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.
Goan Paneer Curry with Cumin Rice & Toasted Coconut Chips
If you never thought you could get a healthy and delicious dinner on the table in 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer golden pan-fried paneer in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant cumin rice, and there you have it: dinner in a flash!
High protein
1/3 daily fibre
5 plants
Speedy Sauce
Serving size
Ingredients
- 10g toasted coconut chips
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tsp cumin seeds
- 80g creamed coconut
- 250g goan curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
- 160g mangetout
- 2 pepper
- 80g baby spinach
- 450g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
Nutritional Information
Calories: 686
Protein: 35g
Carbs: 50g
Fat: 39g
Goan Paneer Curry with Cumin Rice & Toasted Coconut Chips
If you never thought you could get a healthy and delicious dinner on the table in 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer golden pan-fried paneer in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant cumin rice, and there you have it: dinner in a flash!
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Cooking Instructions
Before you start
- Pull out a large non-stick frying pan, a medium frying pan, a sieve & a measuring jug
Prep time
- Dice the paneer into 2cm cubes. Cut the peppers into 1cm chunks. Rinse the spinach
Simmer the curry
- Heat the large non-stick frying pan with 2 tsp oil on high heat. Once hot, add the paneer and cook for 3-4 mins, turning occasionally until golden brown on all sides. Remove from the pan
- Add the pepper and mangetout to the empty pan and cook for 2-3 mins, until starting to char
- Add the Goan curry sauce, creamed coconut and 200ml hot water. Stir until the coconut has dissolved, bring to the boil and simmer for 5-6 mins, until thickened
- In the final minute, add the spinach and simmer until wilted
Make the cumin rice
- Meanwhile, heat the medium frying pan on medium heat. Once hot, add the cumin seeds and cook for 30 secs, until fragrant
- Add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt, then cook for 2-3 mins, until piping hot
Plate up
- Stir the paneer into the curry. Season with salt and pepper to taste
- Serve the Goan paneer curry into bowls, with the cumin rice alongside. Garnish with the coconut chips
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