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Paneer Makhani Curry

Paneer Makhani Curry

with Green Beans and Cumin Rice

Anushka Magan
Anushka MaganPublished on August 23, 2022

This Paneer Makhani Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Veggie
Allergens:
Milk
Celery
Nuts

The quantities provided above are averages only.

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 war 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.

Total30 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

80

Green Beans

1

Onion

1

Garlic Clove**

226

Paneer

(Contains: Milk)

150

Basmati Rice

1

White Cumin Seeds

1

Tandoori Masala Spice

1

Tomato Passata

10

Vegetable Stock Paste

(Contains: Celery)

30

Cashew Butter

(Contains: Nuts May contain traces of: Peanut, Nuts)

75

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

300

Water for the Rice

1

Olive Oil

200

Water for the Curry

Nutritional information

Energy (kJ)3950 kJ
Energy (kcal)944 kcal
Fat45.6 g
of which saturates22.4 g
Carbohydrate96.5 g
of which sugars22.8 g
Protein40.1 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Lid
Pan
Paper Towel

Cooking Instructions and Tips

Get Prepped
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.

Cook the Cumin Rice
2

Pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 1/4 tsp salt and half the cumin seeds, then bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Fry the Paneer
3

Meanwhile, heat the olive oil (see pantry 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 regularly to brown them evenly.

Once golden, transfer to a plate lined with kitchen paper.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

Simmer and Spice
4

Once hot, add the onion and remaining cumin seeds to th epan. Stir-fry until the onion has softened, 4-5 mins.

Add the garlic and tandoori masala spice. Stir-fry until fragrant, 1 min, then stir in the passata, veg stock paste and water for the curry (see pantry for amount).

Bring to the boil, then lower the heat and allow to simmer until thickened, 8-10 mins.

Halfway through, add the fried paneer and green beans to the pan. Simmer for the remaining time.

Finish your Curry
5

When the curry has thickened, stir through the cashew butter until well combined.

Simmer until piping hot, 2-3 mins, then remove from the heat.

Stir through half the yoghurt, then taste and season with salt and pepper if needed.

Serve
6

When everything's ready, fluff up the cumin rice with a fork and share between your bowls.

Spoon over the paneer curry and finish with a drizzle of the remaining yoghurt.

Enjoy!

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