Tomato and mango chutney-glazed paneer on spinach cashew rice

Tomato and mango chutney-glazed paneer on spinach cashew rice

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.

Tomato and mango chutney-glazed paneer on spinach cashew rice

Check out more easy paneer recipes.

  • Serves icon Serves 4
  • Time icon Prep time 10 min . Cook time 25 min

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.

Nutrition: per serving

Calories
635kcals
Fat
26g (10g saturated)
Protein
26g
Carbohydrates
71g (11g sugars)
Fibre
3.6g
Salt
0.8g

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
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Method

  1. Cook the rice according to the pack instructions.
  2. 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.
  3. 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

Nutrition: per serving
Calories
635kcals
Fat
26g (10g saturated)
Protein
26g
Carbohydrates
71g (11g sugars)
Fibre
3.6g
Salt
0.8g

delicious. tips

  1. Easy swaps You could add other veg to the rice – frozen veg works well as it’s quick to cook in a pan before adding the rice – or chopped up leftovers from another meal.

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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