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Best-Ever Homemade Butter Paneer

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Today we share with you the Best-Ever Homemade Butter Paneer served with garlic naan, absolute bliss, and homemade goodness!!


Paneer, also known as ponir or Indian cottage cheese, is a fresh acid-set cheese common in the Indian subcontinent made from cow or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.

Yield: 6 servings

Best-Ever Homemade Butter Paneer

An image of Homemade Butter Paneer with Garlic Naan

Today we share with you the Best-Ever Homemade Butter Paneer served with garlic naan, absolute bliss, and homemade goodness!!

Paneer 1 hour 15 minutes
Sauce 45 minutes
Naan 45 minutes
Total Time 2 hours 45 minutes



  • 2 Liters Fresh Full Fat Milk
  • 5 tbsp. White Vinegar
  • 1 tsp. Salt


  • 1 Onion (diced)
  • 1 tsp. Ground Ginger & Garlic
  • 1 tsp. Garam Masala
  • 1 tsp. Masala/Chili Powder
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • 1½ Cup Tomatoes (skinned & chopped)
  • 1 Cup Cream/Coconut Cream
  • Salt to taste
  • Fresh Coriander (garnish)
  • 3-4 tbsp. Butter
  • 1/3 Cup Oil

Naan Bread

  • 2- 2½ Cups Flour
  • 1 tbsp. Oil
  • 1 tbsp. Salt
  • ½ Cup Warm Water
  • 1 tsp. Sugar
  • 1 tbsp. Yeast
  • ½ Cup Milk (add more if needed)
  • Garlic Butter (grate fresh garlic into butter)



  1. Pour milk into a heavy bottom pot and bring it to a gentle simmer on medium heat.
  2. Stir continuously to ensure that the milk doesn't scald or scorch at the bottom.
  3. When the milk forms bubbles, pour in the vinegar and salt and stir.
  4. Remove from heat and it should already start to separate.
  5. Allow the milk to cool completely.
  6. Once cooled, pour into a cheesecloth lined bowl to strain.
  7. Wring the cheesecloth and squeeze out any excess whey then wrap it and place a heavy object on top of the cheesecloth (about 45-50 minutes) to remove any excess liquid.
  8. Once it has been pressed and all the liquid has been drained, remove the paneer from the cheesecloth and place in a container to mould.
  9. You can use it immediately or refrigerate it for up to 2 weeks.
  10. I cut it into cubes and browned in a little oil before adding it to the sauce. Enjoy!!


  1. Heat the oil in a pan and sauté the onion till soft.
  2. Add in the ginger & garlic, masala, and spices.
  3. Allow it to cook for a few minutes.
  4. Pour in the tomatoes and allow them to cook for about 8-10 minutes until the tomatoes have broken down and the mixture has thickened (use the back of a spoon to break down the tomatoes).
  5. Pour in the cream and butter and allow it to cook for a further 10 minutes until it has thickened.
  6. Add in the browned paneer cubes, garnish with coriander, serve with naan and enjoy!!


  1. Mix the yeast and sugar into the warm water.
  2. Allow it to sit for about 10 minutes until it foams.
  3. Mix flour and salt together.
  4. Pour in the yeast mixture, oil, and milk.
  5. Stir well until a soft dough is formed.
  6. Turn out onto a lightly floured surface and knead for 10 minutes.
  7. Place in an oiled bowl and cover, allow rising in a warm spot for an hour.
  8. Once risen, divide into smaller pieces and roll out.
  9. Cook on a hot pan brushing either side with melted butter.


Prepared, tried, and tested Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes - Saffas Daily Recipes

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Nutrition Information



Serving Size


Amount Per Serving Calories 1004Total Fat 60gSaturated Fat 29gTrans Fat 2gUnsaturated Fat 27gCholesterol 126mgSodium 1975mgCarbohydrates 98gFiber 5gSugar 15gProtein 20g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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Is Paneer Cheese?

Paneer is a fresh cheese used in a wide variety of Indian recipes, made by heating and then curdling milk using acid (as in this case White Vinegar).

For another great Butter Paneer Recipe, you may wish to check out this recipe as well.

More Paneer Recipes


Naan is a leavened, oven-baked, or Tawa-fried flatbread that is found in the cuisines mainly of Western Asia, Central Asia, the Indian subcontinent, Indonesia, Myanmar, and the Caribbean

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