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Chilli paneer with spiced rice

A really lovely vegetarian dish, perfect when you want something delicious for dinner.

Chilli paneer with spiced rice

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  • 500g Paneer, 3cm cubed
  • 2 tablespoons olive oil
  • 2 teaspoon ground cumin
  • 2 teaspoon mustard seed
  • 4 cloves of garlic, crushed
  • 5cm piece of ginger, grated
  • 2 green chillies, finely chopped
  • 1 green pepper, cubed
  • 1 yellow pepper, cubed
  • 1 large red onion, chopped
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 400ml tomato passata
  • 4 tablespoons tomato puree
  • 1 lemon, juice
  • salt and pepper
  • 250g basmati rice, rinsed
  • 300ml water
  • 2 green cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf
  • Small handful coriander, chopped
Prep Time


  1. Place the rice into the pot, along with water, cardamom, cinnamon stick and bay leaf.

  2. Assemble the pressure lid, making sure the pressure release valve is in the seal position. Select PRESSURE and set to HIGH. Set time to 2 minutes, select START/STOP to begin.

  3. When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

  4. Preheat unit by selective AIR CRISP, setting temperature to 200°C and setting time to 5 minutes. Select START/STOP to begin.

  5. While unit is preheating, mix 1 tablespoon of olive oil with paneer, 2 teaspoons of cumin and mustard seeds. Place the paneer into the Cook and Crisp Basket.

  6. Once unit is preheated, place the Cook & Crisp Basket with paneer into the pot. Select AIR CRISP, set temperature to 200°C and set time to 10 minutes. Select START/STOP to begin.

  7. Turn paneer after 5 minutes. When cooking is complete, remove paneer and keep aside until needed. Remove basket.

  8. Add 1 tablespoon of olive oil to pot, select SEAR/SAUTÉ, and set to LO/MD. Add onion, garlic, ginger, green and yellow pepper and green chilli. Allow to cook for 10 minutes until vegetables begin to soften. Add cumin, coriander and turmeric and allow to cook for 2 minutes.

  9. Add tomato passata, tomato puree and 150ml of water to the cooking pot. Turn temperature up to MD and allow to simmer for 10 minutes. Add paneer and continue cooking for a further 8 minutes. Add lemon juice and salt and pepper.

  10. When cooking is complete serve with cooked rice and some chopped coriander.

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