Anardana paneer kati rolls
Anardana powder is a pantry staple in Indian and Persian cuisines, made from dried and ground pomegranate seeds – here it coats paneer cubes before they're baked until golden and crisp
Paneer fried rice
Serves 4
Easy
Prep:
Cook:
This fried rice uses paneer but you could swap it for some chopped chicken thighs if you prefer – just increase the cooking time slightly
Skip to ingredients
- 1 tbsp vegetable oil
- 225g paneercubed
- 1 small onionfinely diced
- 1 red pepperfinely diced
- 1 red chillifinely diced
- 3 garlic clovesgrated
- 10g gingergrated
- 1 cinnamon stick
- 3 cardamom podsbashed
- 1 tsp ground cumin
- 1 tbsp tikka curry paste
- 500g cooked basmati rice
- 15g corianderfinely chopped
TO SERVE
- crispy onions
- mango chutney
Nutrition: per serving
- kcal394
- fat19g
- saturates9g
- carbs36g
- sugars4g
- fibre3g
- protein19g
- salt0.19g
Method
step 1
Heat the oil in a wide frying pan over a medium heat. Once shimmering, cook the paneer for 8-10 mins, stirring regularly, until golden, cooked through and charred on all sides. Remove to a lined plate.
step 2
Add a splash more oil to the pan if it is dry, then cook the onion and pepper for 5-6 mins, then stir through the chilli, garlic and ginger, and cook for 5 mins until aromatic and golden.
step 3
Stir in the cinnamon, cardamom, cumin and curry paste. Cook for 1-2 mins, then stir in the rice, most of the coriander and the paneer. Mix well until everything is coated. Top with the remaining coriander and some crispy onions. Serve with plenty of mango chutney.
