Paneer Butter Masala
with basmati rice- Milk
Tonight, we're bringing you a vibrant and bright veggie version of tikka masala paneer. Served over nutty and fluffy basmati rice studded with savoury cilantro, this meal is comfort in a bowl!
Ingredients
200 g
Paneer Cheese
(Contains: Milk)
370 mL
Crushed Tomatoes
1 tbsp
Indian Spice Blend
2 tbsp
Spicy Curry Paste
2 tbsp
Ginger-Garlic Puree
56 g
Baby Spinach
7 g
Cilantro
¾ cup
Basmati Rice
113 g
Yellow Onion
165 mL
Coconut Milk
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
0.38 tsp
Salt*
1 tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Cut paneer into 1/2-inch cubes. Peel, then cut onion into 1/4-inch pieces. Roughly chop spinach. Roughly chop cilantro.
Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then ginger-garlic puree, onions, Indian Spice Mix, curry paste and 1 tsp sugar (dbl for 4 ppl). Cook, stirring frequently, until fragrant, 1-2 min.
Add crushed tomatoes, coconut milk and paneer to the pan. Reduce heat to medium-low. Cook, stirring occasionally, until slightly reduced, 8-10 min. Add spinach. Stir until wilted, 1 min. Season with salt, to taste.
Fluff rice with a fork. Season with salt, then stir in 1 tbsp butter (dbl for 4 ppl) and half the cilantro.
Divide rice between bowls, then top with paneer butter masala. Sprinkle remaining cilantro over top.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The sauce is rich and aromatic, with a good balance of spice and warmth that many reviewers enjoyed; some found it too sweet, too acidic, or lacking depth, and suggested reducing the sugar or adding more ginger-garlic and spice mix to boost complexity.
- Ease of prep: This is a straightforward recipe that comes together in around 25–30 minutes, faster than the stated time according to several reviewers.
- Suggestions: Brown or pan-fry the paneer in butter before adding it to the sauce for more flavour and a better texture. Some reviewers also recommend cooking the onions longer than instructed to ensure they soften fully, and reducing the coconut milk slightly if the tomato flavour feels too dominant.
- Leftovers: Portions are generous and the dish reheats well the next day, with one reviewer noting it made a great second meal.
- Portions: Rice quantity was noted by several reviewers as insufficient relative to the amount of sauce, so consider cooking a little extra if you prefer a higher rice-to-sauce ratio.
