Paneer Curry with Pure Basmati Rice

How to make Paneer Curry with Pure Basmati Rice

1. Put the onions, cashew nuts and chillies in a saucepan with just enough water to cover. Bring to a boil then reduce the heat and simmer for 15 minutes until very soft. Cool slightly then blitz to a purée in a blender along with the cooking liquid until smooth: it will look creamy and pale.

2. Combine the saffron and cream in a small saucepan. Heat gently for a few minutes until the cream has turned pale orange, then remove from the heat.

3. Heat the oil or ghee in a saucepan over a high heat and add all the whole spices. When they start to sizzle, stir in the ginger-garlic paste. Stir a couple of times and add the paneer. Put a lid on the pan and fry until light golden.

4. Stir in the diluted tomato puree and cook on medium heat for a couple of minutes until the oil starts to separate.

5. Pour in the pale sauce from the blender and bring to the boil. Stir in the saffron cream and garam masala, and season with salt. Cook for a couple of minutes.

6. Bring up to almost boiling point and remove from the heat. Serve hot, sprinkled with fresh coriander.

7. Serve with rice - wash the rice and put it in a pan with 800 ml of water and salt to season. Bring to a boil. Reduce heat and simmer for 10 minutes uncovered. Drain through a colander and serve hot.

8. For the mint chutney: Combine t h e onion, cilantro, mint, green chilli, lemon juice, and salt in a food processor. Process to a fine paste, adding enough water to achieve a thick sauce.