Paneer Butter Masala with Basmati Rice
Paneer cubes fried then simmered with onion, garlic and ginger in spiced tomato gravy, finished with double cream and served with basmati.
- 250 g paneer cheese
- 400 g tinned tomatoes
- 100 ml double cream
- 1 medium onion
- 3 cloves garlic cloves
- 15 g ginger
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp chilli powder
- 150 g basmati rice
- 2 tbsp vegetable oil
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Rinse basmati rice under cold water until water runs clear. In a saucepan, bring 300ml salted water to boil, add rice, reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
- Step 2
Cut paneer into 2cm cubes and set aside.
- Step 3
Finely chop onion, garlic and ginger.
- Step 4
Heat 15ml oil in a large frying pan over medium heat. Add paneer cubes in batches and fry until golden on all sides (3-4 minutes total). Remove and set aside on a plate.
- Step 5
In the same pan, add remaining 15ml oil. Add onion and cook for 4 minutes until softened.
- Step 6
Add garlic and ginger, cook for 1 minute until fragrant.
- Step 7
Add garam masala, cumin and chilli powder, stir for 30 seconds.
- Step 8
Pour in tinned tomatoes, breaking them up with a spoon. Simmer for 8 minutes until sauce reduces slightly.
- Step 9
Stir in cream and return paneer to the pan. Simmer gently for 5 minutes, stirring occasionally.
- Step 10
Season with salt and pepper to taste.
- Step 11
Serve paneer butter masala over fluffy basmati rice.
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