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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!

Tags:Veggie
Allergens:Milk/LaitMustard/Moutarde

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

(ContainsMustard/Moutarde)

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

3

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.

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 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.

6

Fluff rice with a fork. Season with salt. Divide rice between plates. Top with paneer mixture.