Paneer Curry
with Greek Yoghurt & Cashews
Tonight, we’re bringing you a curry which is a delight for the senses. If you haven’t cooked with the delicious Indian cheese paneer before, get ready for creaminess that pairs beautifully with big, bold flavours. Tuck into this golden curry and toast the country from which we draw endless culinary inspiration. Thanks India!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
brown rice
⅔ sachet
mild curry powder
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
paneer cheese
(Contains: Milk;)
1
brown onion
1 knob
ginger
1
birdseye chilli
½ cube
vegetable stock
1 sachet
tomato paste
½ bag
baby spinach leaves
1 tub
Greek-style yoghurt
(Contains: Milk;)
1 bunch
coriander
1 packet
cashew nuts
(Contains: Tree Nuts; May be present: Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy.)
Not included in your delivery
1.5 cup
water
1 tbs
olive oil
2 cup
hot water
Utensils
Cooking Steps
To prepare the ingredients, rinse the brown rice well. Cube the paneer cheese, thinly slice the brown onion, peel and finely grate the ginger, and deseed and finely chop the birdseye chilli. Crumble the vegetable stock, wash the baby spinach leaves, pick the coriander leaves, and roughly chop the cashew nuts.
Place the brown rice and the water into a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to low. Simmer, covered, for 25-30 minutes, or until the rice is soft and the water is absorbed.
In a small bowl combine the mild curry powder and half of the olive oil to form a paste.
Heat the remaining olive oil in a deep frying pan over a medium-high heat. Add the paneer cheese and cook for 1-2 minutes on each side, or until golden. Transfer to a plate.
In the same pan, heat a dash of oil over a medium-high heat. Add the brown onion and cook, stirring, for 3 minutes, or until soft. Add the ginger and birdseye chilli. Cook, stirring, for 1 minute, or until fragrant. Add the curry paste and cook, stirring, for 1 minute. Combine the vegetable stock, hot water and tomato paste in a second small bowl. Add to the pan and bring to the boil. Reduce the heat to medium-low. Simmer for 10-15 minutes, or until the sauce has thickened.
Return the paneer cheese to the pan with the baby spinach leaves. Simmer for 1-2 minutes, or until the spinach is wilted and the paneer is heated through. Stir through half of the Greek yoghurt.
To serve, spoon the curry over the rice and top with a dollop of the remaining Greek yoghurt, coriander and cashew nuts. Enjoy!
