Oven roasted tandoori paneer

Name: Oven roasted tandoori paneer
Cook time: 20 min
Yield: 4

with cashew vadouvan rice and coriander raita

Ready in around 20 mins

RECIPE FACT:

Vadouvan is a curry spice blend modified by the French colonists in the Pondicherry region of India

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE TANDOORI PANEER:

Dice the paneer into 2 cm cubes. Place in a bowl with the tandoori seasoning, season with salt and gently stir to coat evenly. Line an oven tray with baking paper and place the tandoori paneer on the tray. Place in the oven and bake for 14-16 mins until caramelised around the edges.
2. TO COOK THE CASHEW RICE:

Slice the silverbeet into ½ cm strips discarding any of the white stalk. Remove the curry leaves from their stalks. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the curry leaves and fry for 30-60 secs then remove from the pan onto a paper towel and reserve. Add the silverbeet and cook for 1-2 mins. Open the bag of steamed brown basmati rice, squeezing on the bag to break up any large clumps and add to the pan with the vadouvan spices and 2-3 tbsps of water. Stir to combine and cook for 2-3 mins. Add the toasted cashews and the peas, cooking for a further 1-2 mins. Season with salt.
TO SERVE:

Spoon cashew biriyani onto plates and top with oven roasted tandoori paneer. Dollop with coriander raita and a couple of crispy curry leaves.