Hearty Paneer Butter Masala & Rice
with Baby Spinach & Almonds
- Milk
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Baby Spinach Leaves
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
3
Garlic
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Mumbai Spice Blend
1
Paneer Cheese
(Contains: Milk)
1 packet
Tomato Paste
1
Baby Broccoli
1 packet
Roasted Almonds
(Contains: Almond May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
water (for the rice)
1 tsp
honey
¼ cup
water (for the sauce)
20 g
butter
(Contains: Milk)
Cooking Steps
• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. • Keep covered, until rice is tender and water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, cut paneer into small bite-sized chunks. • Roughly chop brown onion. Trim and roughly chop baby broccoli. Finely chop garlic.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook onion and capsicum, tossing, until golden, 4-5 minutes. Add garlic, tomato paste, Mumbai spice blend, mild North Indian spice blend (see ingredients) and the honey and cook until fragrant, 1 minute. • Stir in thickened cream, paneer, baby broccoli and the water (for the sauce). Reduce heat to medium-low, and simmer, until thickened and veggies are tender, 4-5 minutes. Remove pan from heat, then stir in the butter, a pinch of pepper and baby spinach leaves, until spinach is just wilted, 1 minute.
• Roughly chop roasted almonds. Divide basmati rice between bowls. Top with paneer masala. • Garnish with almonds. Tear over coriander leaves to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Many enjoyed the warm, buttery spice blend, though several found the overall flavour quite mild and recommend seasoning generously to taste. Some felt the sauce lacked the depth of a traditional butter masala, while others loved it.
- Ease of prep: Most found this a quick and straightforward cook, with the steps coming together easily on the cooktop.
- Suggestions: Several reviewers suggest rinsing the basmati rice before cooking and adding extra seasoning or salt to boost the sauce's depth. Some felt the ratio of rice to sauce was off, so reducing the rice slightly may help balance the dish.
- Portions: A few noted the sauce felt insufficient relative to the rice, particularly when doubling the paneer; adjusting the sauce quantity can help.
- Paneer: Opinions on paneer were mixed — some loved it and preferred it to chicken, while others found it too crumbly and bland, especially when it broke apart during cooking.
