Curried Paneer and Cumin Rice
with Mint Yogurt, Fresh Tomato and Mango Chutney
Enjoy spiced paneer paired with fragrant cumin rice, cooling mint yogurt, fresh vegetables and a sweet, tangy mango chutney for a burst of vibrant flavours.
Cals 914 · Prot 38 · Carbs 100 · Fat 42
Vegetarian
Family Friendly
Air Fryer
35 min
Enjoy spiced paneer paired with fragrant cumin rice, cooling mint yogurt, fresh vegetables and a sweet, tangy mango chutney for a burst of vibrant flavours.
Cals 914 · Prot 38 · Carbs 100 · Fat 42
Vegetarian
Family Friendly
Air Fryer
Ingredients
Paneer
Paneer
4*
250 Grams
Lemon
1 Piece
Garam masala
4 Grams
Curry powder
2 Grams
Potato Seasoning
2 Grams
Ginger garlic paste
10 Grams
Natural yogurt
4*
170 Grams
Cumin rice
Ghee
4*
20 Grams
Cumin seeds
2 Grams
Basmati rice
150 Grams
Water
300 ML
Salad
Carrot
1 Piece
Tomatoes
1 Piece
To serve
Fresh mint
10 Grams
Mango chutney
50 Grams
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3837 / 914 |
| Fats (g) | 42.3 |
| of which saturated (g) | 25.9 |
| Carbohydrates (g) | 100 |
| of which sugars (g) | 24.2 |
| Fibers (g) | 7.4 |
| Proteins (g) | 37.9 |
| Salt (g) | 1.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- In a small pot with a lid, heat the ghee and cumin seeds over medium heat for 30 seconds until the ghee is melted and cumin seeds are fragrant.
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to the pot.
- Bring to a boil over high heat.
- Lower heat, cover and cook for 12-14 min, until the rice is tender.
- Remove from the heat and keep covered until serving.
2 Marinate paneer
- Meanwhile, preheat oven to 200°C/180°C fan.
- Cut the paneer into smaller pieces.
- Cut the lemon into wedges.
- In a large bowl, mix together the garam masala, curry powder, potato seasoning, ginger garlic paste, 1 Tbsp yogurt, 1 Tbsp olive oil, 1 Tbsp lemon juice and a pinch of salt and pepper.
- Add the paneer and toss well to coat.
Tip! Preheat oven to 190°C.
3 Bake paneer
- Place the marinated paneer onto a lined baking sheet.
- Bake for 7-8 min or until the paneer is browned and crispy, turning halfway through.
Tip! If using an air fryer, air fry the marinated paneer for 5-6 min or until browned and crisp, tossing half way through.
4 Make mint yogurt
- Pick and finely chop the mint.
- In a small bowl, combine the mint and yogurt.
- Add a pinch of pepper.
5 Prep salad
- Cut the tomato into thin wedges.
- Peel and grate the carrot.
- Season with a pinch of salt and pepper.
- Add a squeeze of lemon juice, to taste.
6 Serve
- Serve the Curried Paneer alongside the Cumin Rice with a dollop of Mint Yogurt, Mango Chutney and Fresh Tomato and Carrot on the side.
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