This dish consists of  homemade Indian cheese infused with spices in a gravy based curry. This vegetarian dish is served as a main course with the side accompaniments of salads, rice or Indian breads.


  • 2 ½ litres milk
  • 500g curd (sour milk)
  • Juice of 1 lemon
  • 2 onions, grated
  • 1 teaspoon ginger and garlic paste
  • 3 low acid (jam) tomatoes, grated
  • 3 tablespoons cashew nut paste
  • ½ teaspoon coriander powder
  • 1 teaspoon chilli powder
  • 1 ml turmeric powder
  • ½ teaspoon garam masala
  • Salt to taste
  • 2 tablespoons fresh cream
  • 3 tablespoons butter
  • 1 teaspoon ghee or pure butter
  • Freshly chopped coriander for garnishing
  • 1 teaspoon sugar
  • 1 tablespoon tomato puree
  • 1 green chilli


To make the paneer:

  1. In a large pot heat the milk till boiling point is reached. Reduce the heat to a medium setting.
  2. Stir in the sour milk and lemon juice. The milk will begin to separate forming curd.
  3. Place a clean kitchen cloth over a pot and pour in the boiled curd. Firmly squeeze the ends of the cloth, allowing all the liquid to drain away.
  4. Place the cloth containing curd into an empty colander.
  5. In another pot, add water and place it over the curd. The heavy pressure of the pot will drain out any excess liquid from the paneer.
  6. Place the paneer in the refrigerator until needed. For best results, it is better to prepare the paneer at night.

To make the butter paneer:

  1. Remove the paneer from the refrigerator and cut it into cubes.
  2. Sauté the cubes of paneeer in ghee or pure butter until they appear slightly brown. Set the paneer aside.
  3. In a large pot, heat 2 tablespoons of butter with a drop of vegetable oil.
  4. Stir in the onions and simmer till the onions turn a transparent colour.
  5. Add in the ginger and garlic paste, chilli, turmeric powder, chilli powder and coriander powder. Allow the mixture to simmer.
  6. Add in the cashew nut paste (grind a handful of cashew nuts in a blender adding a little water mixed with vinegar. Add 1 part water to 1 part vinegar. The paste should be thick. Alternatively, cashew nut paste is easily available at any grocer).
  7. Simmer the mixture well. Stir in the grated tomatoes and cook for a minute.
  8. Add in the coriander powder, garam masala, salt and sugar. Allow the curry to cook for 4-5 minutes.
  9. Stir in the tomato puree and water. Cover and cook for 10 minutes.
  10. Add in the cubes of paneer, fresh cream, as well as the remainder of the butter. Simmer for 5 minutes.
  11. Remove the butter paneer from the stove top and garnish with coriander.