Kadai-Style Paneer
with Peppers and Garlicky Basmati Rice
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Paneer Cheese
(Contains Milk)
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
1 g
Red Onion
2 unit
Garlic, cloves
½ cup
Tikka Sauce
(Contains Milk)
1 tbsp
Dal Spice Blend
(Contains Mustard)
56 g
Baby Spinach
1 unit
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 Values
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 (2 tbsp) butter, then rice and half the garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water 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 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 cubes. (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 to a plate and set aside.
Reduce heat to medium. Add 1/2 tbsp (1 tbsp) oil 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 and veggie mixture.
