There's something so comforting about Indian cuisine. The complex, layered flavours, along with tender rice and flavour-packed chutneys are the stuff of dreams. We've created a fast and simple version of one of our favourites, and we hope you love it as much as we do!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Indian Spice Mix(ContainsMustard)
Sweet Bell Pepper
Brown Mustard Seeds(ContainsMustard)
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. In Step 3, use this heat guide to determine what spice level you prefer: 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a medium pot. Add rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, cut the paneer into 1/2-inch pieces. Core, then cut the pepper into 1/2-inch slices. Cut the onion in half, then peel. Cut half the onion (one whole onion for 4 ppl) into 1/2-inch slices.
Whisk the Indian Spice Mix, yogurt and 1/4 tsp chili pepper (dbl for 4 ppl) (NOTE: Reference Heat Guide) together in a medium bowl. Season with salt and pepper. Add the paneer, sliced onions and peppers and toss to combine. Arrange on a parchment-lined baking sheet. Roast, in middle of oven, flipping once halfway through cooking, until veggies are tender-crisp, 18-20 min.
Meanwhile, while veggies and panner cook, zest, then juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. Cut tomatoes into 1/2-inch cubes. Roughly chop cilantro. Cut the remaining onion into 1/2-inch pieces.
Heat a medium non-stick pan over medium heat. When hot, add 1/2 tsp mustard seeds (dbl for 4 ppl). Cook, swirling the pan occasionally, until toasted, 1 min. (TIP: You will hear seeds pop, which means they are toasting!) Add the tomatoes, chopped onions and 1 tbsp sugar (dbl for 4 ppl) to the pan. Cook, stirring often, until saucy, 6-8 min. Remove pan from heat and add the lime juice. Season with salt and pepper.
Fluff rice with a fork. Season with salt and stir in the lime zest and half the cilantro. Top with the tandoori paneer and veggies. Sprinkle over remaining cilantro. Dollop over the tomato chutney.