Paneer Arancinis with raita

Dhruv Baker from MasterChef shares his recipe.


1 pouch Tilda British Curry Rice
1 tbsp oil
1 shallot, finely chopped
½ red chilli, finely chopped
A thumb of ginger
1 clove garlic
Handful coriander, chopped
A few kalonji seeds
2 tbsps. Desiccated coconut
2 tsps mango chutney
3 tbsps plain flour
4 tbsps breadcrumbs
25g paneer, cut into 1cm cubes
1 tsp mild chilli powder
1 egg beaten
Salt and pepper
Oil for frying


125ml Greek yoghurt
¼ cucumber, finely chopped
A few mint leaves
Pinch cayenne
Pinch cumin
Pinch salt


1. Heat the tablespoon of oil in a large frying pan.
2. Add the shallots, garlic, ginger and chillies fry gently until softened.
3. Empty half of the curry rice into a large mixing bowl. With the other half either blitz in a food processor or mash with a fork until smooth, and add to the other rice
4. Add the coriander, kalonji seeds, coconut and mango chutney and mix together well. Season with salt and pepper.
5. Cover with cling film and chill in the fridge for 20 minutes
6. Toss the paneer cubes in the chilli powder and some salt
7. Remove rice mixture form the fridge and form into balls about the size of a walnut. Press a paneer cube into the centre of each ball and squeeze firmly back into a ball shape
8. Coat each ball in flour, egg and then roll in breadcrumbs.
9. Heat oil in a small pan until 180°c or a cube of bread browns in 15 seconds.
10. Fry the arancinis until golden brown about 1 minute. Drain on kitchen paper and serve with the Raita.

Method for the Raita:

1. Mix all the ingredients together and season to taste

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