What are the main ingredients in Malai Paneer Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Malai Paneer Bites?

Calories: 1084, Carbs: 100 grams, Fat: grams, Protein: 42.7 grams, Sugar: 20.3 grams, Salt: 1386 grams

How do I prepare Malai Paneer Bites?

MASH MAGIC: Place a pot of cold salted water over a high heat. Add the potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and roughly mash with a potato masher or fork. Season to taste. START THE SAUCE: Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and ½ the rub and fry for 1 minute until fragrant, shifting constantly. Mix in the coconut milk, the cream, and the diced tomatoes. Reduce the heat and simmer for 10-12 minutes until the tomatoes have softened into a saucy consistency, stirring occasionally. Add some water if the sauce reduces too quickly. Remove from the heat and stir through the rinsed spinach, ½ the chopped coriander, and a small knob of butter (optional). Season with salt, pepper and a sweetener of choice. Cover to keep warm. Place over a low heat just before serving if the sauce cools down. RAVENOUS FOR ROTI: Place a dry pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread the rotis out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. DINNER IS SERVED: Dish up spoonfuls of tandoori masala sauce and top with the paneer bites. Garnish with the raita and the remaining chopped coriander. Serve with a wholewheat roti. Divine, Chef! PANEER BITES: In a bowl, mix the mashed potato, the grated paneer, and the remaining rub, to form a dough. The dough should be the texture of a firm mash. Use your hands to roll the dough into golf ball sized paneer bites. Return the potato pot to a high heat with a drizzle of oil. When hot, shallow fry the paneer bites until crispy and golden, flipping as they colour. Remove on completion and drain on some paper towel.

What should be prepared from my kitchen to make Malai Paneer Bites?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel, Sugar/Sweetener/Honey

Malai Paneer Bites

Name: Malai Paneer Bites
Prep time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Paper Towel; Sugar/Sweetener/Honey

The perfect meat-free meatball bites made with mashed potatoes and paneer are served in a divine tandoori masala sauce – these malai (meaning creamy!) bites are totally delectable. With a warm wholewheat roti and raita on the side, what else could you want?

Malai Paneer Bites

with tandoori masala sauce, raita & a wholewheat roti

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Coconut Milk
Fresh Coriander
Fresh Cream
Garlic Clove
Garlic Cloves
NOMU Tandoori Rub
Onion
Onions
Paneer Cheese
Plum Tomato
Plum Tomatoes
Potato
Raita
Spinach
Wholewheat Roti
Wholewheat Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel
Sugar/Sweetener/Honey

Serves 1

MASH MAGIC
Place a pot of cold salted water over a high heat. Add the potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and roughly mash with a potato masher or fork. Season to taste.
START THE SAUCE
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and ½ the rub and fry for 1 minute until fragrant, shifting constantly. Mix in the coconut milk, the cream, and the diced tomatoes. Reduce the heat and simmer for 6-8 minutes until the tomatoes have softened into a saucy consistency, stirring occasionally. Add some water if the sauce reduces too quickly. Remove from the heat and stir through the rinsed spinach, ½ the chopped coriander, and a small knob of butter (optional). Season with salt, pepper and a sweetener of choice. Cover to keep warm. Place over a low heat just before serving if the sauce cools down.
PANEER BITES
In a bowl, mix the mashed potato, the grated paneer, and the remaining rub, to form a dough. The dough should be the texture of a firm mash. Use your hands to roll the dough into golf ball sized paneer bites. Return the potato pot to a high heat with a drizzle of oil. When hot, shallow fry the paneer bites until crispy and golden, flipping as they colour. Remove on completion and drain on some paper towel.
RAVENOUS FOR ROTI
Place a dry pan over a medium heat. When hot, warm the roti for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread the roti out on a plate in a single layer and heat up in the microwave for 30-60 seconds.
DINNER IS SERVED
Dish up spoonfuls of tandoori masala sauce and top with the paneer bites. Garnish with the raita and the remaining chopped coriander. Serve with a wholewheat roti. Divine, Chef!

Potato - 200g
Onion - 1
Garlic Clove - 1
NOMU Tandoori Rub - 15ml
Coconut Milk - 100ml
Fresh Cream - 25ml
Plum Tomato - 1
Spinach - 20g
Fresh Coriander - 4g
Paneer Cheese - 100g
Wholewheat Roti - 1
Raita - 30ml

Download the Recipe

Serves 2

MASH MAGIC
Place a pot of cold salted water over a high heat. Add the potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and roughly mash with a potato masher or fork. Season to taste.
START THE SAUCE
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the grated garlic and ½ the rub and fry for 1 minute until fragrant, shifting constantly. Mix in the coconut milk, the cream, and the diced tomatoes. Reduce the heat and simmer for 10-12 minutes until the tomatoes have softened into a saucy consistency, stirring occasionally. Add some water if the sauce reduces too quickly. Remove from the heat and stir through the rinsed spinach, ½ the chopped coriander, and a small knob of butter (optional). Season with salt, pepper and a sweetener of choice. Cover to keep warm. Place over a low heat just before serving if the sauce cools down.
PANEER BITES
In a bowl, mix the mashed potato, the grated paneer, and the remaining rub, to form a dough. The dough should be the texture of a firm mash. Use your hands to roll the dough into golf ball sized paneer bites. Return the potato pot to a high heat with a drizzle of oil. When hot, shallow fry the paneer bites until crispy and golden, flipping as they colour. Remove on completion and drain on some paper towel.
RAVENOUS FOR ROTI
Place a dry pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread the rotis out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
DINNER IS SERVED
Dish up spoonfuls of tandoori masala sauce and top with the paneer bites. Garnish with the raita and the remaining chopped coriander. Serve with a wholewheat roti. Divine, Chef!

Potato - 400g
Onion - 1
Garlic Cloves - 2
NOMU Tandoori Rub - 30ml
Coconut Milk - 200ml
Fresh Cream - 50ml
Plum Tomatoes - 2
Spinach - 40g
Fresh Coriander - 8g
Paneer Cheese - 200g
Wholewheat Rotis - 2
Raita - 60ml

Download the Recipe

Serves 3

MASH MAGIC
Place a pot of cold salted water over a high heat. Add the potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and roughly mash with a potato masher or fork. Season to taste.
START THE SAUCE
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the grated garlic and ½ the rub and fry for 1 minute until fragrant, shifting constantly. Mix in the coconut milk, the cream, and the diced tomatoes. Reduce the heat and simmer for 12-15 minutes until the tomatoes have softened into a saucy consistency, stirring occasionally. Add some water if the sauce reduces too quickly. Remove from the heat and stir through the rinsed spinach, ½ the chopped coriander, and a small knob of butter (optional). Season with salt, pepper and a sweetener of choice. Cover to keep warm. Place over a low heat just before serving if the sauce cools down.
PANEER BITES
In a large bowl, mix the mashed potato, the grated paneer, and the remaining rub, to form a dough. The dough should be the texture of a firm mash. Use your hands to roll the dough into golf ball sized paneer bites. Return the potato pot to a high heat with a drizzle of oil. When hot, shallow fry the paneer bites until crispy and golden, flipping as they colour. You may have to do this step in batches. Remove on completion and drain on some paper towel.
RAVENOUS FOR ROTI
Place a dry pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread the rotis out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
DINNER IS SERVED
Dish up spoonfuls of tandoori masala sauce and top with the paneer bites. Garnish with the raita and the remaining chopped coriander. Serve with a wholewheat roti. Divine, Chef!

Potato - 600g
Onions - 2
Garlic Cloves - 3
NOMU Tandoori Rub - 45ml
Coconut Milk - 300ml
Fresh Cream - 75ml
Plum Tomatoes - 3
Spinach - 60g
Fresh Coriander - 12g
Paneer Cheese - 300g
Wholewheat Rotis - 3
Raita - 90ml

Download the Recipe

Serves 4

MASH MAGIC
Place a pot of cold salted water over a high heat. Add the potatoes and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and roughly mash with a potato masher or fork. Season to taste.
START THE SAUCE
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the grated garlic and ½ the rub and fry for 1 minute until fragrant, shifting constantly. Mix in the coconut milk, the cream, and the diced tomatoes. Reduce the heat and simmer for 15-20 minutes until the tomatoes have softened into a saucy consistency, stirring occasionally. Add some water if the sauce reduces too quickly. Remove from the heat and stir through the rinsed spinach, ½ the chopped coriander, and a small knob of butter (optional). Season with salt, pepper and a sweetener of choice. Cover to keep warm. Place over a low heat just before serving if the sauce cools down.
PANEER BITES
In a large bowl, mix the mashed potato, the grated paneer, and the remaining rub, to form a dough. The dough should be the texture of a firm mash. Use your hands to roll the dough into golf ball sized paneer bites. Return the potato pot to a high heat with a drizzle of oil. When hot, shallow fry the paneer bites until crispy and golden, flipping as they colour. You may have to do this step in batches. Remove on completion and drain on some paper towel.
RAVENOUS FOR ROTI
Place a dry pan over a medium heat. When hot, warm the rotis for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread the rotis out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
DINNER IS SERVED
Dish up spoonfuls of tandoori masala sauce and top with the paneer bites. Garnish with the raita and the remaining chopped coriander. Serve with a wholewheat roti. Divine, Chef!