topBanner
Kadai-Style Paneer

Kadai-Style Paneer

with Peppers and Garlicky Basmati Rice

Read more

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!

Tags:VeggieQuick
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Paneer Cheese

(ContainsMilk/Lait)

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

113 g

Red Onion

6 g

Garlic

½ cup

Tikka Sauce

(ContainsMilk/Lait)

1 tbsp

Indian Spice Blend

56 g

Baby Spinach

165 mL

Coconut Milk

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3975 kJ
Calories950 kcal
Fat55 g
Saturated Fat37 g
Carbohydrate88 g
Sugar16 g
Dietary Fiber5 g
Protein29 g
Cholesterol105 mg
Sodium960 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, wash and dry all produce. Core, then cut 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.

2

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.

3

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.

4

Reduce heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add Indian Spice Mix and remaining garlic. Cook, stirring often, until fragrant, 1-2 min

5

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.

6

Fluff rice with a fork. Season with salt. Divide rice between plates. Top with paneer, veggies and sauce.