Recipe

Spiced Paneer

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Spiced Paneer

Spicy paneer cheese and Swiss chard served with fluffy brown rice.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 1¾ cups x boiling water (for the brown rice)
  • ½ clove x garlic – peel, grate finely & chop
  • ¼ x brown onion – grate finely
  • 1 tsp x Peru Spice Mix
  • ½ tsp x cayenne pepper (optional)
  • ½ sachet x tomato paste
  • ½ x lemon
  • 200g x Paneer (cheese) – cut into cubes (1cm)
  • 2 tbsp x water (for the paneer sauce)
  • 100g x Swiss chard – cut into ribbons (2cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 3½ cups x boiling water (for the brown rice)
  • 1 clove x garlic – peel, grate finely & chop
  • ½ x brown onion – grate finely
  • 2 tsp x Peru Spice Mix
  • 1 tsp x cayenne pepper (optional)
  • 1 sachet x tomato paste
  • 1 x lemon
  • 400g x Paneer (cheese) – cut into cubes (1cm)
  • 4 tbsp x water (for the paneer sauce)
  • 200g x Swiss chard – cut into ribbons (2cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Brown rice: Place a saucepan on medium-high heat and pour in the boiling water (see quantity above for the brown rice) with a little salt. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut in half and juice. Set aside.

Step 4

Marinade: Mix together the garlic, onion, the Peru Spice Mix, cayenne pepper and tomato paste in a bowl. Add HALF of the lemon zest and HALF of the lemon juice. Mix with a glug of olive oil and season with salt and pepper to taste.

Step 5

Paneer: Mix the paneer in with the marinade. Place a large pan on a medium-high heat and add a drizzle of olive oil. Sauté the paneer for 1 minute. Add the water (see quantity above for the paneer) and cook for 2 minutes. Add the Swiss chard and cook for another minute until the Swiss chard wilts and the sauce thickens. Squeeze over the REST of the lemon juice and season with salt and pepper to taste.

Step 6

Serve the paneer with the brown rice.