Ginger Paneer and Caramelised Onion Curry
with turmeric rcie
The quantities provided above are averages only.
Ingredients
150 grams
Rice
1 sachet(s)
Ground Turmeric
1 unit(s)
Onion
1 unit(s)
Chilli
200 grams
Paneer
(Contains: Milk)
1 unit(s)
Ginger
1 sachet(s)
Rogan Josh Curry Paste
2 sachet(s)
North Indian Style Spice Mix
120 grams
Baby Spinach
65 grams
Creme Fraiche
(Contains: Milk)
1 pack(s)
Passata
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Cooking steps
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. Stir in the rice and turmeric and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and thinly slice the onion.
Halve the red chilli lengthways, deseed, then finely chop.
Heat a large pan on medium-high heat with a drizzle of oil. Once hot, add the onion, half the North Indian spice mix and season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.
Add 1tsp sugar (per 2P) and cook until caramelised, 1-2 mins more.
While the onion cooks, cut the paneer into 2cm cubes.
Place another pan on medium-high heat with a drizzle of oil.
Once hot, add the paneer and the remaining North Indian spice mix to the pan and season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown it evenly. Add the ginger puree and cook for 1 min more.
Once the paneer is golden, transfer to a plate lined with kitchen paper.
Next, add the rogan josh paste, passata, creme fraiche and half the red chilli (use less if you don't like the heat) to the caramelised onion. Cook for 4-5 mins.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Season the curry to taste with salt and peper.
Tip: Add a splash of water, if required to loosen the curry.
Serve the caramelised onion curry in bowls alongside the turmeric rice.
Top the curry with the ginger paneer and sprinkle over the remaining chilli (use less if you don't like the heat) to finish.
