Kadai-Style Paneer
with Peppers and Garlicky Basmati Rice
Tonight, we're bringing you a healthy version of the traditional kadi-style paneer with peppers and garlicky basmati rice! Grab a spoon and get ready to dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Paneer Cheese
(Contains: Milk)
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
113 g
Red Onion
6 g
Garlic
½ cup
Tikka Sauce
(Contains: Milk)
1 tbsp
Indian Spice Blend
56 g
Baby Spinach
165 mL
Coconut Milk
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Core, then cut bell pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Peel, then mince or grate garlic. Cut paneer into 1/2-inch cubes.
Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp butter (dbl for 4 ppl), then rice and half the garlic. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp butter and swirl, until melted, 1 min. Add paneer and season with salt and pepper. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 5-6 min. (NOTE: Don't overcrowd pan; cook paneer in two batches for 4 ppl, using 1 tbsp butter for each batch!) Transfer to a plate and set aside.
Reduce heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers to the same pan. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add Indian spice mix and remaining garlic. Cook, stirring often, until fragrant, 1-2 min.
Reduce heat to medium-low, then add Tikka sauce and coconut milk to the pan with the veggies. Cook, stirring occasionally, until sauce is slightly thickened, 5-7 min. Add paneer and spinach and stir until spinach wilts, 1-2 min. (NOTE: Add spinach in batches for 4 ppl.) Season with salt.
Fluff rice with a fork. Season with salt. Divide rice between plates. Top with paneer, veggies and sauce.
