Today we share with you the Best-Ever Homemade Butter Paneer served with garlic naan, absolute bliss, and homemade goodness!!
- 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
- 1 1/2 cup Tomatoes (skinned & chopped)
- 1 cup Cream/Coconut Cream
- Salt to taste
- Fresh Coriander (garnish)
- 3–4 tbsp. Butter
- 1/3 cup Oil
- 2– 2 1/2 cups Flour
- 1 tbsp. Oil
- 1 tbsp. Salt
- 1/2 cup Warm Water
- 1 tsp. Sugar
- 1 tbsp. Yeast
- 1/2 cup Milk (add more if needed)
- Garlic Butter (grate fresh garlic into butter)
- Pour milk into a heavy bottom pot and bring it to a gentle simmer on medium heat.
- Stir continuously to ensure that the milk doesn’t scald or scorch at the bottom.
- When the milk forms bubbles, pour in the vinegar and salt and stir.
- Remove from heat and it should already start to separate.
- Allow the milk to cool completely.
- Once cooled, pour into a cheesecloth lined bowl to strain.
- 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.
- 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.
- You can use it immediately or refrigerate it for up to 2 weeks.
- I cut it into cubes and browned in a little oil before adding it to the sauce. Enjoy!!
- Heat the oil in a pan and sauté the onion till soft.
- Add in the ginger & garlic, masala, and spices.
- Allow it to cook for a few minutes.
- 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).
- Pour in the cream and butter and allow it to cook for a further 10 minutes until it has thickened.
- Add in the browned paneer cubes, garnish with coriander, serve with naan and enjoy!!
- Mix the yeast and sugar into the warm water.
- Allow it to sit for about 10 minutes until it foams.
- Mix flour and salt together.
- Pour in the yeast mixture, oil, and milk.
- Stir well until a soft dough is formed.
- Turn out onto a lightly floured surface and knead for 10 minutes.
- Place in an oiled bowl and cover, allow rising in a warm spot for an hour.
- Once risen, divide into smaller pieces and roll out.
- 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
- Serving Size: 1
- Calories: 1004
- Sugar: 15
- Sodium: 1975
- Fat: 60
- Saturated Fat: 29
- Unsaturated Fat: 27
- Trans Fat: 2
- Carbohydrates: 98
- Fiber: 5
- Protein: 20
- Cholesterol: 126
Keywords: Butter Paneer