Paneer Butter Masala

• Paneer(400 g)
• Basmati Rice(280 g)
• Butter(3 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Heavy cream(120 ml)
• Garam Masala(2 tsp)
• Cumin(1 tsp)
• Ground Coriander(1 tsp)
• Turmeric(½ tsp)
• Chili flakes(¼ tsp)
• White sugar(1 tsp)
• Vegetable Broth(180 ml)
• Salt(1½ tsp)
• Coriander(2 tbsp)optional

Method

1. 1

   Cut {Paneer} into bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, and grate the {Ginger}. Rinse the {Basmati Rice} until the water runs mostly clear.

   ~12 min

2. 2

   Melt {Butter} in a large deep frying pan or pot over medium heat. Add the {Onion} with half the {Salt} and cook until soft and lightly golden. Stir in the {Garlic}, {Ginger}, {Cumin}, {Ground Coriander}, {Turmeric}, {Garam Masala}, and {Chili flakes} for 1 minute until fragrant.

   ~8 min

3. 3

   Stir in the {Tomato paste}, then add the {Canned tomatoes}, {Vegetable Stock}, {White sugar}, and remaining {Salt}. Bring to a gentle bubble and simmer until the sauce is thick, glossy, and reduced slightly.

   ~12 min

4. 4

   While the curry simmers, add the rinsed {Basmati Rice} to a saucepan with 560ml water and a pinch of salt. Bring to a boil, cover, and cook on low until tender, then let it stand off the heat for 5 minutes.

   ~13 min

5. 5

   Lower the heat and stir the {Heavy cream} into the sauce. Add the {Paneer} and simmer gently until warmed through and coated in the thick butter masala sauce. Finish with most of the {Fresh cilantro}.

   ~8 min

6. 6

   Spoon the rice into bowls and ladle over the paneer butter masala. Scatter over the remaining {Fresh cilantro} to serve.