Contributed By: leanno
Jamie Oliver's iPhone app
Indian cheese (paneer) turns this veggie curry into something very special.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Special Features: Vegetarian
Meal Type: Entree
Ingredients
8 oz. Paneer cheese
2 Medium potatoes
6 oz Frozen peas
8 oz Basmati rice
6 Green cardamom pods
1 Small bunch fresh cilantro
1 Medium red onion
2 cloves Garlic
1 Inch fresh ginger
1 tsp Korma curry paste (1 jar korma sauce if you can't find paste).
1 tsp Cumin seeds
1 tsp Ground tumeric
1 tsp Garam masala
1 tsp Tomato paste
3 oz Creme fraiche (sour cream if you can't find it)
1 5 pats butter
Vegetable oil
Sea salt
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 cilantro 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 cilantro 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 in half.
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 h te pat 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 2.5 cups hot water and stir well.
13. Bring to a boil, then simmer for 5 to 10 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. Make your table look respectable. Get the cutlery, salt and pepper and drinks laid out nicely and lay out poppadoms and naan breads if you have them.
16. Get your warmed bowls out of the oven and divide the buttery cardamom rice between them.
17. 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!
Cook's Notes
We adjusted this from the original to make more servings and included substitutions for items we can't easily find. We also added more water for the potatoes because the potatoes we used didn't cook up as quickly as the recipe indicates.
Nutrition Information