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Almond and paneer pilaf recipe

Almond and paneer pilaf recipe

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This fragrant paneer pilaf is spiced with cinnamon, ginger, curry powder and curry leaves. It makes a hearty dinner for two and is the perfect fakeaway! See method

  • Serves 2
  • Takes 35-40 mins
  • 686 calories / serving
  • Gluten-free


  • 15g butter
  • ½ onion, finely sliced
  • 200g pack paneer, patted dry and chopped into 2cm cubes
  • 1 garlic clove, peeled and crushed
  • 2cm piece ginger, peeled and finely grated​
  • 1 cinnamon stick​
  • 1½ tsp mild curry powder
  • 6 dried curry leaves, optional
  • 150g cherry tomatoes, halved
  • 15g toasted flaked almonds
  • 4 dried apricots, roughly chopped
  • 150g basmati rice, washed until the water runs clear and drained
  • 300ml vegetable stock
  • a handful of coriander, roughly chopped
  • lemon wedges, to serve​ ​
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    30g 42%
  • Saturates

    16g 79%
  • Sugars

    12g 13%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 74.2g Protein 27.1g Fibre 7.1g


  1. Melt the butter in a medium, heavy-based saucepan over a low heat. Add the onion, cover and cook gently for 8-10 mins, stirring occasionally, until softened. Increase the heat slightly and add the paneer cubes. Fry for 3-4 mins, turning every so often, until lightly golden on all sides. 
  2. Stir in the garlic, ginger, cinnamon, curry powder and curry leaves and fry for 1-2 mins, until fragrant. Add the tomatoes and cook for 2-3 mins until beginning to soften and break down. 
  3. Stir through the almonds, apricots and rice and once everything is combined, pour over the stock, turn the heat down to its lowest setting and steam the rice for 10-12 mins until tender and fluffy. 
  4. Fluff the rice with a fork, discarding the cinnamon stick as you go. Divide between plates and serve with coriander and a wedge of lemon.

See more Recipes for two

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