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Paneer butter masala (serving size - 2 people)


Please thaw the ingredients before cooking

Utensils needed – Wide heavy bottomed pan with lid and spatula



1. Keep a heavy bottomed pan on the stove. Add 1/2 stick of butter and 1 tablespoon oil (olive oil or canola oil) into the pan. Switch on the heat and melt the butter.


2. When the butter melts completely add the contents of bag 1, bag 2 and 1/2 cup water into the pan. Mix the contents well and close the pan with a lid. Cook in medium heat until the sauce thickens and oil starts to ooze around the edges of the pan. This step takes about 7 to 10 minutes. Stir occasionally to avoid burning.

3. Next add the contents of bag 3 and 3/4 cup water into the pan. Keep the pan open and cook the contents on medium heat for 7 minutes, stir occasionally to avoid burning.


4. After 7 minutes add the contents of bag 4 into the pan and mix well. Cook on medium heat for 2 minutes. Switch off the heat after 2 minutes. Taste the Paneer butter masala and add salt if needed. Transfer the Paneer butter masala into a serving dish.

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Cooking instruction for the basmati rice


Utensils needed – Sauce pan with lid and spatula

Add the rice into a large bowl and fill it with water. The water should cover the rice, now swirl your hand in the water and rice. The water becomes cloudy. Strain the water using a strainer. Repeat this step 3 times. This step removes the excess starch from the rice. Add the rinsed rice and 2 cups water into a sauce pan. Cook the rice in high heat for 5 minutes. When the water boils with the rice, close the sauce pan with a lid and cook in low heat for 15 minutes.

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