Paneer Butter Masala, rice with fevettes and carrots
Indian-style marinated paneer with spices and cashew nut sauce served with basmati rice, beans and vegetables. A delicious and addictive dish that both young and old will want to try again.
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Ingredients
Portions:
4
100 g
paneer, cubed
1 tbsp
olive oil
1 clove
garlic, minced
1 piece
onion, finely chopped
1 tsp
fresh ginger, grated
200 g
tomato coulis
50 g
cashew nuts, ground
0.5 tsp
butter chicken spices
50 ml
35% cream
100 g
basmati rice
50 g
févettes
50 g
orange carrot, diced
50 g
yellow carrot, diced
salt and pepper to taste
1 tbsp
fresh coriander, chopped
1 tbsp
fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 1 tbsp of olive oil in a pan over medium heat.
- Add 1 piece of finely chopped onion and 1 clove of minced garlic and sauté until translucent, about 2-3 minutes.
- Stir in 1 tsp of grated fresh ginger and 200 g of tomato coulis. Cook for 5 minutes until the sauce thickens slightly.
- Add 100 g of cubed paneer and 50 g of ground cashew nuts to the sauce. Mix well.
- Season with 0.5 tsp of butter chicken spices, salt, and pepper to taste. Pour in 50 ml of 35% cream and simmer for another 5 minutes.
- Meanwhile, cook 100 g of basmati rice according to package instructions. In the last 5 minutes of cooking, add 50 g of févettes, 50 g of diced orange carrot, and 50 g of diced yellow carrot to the rice.
- Serve the paneer butter masala over the vegetable rice and garnish with 1 tbsp each of chopped fresh coriander and mint.