Hey there, foodies! If you’re on the hunt for a quick, scrumptious dish that’s both comforting and creamy, let me introduce you to the Creamy Gluten-Free Indian Butter Paneer!
This recipe takes the classic Indian dish and makes it super easy to whip up at home, featuring delicious paneer cheese swimming in a rich, buttery sauce that’s just chef’s kiss. Plus, it’s gluten-free, so it’s perfect for anyone on a special diet. You can customize it to your heart’s content by adding veggies like spinach or bell peppers, making it a fit for everyone. In just 30 minutes, you’ll have a restaurant-quality dish that makes weeknight dinners a breeze.
Let’s dive into how to make this creamy delight that pairs perfectly with naan or rice!
Serving and Pairing Suggestions:
Serve this creamy goodness alongside some fluffy Garlic Naan for dipping or over a bed of Wild Rice Pilaf for a wholesome meal. You could even pair it with a refreshing Yogurt Mint Dressing to balance the spiciness.
If you’re feeling adventurous, throw in some Vegetarian Spring Rolls with Sweet Chili Sauce for an exciting appetizer! Seriously, the possibilities are endless.
Tips and Notes:
- Using Store-Bought Paneer: Don’t have time to make paneer from scratch? No worries! Store-bought paneer works just as well. Just give it a quick sauté before adding it to your sauce.
- Spice Level: Adjust the spices according to your taste. If you’re not into heat, dial back the chili powder or swap for some paprika for flavor without the burn.
- Leftover Storage: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Just reheat gently, as paneer can become rubbery if heated too fast.
Don’t miss out on trying this amazing Gluten-Free Indian Butter Paneer recipe! It’s one you’ll want in your cooking rotation for sure.
Creamy Gluten-Free Indian Butter Paneer
Equipment
- 1 Large skillet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Knife
Ingredients
- 200 grams paneer - cubed
- 2 tablespoons butter - for frying
- 1 cup onion - finely chopped
- 2 cloves garlic - minced
- 1 tablespoon ginger - grated
- 1 can 400g tomato puree - for sauce
- 1/2 cup heavy cream - for creaminess
- 1 teaspoon garam masala - for spice
- 1 teaspoon turmeric powder - for color
- 1 teaspoon cumin seeds - for flavor
- Salt - to taste
- Fresh coriander - for garnish
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the cumin seeds and allow them to sizzle for a few seconds.
- Stir in the chopped onions and sauté until golden brown.
- Add minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
- Pour in the tomato puree and stir well. Let it cook for about 5-7 minutes.
- Add garam masala, turmeric powder, and salt to the sauce, mixing thoroughly.
- Add the cubed paneer and gently fold it into the sauce.
- Finally, pour in the heavy cream and stir until combined, allowing it to simmer for another 5 minutes.
- Garnish with fresh coriander and serve warm.