Paneer Arancini

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 0 Reviews

Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 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

Nutritional Information:

Calories: 413
Fat: 28.2gg

How To Cook

  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.
  8. http://www.tilda.com
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Paneer Arancini
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 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
    How to Cook
  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.