200°C · 15-30 minAllergens
Lactose
Noten
SulfietShahi Paneer
Transport yourself to India with this vibrant and aromatic shahi paneer curry. Shahi paneer is a curry made with tomatoes, cream, cashew nuts, and almonds. At the end, I stir in paneer - fresh Indian cheese. Served with spiced rice and gobi matar, this is an Indian side dish featuring cauliflower and peas.
Shahi Paneer
Cauliflower, tomato, tomatoes, peas, red onion, white onion, garlic, rawit pepper, lemon, fresh ginger, coriander, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), green cardamom, cinnamon, cardamom, cumin seeds, coriander seeds, clove, turmeric, bay leaf, black cardamom, almond flour, cashew nuts, paneer (fresh cheese made from pasteurised cow's milk), cream, basmati rice, brown rice, tomato purée, butter, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, noten, sulfiet.
Microwave
Heat the shahi paneer, spiced rice, and gobi matar (vegetables) loosely covered for 3-4 minutes (1 person), up to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the shahi paneer, spiced rice, and gobi matar (vegetables) covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person), up to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.