Almond and paneer pilaf recipe
This fragrant paneer pilaf is spiced with cinnamon, ginger, curry powder and curry leaves. It makes a hearty dinner for two and is the perfect fakeaway!
See method- Serves 2
- Takes 35-40 mins
- 686 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 15g butter
- ½ onion, finely sliced
- 200g pack paneer, patted dry and chopped into 2cm cubes
- 1 garlic clove, peeled and crushed
- 2cm piece ginger, peeled and finely grated
- 1 cinnamon stick
- 1½ tsp mild curry powder
- 6 dried curry leaves, optional
- 150g cherry tomatoes, halved
- 15g toasted flaked almonds
- 4 dried apricots, roughly chopped
- 150g basmati rice, washed until the water runs clear and drained
- 300ml vegetable stock
- a handful of coriander, roughly chopped
- lemon wedges, to serve
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Shop ingredientsEach serving contains
- Energy
- 2875kJ 686.0kcal
- Fat
- 30g
- Saturates
- 16g
- Salt
- 2.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 74.2gProtein 27.1gFibre 7.1g
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Sign in to shopMethod
- Melt the butter in a medium, heavy-based saucepan over a low heat. Add the onion, cover and cook gently for 8-10 mins, stirring occasionally, until softened. Increase the heat slightly and add the paneer cubes. Fry for 3-4 mins, turning every so often, until lightly golden on all sides.
- Stir in the garlic, ginger, cinnamon, curry powder and curry leaves and fry for 1-2 mins, until fragrant. Add the tomatoes and cook for 2-3 mins until beginning to soften and break down.
- Stir through the almonds, apricots and rice and once everything is combined, pour over the stock, turn the heat down to its lowest setting and steam the rice for 10-12 mins until tender and fluffy.
- Fluff the rice with a fork, discarding the cinnamon stick as you go. Divide between plates and serve with coriander and a wedge of lemon.
- See more Recipes for two
