Paneer Butter Masala
with Basmati Rice
Tonight, we're bringing you a vibrant and bright vegetarian version of tikka masala with paneer. Served over nutty and fluffy basmati rice studded with savoury cilantro, this meal is comfort in a bowl!
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)
1 tbsp
Indian Spice Blend
½ cup
Tikka Sauce
(Contains Milk)
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
Instructions
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 (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt 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 (4 tbsp) butter, then ginger-garlic puree, onions, Indian Spice Mix and 1 tsp (2 tsp) sugar. Cook, stirring frequently, until fragrant, 1-2 min.
Add tikka sauce, 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 (2. tbsp) butter and half the cilantro.
Divide rice between bowls, then top with paneer butter masala.Sprinkle remaining cilantro over top.
