eCook Meal
Creamy Paneer Butter Masala
with white basmati rice, spinach, raita & a roti
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R234.39
for 4 servings · R58.60 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Paneer needs 400 gPlantLove™ Paneer 350 g 350 g at R69.99 · 1.14× packR79.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Fresh Cream needs 250 mlFresh Full Cream Milk 2 L 2 L at R40.99 · 13% of packR5.12
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Plum Tomatoes needs 8Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
Not in the Woolies basket — source these elsewhere:
- Whole Wheat Roti
- Cucumber Raita
- Butter Masala Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Paneer Butter Masala?
The preparation time for Creamy Paneer Butter Masala with white basmati rice, spinach, raita & a roti is between 30 and 45 minutes.
What is the total time required to make Creamy Paneer Butter Masala with white basmati rice, spinach, raita & a roti?
The total time required to make Creamy Paneer Butter Masala with white basmati rice, spinach, raita & a roti is between 50 and 65 minutes.
How many servings does Creamy Paneer Butter Masala provide?
4 servings
What are the main ingredients in Creamy Paneer Butter Masala?
Butter Masala Curry Paste, Chilli, Cream, Cucumber Raita, Fresh Coriander, Garlic, Ginger, Onion, Paneer, Plum Tomato, Spinach, White Basmati Rice, Whole Wheat Roti
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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Creamy Paneer Butter Masala?
Butter Masala Curry Paste, Chilli, Cream, Cucumber Raita, Fresh Coriander, Garlic, Ginger, Onion, Paneer, Plum Tomato, Spinach, White Basmati Rice, Whole Wheat Roti
How many calories does Creamy Paneer Butter Masala have?
1185 calories
How much fat content does Creamy Paneer Butter Masala have?
grams