Tandoori Paneer Masala Curry
with vibrant green pea rice
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Quick
•Veggie
Allergens:
Milk
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
200 grams
Paneer
(Contains: Milk)
2 unit(s)
Garlic
1 tin(s)
Tomato Paste
1 sachet(s)
Tandoori Masala Mix
1 sachet(s)
Vegetable Stock
65 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Mango Chutney
60 grams
Baby Spinach
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
120 grams
Peas
Not included in your delivery
2 tbsp
Butter
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3835 kJ
Energy (kcal)917 kcal
Fat43.3 g
of which saturates27.4 g
Carbohydrate95.4 g
of which sugars24.3 g
Dietary Fiber2.9 g
Protein37.1 g
Salt3.8 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
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, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Add the peas to the rice and mix well. Season to taste with salt and pepper.
2
- Chop the paneer into 2cm cubes.
- Place a pan (preferably non stick) over medium-high heat with a drizzle of oil.
- Once hot, add the paneer to the pan and season with salt and pepper. Fry until golden all over, 5-8 mins.
- Shift regularly to brown evenly.
3
- While the paneer cooks, peel and grate the garlic (or use a garlic press).
- Add the tomato puree, garlic and tandoori masala mix to the pan to the paneer.
- Mix well and cook until fragrant, 1 min.
4
- Next, stir in the stock and 125ml water (per 2P).
- Bring to the boil, reduce the heat slightly and simmer for 3-4 mins.
5
- Once the paneer is cooked, stir in the creme fraiche, mango chutney and 2 tbsp butter (per 2P) until the butter is melted.
- Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
- Remove from the heat. Add a splash more water if you feel it needs it.
- Taste and season with salt and pepper if needed.
6
- Share the rice out between your serving bowls.
- Spoon over the tandoori paneer masala curry.
- Sprinkle over the crispy onions to finish.
