NZ Mumbai-Style Paneer & Garlic Rice Bowl

Name: NZ Mumbai-Style Paneer & Garlic Rice Bowl with Cherry Tomato Salad & Pickled Onion
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Mint; 1 packet Greek-Style Yoghurt; 1 packet Paneer Cheese; 1 Cucumber; 1 packet baby leaves; 1 packet Basmati Rice; 1 Red Onion; 1 sachet Mumbai Spice Blend; packet Cherry Tomatoes

with Cherry Tomato Salad & Pickled Onion

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Allergens:

Milk

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mint

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Paneer Cheese

Cucumber

1 packet

baby leaves

1 packet

Basmati Rice

Red Onion

1 sachet

Mumbai Spice Blend

packet

Cherry Tomatoes

Nutrition Values

Calories372 kcal

Energy (kJ)1560 kJ

Fat1.9 g

of which saturates1.1 g

Carbohydrate77.2 g

of which sugars12.4 g

Dietary Fibre4.1 g

Protein11.5 g

Sodium198 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook 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!

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.

Roughly chop the cucumber. Halve the cherry tomatoes. Pick and roughly chop the mint leaves. Roughly chop the baby spinach leaves. Cut the paneer into 1cm cubes.

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.

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

Drain the pickled onion. Stir the baby spinach into the garlic rice. Divide the garlic rice, Indian-style paneer, cherry tomato salad and pickled onion between bowls. Serve with the Greek-style yoghurt and garnish with the reserved mint.