If you’re a fan of bold flavors, this butter garlic paneer is going to be your new favorite. It’s all about the aroma of fresh garlic sizzling in butter, the gentle heat from green chilies and chili flakes, and that perfect golden crust on the paneer. The result? A dish that’s versatile enough to enjoy as a starter or toss with fried rice for a quick meal.
This recipe is quick to prepare and absolutely bursting with flavor — perfect for weeknights, party platters, or even a cozy snack with chai.
Ingredients
For marinating paneer:
• 200 g paneer, cut into cubes
• ½ tsp salt
• ½ tsp crushed black pepper
• 1 tbsp corn flour
For cooking:
• 1 tbsp oil
• 1 tbsp butter
• 8–10 cloves garlic, finely chopped
• 2–3 green chilies, slit
• ½ tsp red chili flakes (adjust to taste)
• 2–3 tbsp spring onion whites, chopped
• 1 tsp corn flour mixed with 2 tbsp water (cornflour paste)
• Salt, to taste
• Pepper, to taste
• 2 tbsp coriander leaves, chopped
• 2–3 tbsp spring onion greens, chopped
Directions
- 1. Marinate the paneer:
In a bowl, mix paneer cubes with salt, black pepper, and corn flour until well-coated.
2. Pan-fry paneer:
Heat oil in a pan over medium heat. Add the marinated paneer and roast until golden brown on all sides. Remove from the pan and set aside.
3. Make the garlic base:
In the same pan, add butter. Once melted, add garlic, spring onion whites, green chilies, and chili flakes. Sauté until the garlic turns golden and fragrant.
4. Thicken the sauce:
Pour in the corn flour paste and stir continuously for 30–40 seconds until it slightly thickens.
5. Bring it together:
Add the roasted paneer back into the pan. Season with salt and pepper. Toss well so the paneer is coated in the buttery garlic sauce.
6. Finish & serve:
Add coriander leaves and spring onion greens, give it a final toss, and serve immediately as an appetizer or with fried rice/noodles.
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💡 Tip: For an extra kick, squeeze a little lemon juice over the finished dish before serving.
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