Paneer Butter Masala
A rich, creamy paneer curry made with clean ingredients in around 15 minutes.
Ingredients
- 4 heaped tsp The Paste Co. Butter Chicken Paste
- 500g paneer, cut into large cubes
- 300ml double cream
- 1 tbsp butter or ghee
- Fresh coriander, to garnish (optional)
- Basmati rice or naan, to serve (optional)
Method
- Cut the paneer into generous cubes.
- Coat the paneer with around 1–2 tsp of Butter Chicken Paste, adding a little more if needed to evenly coat.
- Heat the butter or ghee over a medium heat and cook the paneer until golden on all sides. Remove from the pan and set aside.
- In the same pan, add 2 heaped tsp Butter Chicken Paste and cook for 1 minute.
- Pour in the 300ml double cream and stir until smooth. Simmer gently for 2–3 minutes.
- Return the paneer to the pan and gently coat it in the sauce. Simmer for 1–2 minutes until heated through.
- Garnish with fresh coriander and serve with basmati rice or naan if desired.
Nutrition (per serving, approximate)
Add a starch
Rice (cooked)g
Add veg
Steamed vegg
Roasted vegg
| Energy | 561 kcal / 2,345 kJ |
|---|---|
| Fat | 48g |
| of which saturates | 25g |
| Carbohydrates | 6g |
| of which sugars | 2g |
| Protein | 27g |
| Salt | 0.4g |
