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Paneer Butter Masala With Coriander Naan

Paneer Butter Masala With Coriander Naan

Rating
5rating out of 5

(1861 reviews from our customers)

Prep Time

30 min

Cuisine

Indian

You don't need to be veggie to love this irresistible takeaway treat! Paneer soaks up the sauce's delicious spiced flavours and is perfect with rice and fluffy coriander naan.

Prep Time

30 min

Cuisine

Indian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-chilli
1 red chilli
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
Cherry-tomatoes
125g cherry tomatoes
Ground-almonds
1 bag of ground almonds (25g) †
turmeric
1 tsp ground turmeric
Garam masala
1 tbsp garam masala
fresh-coriander
5g coriander
basmati-rice
100g basmati rice
mini naan
2 mini coriander naans †
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
traditional paneer re-sized.
226g paneer cheese †
Tomato-paste
1 tomato paste sachet (16g)
Natural-yoghurt
1 natural yoghurt (80g) †
You Will Need
Butter, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 1 garlic clove
  • 15g fresh root ginger
  • 125g cherry tomatoes
  • 1 bag of ground almonds (25g)<span class="strong">†</span>
  • 1 tsp ground turmeric
  • 1 tbsp garam masala
  • 5g coriander
  • 100g basmati rice
  • 2 mini coriander naans<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 226g paneer cheese<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 1 natural yoghurt (80g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 998 kJ
239 kcal
3779 kJ
906 kcal
Fat
of which saturates
11.8 g
6 g
44.8 g
22.6 g
Carbohydrate
of which sugars
22.4 g
3.5 g
84.9 g
13.1 g
Fibre 2 g 7.6 g
Protein 10.5 g 39.6 g
Salt 0.92 g 3.48 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red chilli
red chilli
1 garlic clove
garlic
15g fresh root ginger
ginger
125g cherry tomatoes
cherry tomatoes
1 bag of ground almonds (25g)
ground blanched almond (NUT) 100%
1 tsp ground turmeric
turmeric(100%)
1 tbsp garam masala
coriander seed, cumin seed, fennel seed, ginger, dill seed, clove
5g coriander
coriander(100%)
100g basmati rice
basmati rice
2 mini coriander naans
wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), water, rapeseed oil, yeast, spirit vinegar, raising agents (disodium diphosphate, sodium bicarbonate, calcium phosphate), dried coriander, kalonji seeds, salt, preservative: calcium propionate,Milk powder flavouring
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
226g paneer cheese
pasteurised whole cows milk, acetic acid, citric acid
1 tomato paste sachet (16g)
tomatoes
1 natural yoghurt (80g)
Organic whole milk natural yoghurt (100%) (milk)
Allergens
  • Allergens highlighted by † (nut, milk, gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2337 - Paneer Butter Masala with Coriander Naan

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

2 2337 - Paneer Butter Masala with Coriander Naan

While the rice is cooking, chop the paneer into bite-sized cubes

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once the pan is hot, add the paneer cubes and cook for 2-3 min until they're browned on all sides

Once browned, transfer the paneer to a plate and season with a pinch of salt

3 2337 - Paneer Butter Masala with Coriander Naan

Boil a kettle

Chop the tomatoes into small, bite-sized pieces

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Cut the chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

4 2337 - Paneer Butter Masala with Coriander Naan

Return the pan to the heat with a large knob of butter

Add the chopped garlic, ginger and chilli (can't handle the heat? Go easy!) and cook for 2 min or until fragrant

Once fragrant, add the chopped tomatoes, garam masala and turmeric and cook for 2-3 min or until the tomatoes have started to soften

5 2337 - Paneer Butter Masala with Coriander Naan

Dissolve the Knorr vegetable stock cube[s] in 200ml [300ml] boiled water with the tomato paste and a pinch of sugar – this is your tomato stock

Chop the coriander roughly (including the stalks)

6 2337 - Paneer Butter Masala with Coriander Naan

Add the tomato stock to the pan with the ground almonds and cook for 3-4 min or until the sauce has started to thicken

While the sauce thickens, add the mini coriander naans to a baking tray

Put the tray in the oven for 3 min or until the naans are hot

Tip: For a little extra indulgence, butter the hot naan once it's out of the oven!

7 2337 - Paneer Butter Masala with Coriander Naan

Once the sauce has thickened, stir through 1/2 the natural yoghurt and the browned paneer and cook for 1 min – this is your paneer butter masala

8

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Serve the paneer butter masala over the cooked basmati rice with the mini coriander naan to the side

Top with the remaining natural yoghurt and garnish with the chopped coriander

Enjoy!

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