Delicious served either hot or at room temperature, you're going to love this curried paneer salad with spinach and tomatoes.
If you like things a little spicier, swap to medium or hot curry paste. A white basmati and wild rice mix would work well too, but may require a shorter cooking time, so check packet instructions.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Ingredients
250 g brown basmati and wild rice mix
400 g paneer, cut into 2cm chunks
3 Tbsp. mild curry paste, we used Patak’s
1 Tbsp. vegetable oil
3 Tbsp. mango chutney, we used Geeta’s
juice 1 lime
200 g baby spinach
200 g baby plum tomatoes, halved
Directions
Step 1Put the rice in a bowl, cover with cold water and leave to soak for 30min. Drain and rinse well in a sieve under cold running water.
Step 2Empty drained rice into a medium pan (that has a lid) and add 500ml water. Bring to the boil over high heat, cover and simmer gently for 20-25min, until the rice is tender and the water has been absorbed. Empty into a serving bowl and season.
Step 3Meanwhile, mix the paneer, curry paste, oil and plenty of seasoning. Heat a large non-stick frying pan over medium heat and fry the paneer for 5min, turning frequently, until browned all over.
Step 4Mix the mango chutney and lime juice into the rice, followed by the spinach and tomatoes. Top with the paneer and serve.
Per serving (for 4 servings):
Calories: 653
Protein: 34g
Fat: 32g
Saturates: 16g
Carbs: 55g
Total sugars: 9g
Fibre: 4g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
