I've made a few versions of this classic spicy and buttery north Indian paneer cheese dish and I never tire of it. Next to mattar paneer, it's one of my favorite ways to serve paneer when the craving hits and a good way to judge the quality of Indian restaurant offerings. I was inspired to make this as part of a weekend meal for my husband and best friend Basil after getting my hands on some locally made water buffalo paneer which is the next best thing to making your own cheese.
Take care not to overcook the paneer when frying it up because you want a fairly soft texture that will absorb the spices and have that melt-in-your-mouth sensation. As much as I enjoy vegan meals, cheese is not something I am willing to give up, though I do eat it in moderation.
|Butter Paneer Masala (Cheese Cubes Smothered in a Spicy Tomato Gravy)|
|Recipe by Lisa Turner|
Published on June 2, 2013
Tender pieces of golden fried paneer cheese cubes simmered in a thick, spicy, creamy and buttery spiced tomato and onion gravy — a vegetarian version of the classic Indian butter chicken
More ideas for paneer from Lisa's Vegetarian Kitchen:
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Indian-Style Macaroni and Paneer Cheese with Spinach
Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds
Paneer Mushroom Masala
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