Description
Keto Paneer Butter ‘Rice’ Bake is a must-try dish that combines the richness of paneer and creamy textures with the health benefits of cauliflower rice.
Ingredients
Scale
- 2 cups cauliflower rice (fresh or frozen)
- 8 ounces paneer, diced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger paste
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat, then add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Add the minced garlic and ginger paste, cooking for an additional minute until fragrant.
- Incorporate the cauliflower rice into the skillet and sauté for 5-7 minutes, stirring occasionally until softened.
- Season the mixture with garam masala, turmeric, chili powder, salt, and pepper, ensuring everything is well combined.
- In a separate large bowl, mix the sautéed cauliflower rice with the diced paneer, heavy cream, mozzarella, and half of the Parmesan cheese until thoroughly combined.
- Transfer the mixture into a greased baking dish and top with the remaining Parmesan cheese.
- Bake in the oven for 25-30 minutes or until the top is golden and bubbly.
- Allow to cool slightly before garnishing with fresh cilantro.
Notes
- Adjust the chili powder according to your spice preference.
- This dish serves 4 people.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg