Paneer Jalfrezi With Cardamom Rice

Updated at: Wed, 16 Aug 2023 18:35:49 GMT

Step 1

Cut the paneer into bite-sized cubes Heat a large, wide-based pan (preferably non-stick with a matching lid), with a large drizzle of vegetable oil over a medium heat Once hot, add the paneer cubes and cook for 3-5 min until golden, turning occasionally for even colouring Once golden, transfer to a plate and reserve the pan

Step 2

While the paneer is cooking, peel and finely slice the brown onion s] Return the pan to a medium heat with vegetable oil Once hot, add the sliced onion with a pinch of salt, sugar and cook for 5-8 min or until soft and starting to caramelise Meanwhile, boil half a kettle

Step 3

Crush the cardamom pods open by squashing them with the side of a knife Heat a pot with a lid, with a drizzle of vegetable oil and a large knob of butter over a medium heat Once the butter has melted, add the crushed cardamom and basmati rice and stir to fully coat the grains

Step 4

Add cold water to the pot and bring to the boil over a high heat Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked Once cooked, remove from the heat and keep covered until serving

Step 5

While the rice is cooking, deseed the green peppers (scrape the seeds and pith out with a teaspoon) and cut into thin strips Add the pepper strips to the softened onion and cook for a further 5-8 min or until starting to brown, stirring occasionally While the vegetables are browning, dissolve the vegetable stock mix in boiled water

Step 6

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger Peel and finely chop (or grate) the garlic Cut the tomatoes into wedges Add the chopped ginger, chopped garlic, chilli flakes (can't handle the heat? Go easy!) and curry powder to the pan and stir until the vegetables are coated

Step 7

Add the tomato paste and stir for 1 min, then return the golden paneer cubes to the pan with the tomato wedges and vegetable stock Reduce the heat to medium-low and cook, covered for 5-10 min or until the tomatoes have broken down and the sauce has reduced to a curry-like consistency - this is your paneer jalfrezi Taste for seasoning, adding some pepper if you like it hot

Step 8

Fluff the cooked basmati rice with a fork and stir in a knob of butter - this is your cardamom rice Serve the paneer jalfrezi with the cardamom rice to the side (watch out for the cardamom pods!) Enjoy!

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