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Paneer Butter Masala

Paneer Butter Masala

Paneer Butter Masala

with coriander and rice

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This veggie curry is creamy, rich and filled with flavour. Paneer is the star of the show here, enhanced by a buttery and expertly spiced sauce.

Tags:

Quick

•Family Friendly

•Veggie

•Climate Conscious

Allergens:

Cashew nuts

•Nuts

•Milk

•Mustard

The quantities provided above are averages only.

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 sachet(s)

North Indian Style Spice Mix

5 grams

Coriander

1 pack(s)

Passata

1 unit(s)

Onion

Cashew Nuts

(Contains: Cashew nuts, Nuts May be present: Almonds, Brazil nuts, Hazelnuts, Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts)

150 grams

Rice

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

200 grams

Paneer

(Contains: Milk)

Not included in your delivery

2 tbsp

Butter

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Oil

Nutrition Values

Energy (kJ)4260 kJ

Energy (kcal)1018 kcal

Fat54.5 g

of which saturates30.8 g

Carbohydrate92.7 g

of which sugars16.9 g

Dietary Fiber5.2 g

Protein33.5 g

Salt3.2 g

Potassium34.1 mg

Calcium2.2 mg

Iron0.3 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pot with Lid

Cooking Steps

Make the Rice

1

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pot from the heat.
Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Get Prepped

2

Meanwhile, halve, peel and chop the onion into small pieces.
Roughly chop the coriander (stalks and all).

Soften the Onion

3

Place a large pan over medium heat with 2 tbsp butter (per 2P) and a drizzle of oil.
Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
Add the North Indian spice mix and cook until fragrant, 1 min.
Season with salt and pepper.

Fry the Paneer

4

Add the paneer and korma paste to the onion and season with salt and pepper.
Fry until golden brown on the outside and cooked through, 5-8 mins.

Simmer the Sauce

5

Add the passata, creme fraiche and 25ml water (per 2P).
Simmer until sauce is slightly reduced, 4-6 mins.
Season to taste with salt, pepper and sugar.

TIP: Add a splash of water if you feel the sauce needs loosening.

Garnish and Serve

6

Fluff up the rice with the fork and divide between bowls.
Serve the butter paneer alongside the rice.
Garnish with a sprinkling of cashews and coriander.

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