Butter Paneer
Rich and Spicy Indian Vegetarian Dish
Equipment
- skillet
- griddle or shallow pan
Ingredients
- 10 ounces paneer
- 1/2 cup sour cream or plain yogurt I like using White Mountain Bulgarian probiotic yogurt. You could also use a plain greek yogurt.
- 1 juice from one lemon
- 1 tsp turmeric powder
- 2 tsp garam masala
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 1/2 tsp ginger paste you could also use 1/2 tsp of ground ginger
- 1 6 ounce can tomato puree
- 1-2 cloves garlic, minced
- 1 tbsp butter
- 1 cup heavy cream
- 1 whole red bell pepper, diced or any color you have or prefer
- 1/2 yellow onion, diced
- 2 tsp dried methi leaves
- 1 tbsp coriander, chopped
Instructions
- 1. Cut paneer into equal bite-sized cubes, however big or small you prefer, place the cubes in a small bowl, season with a little salt and pepper, and set aside. 2. In a large bowl, combine sour cream or yogurt, heavy cream, lemon juice, and spices and stir until well combined. 3. Add tomato paste and mix well. 4. Add paneer and gently mix until the paneer is well coated. Be careful not to overmix the paneer as it could start to break apart.5. Cover and set the mixture aside to marinate while you chop the bell pepper, yellow onion, and coriander.6. In a large pan on medium-high heat add the butter and chopped pepper and onion and cook until they've just begun to soften. 7. Add the paneer mixture to the pan and reduce heat to a medium/medium-low and allow to simmer for 8 to 10 minutes or until the paneer is heated through. Gently stir the mixture a few times while it's simmering just to ensure even cooking temperature all the way through. 8. After the butter paneer has finished simmering add the crushed dry methi leaves and stir into the mixture. 9. Top with the freshly chopped coriander and serve hot.