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Paneer Curry with Ballymaloe Relish

Paneer Curry with Ballymaloe Relish

with green beans and rice

0.0(0)

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Calories

:

926 kcal

Protein

:

35.7g protein

Difficulty

:

Easy

Quick

Family Friendly

Allergens:

Milk
Barley
Cereals containing gluten
Wheat
Mustard

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

200 grams

Paneer

(Contains: Milk)

150 grams

Rice

1 unit(s)

Onion

2 unit(s)

Garlic

2 sachet(s)

North Indian Style Spice Mix

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

150 grams

Green Beans

2 pot(s)

Ballymaloe Tomato Relish

(Contains: Mustard)

1 pack(s)

Coconut Milk

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3876 kJ

Energy (kcal)926 kcal

Fat42.6 g

of which saturates29.8 g

Carbohydrate98.6 g

of which sugars22.9 g

Dietary Fiber6.1 g

Protein35.7 g

Salt3.8 g

Potassium310.8 mg

Calcium69 mg

Iron1.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Pan with Lid

•Pot with Lid

Cooking steps

Make the Rice

1

Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pot from the heat.
Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Get Prepped

2

Meanwhile, halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Trim the green beans and cut into thirds.
Stir the coconut milk (or shake the packet) to dissolve any lumps.
Chop the paneer into 2cm cubes.

Fry the Paneer

3

Place a large pan over medium-high heat with a drizzle of oil.
Once hot, fry the onion and paneer, stirring occasionally, until the onion is softened and the paneer is golden brown on the outside, 6-8 mins.
Season with salt and pepper.

Add the Beans

4

Add the green beans, then the garlic and North Indian spice.
Cook until fragrant, 1 min.

Simmer the Sauce

5

Add the korma paste, coconut milk, stock and 25ml water (per 2P).
Cover and simmer until sauce is slightly reduced, 7-9 mins.
Season to taste with salt and pepper. Loosen the sauce with a splash of water if you feel it's too thick.

Finish and Serve

6

Fluff up the rice with a fork and divide between bowls alongside the paneer curry.
Serve the Ballymaloe relish on the side.

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