This paneer dish can be served as an appetizer or starter with bread slices, with a bowl of soup, or even toss it with pasta of your choice. If you have answers to questions like what is paneer, how to make paneer at home, paneer vs. tofu, then directly jump to the recipe. But if you are new to Indian cooking and want to know about paneer, the popular Indian cottage cheese read my post here.
Some of my popular Indian Paneer recipes include:
PANEER BUTTER MASALA PANEER HARIYALI PALAK PANEER Paneer Tikka PANEER TIKKA MASALA RASMALAI
A restaurant in my home town serves butter garlic paneer and is very popular. My family loves it a lot, and we order this item whenever we visit this restaurant or as a takeaway.
Due to the current pandemic situation, we have stopped eating outside. But whenever my family has cravings for such food, I try to replicate recipes at home. This is one among such recipe and my little one just loves it. If he knows that I have prepared this for lunch or dinner, the meal which he takes hours to complete he finishes off in minutes. Mommy duty done easily and quickly 🙂 And yes, he likes babycorn and mushroom more than paneer. So when I do it for him, I make it with his favorite vegetables and entirely skip red pepper flakes.
Garlic cream sauce is one of the easiest recipe you can make. The best part is that you don’t need any exact measurements here. Adjust everything to taste and desired consistency. In a pan on medium heat, melt butter. Now add finely chopped garlic cloves and onion (or bulbs of spring onions), and saute till garlic becomes translucent. Now add your main ingredient - it may be paneer, mushroom, or baby corn for vegetarian version; and chicken, steak, pork or shrimp for nonvegetarian version, and saute till they are cooked through and develops some color. Now add heavy whipping cream, spices of your choice from the ingredient list below and bring it to a boil and simmer for 2 to 3 minutes. Finally, add cilantro and spring onions and you are done. MUSHROOM IN GALRIC CREAM SAUCE AND GARLIC BUTTER SHRIMP are most loved, tried and tested recipe on this blog by my readers.
2 tablespoon Butter (olive oil or coconut oil for vegan version) 6 to 8 Garlic cloves, finely chopped 1 tablespoon Spring onions, chopped (white part) Paneer cubes 200 g (1 packet) (mushroom or tofu for vegan version) ½ cup Cream (use cashew milk or cashew cream for vegan version, read tips) 1 teaspoon Italian seasoning (check tips for substitute, adjust this and ingredients given below to taste) 1 teaspoon Red pepper flakes 1 teaspoon Garlic powder 1 teaspoon Pepper powder Salt, to taste 1 tablespoon Cilantro or Coriander leaves, chopped 1 tablespoon Spring onions (green part), chopped
Heat butter in a pan on medium heat. Once the butter has melted, add garlic and white part of green onions and sauté till garlic becomes light golden in color on medium flame. Add paneer cubes in a single layer in the pan and cook till it develops color. Flip and cook on other side for few more minutes. (Sautéing is optional) . Check my video on garlic cream sauce here Now add cream, Italian seasoning, pepper flakes, garlic powder, pepper powder, salt to taste, and mix well. Bring this to a boil and simmer for an additional minute or two. Add cilantro and green part of spring onions, and toss to combine. Paneer in Butter Garlic Cream Sauce is ready. Serve and enjoy.
You can substitute Italian seasoning with dried basil leaves, oregano, dried parsley, etc. You may also use pizza seasoning from your favorite takeaways. This starter tastes best when served fresh. The sauce thickens as it cools down. In this case, you may thin down the sauce with some water for desired consistency and adjust seasonings, accordingly. You can substitute paneer with tofu, mushroom or babycorn for vegetarian version. For nonvegetarian version use chicken, shrimp, steak, pork, etc. If you are making this recipe for kids, simply skip red pepper flakes and pepper powder. You can even grind about 1 or 2 tablespoon cashews with water to make paste and add it to the recipe instead of cream. This will thicken even faster. So adjust consistency accordingly. Feel free to use even milk instead of heavy cream. You can thicken the sauce by whisking 1 or 2 teaspoon flour (maida) in this case
You can use this on top of steak or any other meat, toss it with pasta, or serve it with flatbreads like avocado flatbread, or use it to toss stir fry vegetables. Some of my other favorite similar recipes include:
Mushroom in garlic cream sauce Garlic butter shrimp Mushroom in garlic butter Roasted acorn squash in garlic cream sauce Classic Shrimp Scampi Pasta Fettuccine Alfredo Sauce Pasta
Recipe card
If you like this Paneer in Butter Garlic Cream Sauce recipe,
Don’t miss to check out other delicious Indian curry and gravy recipes For more recent updates, follow me on Pinterest, Instagram, Twitter. Click below to save it on Pinterest
