Butter Paneer in a rich Tomato Gravy with Saffron Rice (Veg GF) High Protein: 39.9g

Indian Paneer (Cottage Cheese) cooked in a rich, creamy tomato Gravy, served with Saffron Rice

A truly authentic dish straight from the kitchen of our Indian Chef.

Serving Size: 450g (very generous serving for one)

High Protein:  39.9g

Gluten-free   Vegetarian     Spice Level: Mild

Also called Paneer Makhani, or Paneer Butter Masala, this beautiful dish presents Indian cottage cheese (paneer) served within a deep, rich sauce. Made from tomatoes with nuts, cream, butter and spices it’s bursting with flavour, yet a lot lighter than you might imagine. Another great-tasting, plant-based source of protein.

Ingredients:

Butter Paneer: Tomatoes (52%), cottage cheese (24%) (pasteurized whole milk, milk solids, acetic acid), cashew nuts, yoghurt (pasteurized whole milk, milk solids, live cultures), sugar, cream (pasteurised milk), herbs, vegetable oil, pomegranate powder, butter, garlic, spices, mustard seed oil, lemon juice, salt
Saffron Rice:

Basmati rice, cream (pasteurised milk), salt, saffron

Allergen notice:  This dish contains dairy

Heating Instructions:

Slightly open the sealed film. Preferably place meal into a ceramic dish.  If not, place container on a plate to heat in microwave. Heat in microwave for 2 minutes on High. Stir rice and separately stir the paneer in sauce. Heat for another 2 minutes. Let meal stand for 1 minute. Then remove the film, stir again. Check the heat is to your liking – and then either reheat briefly, or serve.

General notices re allergens:

While we don’t add flavours, preservatives, colours, etc, individual ingredients we use - such as coconut cream/milk, tomato paste, wine, spice mixes, sauces, etc - may also contain their own preservatives/additives (although in very small amounts in proportion to the cooked dish).

While our dishes are cooked separately, and every care is taken, this meal has been prepared in a kitchen where meals containing gluten, nuts, seeds, eggs and soy are also made.