North Indian Golden Cheese Curry
with mushrooms and rice
This aromatic veggie curry is a tapestry of tastes and textures. Golden fried cheese, charred mushrooms, and fragrant garlic are only a few of the elements that make this dish delicious.
Tags:
Spicy
•Veggie
•Discovery
Allergens:
Mustard
•Milk
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 pack(s)
Chopped Tomatoes
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
250 grams
Mushrooms
2 unit(s)
Garlic
5 grams
Chives
2 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Honey
200 grams
Grilling Cheese
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)3086 kJ
Energy (kcal)738 kcal
Fat28.6 g
of which saturates17 g
Carbohydrate82.4 g
of which sugars17.7 g
Dietary Fiber3.9 g
Protein38.4 g
Cholesterol0 mg
Salt4.45 g
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
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) 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, cover and cook for 10 mins, then remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms. Roughly chop the chives (use scissors if you prefer).
- Drain the cheese then cut into 2cm cubes. Add to a bowl of cold water.
- Place a pot over high heat with a drizzle of oil.
- Once hot, fry the mushrooms until softened, 3-4 mins. Shift frequently to ensure they don't burn. Season with salt and pepper.
3
- Reduce the heat to medium-high and add the garlic and North Indian spice.
- Fry until fragrant, 30 secs.
- Pop in the chopped tomatoes, ½ tsp sugar and 50ml water (double both for 4p).
- Cover and simmer for 4-5 mins.
4
- While the curry cooks, remove the cheese from the water and pat dry with kitchen paper.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the cheese until golden, turning often, 4-5 mins.
5
- Once the curry has simmered, remove the pot from the heat.
- Stir through the cheese, rogan josh paste, honey and a knob of butter.
- Season to taste with salt, pepper and sugar.
TIP: Add a splash of water if you feel the sauce needs loosening.
6
- Divide the curry between bowls.
- Fluff up the rice with a fork and serve alongside.
- Finish with a sprinkling of chopped chives.
