The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tikka Paneer with Curried Quinoa, Onion Raita & Mango
In this colourful feast, you'll marinate fresh paneer cheese in tikka spices and curry powder. Pan fry till golden and soft inside, then pair with fibre-rich quinoa, packed with spinach. Plus, lime and coriander raita and mango for tropical vibes!
High protein
6 plants
Serving size
Ingredients
- 1 pepper
- 1 mango
- 450g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 80g baby spinach
- 2 unwaxed lime
- 160g quinoa (Quinoa 100%)
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 onion
- 3 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 handful of fresh coriander
Nutritional Information
Calories: 556
Protein: 35g
Carbs: 44g
Fat: 28g
Tikka Paneer with Curried Quinoa, Onion Raita & Mango
In this colourful feast, you'll marinate fresh paneer cheese in tikka spices and curry powder. Pan fry till golden and soft inside, then pair with fibre-rich quinoa, packed with spinach. Plus, lime and coriander raita and mango for tropical vibes!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large non-stick frying pan, a large bowl, a small bowl, a grater, a peeler & a sieve
Get the quinoa on & prep
- Add the quinoa and half the curry powder to the saucepan and boil for 13-14 mins, until cooked
- Rinse the spinach and add to the quinoa in the final 1-2 mins of cooking, then drain together
- Dice the pepper into 2cm chunks. Peel and halve the onion, then cut half into 4 wedges, and finely dice the remaining. Cut the paneer into 2cm cubes
Meanwhile, marinate the paneer
- In the large bowl, combine the paneer, tikka paste and remaining curry powder. Season with salt and pepper and mix well, then leave to marinate
Make the onion raita
- Zest and halve 1 lime. Peel and dice the mango into 1cm chunks. Finely chop the coriander
- In the small bowl, combine the yoghurt, diced onion, half the coriander and juice from half the lime (or to taste). Season with salt and pepper and mix well
Time to fry
- Heat the large non-stick frying pan with 1 tbsp oil on medium-high heat. Once hot, add the marinated paneer, pepper and onion wedges and cook for 5-7 mins, until soft and the paneer is golden
- Stir the lime zest into the quinoa
Plate up
- Serve the tikka paneer into bowls, with the curried quinoa, mango and onion raita alongside
- Garnish with the remaining lime, cut into wedges, and coriander
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