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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 twist on traditional kadai paneer with spiced, crisp peppers, coconut milk and garlicky basmati rice! Grab a spoon and get ready to dig in!

Tags:Veggie
Allergens:Milk/Lait

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

Preparation Time35 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

2 unit

Garlic, cloves

½ cup

Tikka Sauce

(ContainsMilk/Lait)

1 tbsp

Épices à dal

56 g

Baby Spinach

165 mL

Coconut Milk

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1000 kcal
Fat58 g
Saturated Fat39 g
Carbohydrate91 g
Sugar18 g
Dietary Fiber5 g
Protein32 g
Cholesterol116 mg
Sodium730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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. Season with salt and pepper. Roughly chop spinach.

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 fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter, then swirl the pan until melted, 1 min. Add paneer. (NOTE: Don't overcrowd the pan; cook paneer in 2 batches for 4 ppl, using 1 tbsp butter per batch.) Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 5-6 min. Transfer paneer 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 Dal Spice Blend and remaining garlic. Cook, stirring often, until fragrant, 1-2 min.

5

Add tikka sauce and coconut milk to the pan with veggies. Reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens slightly, 5-7 min. Add paneer and spinach. Cook, stirring often, until spinach wilts, 1-2 min. (NOTE: For 4 ppl, add spinach in batches.) Season with salt, to taste.

6

Fluff rice with a fork. Season with salt, to taste. Divide rice between plates. Top with paneer, veggies and any remaining sauce from the pan.