Tonight, we're bringing you a healthy version of the traditional kadai-style paneer with peppers and garlicky basmati rice! Grab a spoon and get ready to dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Indian Spice Blend(ContainsMustard/Moutarde)
Salt and Pepper*
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.
Heat a medium pot over medium heat. When 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. Remove pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter and swirl to melt, 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. (TIP: Don't overcrowd the pan; cook paneer in 2 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) 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
Reduce heat to medium-low, then add tikka sauce and coconut milk to the pan with veggies. Cook, stirring occasionally, until sauce is slightly thickened, 5-7 min. Add paneer and spinach. Stir until spinach wilts, 1-2 min. (NOTE: For 4 ppl, add spinach in batches.) Season with salt.
Fluff rice with a fork. Season with salt. Divide rice between plates. Top with paneer mixture.