Paneer Arancini Recipe: Cook Vegetarian Magazine

Paneer Arancini

Risotto balls meets Indian flavours in this gorgeous recipe that would make a great starter or fantastic party food

Ready in:
 30 to 60 mins

Cost Cutting Eco Friendly Freezes Well Gluten Free‏

  • 1 tbsp vegetable oil
  • 1 shallot, finely chopped
  • 1/2 red chilli, finely chopped
  • a thumb-sized piece of ginger, grated
  • 1 garlic clove
  • 1 pouch Tilda British Curry Rice
  • handful of fresh coriander, chopped
  • a few nigella seeds
  • 2 tbsp desiccated coconut
  • 2 tbsp mango chutney
  • 3 tbsp plain flour
  • 4 tbsp breadcrumbs
  • 25g paneer, cut into 1cm cubes
  • 1 tbsp mild chilli powder
  • 1 free-range egg, beaten
  • oil, for frying
  • 1

    Heat 1 tbsp of oil in a large frying pan. Add the shallots, garlic, ginger and chillies and fry gently until softened.

  • 2

    Empty half of the curry rice into a large mixing bowl. Blitz the rest in a food processor until smooth. Add to the bowl.

  • 3

    Add the coriander, nigella seeds, coconut and mango chutney and mix together well. Season with salt and pepper.

  • 4

    Cover with clingfilm and chill in the fridge for 20 minutes. Toss the paneer cubes in the chilli powder and some salt.

  • 5

    Form the rice into balls about the size of a walnut. Press a cube into the centre of each ball and squeeze into a ball shape.

  • 6

    Coat in flour and egg then roll in crumbs. Heat some oil in a small pan to 180C or until a cube of bread browns in 15 seconds.

  • 7

    Fry the arancini until golden brown – about one minute. Drain on kitchen paper and serve with raita and seasonal salad.

  • PER SERVING: 28.2g FAT (Excluding extras)

Paneer Arancini Recipe: Cook Vegetarian Magazine

Paneer Arancini was taken from COOK VEGETARIAN

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