Mumbai-Style Paneer & Garlic Rice Bowl
with Cherry Tomato Salad & Pickled Onion
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!
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
Ingredients
2 clove
garlic
1 packet
basmati rice
½
onion
1
cucumber
1 punnet
cherry tomatoes
1 bunch
herbs
1 bag
salad leaves
1 block
paneer cheese
(Contains Milk; )
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
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
Utensils
Cooking Steps
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!
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. Roughly chop the herbs. Roughly chop the salad 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, herbs (reserve some for garnish!) and white wine vinegar. Season with salt and pepper. Toss to combine.
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.