Paneer Butter Masala
with Basmati Rice
Tonight, we're bringing you a vibrant and bright vegetarian version of tikka masala with paneer. Served over nutty and fluffy basmati rice studded with savoury cilantro, this meal is comfort in a bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Blend
Not included in your delivery
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 (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt 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 (4 tbsp) butter, then ginger-garlic puree, onions, Indian Spice Mix and 1 tsp (2 tsp) sugar. Cook, stirring frequently, until fragrant, 1-2 min.
Add tikka sauce, 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 (2. tbsp) butter and half the cilantro.
Divide rice between bowls, then top with paneer butter masala.Sprinkle remaining cilantro over top.