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Tofu Butter Masala

Tofu Butter Masala

Tofu 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:

Veggie

•Quick

•Family Friendly

Allergens:

Cashew nuts

•Nuts

•Milk

•Mustard

•Soya

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

10 grams

Cashew Nuts

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

150 grams

Rice

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

180 grams

Tofu

(Contains: Soya)

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)3547 kJ

Energy (kcal)848 kcal

Fat40.1 g

of which saturates18.2 g

Carbohydrate93.2 g

of which sugars14.5 g

Dietary Fiber6 g

Protein23.1 g

Cholesterol0 mg

Salt1.89 g

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). Chop the paneer into 2cm cubes.
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 korma paste and cook until fragrant, 1 min. Season with salt and pepper.

Simmer the Sauce

3

Add the paneer, 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.

NOTE: Swapping to tofu? Chop into 2cm cubes, add to the pan with the korma paste and fry in the hot pan for 6-8 mins.

Garnish and Serve

4

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.

Meal right image

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