Nickel Allergy Friendly Maple Paneer Butter Masala

Total time50 min

Prep time15 min

Cook time35 min

Nickel Allergy Friendly Maple Paneer Butter Masala

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Ingredients

4 servings

For the sauce

3 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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1 tbsp unsalted butter
1 tbsp fresh ginger, finely grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of garam masala used to season this recipe is likely fine. If you prefer to always avoid garam masala, please tap it and change its rating to Red.
½ tsp ground turmeric
½ tsp sweet paprika
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
½ cup heavy cream
½ tsp salt, plus more to taste
1 tsp maple syrup
Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.

For the paneer

500 g (about 1 lb 2 oz) paneer, cut into 1-inch cubes
¼ tsp salt

For serving

2 tbsp scallion greens, thinly sliced (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Heat 2 tbsp of the garlic-infused oil and the butter in a large skillet or wide saucepan over medium heat until the butter melts and the mixture shimmers.
2
Add the grated ginger and cook, stirring constantly, until fragrant and slightly deepened in color, about 1 minute.

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