Paneer Butter Masala
with sweetcorn and rice
The mix of North Indian spices and fresh coriander balances out the richness of this dish with just enough brightness and bite to create a well-rounded recipe you're sure to love.
Tags:
Quick
•Family Friendly
•Veggie
Allergens:
Cashew nuts
•Nuts
•Mustard
•Milk
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Sweetcorn
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
1 pack(s)
Coconut Milk
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 unit(s)
Lime
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)4994 kJ
Energy (kcal)1194 kcal
Fat66.5 g
of which saturates38.1 g
Carbohydrate107.9 g
of which sugars24 g
Dietary Fiber7.5 g
Protein36.6 g
Salt3.5 g
Potassium209.8 mg
Calcium10 mg
Iron0.8 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
•Sieve
•Pot with Lid
Cooking Steps
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, cover, and cook for 10 mins.
- Remove the pot from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve, peel and chop the onion into small pieces.
- Drain the sweetcorn in a sieve. Quarter the lime.
2
- Chop the paneer into 2cm cubes.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the paneer to the pan and season with salt and pepper.
- Fry until golden all over, 5-8 mins. Shift regularly to brown evenly.
- Once the paneer is golden, transfer to a plate lined with kitchen paper.
3
- Add 2 tbsp of butter (per 2P) to the pan. Fry the onion until softened, stirring occasionally, 4-5 mins.
- Add the North Indian spice mix and korma paste. Fry for 1 min.
- Add the sweetcorn, passata and 50ml water (per 2P). Simmer for 5-7 mins.
- Stir in the paneer and coconut milk and allow to warm through.
- Roughly chop the coriander (stalks and all).
TIP: Stir the coconut milk (or shake the packet) to dissolve any lumps.
4
- Season the curry to taste with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
- Fluff up the rice with a fork.
- Serve the paneer butter masala in bowls alongside the rice.
- Garnish with cashews and coriander.
- Finish with a squeeze of lime juice.
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