Paneer Butter Masala
Popular Punjabi delicacy. Cottage cheese, cooked in a silky rich curry with tomatoes, cashews, chillies & organic butter. A party favourite.
This is my healthier take on a Punjabi classic. It’s wholesome and comforting, made in the traditional way.
Just add some extra butter if you prefer it restaurant style. – Chef Akila.
Water, Paneer (Milk), Tomatoes, Cream (Milk), Cashew Nuts, Poppy Seed, Butter (Milk), Red Peppers, Green Peppers, Coriander Leaves, Garlic, Red Chilli, Rapeseed Oil, Ginger, Garam Masala, Sea Salt, Green Chilli, Honey, Chilli Powder, Fenugreek Leaves, Bay Leaf, Cinnamon, Cloves, Cardamom Seeds.
ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.
|of which saturates (g)||5.5|
|of which sugars (g)||1.2|
|Vitamin K (μg)||5.1|
Always ensure food is thoroughly heated and piping hot before serving. Please check seasoning and adjust if required. Reduce heating time if defrosted.
MICROWAVE (900W): Cook from frozen. Remove sleeve, pierce film & cook on full power for 5 minutes. Cut-open film, stir gently, re-cover and cook for another 3 minutes. Rest for 2 minutes and stir gently before serving.
OVEN: Cook from Frozen. Time: 40-45 minutes.
Electric: 190°C, Fan: 170°C, Gas: Gas Mark 5. Preheat oven.
Remove sleeve and pierce film. Place on a baking tray in centre of oven and heat for 25 minutes. Cut film open and mix gently. Re-cover and heat further 20 to 25 minutes. Stand for 2 minutes, gently stir, check seasoning and serve.
HOB: From frozen, gently heat in a suitable pan with about 3 tablespoons of water until thoroughly hot. Adjust consistency and seasoning if required.
APPLIANCES VARY, ADJUST TIMING ACCORDINGLY. DO NOT OVERHEAT.
SUITABLE FOR VEGETARIANS
Serves 2 (640g)