I made this the other night for my tea, it's taken from the Jamie Oliver 20 Minute Meals App for the ipod. It does take slightly longer than 20 minutes, but it very yummy none-the-less! :)
Ingredients (serves 4)
250g Paneer cheese
2 Medium potatoes
150g Frozen cheese
300g Basmati rice
8 Green cardamom pods
1 Small bunch fresh coriander
2 Medium red onions
2 Garlic cloves
5cm Fresh ginger
1 tbsp Korma curry paste
1 tsp Cumin seeds
1 tsp Ground tumeric
1/2 tsp Garam masala
1 tsp Tomato puree
100ml Creme fraiche
1 Knob of butter
1. Fill your kettle and put it on to boil. Preheat oven to the lowest setting and place 5 bowls in the oven to warm.
2. Fill the saucepan with the boiling water and place on a high heat. Once boiling, add the rice and cardamom pods. Simmer according to packet instructions until the rice is cooked. Meanwhile...
3. Roughly chop the coriander leaves and put to one side, reserve the stalks.
4. Peel and halve the onions then peel garlic and ginger. Whiz the garlic and ginger with the coriander stalks and 1 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.
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 stir 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 sieve, then place the sieve back over the warm saucepan. Add the knob of butter to the rice and cover with a lid or aluminum foil.
11. Peel the potato 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 puree. Pour in 300ml 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 coriander and tuck in!