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.
Paneer Malabar Curry with Cumin Rice & Sugar Snap Peas
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. 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, simmer golden pan-fried paneer cheese in their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve alongside fragrant cumin rice and there you have it: dinner in 15!
5 plants
Speedy Sauce
Serving size
Ingredients
- 120g paneer (Milk) (pasteurised cow’s MILK, salt, microbial rennet, citric acid)
- 40g baby spinach
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp cumin seeds
- 1 unwaxed lime
- 80g sugar snap peas
- 110g baby tomatoes
- 250g mangalore malabar curry sauce (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
- 15g creamed coconut
Nutritional Information
Calories: 585
Protein: 19g
Carbs: 47g
Fat: 36g
Ingredients
- 120g paneer (use half) (Milk) (pasteurised cow’s MILK, salt, microbial rennet, citric acid)
- 80g sugar snap peas (use half)
- 40g baby spinach (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 250g mangalore malabar curry sauce (use half) (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
- 1 tsp cumin seeds (use half)
- 15g creamed coconut (use half)
- 110g baby tomatoes (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 585
Protein: 19g
Carbs: 47g
Fat: 36g
Paneer Malabar Curry with Cumin Rice & Sugar Snap Peas
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. 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, simmer golden pan-fried paneer cheese in their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve alongside fragrant cumin rice and there you have it: dinner in 15!
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large saucepan, a large non-stick frying pan, a sieve & a measuring jug
Fry the paneer
- Dice the paneer into 2cm chunks. Halve the tomatoes
- Heat the large non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the paneer and cook for 6-8 mins, until golden. Turn regularly to brown on all sides, then remove from the pan and set aside
Simmer the curry
- Meanwhile, dissolve the creamed coconut in the jug with 50ml boiling water (25ml for 1 person)
- Heat the large saucepan on medium-high heat. Once hot, add the Malabar curry sauce, tomatoes, sugar snap peas and coconut mixture
- Stir to combine and simmer for 5-7 mins, until the sauce has thickened
Cumin rice time
- Quarter the lime
- Reheat the frying pan on medium-high heat. Once hot, add the cumin seeds and cook for 30 secs, then 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
Finish & plate up
- Rinse the spinach, then stir through the curry, along with the paneer and a squeeze of lime juice. Simmer for 1 min, until wilted. Taste and season if needed
- Share the paneer curry between bowls, with the cumin rice alongside. Garnish with the remaining lime wedges
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