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Butter paneer

with cardamon pulao rice and coriander raita

Ready in around 20 mins

RECIPE FACT:
The dish was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India.
Nutritional Info:
  • Energy: 2696kj (645Kcal)
  • Protein: 40g
  • Carbohydrate: 67g
  • Fat: 29g
  • Contains: Milk, Tree nuts
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND MAKE THE RAITA:

    Slice the roasted capsicum into ½ cm strips. Cut the paneer into 1 cm cubes. Place the yoghurt into a small bowl. Roughly chop the coriander including the stalks and add to the yoghurt. Season with salt, mix to combine and set aside.

  • 2. TO COOK THE POPPADUM:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the poppodum and cook for 30-60 secs each side – it will continue to crip up as they cool.

  • 3. TO COOK THE CARDAMON PULAO RICE:

    Open the bag of steamed cardamon rice squeezing gently on the bag to break up any large clumps. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the rice, peas and baby spinach then season with salt and cook for 2-3 mins. Remove from the pan into a bowl and cover to keep warm.

  • 4. TO COOK THE BUTTER PANEER:

    Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the paneer, season with salt and cook for 2-3 mins turning regularly. Add the butter curry paste and cook for 1 min. Add the capsicum, coconut cream and ¼ cup of water then stir to combine. Cook for 2-3 mins until hot.

  • TO SERVE:

    Spoon cardamon pulao rice into a bowl and top with butter paneer curry. Dollop with coriander raita. Serve with a poddaum on the side.

Ingredients In your box:
  • 1 pack of paneer
  • 1 pack of steamed cardamon rice
  • 1 pack of poppadum
  • 1 pack of coconut cream
  • 1 pot of butter curry paste
  • 1 pot of yoghurt
  • 1 pot of roasted capsicum
  • 1 pot of peas
  • 1 bag of baby spinach
  • 1 bag of coriander

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