Butter paneer
Ready in around 20 mins
- Energy: 2696kj (645Kcal)
- Protein: 40g
- Carbohydrate: 67g
- Fat: 29g
- Contains: Milk, Tree nuts
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1. TO PREPARE THE VEGETABLES AND MAKE THE RAITA:
Slice the roasted capsicum into ½ cm strips. Cut the paneer into 1 cm cubes. Place the yoghurt into a small bowl. Roughly chop the coriander including the stalks and add to the yoghurt. Season with salt, mix to combine and set aside.
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2. TO COOK THE POPPADUM:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the poppodum and cook for 30-60 secs each side – it will continue to crip up as they cool.
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3. TO COOK THE CARDAMON PULAO RICE:
Open the bag of steamed cardamon rice squeezing gently on the bag to break up any large clumps. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the rice, peas and baby spinach then season with salt and cook for 2-3 mins. Remove from the pan into a bowl and cover to keep warm.
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4. TO COOK THE BUTTER PANEER:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the paneer, season with salt and cook for 2-3 mins turning regularly. Add the butter curry paste and cook for 1 min. Add the capsicum, coconut cream and ¼ cup of water then stir to combine. Cook for 2-3 mins until hot.
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TO SERVE:
Spoon cardamon pulao rice into a bowl and top with butter paneer curry. Dollop with coriander raita. Serve with a poddaum on the side.
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- 1 pack of paneer
- 1 pack of steamed cardamon rice
- 1 pack of poppadum
- 1 pack of coconut cream
- 1 pot of butter curry paste
- 1 pot of yoghurt
- 1 pot of roasted capsicum
- 1 pot of peas
- 1 bag of baby spinach
- 1 bag of coriander
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