Pea and Mushroom Rogan Josh with Paneer
with sprinkled scallion and fluffy riceCalories
:
975 kcalProtein
:
40.4g proteinDifficulty
:
MediumFamily Friendly
Spicy
Veggie
Allergens:
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Mushrooms
1 unit(s)
Onion
2 unit(s)
Scallion
200 grams
Paneer
(Contains: Milk)
150 grams
Rice
1 sachet(s)
Honey
1 sachet(s)
Vegetable Stock
2 sachet(s)
North Indian Style Spice Mix
2 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Coconut Milk
1 sachet(s)
Rogan Josh Curry Paste
120 grams
Peas
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)4079 kJ
Energy (kcal)975 kcal
Fat42.7 g
of which saturates29 g
Carbohydrate105.5 g
of which sugars26 g
Dietary Fiber6.8 g
Protein40.4 g
Salt4.8 g
Potassium135.3 mg
Calcium22.4 mg
Iron0.6 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
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. 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).
2
- Meanwhile, halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Trim and thinly slice the scallion. Chop the paneer into 2cm cubes.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, cook the paneer, onion and mushrooms until browned, stirring occasionally, 6-8 mins.
4
- Once the veg has softened, add the garlic and North Indian spice mix.
- Cook, stirring continuously, for 1 min.
5
- Pour in 50ml water (per 2P) along with the stock and chopped tomatoes.
- Stir in the coconut milk and simmer until thickened, stirring occasionally, 8-10 mins.
- Loosen with a splash of water if necessary.
- Stir through the peas, rogan josh paste and honey. Taste the curry, adding salt, pepper and sugar if you feel it needs it.
6
- Fluff up the rice with a fork and divide between bowls.
- Top with pea and mushroom curry.
- Finish with a sprinkling of sliced scallion.
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