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Crockpot butter paneer dip topped with crumbled paneer and cilantro, served with naan bread, cucumber slices, green chutney, pickled onions, mango chutney, and lemon wedges.

Crockpot Butter Paneer Dip

This crockpot butter paneer dip brings the classic butter masala flavors into a rich, scoopable appetizer. The texture is creamy with just enough body from the paneer, giving it that perfect balance between smooth and hearty. It holds well on naan, chips, or vegetables, making it an easy, crowd-friendly dip that actually delivers on flavor.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Appetizer, Dips
Cuisine Indian-inspired
Servings 6
Calories 270 kcal

Equipment

  • Crockpot (3 to 4 quart)
  • Spoon
  • Potato Masher

Ingredients
  

For the base (dump in first)

  • 2 cups paneer (finely crumbled)
  • 1 cup thick tomato puree
  • 3 tablespoons tomato paste
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1½ teaspoons garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon salt (adjust as per taste)

Finish (add later)

  • ½ cup heavy cream
  • ¼ cup plain yogurt (whisked smooth)
  • 2 tablespoons butter
  • 2 tablespoons chopped cilantro

Instructions
 

  • Add all the base ingredients directly into the crockpot. Stir well so the paneer is evenly coated and the tomato paste is fully mixed in.
  • Cover and cook on LOW for 2 hours.
  • Open the lid and gently mash part of the paneer using the back of a spoon or a potato masher. Do not mash everything. You want a mix of creamy base and small texture.
  • Stir in the heavy cream and whisked yogurt. Leave the lid slightly open and cook for another 20 to 30 minutes until the dip thickens.
  • Add butter at the end and stir until glossy and rich. Taste and adjust salt if needed. Finish with chopped cilantro and a light cream swirl before serving.

Notes

  • Paneer prep is everything: Always crumble, never cube. This is what turns it into a dip instead of curry.
  • Texture control: Partial mashing creates that thick, creamy, scoopable consistency.
  • Tomato base: Tomato paste is essential here for thickness. Skipping it will make the dip too loose.
  • Yogurt tip: Always whisk before adding and add only after the main cook to keep it smooth.
  • Final consistency: It should sit on naan or a chip without running. If too loose, cook uncovered longer.
  • Serving: Serve with naan wedges, cucumber slices, green chutney, lemon wedges, and pickled onions.
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