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Punjabi Style Matar Paneer Curry

Punjabi Style Matar Paneer Curry

with Yoghurt and Basmati Rice

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Tags:Veggie
Allergens:MilkCelery

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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Garlic Clove

250 grams

Paneer

(ContainsMilk)

150 grams

Basmati Rice

1 sachet

Tomato Puree

1 sachet

North Indian Style Spice Mix

1 pack(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(ContainsCelery)

120 grams

Peas

1 sachet

Mango Chutney

75 grams

Greek Style Yoghurt

(ContainsMilk)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

300 milliliter(s)

Water for the Rice

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4015 kJ
Energy (kcal)960 kcal
Fat45.0 g
of which saturates28.0 g
Carbohydrate98 g
of which sugars31.0 g
Protein41 g
Salt2.4 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

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

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightly fitted lid. Stir in the rice and 1/4 tsp of salt, 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 oil (see ingredients for amount) in a large frying pan on medium-high heat. Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-7 mins. Turn every 1-2 mins to ensure they don't burn. Once golden, transfer to a plate lined with kitchen paper.

4

Add the onion to the (now empty) pan. Reduce the heat to medium-high and cook until softened, 4-5 mins. Then add the garlic, tomato puree and north Indian style curry powder. Fry until fragrant, stirring, 1 min. Add the passata, water (see ingredients for amount) and vegetable stock paste. Season with salt and pepper, stir to combine. Bring to the boil, lower the heat and simmer gently until thickened, 5-6 mins.

5

Once the sauce has thickened, add the paneer back into the pan along with the peas and the mango chutney. Cook until everything is piping hot, 1-2 mins. Taste and add more salt or pepper if needed.

6

When ready, divide the rice between your bowls and spoon the Punjabi style matar paneer curry over the top. Add a dollop of Greek yoghurt to finish. Enjoy!