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Butter Paneer Masala

Butter Paneer Masala

with Mustard Seed Green Beans and Garlic Rice


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

3 unit(s)

Garlic Clove

150 grams

Basmati Rice

226 grams


(Contains Milk)

80 grams

Green Beans

30 grams

Tomato Puree

1 sachet(s)

North Indian Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Mustard Seeds

(Contains Mustard)

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

½ tbsp

Oil for Cooking

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)3919 kJ
Energy (kcal)937 kcal
Fat56 g
of which saturates32.9 g
Carbohydrate75.7 g
of which sugars10.9 g
Protein34.2 g
Salt1.95 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan



a) Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).

b) Meanwhile, cut the paneer into 2cm cubes.

c) Heat the oil for cooking (see pantry for amount) in a deep saucepan on medium heat. Once hot, add half the garlic and fry for 1 min. Stir in the rice and cook until coated, 1 min. 

d) Add 0.25 tsp salt and the boiled water and cook for 10-12 mins. 


a) Meanwhile, heat a generous drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the paneer and fry until golden all over, 5-8 mins. Season with salt and pepper. Turn regularly to brown it evenly. Once the paneer is golden, transfer to a plate lined with kitchen paper. 

c) Meanwhile, trim the green beans, then cut into thirds.

d) Once the rice has cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) Pop the (now empty) pan back on medium high heat with a drizzle of oil.

b) Add the tomato puree, North Indian style spice mix and remaining garlic, fry until fragrant, 1 min.

c) Add the sugar and water for the sauce (see pantry for both amounts). Stir in the stock paste.

d) Bring to the boil, then turn the heat down slightly and simmer until thickened, 3-5 mins.


a) While everything cooks, heat a drizzle of oil in another frying pan on medium-high heat.

b) Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins. 

c) Stir in the mustard seeds and cook for 1 min. 

d) Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Drain any excess water, then remove from the heat and keep covered.


a) Once the sauce has reduced, stir in the creme fraiche.

b) Bring to the boil, then stir in the paneer and butter (see pantry for amount) until melted. Remove from the heat.

c) Taste and add salt and pepper if needed.


a) Share the garlic rice between your bowls.

b) Top with the butter paneer masala and mustard seed green beans.