with green beans and rice
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Paneer
200 grams
Rice
150 grams
Onion
1 unit(s)
Garlic
2 unit(s)
North Indian Style Spice Mix
2 sachet(s)
Chicken Stock
1 sachet(s)
Korma Curry Paste
1 sachet(s)
Green Beans
150 grams
Ballymaloe Tomato Relish
2 pot(s)
Coconut Milk
1 pack(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Trim the green beans and cut into thirds.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Chop the paneer into 2cm cubes.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the onion and paneer, stirring occasionally, until the onion is softened and the paneer is golden brown on the outside, 6-8 mins.
- Season with salt and pepper.
- Add the green beans, then the garlic and North Indian spice.
- Cook until fragrant, 1 min.
- Add the korma paste, coconut milk, stock and 25ml water (per 2P).
- Cover and simmer until sauce is slightly reduced, 7-9 mins.
- Season to taste with salt and pepper. Loosen the sauce with a splash of water if you feel it's too thick.
- Fluff up the rice with a fork and divide between bowls alongside the paneer curry.
- Serve the Ballymaloe relish on the side.
3876
kJ
Energy (kJ)
926
kcal
Energy (kcal)
42.6
g
Fat
29.8
g
of which saturates
98.6
g
Carbohydrate
22.9
g
of which sugars
6.1
g
Dietary Fiber
35.7
g
Protein
0
mg
Cholesterol
3.82
g
Salt
