Kadai-Style Paneer

Kadai-Style Paneer

with Peppers and Garlicky Basmati Rice

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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.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Paneer Cheese


¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

113 g

Red Onion

6 g


½ cup

Tikka Sauce


1 tbsp

Indian Spice Blend


56 g

Baby Spinach

165 mL

Coconut Milk

Not included in your delivery

2 tbsp

Unsalted Butter*


½ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories980 kcal
Fat57 g
Saturated Fat38 g
Carbohydrate90 g
Sugar17 g
Dietary Fiber5 g
Protein31 g
Cholesterol110 mg
Sodium1000 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.