
Tomato and mango chutney-glazed paneer on spinach cashew rice
- Published: 28 Jan 25
- Updated: 3 Feb 25
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.
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
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.
- Recipe from February 2025 Issue
Nutrition
- Calories
- 635kcals
- Fat
- 26g (10g saturated)
- Protein
- 26g
- Carbohydrates
- 71g (11g sugars)
- Fibre
- 3.6g
- Salt
- 0.8g
delicious. tips
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.
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