Serving amount:
  • 1 paneer portion
  • 1 cashews sachet
  • 1 cumin seeds sachet
  • 1 basmati rice sachet
  • 1 spiced besan flour bag
  • 1 lemon
  • 1 spinach bunch*
  • 1 long green chilli
  • 1 garlic clove*
  • 1 red onion
  • 1 mint bunch
  • 1 coriander bunch*

Pantry staples: Salt, cooking oil 

Allergens: Onion, dairy, garlic, nuts (cashew)

Specialised equipment: Blender/food processor, medium frying pan 

chef's note: Paneer is made when you add a natural food acid such as lemon juice or vinegar to hot milk. This separates the curds from the whey. The curds are kept and the excess water is pressed out. The end result is paneer cheese that is high in protein and creamy in texture. 

* Use half of the spinach provided. 

* Coriander and garlic are to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Read the recipe carefully before you begin. Wash the vegetables. Thinly slice the onion. Pick the mint leaves. Pick a small handful of coriander leaves*. Set aside 2-3 stems of coriander per person (root included). Cut the paneer into cubes. Juice the lemon. Finely slice 1 garlic clove* per 2 people. Thinly slice the chilli (remove the seeds for less heat). Lightly toast the cumin seeds on a dry frying pan until aromatic. 

2. Cook the cashew and cumin rice 

Wash the rice in cold water 3 times to remove excess starch. Meanwhile, bring a saucepan of water to the boil. Add the rice and boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve. Stir through the cashews and cumin seeds. 

3. Cook the garlic and onion 

Heat a splash of oil in a frying pan over medium heat. Add half of the onion and cook for 5 minutes or until soft. Add the garlic and cook for a further minute. Transfer to a blender or food processor. If you do not have this equipment, transfer to a chopping board. Reserve the frying pan. 

4. Blend the greens 

To the blender or food processor, add the spinach*, half of the mint leaves, half of the coriander leaves, the stems of coriander, a splash of water and a sprinkle of salt. Add the chilli to taste. Blend until you have a smooth consistency. You may need to add more water to help achieve a smooth consistency. Taste and add more salt, mint, coriander or spinach if you like. If you do not have a blender, finely chop all the ingredients together then add to a bowl. Add a splash of water and mix vigorously to combine all the ingredients. 

5. Coat the paneer 

Place the spiced besan mixture on a plate. Coat all surfaces of the paneer with the besan. 

6. Cook the paneer 

In the reserved frying pan, heat a generous splash of oil over medium heat. Add the coated paneer and cook for 1-2 minutes on each side or until golden. Drain on absorbent paper. 

7. Make the salad 

Combine the remaining onion, coriander and mint leaves. Season to taste with salt and lemon juice. 

8. To serve 

Divide the green sauce, cashew and cumin rice, salad and paneer between serving plates.