Matar Paneer with Basmati Rice

📝 Ingredients

• 225 g basmati rice
• 200 g paneer (1 block), cut into 2 cm cubes
• 300 g frozen peas
• 1 brown onion (about 150 g)
• 3 garlic cloves + 20 g fresh ginger
• 1 fresh red chilli
• 1 tin of chopped tomatoes (400 g)
• 125 g whole milk natural yoghurt, 3.5% fat
• 2 tbsp rapeseed oil (1 for the paneer, 1 for the sauce)
• 2 tsp garam masala + 1 tsp ground cumin + ½ tsp turmeric
• 15 g fresh coriander
• 500 ml water (350 for the rice, 150 for the sauce)
• Salt

🍴 Utensils

• Sauté pan
• Saucepan with lid
• Fine sieve
• Fine grater
• Chopping board
• Kitchen knife

📖 Steps

1. Rinse the basmati rice in a sieve under cold water until the water runs almost clear. Put it in a saucepan with 350 ml water and 1 pinch of salt, bring to the boil, cover and cook for 10 min over a very low heat.
2. Turn off the heat and leave the rice to swell for 10 min without lifting the lid. While it cooks, thinly slice the onion, chop the garlic and chilli (remove the seeds for a milder heat) and grate the ginger.
3. Heat 1 tbsp oil in a sauté pan over a medium-high heat. Brown the paneer cubes for 4 to 5 min, turning them to colour each side, then set aside on a plate. Don't stir them constantly or they won't brown.
4. Pour the second spoonful of oil into the same pan and add the onion. Cook for 6 to 8 min over a medium heat, stirring, until soft and golden. Add the garlic, ginger and chilli, then cook for 1 min without letting them burn.
5. Sprinkle in the garam masala, cumin and turmeric, stir for 30 seconds to wake up the spices, then pour in the chopped tomatoes and 150 ml water. Season lightly with salt and simmer for 10 min over a low heat until the sauce thickens.
6. Add the peas straight from frozen and cook for 5 min at a gentle simmer. Return the paneer cubes to the sauce and heat through for 2 min. Taste and adjust the salt.
7. Off the heat, wait 1 min, then gently stir in the yoghurt: on the heat, it could curdle and turn grainy. Scatter with chopped coriander and serve straight away with the rice, fluffed up with a fork.