Go Back
–+ servings

Paneer Butter Masala Dip

Paneer Butter Masala Dip is a rich and creamy dip, inspired by the beloved Indian dish, Paneer Butter Masala. It's simple to prepare and cooked entirely on the stovetop.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Indian
Servings 6

Ingredients
  

Paneer Butter Masala Dip

  • 10 whole cashews
  • 1 tablespoon oil
  • 2 tablespoons butter (divided)
  • 1 ½ teaspoon cumin seeds
  • 3 large garlic, finely chopped
  • 1 tablespoon ginger, finely chopped
  • ½ serrano peer, finely chopped ( or use 2 green chilies)
  • 1 medium onion, finely chopped
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder (spicy kind)
  • 1 teaspoon Kashmiri red chili powder (mild)
  • 2 teaspoons coriander powder
  • 1 ½ teaspoons garam masala (divided)
  • ½ cup bell pepper, finely chopped
  • ½ cup corn
  • 2 large tomato, chopped
  • 2 teaspoons tomato paste
  • ¾ cup grated paneer
  • 2-3 tabslepoons cream
  • 1 ½ teaspoons kasoori methi, crushed
  • 1 – 2 tablespoons greek yogurt
  • 1 tablespoon coriander leaves, chopped
  • ¾ cup grated cheese (divided) 
  • lemon juice ( if needed)
  • 1 – 1½ teaspoons salt

Naan Bites

  • 7 – 8 mini naan
  • 1 tablespoon oil
  • ¾ teaspoon garlic powder
  • ¼ teaspoon Kashmiri red chili powder
  • ⅛ teaspoon salt

Instructions
 

Paneer Butter Masala Dip

  • Soak 10 cashew in hot water for 15 minutes.
  • Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan on medium heat. Once the oil is hot, add 1.5 teaspoons cumin seeds, 3 large cloves of minced garlic, 1 tablespoon chopped ginger and ½ serrano pepper finely cut. Saute for a minute.
  • Now add 1 medium onion (finely diced). Saute till the onion turns translucent. Add ¼ teaspoon turmeric powder,½ teaspoon red chili powder, 1 teaspoon Kashmiri red chili powder, 2 teaspoons coriander powder and 1 teaspoon garam masala. Saute for 30 seconds in low heat
  • Now add ½ cup each of finely chopped bell pepper and corn. Sprinkle some water and cook for 5 minutes.
  • While that’s cooking, add 2 medium tomatoes and the soaked cashew to a blender and make a puree.
  • Add this tomato puree to the pan with 2 teaspoons of tomato paste. Add a teaspoon of salt and cook the mixture for 15 minutes, stirring often.
  • Add ¾ cup of grated paneer, 2 -3 tablespoons cream, 1 tablespoon butter, ½ teaspoon garam masala and 1.5 teaspoon kasoori methi. Mix it well and cook for 5-7 minutes.
  • Now remove from heat and add 1 tablespoon of Greek yogurt and chopped coriander leaves. Mix it slowly to avoid the yogurt from curdling.
  • Once the yogurt is fully incorporated, place it back on the stove. Taste and adjust the seasoning. If the mixture is too thick , add some milk to adjust the consistency.
  • Add ¼ cup grated cheese and let it melt.
  • Finally add little more cheese all over the top, close the lid and reduce the heat to low. Cook for 6-7 minutes.
  • Finally garnish with coriander leaves and enjoy the dip with naan bites.

Naan Bites

  • Cut some store bought Naan to small triangles. Drizzle some oil, garlic powder, Kashmiri red chili powder and pinch of salt.
  • Gently mix and Air Fry for 4 -5 minutes at 320 F till they become slightly crunchy. cook them in two batches.
Keyword Paneer Butter Masala Dip
Tried this recipe?Let us know how it was!