Enjoy this fiery curry, fast! You'll infuse golden-brown paneer with spices to kick the masala flavours up a notch. Stir in tomatoes, spinach and clotted cream to balance the heat, and it's done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.1 g||9.5 g|
|Protein||7.9 g||35.6 g|
|Salt||0.43 g||1.91 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Add the mini coriander naans to a baking tray and put the tray in the oven for 5 min or until warmed through
While the naans are baking, heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat
Chop the paneer into bite-sized pieces
Once hot, add the chopped paneer to the pan and cook for 3 min, turning once halfway until beginning to turn golden
Squeeze the pouch[es] of steamed brown basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two packets, pop them in together but increase the microwave cook time accordingly!
While the rice is in the microwave, chop the tomatoes into wedges
Add the curry powder and cayenne pepper (can't handle the heat? Go easy) to the pan with the paneer and cook for 10 secs
Add the mild curry paste and tomato wedges and cook for 1 min further, stirring until fully combined
Add the baby leaf spinach with a small splash of cold water and cook, covered, for 1-2 min or until wilted
Once wilted, stir the clotted cream through the sauce – this is your chilli paneer masala
Set the chilli paneer masala, heated brown basmati rice and warmed mini coriander naans in the centre of the table, ready to share
Let everyone dig in