in a savory sauce; it’s quick to prepare and takes just 30 minutes. Whether you're a seasoned chef or a beginner, you can create this delightful dish at home. Click to explore the full recipe and bring the taste of India to your table!
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Ingredients
  

250 grams paneer, cut into 1-inch cubes

2 tablespoons unsalted butter

1 tablespoon vegetable oil

1 medium onion, finely chopped

2 medium tomatoes, pureed

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon red chili powder (adjust for desired spiciness)

1 teaspoon garam masala

1 teaspoon sugar

½ cup heavy cream

1 tablespoon kasuri methi (dried fenugreek leaves)

Salt to taste

Fresh cilantro leaves, chopped, for garnish

Instructions
 

Prep Paneer: Begin by cutting the paneer into 1-inch cubes. If you prefer a firmer texture, heat a non-stick pan over medium heat, add a drizzle of oil, and lightly pan-fry the paneer cubes until they are golden brown on all sides. Once done, remove from the pan and set aside on a plate lined with paper towels to absorb any excess oil.

    Heat Base: In the same non-stick pan, add the butter and vegetable oil over medium heat. Allow the butter to melt fully, and then add the cumin seeds. Sauté for about 30 seconds until the seeds start to sizzle and release their aroma.

      Onions and Aromatics: Add the finely chopped onions to the pan. Sauté them, stirring occasionally, until they turn a rich golden brown color, which should take about 5-7 minutes. Next, stir in the ginger-garlic paste and cook for an additional minute, ensuring it becomes fragrant but doesn’t burn.

        Make the Sauce: Pour in the tomato puree along with red chili powder and a pinch of salt. Mix well and let the sauce cook for about 5-7 minutes, stirring occasionally until it thickens and the oil begins to separate from the tomato mixture.

          Add Cream and Spices: Reducing the heat to low, gently stir in the heavy cream, sugar, and garam masala. Mix until well combined. Allow the sauce to simmer for approximately 3-5 minutes, giving it time to thicken to a creamy consistency.

            Combine Paneer: Carefully fold in the golden-brown paneer cubes along with the kasuri methi. Ensure the paneer is well coated with the rich sauce. Cook for another 2-3 minutes, just until everything is heated through.

              Garnish and Serve: Once done, turn off the heat and finish the dish by sprinkling fresh cilantro on top. Serve the Creamy Butter Paneer Delight hot, paired with warm naan or steamed basmati rice for an authentic experience.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

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