Hearty Paneer Butter Masala & Rice
with Flaked Almonds & Coriander
- Milk
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
In our vegetarian version of the popular Indian curry, we’ve used paneer in place of chicken and the result is top-notch. The hearty cheese is perfect for soaking up the creamy spiced sauce and fluffy rice, giving you the cosiest bowl on the market!
Ingredients
1
Baby Broccoli
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Brown Onion
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Coriander
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
3
Garlic
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Mumbai Spice Blend
1
Paneer Cheese
(Contains: Milk;)
1 packet
Tomato Paste
Not included in your delivery
1 drizzle
olive oil
2.25 cup
water (for the rice)
1 tsp
honey
¼ cup
water (for the sauce)
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Roughly chop brown onion.
• Trim and roughly chop baby broccoli.
• Finely chop garlic.
• Cut paneer into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook onion tossing, until tender 3-4 minutes. Add garlic, tomato paste, Mumbai
spice blend, mild North Indian spice blend and the honey and cook until fragrant, 1 minute.
• Reduce heat to medium, then stir in light cooking cream and the water. Add baby broccoli and paneer to the pan. Simmer until thickened and tender, 3-4 minutes.
• Remove pan from heat, then stir in the butter and a pinch of pepper.
• Divide rice between bowls.
• Top with hearty paneer butter masala.
• Garnish with flaked almonds and tear over coriander to serve. Enjoy!
