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Quick Tandoori Spiced Paneer Rice Bowl

Quick Tandoori Spiced Paneer Rice Bowl

with Curried Houmous, Kachumber Salad and Cashews
Recipe Development Team
Recipe Development TeamUpdated on May 19, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
962 kcal
Protein
: 
36.2g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sesame
  • Cashew nuts
  • Nuts
  • Walnuts
  • Almonds
  • Brazil nuts
  • Hazelnuts
  • Macadamia Nuts
  • Nuts
  • Pecan Nuts
  • Pistachio nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

226 grams

Paneer

(Contains: Milk)

2 unit(s)

Intense™ Tomato

1 unit(s)

Baby Cucumber

1 bunch(es)

Mint

1 unit(s)

Lemon

100 grams

Houmous

(Contains: Sesame)

1 sachet(s)

Curry Powder Mix

1 sachet(s)

Tandoori Masala Mix

40 grams

Mango Chutney

1 pouch(es)

Steamed Basmati Rice

25 grams

Cashew Nuts

(Contains: Cashew nuts, Nuts May contain traces of: Walnuts, Almonds, Brazil nuts, Hazelnuts, Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts)

Not included in your delivery

1 tbsp

Oil for Cooking

1 tbsp

Honey

50 milliliter(s)

Water for the Sauce

Energy (kJ)4027 kJ
Energy (kcal)962 kcal
Fat54.8 g
of which saturates23.4 g
Carbohydrate74.2 g
of which sugars28 g
Dietary Fibre9.3 g
Protein36.2 g
Salt1.7 g
Potassium439.2 mg
Calcium69.5 mg
Iron1.6 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.
•Medium Bowl
•Pan
•Bowl
•Rolling Pin

Instructions

Get Prepped
1

Cut the paneer into 1cm cubes. Cut the tomatoes into 1cm chunks.

Trim the baby cucumber, then cut into small 1cm pieces.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Cut the lemon into wedges.

Make the Kachumber Salad
2

In a medium bowl, mix the cucumber, tomatoes and half the mint. Drizzle with oil, squeeze in some lemon juice and season with salt and pepper.

Set your kachumber salad aside.

Mix the Houmous
3

Heat the oil for cooking (see pantry for amount) in a large 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. 

Meanwhile, in a small bowl, combine the houmous, curry powder mix and honey (see pantry for amount). Set the curried houmous aside. 

Glaze the Paneer
4

Once the paneer is golden, mix in the tandoori masala mix and cook for 30 secs more.

Next, stir in the mango chutney and water for the sauce (see pantry for amount).

Stir together, ensuring the paneer is well glazed. Cook for 1 min, then remove from the heat. 

Heat the Rice
5

Next, cook the rice according to pack instructions.

Meanwhile, crush the cashews in the unopened sachet using a rolling pin.

Once heated, mix the remaining mint through the rice. 

Serve
6

Share the rice between your bowls. 

Top with the sticky tandoori spiced paneer and kachumber salad. Dollop on the curried houmous.

Garnish with the cashews and serve any remaining lemon wedges alongside for squeezing over. 

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