Tomato and mango chutney-glazed paneer on spinach cashew rice
- Portion size: Serves 4
- Prep time 10 min . Cook time 25 min
- Difficulty: easy
Make a quick sticky glaze for fried paneer using mango chutney, then serve with spinach and cashew rice for an easy but flavour-packed vegetarian dinner.
Check out more easy paneer recipes.
Join Extradelicious to unlock Cook Mode
Ingredients
- 300g basmati rice, washed and drained
- 2 tbsp mango chutney (we like Geeta’s)
- 2 tbsp tomato ketchup
- 2 tsp ginger-garlic paste
- 1 tsp garam masala
- 2 tbsp vegetable oil
- 225g paneer, cut into 1cm thick slices
- 40g raw cashews
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 260g spinach
- 100g frozen peas
Join Extradelicious to unlock Cook Mode
Method
- Cook the rice according to the pack instructions.
- In a bowl, mix the mango chutney, ketchup, ginger-garlic paste and garam masala with 6 tbsp water. Heat a frying pan over a medium-high heat and add 1 tbsp oil. Season the paneer and cook for 1-2 minutes on each side until golden, then add the mango chutney mixture. Cook over a medium heat for 2-3 minutes until the sauce is sticky and coating the paneer.
- Heat 1 tbsp oil in another frying pan, then add the cashews and both seeds. Cook for about 4 minutes over a medium heat until toasted, then stir in the spinach and peas and cook for 3 minutes until the spinach has wilted. Stir in the cooked rice and season with salt and pepper. Serve the rice topped with the saucy, glazed paneer.
Nutrition
- 635kcals Calories
- 26g (10g saturated) Fat
- 26g Protein
- 71g (11g sugars) Carbs
- 3.6g Fibre
- 0.8g Salt
Leave a comment, question or tip