Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Chop the paneer. Peel and very finely chop the brown onion. Peel and mince the garlic. Finely chop the greenchilli. Boil the measuredwater and dissolve the vegetable stock cube in it.
2 Boil rice
Add the basmati rice, measuredwater and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
3 Make sauce
Heat a pan over a medium heat. Add the ghee and onion and fry for 5-6 min until softened. Add the garlic, greenchilli(spicy!), ginger paste, cumin and garam masala and chilli powder(spicy!). Cook for 1 min until fragrant. Add the vegetablestock, tomato passata, honey and cooking cream and simmer for 10 min until thickened.
4 Blanch spinach
Meanwhile, trim the spinach stems. Roughly chop the spinach. Bring a pot of salted water to a boil. Add the spinach and boil for 3 min. Drain and squeeze out any excess water. (See pro tip!)
5 Fry paneer
Heat a second non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the paneercubes with a pinch of salt and fry on all sides for a total of 5-7 min until nicely browned and starting to crisp.
6 Blitz sauce
Meanwhile, add the simmered sauce and the drained spinach to a food processor and blitz everything for 2-3 min or until smooth. Serve the fried paneer in the sauce over the basmati rice. Slice the lime into wedges and use it as garnish.