200°C · 15-30 minAllergens
Lactose
Noten
Sulfiet
MosterdShahi Paneer with Raita
This is yesterday's meal, just as delicious and €1 cheaper. Transport yourself to India with this colourful 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, refreshing carrot raita, and gobi matar, an Indian side dish with cauliflower and peas.
Shahi Paneer with Raita
Cauliflower, tomato, tomatoes, peas, red and white onion, carrot, cucumber, garlic, rawitt pepper, lemon, fresh ginger, coriander and mint, chilli powder, turmeric, homemade garam masala (coriander seeds, cumin seeds, green cardamom, black pepper, cinnamon, fennel seeds, bay leaf, clove), black mustard seeds, black cardamom, almond flour, cashew nuts, peanut oil, paneer (fresh cheese made from pasteurised cow's milk), Greek yoghurt, cream, yoghurt, basmati rice, brown rice, tomato purée, butter, pepper and salt, sunflower oil.
Allergens: koemelk, lactose, mosterd, noten, sulfiet.
Microwave
Heat the shahi paneer, spiced rice, and gobi matar (vegetables) loosely covered for 3-4 minutes. Serve with the raita (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the shahi paneer, spiced rice, and gobi matar (vegetables) covered with an ovenproof plate or aluminium foil for 15-20 minutes. Serve with the raita (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.