Paneer and Potato Curry

Paneer and Potato Curry

Based on Jamie Oliver's recipe.

Ingredients

Makes

  • 2 small bunch fresh coriander
  • 4cm fresh ginger
  • 2 clove garlic
  • 2 medium potato
  • 2 medium red onion
  • butter
  • 100ml crème fraîche
  • 250g paneer cheese
  • 300g basmati rice (good-quality)
  • 5g tomato purée / paste
  • 1 tsp cumin seeds
  • 8 green cardamom pods
  • 1/2 tsp ground turmeric
  • sea salt
  • vegetable oil
  • 1 tsp garam masala
  • 1 Tbsp korma curry paste
  • 150g frozen peas

Preparation

  1. Preheat oven to 170 (low) and place 3 bowls (large soup size) in the oven to warm.
  2. Cook rice according to package directions but add cardamom pods to the boiling water. Meanwhile…
  3. Roughly chop the coriander leaves and put to one side, reserve the stalks.
  4. Peel and halve the onion, then peel 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.
  5. Place a wok on a medium heat. Cut the paneer into cubes. Finely slice the remaining onion.
  6. 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.
  7. Carefully wipe the wok clean with paper towel and place it back on the heat.
  8. Add a splash of vegetable oil to the wok and when it’s hot, add the paste from the processor, the korma sauce, cumin seeds, tumeric, garam masala and sliced onion.
  9. Fry and stire the mixture until the onions are soft and the mixture is golden and smells fantastic. This is your curry base. Meanwhile…
  10. When the rice is done, drain it in a strainer, then place the strainer back over the warm saucepan. Add the knob of butter to the rice and cover with a lid or aluminum foil.
  11. Peel the potatoe and cut it into little chunks. You want them smaller than your paneer cubes.
  12. Once the curry base is golden, add the potato chunks and the tomato paste. Pour in 300ml hot water and stir well.
  13. Bring to a boil, cover, and simmer for 10-15 minutes until the potato chunks are cooked through and tender.
  14. Once the potatoes are cooked, tip the peas and paneer into the wok and stir through. Turn the heat off and cover with a lid.
  15. Get your warmed bowls out of the oven and divide the buttery cardamom rice between them.
  16. Taste the curry season with a little salt if you need to then gently stir in the creme fraiche so it ripples through the curry. Spoon this over the rice, scatter with cilantro and tuck in!