Indian Butter Paneer Burritos
Fusion burritos filled with creamy Indian butter paneer and sticky sushi rice.
Yield: 4-6 burritos
  • ¼ cup canola oil
  • 8 oz paneer, cut into ½-inch cubes
  • 14 oz full fat coconut milk
  • ½ cup cashews
  • 5 oz tomato paste
  • ¼ cup full fat Greek yogurt
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 tsp vindaloo or other spicy curry powder
  • 2 tsp thai red curry paste
  • 2 tbsp garam masala
  • ½ tsp turmeric
  • salt, to taste
  • 1½ cups sushi rice
  • 4 burrito-sized flour tortillas, warm
  1. Heat the oil in a deep cast-iron skillet over medium-high heat. Add the paneer to pan in batches making sure not to crowd the pan. Fry until browned and crispy, about 3-4 minutes and then remove to a paper towel-lined plate. Repeat until all paneer is fried. Reserve the oil in the pan.
  2. Meanwhile, combine the coconut milk and cashews in a blender bowl. Blend until totally smooth. Add in the tomato paste and Greek yogurt. Blend again until well combined. Reserve the sauce.
  3. In the pot used to cook the paneer, reheat the remaining oil over medium heat. Add the onion, garlic, and ginger to the pan. Saute for 4-5 minutes until onion is tender and translucent.Stir in the spices and saute for 1-2 minutes, or until toasted. Add the sauce to the pan along with the paneer. Bring to a low simmer and cook until heated through. Season to taste with salt and black pepper.
  4. While the paneer cooks, prepare the rice according to package directions.
  5. Divide the rice among 4 tortillas. Top with the butter paneer.
  6. Working with one tortilla at a time, fold the side of the tortilla over the filling and then fold up the bottom edge closest to you and roll as tightly as possible around the filling into a burrito. Place seam-side down. Repeat with remaining burritos and serve warm.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at