Pea, paneer & potato curry
40 minServes 2
A creamy South Indian curry of potatoes, paneer and peas with a coriander-yoghurt sauce, served over crispy-bottomed basmati rice.
| prepBoil the kettle | ||||
| 5 cm piece of ginger, finely chopped | Fry rice & ginger 2 min, add water, cover & cook 12 min | Divide rice, spoon curry over, sprinkle coriander & serve | ||
| 150 g basmati rice | ||||
| 1 tablespoon olive oil (for the rice) | ||||
| 200 g paneer cheese | Cook paneer & chillies 4 min until golden, turning halfway | |||
| 1–2 fresh red chillies, halved lengthways and deseeded | ||||
| 1 tablespoon olive oil (for the paneer) | ||||
| 1 onion (160 g), finely chopped | Add onion, potato, curry paste & vinegar, stir 1 min | Pour in water, simmer 8 min | Pour sauce over veg, add remaining peas & chillies, break in paneer, simmer 4 min | |
| 250 g small potatoes, pricked and microwaved 5 min, diced into 1 cm pieces | ||||
| 2 heaped tablespoons Kerala-style curry paste | ||||
| 1 tablespoon red wine vinegar | ||||
| 15 g coriander (half a bunch), stalks and all | Blitz coriander, half peas, yoghurt & water until smooth | |||
| 125 g frozen peas (half) | ||||
| 250 g natural yoghurt | ||||
| splash of water (for the sauce) | ||||
| 125 g frozen peas (remaining) | ||||
| 15 g coriander leaves (remaining) | ||||
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