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Paneer Makhani Curry

Paneer Makhani Curry

with Green Beans and Cumin Rice

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Tags:Veggie
Allergens:MilkCeleryNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

80 grams

Green Beans

1 unit(s)

Onion

1 unit(s)

Garlic Clove

250 grams

Paneer

(ContainsMilk)

150 grams

Basmati Rice

1 sachet

Cumin Seeds

1 sachet

Tandoori Masala Spice

1 pack(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(ContainsCelery)

1 sachet

Cashew Butter

(ContainsNuts)

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3930 kJ
Energy (kcal)939 kcal
Fat49.0 g
of which saturates24.0 g
Carbohydrate84 g
of which sugars16.0 g
Protein41 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Saucepan
Lid
Frying Pan
Plate
Kitchen Paper
Bowl
Instructionsarrow up iconarrow up icon
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1

Trim and halve the green beans. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Cut the paneer into 2cm cubes.

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, 1/4 tsp of salt and half the cumin seeds. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Meanwhile, heat the olive oil (see ingredients for amount) in a frying pan on medium-high heat. Once hot, add the paneer to the pan and season with salt and pepper. Fry until golden all over, 5-8 mins. Turn every 1-2 mins to ensure they don't burn. Once golden, transfer to a plate lined with kitchen paper.

4

Pop the (now empty) frying pan back on medium-high heat. Add a drizzle of oil if needed. When hot, add the onion and the remaining cumin seeds. Stir-fry until the onion has softened, 4-5 mins. Add the garlic and the tandoori masala spice, stir-fry until fragrant, 1 min. Then stir in the passata, vegetable stock paste and water (see ingredients for amount). Bring to the boil then lower the temperature and allow to simmer until the sauce has thickened, 8-10 mins. Halfway through, add the green beans and allow them to cook in the sauce for the remaining time.

5

When the curry has thickened, stir through the cashew butter. Then add the paneer back into the pan. Stir to combine and simmer until piping hot, 2-3 mins, then take off the heat. Pour in half the yoghurt and mix well. Taste and season with salt and pepper if needed.

6

When everything is ready, divide the cumin rice between your bowls. Generously spoon over the creamy paneer makhani curry and finish with a drizzle of the remaining yoghurt. Enjoy!