- 20 minutes
- Serves 2
Adapted from Pea, paneer & potato curry, jamieoliver.com ↗
Ingredients
- 5cm piece of ginger
- 150g basmati rice
- 250g small potatoes
- 200g paneer cheese
- 1–2 fresh red chillies
- 1 onion (160g)
- 2 heaped tablespoons Kerala-style curry paste
- 1 bunch of coriander (30g)
- 250g frozen peas
- 250g natural yoghurt
- olive oil, red wine vinegar and boiling water (used in the method)
Let's cook
- Fry the chopped ginger and the rice in a little oil for about 2 minutes, add 300ml of boiling water, cover and cook for 12 minutes.
- Meanwhile, halve the potatoes and microwave them at 800W for 5 minutes. Fry the cubed paneer and the halved, deseeded chillies in a little oil over a medium heat for about 4 minutes until golden.
- Lift out the paneer and chillies. Add the diced onion, the potatoes, the curry paste and a splash of vinegar to the pan, pour in 300ml of boiling water and simmer for 8 minutes.
- Blitz half the coriander and half the peas with all the yoghurt and a splash of water. Pour it over the vegetables, add the rest of the peas, return the paneer and chillies and simmer for 4 minutes.
- Serve the curry with the ginger rice and the remaining coriander.
Tags
Check every packet for allergens.