Spiced Paneer with Tomato and Pea Rice

• 225 gpaneer, cut into 2.5 cm pieces
• 120 gnatural yoghurt, divided
• 15 mlrapeseed oil, divided
• 3 ggaram masala
• 1 gground turmeric
• Fine salt, to taste
• 150 gdried basmati rice
• 80 gonion, finely chopped
• 6 ggarlic, finely grated
• 10 gfresh ginger, finely grated
• 150 gtinned chopped tomatoes
• 100 gfrozen peas
• 80 gbaby spinach, roughly chopped
• 200 mlboiling water
• 100 gcucumber, coarsely grated
• 10 mllemon juice

Method

1. 1Mix 40 g of the yoghurt with 5 ml of the rapeseed oil, the garam masala, turmeric and a small pinch of salt. Fold in the paneer until coated, then leave it while you start the rice. Rinse the rice in a sieve until the water runs mostly clear and drain well.
2. 2Heat the remaining 10 ml oil in an 18–20 cm saucepan with a tight lid over a medium heat. Cook the onion for 5 minutes until softened and starting to turn golden. Stir in the garlic and ginger for 30 seconds, then add the tomatoes. Cook for 5 minutes, stirring, until thick enough that a spoon leaves a brief trail across the base.
3. 3Stir in the drained rice, the 200 ml boiling water and a small pinch of salt. Bring back to a simmer, cover tightly and turn the heat low. Cook for 12 minutes. Scatter the frozen peas and chopped spinach over the rice, replace the lid and cook for another 3 minutes. Take off the heat and leave covered for 5 minutes.
4. 4After the rice has been covered for 5 minutes, heat a 5–6 litre air fryer to 190°C for about 3 minutes. Lightly scrape excess yoghurt coating back into the mixing bowl and arrange the paneer in one layer with gaps. Air-fry for 8–10 minutes, turning after 5 minutes, until golden in patches and hot through. Stop before every face is deeply browned, or the cheese becomes chewy. If a smaller basket needs two batches, add 10 minutes to the total.
5. 5While the paneer cooks, squeeze the grated cucumber lightly over the sink to remove excess water. Stir it into the remaining 80 g yoghurt with the lemon juice and a pinch of salt. Taste: it should be cool and gently sharp, not watery.
6. 6After the rice has rested, fork the peas and spinach through gently. Check that the grains are tender; if they remain firm, add 2 tablespoons of boiling water and cook, covered, for another 3–5 minutes. Divide the rice between two bowls, tumble the paneer on top and spoon the cucumber yoghurt loosely across it. Serve immediately while the cheese is soft.

Per serving

kcal

807

protein

34.1g

fibre

6.7g

carbs

88g

fat

35.2g