Gut friendly recipes

Paneer butter masala

paneer butter masala

– Low FODMAP recipe (no garlic, onion or other high FODMAPs)
– IBS friendly
– No artificial ingredients
– Allergens: Contains dairy. No nuts, soy, shellfish, eggs

– Low sodium

All our recipes use fresh ingredients, no artificial flavoring and we limit the use of off-the-shelf sauces or spice mixes. If opting for a pre-made sauce or spice mix, make sure to read the label and understand all the ingredients.

Paneer butter masala is a popular North Indian dish that is creamy, mildly spiced, and filled with cubes of paneer (Indian cottage cheese) in a tomato-based sauce. While this dish typically contains onion and garlic, this recipe has been refined with a few modifications, so you can also make a delicious low FODMAP paneer butter masala that is easy on your digestive system.

Paneer butter masala

Easy paneer recipe in a tomato-based gravy
Prep20 minutes
Cook35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Keyword: gravy, ibs, low fodmap, paneer
Servings: 4
Calories: 635kcal

Ingredients

  • 200 grams paneer, cut into small cubes
  • 2 tablespoons ghee or unsalted butter
  • 1 bay leaf
  • 1 cinnamon stick
  • 2-3 green cardamom pods
  • 2 medium-sized tomatoes, pureed
  • 1 tablespoon tomato paste
  • 1 teaspoon ginger paste
  • 1 teaspoon green chili paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon dried fenugreek leaves kasuri methi
  • ½¼ cup heavy cream can use more if tolerated
  • salt to taste
  • chopped coriander leaves for garnish

Instructions

  • Heat ghee or unsalted butter in a heavy-bottomed pan. Add the bay leaf, cinnamon stick, and green cardamom pods. Sauté for a few seconds until fragrant.
  • Add ginger paste and green chili paste. Sauté for a minute until the raw smell goes away.
  • Add tomato puree and tomato paste. Cook for 5-7 minutes until the mixture is thick and fragrant.
  • Add turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Cook for a minute until fragrant.
  • Add the paneer cubes, garam masala powder, and salt. Mix well and cook for 2-3 minutes until the paneer is coated with the spices.
  • Crush the dried fenugreek leaves in your palms and add them to the pan. Mix well.
  • Add heavy cream and mix well. Cook for 2-3 minutes until the sauce is thick and creamy.
  • Garnish with chopped coriander leaves and serve hot with naan, roti or rice.

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