Foodedo recipe
Paneer Butter Masala with Basmati Rice
Serves 4
45 min
Quantities are kept as written by the author.
Soft golden paneer in a rich buttery tomato and cream sauce with gentle warming spices, served over fluffy basmati rice.
Ingredients
21 items
- 280 gbasmati rice
- 450 mlwaterfor the rice
- 1½ tspfine saltdivided, plus more to taste
- 450 gpaneercut into 2 cm cubes
- 1 tbsprapeseed oil
- 40 gunsalted butterdivided
- 1onionlarge, about 180 g, coarsely grated
- 4garlicfinely grated or crushed
- 25 gfresh gingerfinely grated
- 2 tspground cumin
- 2 tspground coriander
- 1 / 2 tspground turmeric
- 1 tspmild chilli powder
- 2 tspgaram masaladivided
- 2 tbsptomato purée
- 400 gpassata
- 150 mlwaterfor the sauce
- 1 tspsugar
- to tasteblack pepper
- 150 mlsingle cream
- 15 gfresh corianderroughly chopped
Recipe notes (2)
- Note: For a slightly hotter curry, add an extra 1/2 tsp chilli powder with the other spices.
- Note: Leftovers can be chilled and kept for up to 2 days. Reheat gently on the hob or in the microwave until piping hot, adding a splash of water if the sauce has thickened.
Method
9 steps
Step 1. Rinse the basmati rice in several changes of cold water until the water runs almost clear. Put it in a medium saucepan with 450 ml water and 1/2 tsp salt. Bring to the boil, stir once, cover with a tight-fitting lid and turn the heat to low. Cook for 10-12 minutes until the water is absorbed, then remove from the heat and leave covered for 10 minutes. Fluff with a fork before serving.
Step 2. While the rice cooks, pat the paneer dry and cut it into neat 2 cm cubes if not already done. Grate the onion on the coarse side of a box grater, and keep the garlic, ginger and coriander ready by the hob.
Step 3. Heat the rapeseed oil in a large non-stick frying pan over medium-high heat. Add the paneer in a single layer and fry for 2-3 minutes, turning once or twice, until lightly golden on at least 2 sides. Transfer to a plate.
Step 4. Reduce the heat to medium. Add half the butter to the pan, then add the grated onion and another 1/2 tsp salt. Cook for 8-10 minutes, stirring often, until the onion is soft, lightly golden and no longer smells raw. If it starts to catch, add a small splash of water.
Step 5. Stir in the garlic and ginger and cook for 1 minute, stirring constantly, until fragrant.
Step 6. Add the ground cumin, ground coriander, turmeric, chilli powder, 1 1/2 tsp of the garam masala and the tomato purée. Stir for about 30 seconds until the spices smell toasted and the purée looks slightly darker and glossy.
Step 7. Pour in the passata and 150 ml water, then add the sugar, a few grinds of black pepper and 1/2 tsp salt. Bring to a gentle bubble and simmer uncovered for 10-12 minutes, stirring now and then, until the sauce thickens slightly and looks glossy around the edges.
Step 8. Turn the heat to low. Stir in the remaining butter, the single cream and the remaining 1/2 tsp garam masala. Return the paneer and any juices to the pan and simmer very gently for 3-5 minutes, turning the paneer in the sauce, until piping hot and the sauce is velvety. Add a splash of water if needed to loosen. Taste and adjust the salt and pepper.
Step 9. Spoon the rice into bowls, top with the paneer butter masala and scatter over the fresh coriander to serve.