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Mumbai-Style Paneer & Garlic Rice Bowl

Mumbai-Style Paneer & Garlic Rice Bowl

with Cherry Tomato Salad & Pickled Onion

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Tonight, we’re bringing you a rice dish which is a delight for the senses. If you haven’t cooked with delicious Indian paneer cheese before, get ready for creaminess that pairs beautifully with big, bold flavours. With the accompaniment of golden, Mumbai-style spices and a cherry tomato salad bursting with sweetness, you can tuck into this hearty bowl with confidence.

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:VeggieQuick
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

½

red onion

1

cucumber

1 punnet

cherry tomatoes

1 bunch

herbs

1 bag

salad leaves

1 block

paneer cheese

(ContainsMilk)

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water (for the rice)

¼ tsp

salt (for the rice)

¼ cup

rice wine vinegar

¼ cup

water (for the onion)

¼ tsp

salt (for the paneer)

½ tbs

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3130 kJ
Fat34.6 g
of which saturates22.2 g
Carbohydrate70.9 g
of which sugars10.9 g
Dietary Fibre0 g
Protein30.2 g
Cholesterol0 mg
Sodium858 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt (for the rice), stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

2

Thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar, water (for the onion) and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.

3

Roughly chop the cucumber. Halve the cherry tomatoes. Roughly chop the herbs. Roughly chop the salad leaves. Cut the paneer into 1cm cubes.

4

In a large bowl, combine the Mumbai spice blend, salt (for the paneer) and a drizzle of olive oil. Add the paneer and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the paneer, tossing, until browned, 3-4 minutes. Transfer to a plate lined with paper towel.

5

In a medium bowl, combine the cucumber, cherry tomatoes, herbs (reserve some for garnish!) and white wine vinegar. Season with salt and pepper. Toss to combine.

6

Drain the pickled onion. Stir the salad leaves into the garlic rice. Divide the garlic rice, Mumbai-style paneer, cherry tomato salad and pickled onion between bowls. Serve with the Greek-style yoghurt and garnish with the reserved herbs.