High Protein Butter Paneer

Indulge in the rich, creamy flavors of this *High Protein Butter Paneer*, a wholesome twist on the classic dish that combines indulgence with nutrition. Featuring tender cubes of protein-packed paneer simmered in a luscious cashew-tomato gravy, this recipe gets its creamy texture from low-fat Greek yogurt and milk, making it a lighter yet satisfying choice. Bold Indian spices like garam masala, turmeric, and kasuri methi elevate the flavor profile, while an optional addition of spinach leaves boosts the nutrient content. Perfectly balanced and ready in just 50 minutes, this butter paneer pairs beautifully with naan, roti, or basmati rice, making it an ideal choice for a nourishing weeknight dinner or a show-stopping centerpiece for your next gathering. Treat yourself to the ultimate comfort food that’s rich in protein and brimming with authentic taste!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Paneer
• 75 grams Unsalted Butter
• 100 grams Low-fat Greek Yogurt
• 50 grams Cashew Nuts
• 400 grams (about 4 medium) Tomatoes
• 150 grams (1 large) Onion
• 3 cloves Garlic
• 1 inch piece Ginger
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Garam Masala
• 2 teaspoons Coriander Powder
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
• 100 grams Spinach Leaves (optional for added protein and nutrients)
• 150 milliliters Milk
• 1 teaspoon or to taste Salt
• 2 tablespoons Oil

Directions

Step 1

Cube the paneer into bite-sized pieces and set aside.

Step 2

In a small bowl, cover the cashew nuts with warm water and let them soak for about 15 minutes.

Step 3

Finely chop the onion, tomatoes, garlic, and ginger.

Step 4

In a blender, add soaked cashew nuts, tomatoes, and blend to a smooth paste.

Step 5

In a large pan, heat oil over medium heat. Add the butter and let it melt.

Step 6

Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

Step 7

Stir in the garlic and ginger, sautéing for another 2 minutes until fragrant.

Step 8

Add all the dry spices: turmeric powder, red chili powder, coriander powder, and salt. Sauté for 1-2 minutes.

Step 9

Pour in the cashew-tomato paste and stir well. Cook the mixture until the oil starts to separate from the sides, about 5-7 minutes.

Step 10

Lower the heat and gently mix in the Greek yogurt, stirring continuously to prevent curdling.

Step 11

Add the milk to achieve a creamy consistency. Let it simmer for 3-4 minutes.

Step 12

Gently add the paneer cubes and optional spinach leaves, mixing well to coat them with the sauce.

Step 13

Cover and let it cook for another 5 minutes, allowing the paneer to soak up the flavors.

Step 14

Finally, sprinkle the garam masala and crushed kasuri methi leaves, mixing them well into the curry.

Step 15

Serve hot with naan, roti, or rice, garnishing with additional butter or cream if desired.

Nutrition Facts

Serving size	80149.1 grams (80149.1g)

Amount per serving	% Daily Value*
Calories	25593

Total Fat 428.90g	550%
Saturated Fat 122.70g	614%
Polyunsaturated Fat 41.10g
Cholesterol 468mg	156%
Sodium 8752mg	381%
Total Carbohydrate 5096.60g	1853%
Dietary Fiber 1021.80g	3649%
Total Sugars 2745.60g
Protein 911.80g	1824%

Vitamin D 115IU	575%
Calcium 14323mg	1102%
Iron 192mg	1068%
Potassium 163034mg	3469%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.8%

Protein: 13.1%

Carbs: 73.1%