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Baked Butter Paneer
I should address the awkward truth that I don't use butter here but cream instead. You could, if you're a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
👥 4 Servings👤 Meera Sodha📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●bowl
- ●oven
- ●pan
📝 Preparation Steps
1
Paneer
2
Preheat oven to 425° and line a deep baking sheet or baking dish (roughly 12x8") with nonstick parchment paper. Brush paper with a little canola oil. Put 17½ oz. hard paneer, cut into 1" cubes, into a large bowl and add 3 garlic cloves, crushed, half of one ¾" piece ginger, finely grated, and then 1 tsp. Kashmiri chile powder, 1½ tsp. fresh lemon juice, ¾ tsp. salt, ½ tsp. ground turmeric, and 5 Tbsp. plain Greek yogurt. Mix well, tip onto baking sheet, and bake ⏱️ 25 minutes, or until paneer is crisp and starting to blacken ever so slightly at the edges. Take baking sheet out of oven and very carefully remove parchment paper, leaving the paneer on the baking sheet.
Canola oil. canola oil3 Tbsp½ oz. hard paneer, cut into 1" cubes17. Kashmiri chile powder1 tsp½ tsp. fresh lemon juice1. plain Greek yogurt5 Tbsp
3
Butter Sauce and Assembly
Butter (optional) and naan (for serving)
4
Add 3 Tbsp. canola oil, the remaining 3 garlic cloves, crushed, and remaining half of one ¾" piece ginger, finely grated, stir to coat the paneer in the garlicky oil, then add 1 tsp. Kashmiri chile powder, 1 tsp. garam masala, 1 tsp. ground cumin, ½ tsp. ground cardamom, ¾ tsp. salt, and 2 Tbsp. honey. Stir to mix, then tip in two 14-oz. cans chopped tomatoes, making sure the paneer is completely covered, and pop back in oven for ⏱️ 30 minutes.
Canola oil. canola oil3 Tbsp. Kashmiri chile powder1 tsp. garam masala1 tsp. ground cumin1 tsp. honey2 Tbsp14-oz. cans chopped tomatoes2
5
Remove baking sheet from oven, stir through ⅔ cup heavy cream, crumble over 1 Tbsp. plus 1½ tsp. kasoori methi, then stir again and pop back in oven for ⏱️ 10 minutes. Remove baking sheet once more, stir in a pat of butter now if you’d like, then serve straight from pan with hot naan.
. plus 1½ tsp. kasoori methi1 TbspButter (optional) and naan (for serving)
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