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Paneer Makhani Curry

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!

Tags:
Veggie
Allergens:
Milk
Celery
Nuts

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.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)4122 kJ
Energy (kcal)985 kcal
Fat54.2 g
of which saturates27.7 g
Carbohydrate90.6 g
of which sugars18.7 g
Protein39.1 g
Salt2.61 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Lid
Paper Towel
Large Frying Pan

Instructions

Get Prepped
1

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.

Cook the Cumin Rice
2

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).

Fry the Paneer
3

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.

Simmer and Spice
4

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.

Finish your Curry
5

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.

Serve
6

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!