Creamy Paneer Curry
with Basmati Rice and Flaked Almonds
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.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain Celery)
226 grams
Paneer
(Contains Milk)
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains Mustard)
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Oil for Cooking
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the 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).
In the meantime, finish the prep. Peel and grate the garlic (or use a garlic press).
Trim and half the courgette and slice into 1cm half moons.
Cut the paneer into 1cm cubes.
Heat the oil (see pantry for amount) in a large frying pan on medium-high heat. Once hot, add the paneer to the pan, season with salt and pepper. Sprinkle over half of the curry powder. Fry until golden all over, 5-8 mins.
Turn regularly to brown them evenly.
Once the paneer is golden, transfer to a plate lined with kitchen paper.
Return the (now empty) frying pan on high heat (no need to clean) with a drizzle of oil. Add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. Once cooked, season with salt and pepper.
Reduce the heat to medium. Add the korma paste, garlic and remaining curry powder. Fry for 1 min.
Stir in the coconut milk, vegetable stock, sugar and water for the sauce (see pantry for amount).
Bring to a boil and simmer the sauce until thickened, 3-4 mins.
Stir the paneer back into the curry.
Stir in the butter (see pantry for amount) until melted.
Fluff up your rice with a fork and share between your serving bowls.
Top with your paneer curry.
Drizzle over the mango chutney and sprinkle over the toasted flaked almonds.
Enjoy!
