200°C · 15-30 minAllergens
Lactose
NotenPaneer Butter Masala
Paneer butter masala is a classic from North India. The base of this creamy, spiced curry is tomato, to which butter and cashew nuts are added. I serve it with a flavourful pulao, which is a rice dish with roasted almond flakes and plenty of vegetables, such as roasted cauliflower and green beans.
Paneer Butter Masala
Tomatoes, cauliflower, peas, carrot, red onion, green beans, white onion, garlic, fresh ginger, coriander, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), cinnamon, cardamom, kasuri methi (dried fenugreek leaves), cumin seeds, coriander seeds, clove, almond flakes, cashew nuts, paneer (fresh cheese made from pasteurised cow's milk), cream, basmati rice, brown rice, sugar, butter, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, noten.
Microwave
Heat the curry and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the curry and rice covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
