“Elegant Gluten-Free Indian Lunch: Creamy Paneer Tikka with Spiced Basmati Rice”

Allergens

Dairy (Paneer, Heavy Cream)

Ingredients

• 200g paneer, cubed
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup basmati rice
• Salt and pepper, to taste
• 1 cup diced tomatoes
• 1/4 cup heavy cream
• 1 tbsp garam masala
• 1 tsp paprika
• 1 tsp turmeric
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, marinate paneer cubes with garam masala, paprika, turmeric, salt, and pepper for 10 minutes.
3. Place marinated paneer on a lined baking sheet and bake for 20 25 minutes or until golden brown.
4. Rinse basmati rice under cold water and cook according to package instructions.
5. In a pan, heat ghee and add cumin seeds. Once they sizzle, add onions, garlic, and ginger, sautéing until softened.
6. Stir in diced tomatoes, cooked paneer, and heavy cream. Simmer for 10 minutes, allowing flavors to meld.
7. Season with salt and pepper, then mix in chopped cilantro before serving.
8. Serve the creamy paneer tikka over spiced basmati rice, garnished with additional cilantro if desired.

Chef’s Insight

For an extra kick, add a pinch of red chili powder or cayenne pepper to the marinade.

Notes

To further elevate this dish, serve it with raita or a simple salad for a well-rounded meal.