It was difficult to get our daughter to eat at daycare. She was raised on Indian food, and when we transitioned from home to daycare after the pandemic, she didn’t want to eat the foods she didn’t recognize. We thought about what we could send, and we decided on one of her favorites, Paneer Butter Masala. However, most of the packets, frozen meals, or what you get at restaurants contain nuts, which is prohibited at daycare. So, my husband experimented and came up with this dish which is rich, buttery, creamy, and delicious. Plus, it is 100% nut free.
Ingredients:
5 Large Roma Tomatoes – pureed
2.5 Tbsp Ginger Garlic Paste
1Tbs Cumin Power
1Tbs Coriander Powder
1 Tbs Kashmiri Chilli Powder
2 tsp garam masala
2 Tbs butter
1 Tbs ghee
1 medium onion- 1 finely chopped
1 Tbsp Oil
2 tsp salt
1 tsp Dried Methi (Fenugreek Leaves)
2 Tbsp chopped cilantro
1 14 ounce package of Paneer (Cubed)
1 Pint of heavy whipping cream
This recipe was made for a child. If you wish to add some spice, you can include 1 – 2 green chilli’s ( sauté it )
1. Begin by washing the tomatoes, quartering them, and pureeing them in a blender. Set aside.
2. Chop the paneer into small to medium size cubes and set aside.
3.Heat a large pot on medium heat and add oil and butter. Once the butter melts, add the onion.
4. Cook the onion until it starts to turn transparent. Add all the spices and sauté well. Cook for about one minute. Spices always need to be sautéed to prevent a raw tasting / bitter curry. Add ginger garlic paste and sauté for another minute.
5. Add pureed tomatoes. Cook until the raw smell goes away. The tomatoes will go from a pinkish color to a deep red color. Add salt.
6. Add heavy whipping cream and stir. Turn heat to low, add ghee and paneer. Cover and cook for about five minutes.
7. Add dried Methi leaves and cook for a few more minutes.
8. Add Cilantro and serve on rice or with Naan or Chapati
