Ultimate Matar Paneer and Ginger Rice
with Coriander and Flaked Almonds
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.
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
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 Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
1.5
Oil for Cooking
300
Water for the Rice
100
Water for the Sauce
20
Butter
Nutritional information
Utensils
Instructions
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).
Meanwhile, peel and grate the garlic (or use a garlic press).
Cut the paneer into 2cm cubes.
Roughly chop the coriander (stalks and all).
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.
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.
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.
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!
