Paneer Makhani Curry
with Green Beans and Cumin Rice
Our Paneer Makhani Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
80
Green Beans
1
Onion
1
Garlic Clove
226
Paneer
(Contains Milk)
150
Basmati Rice
1
White Cumin Seeds
1
Tandoori Masala Spice
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
30
Cashew Butter
(Contains Nuts May contain Peanut, Nuts)
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
300
Water for the Rice
1
Olive Oil
200
Water for the Curry
20
Butter
Nutritional information
Utensils
Instructions
Trim and halve the green beans. Halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Cut the paneer into 2cm cubes.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 tsp salt and half the cumin seeds, then 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).
Meanwhile, heat the olive oil (see pantry for amount) 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.
Once golden, transfer to a plate lined with kitchen paper.
Pop the (now empty) frying pan back on medium-high heat. Add the butter (see pantry for amount) and allow it to melt.
Once the butter has melted, add the onion and remaining cumin seeds to th epan. Stir-fry until the onion has softened, 4-5 mins.
Add the garlic and tandoori masala spice. Fry until fragrant, 1 min, then stir in the passata, veg stock paste and water for the curry (see pantry for amount).
Bring to the boil, then lower the heat and allow to simmer until thickened, 8-10 mins.
Halfway through, add the fried paneer and green beans to the pan. Simmer for the remaining time.
When the curry has thickened, stir through the cashew butter until well combined.
Simmer until piping hot, 2-3 mins, then remove from the heat.
Stir through half the yoghurt, then taste and season with salt and pepper if needed.
When everything's ready, fluff up the cumin rice with a fork and share between your bowls.
Spoon over the paneer curry and finish with a drizzle of the remaining yoghurt.
Enjoy!
