Sri Lankan Style Devilled Paneer
with Basmati Rice and Homemade Mango Sambol
- Milk
- Cereals containing gluten
- Soya
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.
Ingredients
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
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
a) Share the rice between your bowls.
b) Top with the devilled paneer and mango sambol in separate sections.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-savoury combination is a highlight for many, with the pickled mango and spiced paneer working well together. Some found the sauce leaned sweet or salty, so taste as you go and adjust sugar and seasoning to your preference.
- Ease of prep: Quick and straightforward to pull together, though cutting a mango for the first time can be tricky. Slice down either side of the stone to get two clean cheeks, then cut away any remaining flesh.
- Suggestions: Use just 1 tbsp of sugar in the sauce rather than the full amount to keep the sweetness in check. Adding an extra lime for the pickle gives more juice, which helps soften the onion and brighten the sambol. Consider adding a pepper to the curry for extra colour and texture, and add a splash more hot sauce if you prefer a spicier result.
- Next-day meals: The mango sambol is best enjoyed fresh, as the pickled onion and mango do not travel as well the following day.
- Portions: Some felt the dish was on the lighter side for two people, so consider serving with extra rice if you prefer a more filling meal.
