Jamie Oliver Paneer, potato and pea curry

Here is another of Jamie’s recipe I tried. This serves 4 people.

Ingredients

• 250g Paneer cheese
• 2 Medium potatoes
• 150g Frozen peas
• 300 g Basmati rice
• 8 Green cardamom pods
• 1 Small bunch fresh coriander
• 2 Medium red onion
• 2 cloves Garlic
• 5cm fresh ginger
• 1 tsp Korma curry paste
• 1 tsp Cumin seeds
• 1/2 tsp Ground tumeric
• 1 tsp Garam masala
• 1 tsp Tomato paste
• 100 ml Creme fraiche (sour cream if you can’t find it)
• 1 knob butter
• Vegetable oil
• Sea salt

Steps

• Preheat oven to 170 (low) and place 3 bowls (large soup size) in the oven to warm.
• Cook rice according to package directions but add cardamom pods to the boiling water. Meanwhile…
• Roughly chop the coriander leaves and put to one side, reserve the stalks.
• 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.

• Place a wok on a medium heat. Cut the paneer into cubes. Finely slice the remaining onion in 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 paper towel and place it back on the heat.
• 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.
• Fry and stire the mixture until the onions are soft and the mixture is golden and smells fantastic. This is your curry base. Meanwhile…
• 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.
• Peel the potatoe 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 paste. Pour in 300ml hot water and stir well.
• Bring to a boil, then simmer for 5 to 10 minutes until the potato chunks are cooked through and tender.

• 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.
• 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.
• Get your warmed bowls out of the oven and divide the buttery cardamom rice between them.
• 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!

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