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Veggie Tikka Masala with Paneer

Veggie Tikka Masala with Paneer

with Basmati Rice and Coriander

Custom recipe
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Tags:Spicy
Allergens:MilkCelery

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

80 grams

Green Beans

1 unit(s)

Courgette

150 grams

Basmati Rice

1 sachet

Tandoori Masala Spice

½ sachet

Ginger Puree

1 sachet

Tomato Puree

75 grams

Creme Fraiche

(ContainsMilk)

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(ContainsCelery)

1 bunch(es)

Coriander

250 grams

Paneer

(ContainsMilk)

1 pinch

Chilli Flakes

Not included in your delivery

150 milliliter(s)

Water for Curry

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4636 kJ
Energy (kcal)1108 kcal
Fat65.0 g
of which saturates45.0 g
Carbohydrate91 g
of which sugars21.0 g
Protein40 g
Salt2.22 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Garlic Press
Measuring Cups
Saucepan
Lid
Frying Pan
Fork
Bowl
Instructionsarrow up iconarrow up icon
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1

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into 1cm sized chunks. Trim the green beans and chop into thirds. Trim the courgette, quarter lengthways and cut into 1cm chunks. Chop the paneer into 2cm chunks.

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

3

Heat a drizzle of oil in a large frying pan over medium heat and add the onion and paneer. Cook, stirring occasionally, until softened and starting to turn golden, 6-7 mins. Add the pepper to the pan with the onions, stir and cook for 1 min. Stir in the tandoori masala and cook for 30 secs. Now add the ginger puree, garlic and tomato puree, stir and cook for another 30 secs.

4

Pour in the water for the curry (see ingredients for amount), the creme fraiche, coconut milk and vegetable stock paste. Bring to the boil, stirring to combine, then reduce the heat to medium, stir in the green beans and courgette, cover the pan with a lid (or some tin foil) and simmer until the veg are almost tender, 8-9 mins. Remove the lid and allow to simmer until the mixture has thickened and the veggies are cooked through, 3-4 mins, stirring occasionally.

5

Meanwhile, roughly chop the coriander (stalks and all). When the curry is cooked, season to taste with salt and pepper if needed, add the chilli flakes (if you want a bit of spice) and stir in half the coriander. TIP: Add a splash of water if it's looking a bit thick.

6

Fluff up the rice with a fork. Serve the rice in bowls topped with plenty of veggie tikka and the remaining coriander. Enjoy!