– 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
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.
