Paneer, potato and pea curry

Recipes
Paneer, potato and pea curry
This simple but taste curry does not need any meat to be enjoyed. it is one of my all-time one pot favourite.
Serves 4 and needs approx. 25 minutes to prepare.

Ingredients

  • 150g basmati rice
  • 125g paneer cheese
  • 1 medium red onion
  • 1 medium potato
  • ½ to ¾ glass of korma paste (we use the one from M&S)
  • 300ml vegetable stock
  • 1 small bunch fresh coriander
  • 1 garlic clove
  • 2cm fresh ginger
  • 4 green cardamom pods
  • ½ tsp cumin seeds
  • 1/2 tsp ground turmeric
  • ½ tsp garam masala
  • ½ tsp tomato puree
  • 1tsp vegetable oil
  • 1 knob butter
  • Sea salt and freshly ground pepper

Step by Step Guide

Step 1

Fill the saucepan with the boiling water and place on a high heat. Once boiling, add the rice and cardamom pods. Simmer according to packet instructions until the rice is cooked

Step 2

Roughly chop the coriander leaves and put to one side, reserve the stalks.

Peel and halve the onion then peel the garlic and ginger. Whiz the garlic and ginger with the coriander stalks and half of the onion in a food processor until you have a paste.

Finely slice the remaining onion.

Step 3

Place a wok on a medium heat. Cut the paneer into cubes. half.

Add a splash of vegetable oil to the hot wok then stir-fry the paneer with a pinch of salt until golden brown. Tip into one of your warmed bowls then pop back in the oven to keep warm.

Carefully wipe the wok clean with kitchen paper and place it back on the heat.

Step 4

Add a splash of vegetable oil to the wok and when it's hot, add the paste from the processor, the karma paste, cumin seeds, turmeric, garam masala and sliced onion.

Fry and stir the mixture until the onions are soft and the mixture is golden and smells fantastic. This is your curry base.

Step 5

When the rice is done, drain it in a sieve, then place the sieve back over the warm saucepan. Add the knob of butter to the rice and cover with a lid or tin foil.

Step 6

Peel the potato and cut it into little chunks. You want them smaller than your paneer cubes.

Once the curry base is golden, add the potato chunks and the tomato puree. Pour in 300ml hot vegetable stock (or water) and stir well.

Step 7

Bring to the boil then simmer for 10 to 15 minutes until the potato chunks are cooked through and tender.

Taste the curry, season with a salt and pepper. Scatter the remaining coriander leaves on top.

Enjoy.

Based on: Jamie Oliver 20 minute meals app
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