BUTTER PANEER
- Presley Segura
- Aug 22, 2024
- 2 min read
This low-carb meal is savory and so good. The same recipe can be used for butter chicken by replacing the paneer with chicken. It's a great idea for meal prep or enjoying with a friend. Enjoy.
PREP TIME 7 MIN
COOK TIME 50 MIN
CLEAN UP 9 MIN
YIELDS 2
CALORIES 402
FAT 32
CARBOHYDRATES 14G / 11G NET
FIBER 3G
PROTEIN 22G
BUTTER PANEER
INGREDIENTS:
1 package paneer cheese
2 cups filtered water
2 large tomatoes, quartered
1 yellow onion, sliced or diced
4 garlic cloves
2 bay leaves
1/3 cup cashews
2 tbsp olive oil
2 tbsp garlic ginger paste
1 tbsp cardamom
1 tsp coriander
3 cloves
2 tsp ground cinnamon neylon
1 tsp garam masala
2 tsp salt
1 can coconut cream, unsweetened
freshly chopped cilantro, for topping
Yogurt Sauce for Topping:
1/3 cup goat yogurt, or sheep
1 tsp filtered water
METHOD:
1. Heat a large saucepan over medium-high heat. Add 1 tbsp olive oil.
2. Slice the tomatoes into quarters. Slice the onion, or dice if preferred.
3. Add the tomatoes, onion, garlic cloves, cashews, water, garlic ginger paste, bay leaves, cinnamon, and cardamom. Cover with a lid for 40 minutes, then remove the bay leaves.
4. Add the garam masala, coriander, and cloves to a blender and pulse lightly—you want the sauce to have a thicker consistency.
5. Slice the paneer into small cube-like slices. In the same saucepan, add 1 tbsp olive oil and the sliced paneer cheese. Cook on both sides until browned and golden, about 3-4 minutes each.
6. Remove the paneer and add the sauce. Simmer and stir for 2 minutes. Add the coconut cream, and stir until well combined.
7. Add the paneer back, and stir. Make the yogurt sauce and chop up some fresh cilantro.
8. Add to a bowl. Top with yogurt sauce and fresh cilantro. Enjoy warm.
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