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Paneer Butter Masala
with basmati rice
Tonight, we're bringing you a vibrant and bright veggie version of tikka masala paneer. Served over nutty and fluffy basmati rice studded with savoury cilantro, this meal is comfort in a bowl!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Paneer Cheese
(Contains Milk)
370 mL
Crushed Tomatoes
1 tbsp
Indian Spice Blend
2 tbsp
Spicy Curry Paste
2 tbsp
Ginger-Garlic Puree
56 g
Baby Spinach
7 g
Cilantro
¾ cup
Basmati Rice
113 g
Yellow Onion
165 mL
Coconut Milk
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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 water and 1/4 tsp salt (dbl both for 4 ppl) 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 butter (dbl for 4 ppl), then ginger-garlic puree, onions, Indian Spice Mix, curry paste and 1 tsp sugar (dbl for 4 ppl). Cook, stirring frequently, until fragrant, 1-2 min.
Add crushed tomatoes, 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 butter (dbl for 4 ppl) and half the cilantro.
Divide rice between bowls, then top with paneer butter masala. Sprinkle remaining cilantro over top.
