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Sri Lankan Style Devilled Paneer
Sri Lankan Style Devilled Paneer

Sri Lankan Style Devilled Paneer

with Basmati Rice and Homemade Mango Sambol

Lily Stevens
Lily StevensPublished on September 03, 2024

The ‘devilled’ sauce is a common sauce in Sri Lankan cuisine, an acidic hot sauce that’s tomato based with spices and can be served with any proteins. Here, we've chosen paneer to soak up all the flavour! Sambol is a variant of salsa or chutney that's typically used as a topping or side in Sri Lankan cuisine, often being served with every dish.

Tags:
Veggie
New
Climate Conscious
Allergens:
Milk
Cereals containing gluten
Soya

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

226 grams

Paneer

(Contains: Milk)

1 unit(s)

Red Onion

1 unit(s)

Mango

1 unit(s)

Lime

15 grams

Ginger Puree

30 grams

Tomato Puree

1 sachet(s)

Ground Cinnamon

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

30 grams

Hot Sauce

Not included in your delivery

1 tbsp

Oil for Cooking

1 tsp

Sugar for the Pickle

1 tbsp

Tomato Ketchup

2 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3783 kJ
Energy (kcal)904 kcal
Fat37.6 g
of which saturates21 g
Carbohydrate115.2 g
of which sugars46.5 g
Dietary Fibre8.2 g
Protein34.8 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Large Saucepan
Large Frying Pan
Medium Bowl
Knife

Cooking Instructions and Tips

Boil the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Frying
2

a) Meanwhile, cut the paneer into 1cm cubes.

b) Chop half the red onion into 2cm chunks and thinly slice the other half.

c) Heat the oil (see pantry for amount) in a frying pan on medium-high heat.

d) Once hot, add the paneer and onion chunks to the pan. Season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown the paneer evenly.

Make your Mango Sambol
3

a) Meanwhile, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm thin slices (discard the stone).

b) Cut the lime into wedges.

c) In a medium bowl, combine the juice from the lime with the sugar for the pickle (see pantry for amount).

d) Toss the sliced red onion through the lime dressing. Season with salt and pepper. Gently stir in the mango and set aside for later.

Add the Flavour
4

a) Once the paneer is cooked, stir in the ginger puree, tomato puree and cinnamon. Fry until fragrant, 1 min.

b) Mix in the soy sauce, ketchup, sugar and water for the sauce (see pantry for all three amounts).

c) Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Final Touches
5

a) Stir the hot sauce into the paneer. 

b) Add a splash of water if it's a little too thick.

c) Taste and season with more salt, pepper and sugar if needed.

Serve Up
6

a) Share the rice between your bowls.

b) Top with the devilled paneer and mango sambol in separate sections.

Enjoy!

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