Indian Butter Paneer Burritos
Fusion burritos filled with creamy Indian butter paneer and sticky sushi rice.
Yield: 4-6 burritos
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- While the paneer cooks, prepare the rice according to package directions.
- Divide the rice among 4 tortillas. Top with the butter paneer.
- 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.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/11/indian-butter-paneer-burritos.html