Quick Tandoori Paneer Masala & Instant Rice

Name: Quick Tandoori Paneer Masala & Instant Rice with Cucumber Raita & Coriander
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Tomato; 1 Cucumber; 1 Paneer Cheese; 1 sachet Mumbai Spice Blend; 1 packet Tandoori Paste; 1 packet Light Cooking Cream; 1 packet Greek-Style Yoghurt; 1 packet Coriander; 1 packet Roasted Almonds; 1 packet Microwavable Basmati Rice; 1 packet Onion; 1 drizzle olive oil; 20 g butter; ¼ cup water

with Cucumber Raita & Coriander

Recipe Development TeamUpdated on April 17, 2026

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Calories

929 kcal

Protein

31.8g protein

Preparation Time

20 minutes

Difficulty

Easy

Allergens:

Milk
Almond
Soy
May contain traces of allergens
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Eggs

Bring the vibrant flavours of a subcontinental summer to your dinner table with this aromatic paneer masala. Golden cubes of paneer are simmered in a rich, tandoori-spiced sauce and served over fluffy rice with a dollop of cooling cucumber raita. It’s a beautifully balanced veggie feast that’s big on spice and even bigger on comfort.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Tomato

Cucumber

Paneer Cheese

(Contains: Milk;)

1 sachet

Mumbai Spice Blend

1 packet

Tandoori Paste

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Coriander

1 packet

Roasted Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

1 packet

Microwavable Basmati Rice

(Contains: Soy; May be present: Eggs.)

1 packet

Onion

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

¼ cup

water

Nutritional Values

Calories929 kcal

Energy (kJ)3890 kJ

Fat59.9 g

of which saturates28.5 g

Carbohydrate63.3 g

of which sugars19.7 g

Dietary Fibre9 g

Protein31.8 g

Sodium1460 mg

Potassium28 mg

Calcium4.9 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Roughly chop tomato and cucumber.
• Roughly chop roasted almonds.
• Cut paneer into 2cm chunks.

• In a large frying pan, heat the butter over medium-high heat.
• Cook sliced onion until tender, 3-5 minutes.
• Add tomato, Mumbai spice blend and tandoori paste. Cook until fragrant and
tomatoes have softened, 2-3 minutes.
• Reduce heat to medium-low, then add light cooking cream, half of the
Greek-style yoghurt, paneer and the water. Simmer, gently stirring occasionally,
until paneer is heated through and tender, 3-5 minutes.

• Meanwhile, in a medium bowl, combine cucumber and the remaining yoghurt.
Season to taste with salt and pepper.
• Microwave basmati rice until steaming, 2-3 minutes.

• Divide tandoori paneer masala and basmati rice between bowls.
• Dollop over cucumber raita. Top with almonds.
• Tear over coriander (including stalk) to serve. Enjoy!