This is a super indulgent and incredibly tasty paneer recipe. It’s a cross between a paneer stir fry and butter paneer curry because I sometimes want that stir fry taste but with a little bit of curry so that my paratha has something to dip into! Butter paneer would have too much curry and I’d find a paneer stir fry too dry – so here we are with a hybrid!
There’s a lot of steps to this recipe but the process is easy and simple. It’s definitely the perfect dish to make for breaking your fast in this holy month of Ramadan! And with that, Ramadan Kareem to you!
I hope you enjoy this recipe, let me know how it turns out in the comments below! Also, feel free to ask any recipe-related questions in the comments too! 🙂
P.S – apologies that I don’t have a better picture of the butter paneer stir fry to share, in the chaos of taking videos for reel making, I completely forgot to take a good picture, so this was the best I could do (I promise it is delicious). You can check out the reel here, it definitely looks so yummy on there!
Butter Paneer Stir-fry
- 500 grams paneer chopped into chunky cubes
- 3 tbsp plain yogurt
- 1.5 tbsp lemon juice
- 1 tsp ras-al-hanout powder
- 2 tsp coriander powder
- 1 tsp paprika
- 1.5 tsp turmeric
- 2 tsp dhana jeeru
- 2 tsp garam masala
- 2 tsp chilli powder optional
- 1.5 tsp salt
- 1.5 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- handful cashew nuts
- 400 grams chopped tomatoes equivalent to 1 tin of chopped tomatoes
- 1 tbsp oil
- 125 grams butter
- 6 cloves garlic finely chopped/grated
- 1 stick cinnamon small
- 4 cardamom pods opened
- 1 green chilli optional
- 2 cloves
- 1 onion thinly sliced
- 1.5 bell peppers thinly sliced
- 0.5-1 cup water
- Chop your paneer into chunky cubes and place into a bowl.
- To the paneer, add the yogurt, ras-al-hanout powder, paprika, lemon juice, 1/2 tsp salt, 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp dhana jeeru, 1 tsp chilli powder. Mix to combine and leave to marinate for as little as 15 minutes and as long as 3-4 hours.
- Heat a wide pan on a medium heat and add the butter. Once melted add the thinly sliced onions and peppers and cook until onions are translucent. Then add some of the chopped garlic (equivalent to 2 cloves), and cook for 2 minutes.
- Add the soya sauce and sweet chilli sauce and stir for a minute.
- Add in the marinated paneer mixture and cook for about 10-15 minutes until the paneer is crisp and golden on the edges. Ensure to occasionally mix the paneer in the pan in order to turn over the paneer cubes so that all sides can cook.
- Once the paneer is done, remove from the pan into a separate bowl.
- Soak the cashews in hot water for 10-15 minutes before blending so that they can soften and blend easily. Pour the tin of chopped tomatoes into a bowl with the cashew nuts (remove the water). Then use a hand blender or a blender to puree the mixture.
- Heat the same pan that you used for the paneer, you should have some remains of melted butter in it. To it, add the 1 tbsp of oil. Add the rest of the garlic, green chilli, cardamom pods, cinnamon stick and cloves. Cook for a few minutes until fragrant.
- Add the tomato puree mixture and cook until tomatoes are cooked and not raw (around 5 minutes) – the colour will change slightly to become a darker red. As you cook it, the mixture will also reduce slightly to become thicker.
- Add 1 tsp turmeric, 1 tsp dhana jeeru, 1 tsp coriander powder, 1 tsp chilli powder and 2 tsp garam masala and mix. Add 1 tsp of the salt and taste to see if you need the additional half tsp or not. As you cook this mixture, it will reduce further.
- Add half a cup of water and stir to combine – check consistency and if you want it to be less thicker, either add a few more tbsp of water or add another half cup of water – this depends on your preference. I added about 3/4 cup altogether.
- Then add your cooked paneer into the curry mixture and mix to combine. Serve with fresh paratha or rice!