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Tandoori Paneer and Curried Houmous Rice Bowl

Serves 2 | with Kachumber Salad and Quick Rice
5.0(22)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on December 28, 2025
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Calories
: 
813 kcal
Protein
: 
33.3g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sesame
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)

Medium Tomato

1 unit(s)

Baby Cucumber

1 bunch(es)

Mint

1 sachet(s)

Tandoori Masala Mix

40 grams

Mango Chutney

1 sachet(s)

Curry Powder Mix

100 grams

Houmous

(Contains: Sesame)

1 pouch(es)

Steamed Basmati Rice

Not included in your delivery

50 milliliter(s)

Water

1 tbsp

Honey

Energy (kJ)3400 kJ
Energy (kcal)813 kcal
Fat44.3 g
of which saturates21.5 g
Carbohydrate70.5 g
of which sugars25.7 g
Dietary Fibre6.8 g
Protein33.3 g
Salt1.7 g
Potassium140.3 mg
Calcium15.8 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Non-Stick Pan

Instructions

1

a) Cut the paneer into 2cm chunks.

b) Cut the tomato into 1cm chunks.

c) Trim the cucumber and halve lengthways. Dice it by cutting lengthways into roughly 1cm wide strips, then cutting 1cm pieces widthways.

2

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

b) In a small bowl, mix the cucumber, tomato and half of the mint together. Drizzle with oil and season well with salt and pepper.

c) Set aside your kachumber salad for now.

3

a) Heat a drizzle of oil 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.

b) In the final min of frying time, stir in the tandoor masala mix and to turn to coat.

c) In the final 30 secs of frying time, add the water (see pantry for amount) and mango chutney. Stir well to combine and coat the paneer.

4

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

b) Cook the rice according to the pack instructions, then mix the remaining mint through the rice.

c) Share the mint rice and kachumber salad in sections between your bowls. 

d) Top with the tandoori paneer and spoon over the curried houmous to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Vibrant flavours delighted many, though some felt the sauce needed more oomph.
  • Ease of prep: Quick and easy to prepare, with straightforward cooking steps for the paneer.
  • Suggestions: Consider adding fresh coriander to the kachumber salad for an extra flavour dimension.
AI-generated from customer reviews
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