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Ultimate Matar Paneer and Ginger Rice
Ultimate Matar Paneer and Ginger Rice

Ultimate Matar Paneer and Ginger Rice

with Coriander and Flaked Almonds

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Looking for a taste of everyday luxury? This Ultimate Matar Paneer and Ginger Rice is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Veggie
Allergens:
Milk
•Celery
•Tree nuts

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.

Total40 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

15

Ginger Puree

150

Basmati Rice

3

Garlic Clove**

226

Paneer

(Contains: Milk)

1

Coriander

30

Tomato Puree

1

North Indian Style Spice Mix

10

Vegetable Stock Paste

(Contains: Celery)

150

Creme Fraiche

(Contains: Milk)

120

Peas

15

Toasted Flaked Almonds

(Contains: Tree nuts May contain traces of: Sesamsamen, Schalenfrüchte, Erdnüsse)

Not included in your delivery

1.5

Oil for Cooking

300

Water for the Rice

100

Water for the Sauce

20

Butter

Nutritional information

Energy (kcal)1155 kcal
Energy (kJ)4833 kJ
Fat75.1 g
of which saturates41.1 g
Carbohydrate83.6 g
of which sugars14.1 g
Protein39.2 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lid
•Large Saucepan
•Garlic Press
•Pan

Instructions

Cook the Ginger Rice
1

Heat 1/2 tbsp of the oil for cooking (see pantry for amount) in a deep saucepan with a tight-fitting lid on medium heat.

Once hot, add the ginger puree and season with salt. Stir-fry until fragrant, 1-2 mins.

Add the rice and cook until coated, 1 min, then pour in the water for the rice (see pantry for amount) and bring to a boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Get Prepped
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Cut the paneer into 2cm cubes.

Roughly chop the coriander (stalks and all).

Fry the Paneer
3

Heat the remaining oil in a large frying pan to a medium-high heat. 

Once hot, add the paneer and fry until golden all over, 5-8 mins. Season with salt and pepper. Turn regularly to brown it evenly.

Once the paneer is golden, transfer to a plate lined with kitchen paper.

Curry Up
4

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Add the tomato puree, North Indian style spice mix and garlic. Stir-fry until fragrant, 1-2 mins. 

Add the vegetable stock paste, creme fraiche, peas and water for the sauce (see pantry for amount). Stir to combine, then simmer until the sauce has thickened, 2-3 mins. 

Finishing Touches
5

Stir the butter (see pantry for amount) into your curry sauce until melted. 

Taste and season with salt and pepper if needed.

Stir the cooked paneer through the sauce, then remove from the heat. 

Time to Serve
6

Fluff up the ginger rice with a fork and share between your bowls, then spoon over your matar paneer curry.

Sprinkle over the coriander and toasted flaked almonds to finish.

Enjoy!

 

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