Paneer Butter Masala with Prawns
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.
The quantities provided above are averages only.
Ingredients
200 grams
Paneer
(Contains: Milk)
150 grams
Rice
160 grams
Prawns
(Contains: Crustaceans)
20 grams
Cashew Nuts
(Contains: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts, May contain traces of allergens, Cashew nuts, Nuts)
5 grams
Coriander
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Sweetcorn
1 pack(s)
Coconut Milk
1 unit(s)
Lime
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 unit(s)
Onion
1 pack(s)
Passata
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
Utensils
Cooking steps
- 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.
- 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 and prawns to the pan and season with salt and pepper.
- Fry until golden all over, 5-8 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Transfer to a plate lined with kitchen paper.
- 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.
- 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 and prawn butter masala in bowls alongside the rice.
- Garnish with cashews and coriander.
- Finish with a squeeze of lime juice.
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