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Plated meal

Sticky Indian Paneer and Rice Pilaf with Rice Pilaf

  • Gluten Free
  • Spicy
  • Vegetarian
  • Indian
  • Contains Dairy

This sweet and spicy indian paneer is marinated in indian spices and cooked with honey to make the perfect dish to please the whole family.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Pre-heat the oven to 180C.

  • 0.5 min

    Place a pan of salted water onto boil.

  • 1.0 min

    Empty the Indian Paneer spices into a large bowl.

  • 1.5 min

    Add the paneer into the bowl with the spices and mix with your hands until evenly coated in the spices. Season with Salt and Pepper.

  • 2.5 min

    Heat half of the olive oil over high heat in a large frying pan.

  • 3.5 min

    Add the paneer to the pan and cook for a few minutes until you have a nice colour on it.

  • 4.0 min

    While the paneer is cooking, juice the lemon.

  • 5.0 min

    Add the honey and the correct amount of lemon juice to the pan with the paneer and continue to cook until it begins to caramelise.

  • 5.5 min

    Peel and finely chop the brown onion and potato.

  • 6.0 min

    Add the rice to the boiling water (11mins).

  • 8.5 min

    Remove the paneer from the pan and place onto a baking tray, pour over any juices from the pan and set aside.

  • 9.5 min

    Wipe the frying pan down and return to the heat with the remaining olive oil.

  • 10.0 min

    Finely slice the green chilli.

  • 10.5 min

    Add the brown onion, mustard seeds and green chilli to the pan.

  • 12.0 min

    Once the onion has begun to soften add the potato and continue to cook.

  • 14.0 min

    Now the rice is almost cooked, add the tumeric to the pan with the rice and stir.

  • 14.5 min

    Add a small splash of water to the onion and potatoes as required to help the potato soften and become tender.

  • 15.0 min

    Place the paneer into the oven.

  • 16.0 min

    Add the cashews and the grated coconut to the onion and potatoes.

  • 17.0 min

    Drain the rice.

  • 18.0 min

    Roughly chop the coriander.

  • 18.5 min

    Add the rice and corinader to the pan with the onions and potatoes and stir to combine.

  • 19.0 min

    Remove the pan from the heat and distribute the rice among serving plates.

  • 21.0 min

    Remove the paneer from the oven and serve atop the rice.

  • Ingredients

    Mustard Seeds

    Desiccated Coconut

    Olive Oil

    2 tablespoons per person

    Fresh Coriander


    Brown Onion

    finely chopped


    finely chopped


    Green Chillies

    sliced Use according to taste

    White Rice


    juiced 1/4 lemon juiced per person


    Indian Paneer Spices