What are the main ingredients in Creamy Paneer Butter Masala?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter, Sugar/Sweetener/Honey, Tea Towel

What is the nutritional information of Creamy Paneer Butter Masala?

Calories: 1185, Carbs: 114 grams, Fat: grams, Protein: 45 grams, Sugar: 21.6 grams, Salt: 1381 grams

How do I prepare Creamy Paneer Butter Masala?

THE FLUFFIEST RICE: Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm. UNDRESS THE TOMATOES: Using a sharp knife, make a small cross at the base of the tomatoes. Place in a bowl, submerge in boiling water, and set aside for 5 minutes. Drain on completion and rinse under cold water. Peel off and discard the skin, and roughly chop the flesh. BUILD THE CURRY BASE: Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic and ginger, the chopped tomato, and the sliced chilli to taste. Cook for 6-8 minutes until the tomato is soft. TIME TO GET SAUCY: Once the sauce is cooked, remove the pan from the heat and stir in 125ml of water. Pour into a blender and pulse until smooth. Transfer to a bowl and set aside. Wipe down the pan and return it to a medium heat. Add in 10g of butter and the curry paste to taste. Fry for 1-2 minutes until combined, shifting constantly. Pour in the tomato sauce and mix in 10ml of a sweetener of choice. Bring to a gentle simmer and cook for 10-15 minutes until reduced and thickened. ROTI & PANEER: Place a clean pan over a medium heat. When hot, warm the roti for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on top of one another and cover with a tea towel to keep warm. When the curry sauce has thickened, mix in the cream, shredded spinach, and paneer pieces. Cook for 2-3 minutes until the spinach has wilted, stirring continuously. Remove from the heat on completion. Stir ¾ of the chopped coriander through the rice. IT’S MUNCH TIME!: Plate up some steamy coriander rice and spoon over the thick butter paneer. Dollop with the raita and sprinkle over the remaining coriander. Side with the warm roti and tuck in!

What should be prepared from my kitchen to make Creamy Paneer Butter Masala?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter, Sugar/Sweetener/Honey, Tea Towel

Creamy Paneer Butter Masala

Something glorious awaits you in this dish! An unusual but delicious hidden gem – Paneer or ‘Indian Cottage Cheese’. This cheese has been combined with traditional Indian fragrances of chilli, garlic and ginger – highlighting it in the most flavourful way! Served with fluffy coriander laced basmati rice and a warm roti.

Creamy Paneer Butter Masala

with white basmati rice, spinach, raita & a roti

Hands on Time: 30 - 45 minutes

Overall Time: 50 - 65 minutes

Download the Recipe for 2

Ingredients:

Butter Masala Curry Paste
Cucumber Raita
Fresh Chilli
Fresh Chillies
Fresh Coriander
Fresh Cream
Fresh Ginger
Garlic Clove
Garlic Cloves
Onion
Onions
Paneer
Plum Tomatoes
Spinach
White Basmati Rice
Whole Wheat Roti

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Butter
Sugar/Sweetener/Honey
Tea Towel

Serves 1

THE FLUFFIEST RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
UNDRESS THE TOMATOES
Using a sharp knife, make a small cross at the base of the tomatoes. Place in a bowl, submerge in boiling water, and set aside for 5 minutes. Drain on completion and rinse under cold water. Peel off and discard the skin, and roughly chop the flesh.
BUILD THE CURRY BASE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic and ginger, the chopped tomato, and the sliced chilli to taste. Cook for 6-8 minutes until the tomato is soft.
TIME TO GET SAUCY
Once the sauce is cooked, remove the pan from the heat and stir in 125ml of water. Pour into a blender and pulse until smooth. Transfer to a bowl and set aside. Wipe down the pan and return it to a medium heat. Add in 5g of butter and the curry paste to taste. Fry for 1-2 minutes until combined, shifting constantly. Pour in the tomato sauce and mix in 5ml of a sweetener of choice. Bring to a gentle simmer and cook for 10-15 minutes until reduced and thickened.
ROTI & PANEER
Place a clean pan over a medium heat. When hot, warm the roti for 30-60 seconds per side until heated through and lightly toasted. Alternatively, place on a plate and heat up in the microwave for 30-60 seconds. Once heated, remove from the pan and cover with a tea towel to keep warm. When the curry sauce has thickened, mix in the cream, shredded spinach, and paneer pieces. Cook for 2-3 minutes until the spinach has wilted, stirring continuously. Remove from the heat on completion. Stir ¾ of the chopped coriander through the rice.
IT’S MUNCH TIME!
Plate up some steamy coriander rice and spoon over the thick butter paneer. Dollop with the raita and sprinkle over the remaining coriander. Side with the warm roti and tuck in!

White Basmati Rice - 75ml
Plum Tomatoes - 2
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Chilli - 1
Butter Masala Curry Paste - 15ml
Whole Wheat Roti - 1
Fresh Cream - 65ml
Spinach - 50g
Paneer - 100g
Fresh Coriander - 4g
Cucumber Raita - 30ml

Download the Recipe

Serves 2

THE FLUFFIEST RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
UNDRESS THE TOMATOES
Using a sharp knife, make a small cross at the base of the tomatoes. Place in a bowl, submerge in boiling water, and set aside for 5 minutes. Drain on completion and rinse under cold water. Peel off and discard the skin, and roughly chop the flesh.
BUILD THE CURRY BASE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic and ginger, the chopped tomato, and the sliced chilli to taste. Cook for 6-8 minutes until the tomato is soft.
TIME TO GET SAUCY
Once the sauce is cooked, remove the pan from the heat and stir in 125ml of water. Pour into a blender and pulse until smooth. Transfer to a bowl and set aside. Wipe down the pan and return it to a medium heat. Add in 10g of butter and the curry paste to taste. Fry for 1-2 minutes until combined, shifting constantly. Pour in the tomato sauce and mix in 10ml of a sweetener of choice. Bring to a gentle simmer and cook for 10-15 minutes until reduced and thickened.
ROTI & PANEER
Place a clean pan over a medium heat. When hot, warm the roti for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on top of one another and cover with a tea towel to keep warm. When the curry sauce has thickened, mix in the cream, shredded spinach, and paneer pieces. Cook for 2-3 minutes until the spinach has wilted, stirring continuously. Remove from the heat on completion. Stir ¾ of the chopped coriander through the rice.
IT’S MUNCH TIME!
Plate up some steamy coriander rice and spoon over the thick butter paneer. Dollop with the raita and sprinkle over the remaining coriander. Side with the warm roti and tuck in!

White Basmati Rice - 150ml
Plum Tomatoes - 4
Onion - 1
Garlic Cloves - 2
Fresh Ginger - 20g
Fresh Chilli - 1
Butter Masala Curry Paste - 30ml
Whole Wheat Roti - 2
Fresh Cream - 125ml
Spinach - 100g
Paneer - 200g
Fresh Coriander - 8g
Cucumber Raita - 60ml

Download the Recipe

Serves 3

THE FLUFFIEST RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 570ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
UNDRESS THE TOMATOES
Using a sharp knife, make a small cross at the base of the tomatoes. Place in a bowl, submerge in boiling water, and set aside for 5 minutes. Drain on completion and rinse under cold water. Peel off and discard the skin, and roughly chop the flesh.
BUILD THE CURRY BASE
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic and ginger, the chopped tomato, and the sliced chilli to taste. Cook for 8-9 minutes until the tomato is soft.
TIME TO GET SAUCY
Once the sauce is cooked, remove the pan from the heat and stir in 250ml of water. Pour into a blender and pulse until smooth. Transfer to a bowl and set aside. Wipe down the pan and return it to a medium heat. Add in 15g of butter and the curry paste to taste. Fry for 2-3 minutes until combined, shifting constantly. Pour in the tomato sauce and mix in 15ml of a sweetener of choice. Bring to a gentle simmer and cook for 15-20 minutes until reduced and thickened.
ROTI & PANEER
Place a clean pan over a medium heat. When hot, warm the roti for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on top of one another and cover with a tea towel to keep warm. When the curry sauce has thickened, mix in the cream, shredded spinach, and paneer pieces. Cook for 3-4 minutes until the spinach has wilted, stirring continuously. Remove from the heat on completion. Stir ¾ of the chopped coriander through the rice.
IT’S MUNCH TIME!
Plate up some steamy coriander rice and spoon over the thick butter paneer. Dollop with the raita and sprinkle over the remaining coriander. Side with the warm roti and tuck in!

White Basmati Rice - 225ml
Plum Tomatoes - 6
Onions - 2
Garlic Cloves - 3
Fresh Ginger - 30g
Fresh Chillies - 2
Butter Masala Curry Paste - 45ml
Whole Wheat Roti - 3
Fresh Cream - 170ml
Spinach - 150g
Paneer - 300g
Fresh Coriander - 12g
Cucumber Raita - 85ml

Download the Recipe

Serves 4

THE FLUFFIEST RICE
Boil the kettle. Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. Replace the lid and set aside to keep warm.
UNDRESS THE TOMATOES
Using a sharp knife, make a small cross at the base of the tomatoes. Place in a bowl, submerge in boiling water, and set aside for 5 minutes. Drain on completion and rinse under cold water. Peel off and discard the skin, and roughly chop the flesh.
BUILD THE CURRY BASE
Place a large pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 6-8 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic and ginger, the chopped tomato, and the sliced chilli to taste. Cook for 8-9 minutes until the tomato is soft.
TIME TO GET SAUCY
Once the sauce is cooked, remove the pan from the heat and stir in 250ml of water. Pour into a blender and pulse until smooth. Transfer to a bowl and set aside. Wipe down the pan and return it to a medium heat. Add in 20g of butter and the curry paste to taste. Fry for 2-3 minutes until combined, shifting constantly. Pour in the tomato sauce and mix in 20ml of a sweetener of choice. Bring to a gentle simmer and cook for 15-20 minutes until reduced and thickened.
ROTI & PANEER
Place a clean pan over a medium heat. When hot, warm the roti for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on top of one another and cover with a tea towel to keep warm. When the curry sauce has thickened, mix in the cream, shredded spinach, and paneer pieces. Cook for 3-4 minutes until the spinach has wilted, stirring continuously. Remove from the heat on completion. Stir ¾ of the chopped coriander through the rice.
IT’S MUNCH TIME!
Plate up some steamy coriander rice and spoon over the thick butter paneer. Dollop with the raita and sprinkle over the remaining coriander. Side with the warm roti and tuck in!