In celebration of Indian Republic Day, we’re bringing you a curry which is a delight for the senses. This is the first time we’re using paneer, the delicious Indian cheese, that pairs beautifully with big, bold flavours. Tuck into this golden curry and toast the country from which we draw endless culinary inspiration.
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/ Serving 2 people
/ Serving 2 people
baby spinach leaves
To prepare the ingredients, cube the paneer cheese and finely slice the red onion. Peel and grate the ginger. Deseed and finely chop the birdseye chilli. Pick the coriander leaves for garnish.
In a small bowl combine the mild curry powder and half of the olive oil to form a paste.
Place the brown rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Place rice and the water in a medium pot and bring to the boil. Cover with a lid and reduce the heat to low. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.
Meanwhile, heat the remaining olive oil in a deep frying pan over a medium-high heat. Add the paneer cheese and cook for 1-2 minutes each side or until golden. Transfer to a plate.
In the same pan, heat a dash of oil over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the ginger and chilli. Cook, stirring, for 1 minute or until fragrant. Add the curry paste and cook, stirring, for 1 minute. Combine the vegetable stock, hot water and tomato paste. Add to the pan and bring to the boil. Reduce heat to medium-low. Simmer for 10-15 minutes or until sauce has thickened.
Return the paneer to the pan with the baby spinach. Simmer for 1-2 minutes or until spinach is wilted and paneer is heated through. Stir through half of the yoghurt. Serve with rice, a dollop of the remaining yoghurt and the coriander leaves.