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Paneer Butter Masala

Paneer Butter Masala

with basmati rice

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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!

Tags:SpicyVeggie
Allergens:Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Paneer Cheese

(ContainsMilk)

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*

(ContainsMilk)

0.38 tsp

Salt*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1010 kcal
Fat58 g
Saturated Fat42 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber7 g
Protein33 g
Cholesterol130 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Fluff rice with a fork. Season with salt, then stir in 1 tbsp butter (dbl for 4 ppl) and half the cilantro.

6

Divide rice between bowls, then top with paneer butter masala. Sprinkle remaining cilantro over top.