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Plated meal

Butter Paneer Masala with Saffron Rice

  • Spicy
  • Indian
  • Contains Dairy

This quick and easy pea and paneer curry, which tastes like a vegetarian butter chicken is a delight to savour. Serve with saffron infused rice.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a saucepan of water to the boil. Add the stock and stir to dissolve. When dissolved, remove from the heat.

  • 1.0 min

    Peel and finely chop the garlic and onion.

  • 3.0 min

    In another saucepan, heat half of the olive oil over medium-high heat.

  • 4.0 min

    Add the onion and sautee until softened.

  • 5.5 min

    Add the cumin seeds, cinnamon stick and saffron.

  • 6.0 min

    Add the rice and stir through the onion mixture.

  • 7.0 min

    Stir through the stock and bring to the boil.

  • 8.0 min

    Lower the heat to a simmer. Continue to cook until the rice is tender and the stock has dried out, add additional water if it becomes to dry and rice is not yet cooked (around 11mins).

  • 9.0 min

    Chop the paneer into cubes.

  • 11.0 min

    In a frying pan, a little oil over medium high heat.

  • 12.0 min

    Add the paneer and cook until golden brown all over.

  • 15.0 min

    Transfer the paneer to a plate.

  • 15.5 min

    In saucepan over medium heat add the yoghut, mango chutney, tomato paste, garlic and garam masala.

  • 16.5 min

    Stir until smooth and simmer for 3 minutes.

  • 19.0 min

    Stir through the water. Bring to a simmer, then cook for a further 2 minutes.

  • 20.0 min

    Remove the rice from the heat when tender and set aside.

  • 22.0 min

    Add the peas and paneer, and cook for 4-5 minutes or until the peas are tender. Season with Salt.

  • 26.0 min

    Stir in the cream and butter, and bring to a simmer. Continue to simmer until slightly thickened.

  • 28.0 min

    Stir through the chilli powder (if desired).

  • 29.0 min

    Distribute the rice among serving bowls.

  • 30.0 min

    Serve the curry alongside the rice.

  • Ingredients



    Vegetable Oil

    1 tablespoon per person


    Sweet Mango Chutney

    Tomato Paste

    Garam Masala


    finely chopped

    Chilli Powder

    Use according to taste



    Cumin Seeds

    Cinnamon Stick

    White Rice


    Brown Onion

    finely chopped


    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 90ml per person


    125ml per person

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