Keralan Paneer Curry

Name: Keralan Paneer Curry with Basmati Rice and Green Beans
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 1 Piece of Tomatoes; 1 Piece of Small green chilli; 250 Grams of Green beans; 250 Grams of Paneer; 1 Tbsp of Vegetable oil; 20 Grams of Ginger garlic paste; 2 Grams of Turmeric powder; 4 Grams of Coriander cumin powder; 200 ML of Coconut milk; 100 ML of Water; 1 Piece of Vegetable stock cube; 6 Grams of Curry leaves; 10 Grams of Coconut sugar; 15 Grams of Tamarind paste; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water; 1 Piece of Lime; 15 Grams of Fresh coriander

with Basmati Rice and Green Beans

Busy weeknights call for hearty and wholesome curries like this.

24 Reviews

Cals 929 · Prot 38 · Carbs 104 · Fat 47

Vegetarian

Family Friendly

30 min

Keralan Paneer Curry with Basmati Rice and Green Beans

Busy weeknights call for hearty and wholesome curries like this.

24 Reviews

Cals 929 · Prot 38 · Carbs 104 · Fat 47

Vegetarian

Family Friendly

Ingredients

Curry

Red onion

1 Piece

Tomatoes

1 Piece

Small green chilli

1 Piece

Green beans

250 Grams

Paneer 4*

250 Grams

Vegetable oil

1 Tbsp

Ginger garlic paste

20 Grams

Turmeric powder

2 Grams

Coriander cumin powder

4 Grams

Coconut milk

200 ML

Water

100 ML

Vegetable stock cube 15*

1 Piece

Curry leaves

6 Grams

Coconut sugar

10 Grams

Tamarind paste

15 Grams

Basmati rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

To serve

Lime

1 Piece

Fresh coriander

15 Grams

Allergens

*4 Milk, *15 Celery

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)	3889 / 929
Fats (g)	46.9
of which saturated (g)	28.1
Carbohydrates (g)	104
of which sugars (g)	11.4
Fibers (g)	10.7
Proteins (g)	38.2
Salt (g)	2.1

*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

Rinse the rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pot from the heat.
Keep covered until serving.

2 Prep

Meanwhile, peel and finely slice the red onion.
Roughly chop the tomatoes.
Finely chop the green chilli.
Trim the green beans and chop them in half.
Chop the paneer into bite-sized cubes.

Tip! Sensitive to spice? Carefully remove the seeds of the green chilli, if you prefer a milder flavour.

3 Fry

Heat a large pan over a medium-high heat with a drizzle of oil.
Once hot, add the onion.
Fry for 5 min until softened.
Add the ginger garlic paste, tomatoes, turmeric, coriander cumin powder and green chilli (spicy!).
Fry for 2 min further.

Tip! Sensitive to spice? Go easy on the green chilli.

4 Simmer

Add the coconut milk, measured water, 0.5 vegetable stock cube and paneer.
Reduce the heat to medium.
Simmer, stirring occasionally, for 10 min or until slightly thickened.

5 Finish

Meanwhile, strip the curry leaves.
Discard the stems.
After 10 min, add the coconut sugar, tamarind, green beans and curry leaves to the sauce.
Mix well.
Simmer for final 3-4 min or until the green beans are tender.