Kadai-Style Paneer
with Peppers and Garlicky Basmati Rice- Milk
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!
Ingredients
200 g
Paneer Cheese
(Contains: Milk)
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
113 g
Red Onion
2 unit
Garlic, cloves
½ cup
Tikka Sauce
(Contains: Milk)
1 tbsp
Dal Spice Blend
56 g
Baby Spinach
165 mL
Coconut Milk
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.
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.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 2 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 2 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.
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.
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.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy tikka and coconut milk sauce is widely praised, though many reviewers found the overall dish mild and suggest adding extra salt, a squeeze of lime or lemon, or fresh cilantro to brighten and deepen the flavour.
- Ease of prep: Most reviewers found this recipe straightforward to follow, though several noted it takes longer than the suggested time, particularly when browning the paneer on all sides.
- Suggestions: Cut paneer into strips or larger pieces before pan-frying to achieve an even golden crust, then slice into cubes after; some reviewers also recommend seasoning the paneer directly before cooking to improve its flavour. Adding extra vegetables like cauliflower, broccoli, or carrots, and stirring in a handful of chickpeas, are popular ways to balance the richness of the cheese and sauce.
- Leftovers: Several reviewers noted the dish keeps well and tastes even better the next day, once the paneer has had time to absorb the sauce.
- Portions: A number of reviewers felt the ratio of paneer to vegetables and sauce was heavy, and suggest reducing the paneer slightly or bulking up the vegetables for a more balanced plate.
