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Paneer Makhnai - Butter Paneer

Vegetarian - Vegan - Novice

Serves 4

  • 2 tablespoons of oil

  • 30g of butter

  • 400g of Paneer/firm tofu diced into 2cm cubes

  • 3 tablespoon of crushed tomatoes

  • 1 tablespoon of Sobhna's Authentic Original Curry Paste

  • Salt to taste

  • 2.5 tablespoon of cashew paste

  • 1 tablespoon of Kasturi methi (optional)

  • 0.5 teaspoon Sobhna's Garam Masala

  • Fresh Coriander (optional)

Sobhna's butter paneer recipe
garam masala paste


  1. In a blender, add crushed tomatoes, cashew paste and curry paste and blitz. Add a quarter cup of water to thin the sauce out slightly.

  2. Heat oil and butter in a wok on med-high heat.

  3. Add paneer and fry on medium heat until light brown.

  4. Stir in the sauce made. Add an additional half cup of hot water to sauce.

  5. Add salt to taste. At this stage you can add green chilli or chilli powder for extra heat.

  6. Crush the Kasturi methi in to the curry, and stir.

  7. For sweetness, add either one tsp of organic jaggery (unrefined cane sugar), honey or brown sugar.

  8. Once you see the oil coming to the top of the curry and simmering at the edges, switch off.

  9. Remove from heat, add garam masala and fresh coriander. Serve with rice, roti or naan.

Watch the full video tutorial for this recipe.

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