Butter Panner Recipe



  • 250 gm paneer, cut into rectangles
  • 6 tomatoes, chopped
  • 15 kaju (cashew nuts)
  • 5 garlic cloves, crushed
  • 2 Tbsp butter
  • 1" cinnamon stick
  • Salt, to taste
  • Red chili powder, to taste
  • 2 Tbsp kasoori methi (fenugreek leaves)
  • 1 tsp sugar
  • Cream (Optional)
  • 2-3 Tbsp milk


  • Add 1 Tbsp butter in a pan. Once it melts, add garlic, cinnamon and cashews. Fry, till the color changes.
  • Then add the tomatoes. Saute till the tomatoes become soft and add chilli powder & salt. Saute for 2-3 minutes and then grind it into a fine paste.
  • Take another pan – Add 1 Tbsp butter and grill the paneer pieces till golden brown on both sides. Remove the paneer pieces.
  • In the same pan add the tomato-cashew paste. Let it simmer for 3-4 minutes.
  • Now add kasoori methi and sugar. Let it simmer for 1 minute.
  • Add milk, paneer pieces (You can adjust the quantity of milk according to your gravy's consistency).
  • Top it with cream if desired. Serve.