Paneer Curry with Pure Basmati Rice
Enjoy a delicious Paneer Curry with Tilda Pure Basmati Rice, made with a rich blend of cashew nuts, saffron cream, and aromatic spices. Ready in under an hour for a satisfying meal.
- 31 - 60 Minutes
- Easy
- 4 people
Method
Ingredients
Ingredients
- 200g Tilda Pure Basmati Rice
- 2 onions, thinly sliced
- 3 tbsp unsalted cashew nuts
- 2 fresh green chillies, chopped
- Large pinch of saffron
- 100ml double cream
- 2 tbsp vegetable oil or ghee
- 4 cloves
- 1 small cinnamon stick
- 2 bay leaves
- 3 green cardamom pods, seeds crushed, and husks discarded
- 2 tsp ginger-garlic paste
- 350g paneer, cubed
- 1 tbsp tomato puree, diluted with 2 tbsp water
- 1 tsp garam masala
- Fresh coriander, chopped to garnish
- Salt
How to make Paneer Curry with Pure Basmati Rice
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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.
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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.
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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.
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Stir in the diluted tomato puree and cook on medium heat for a couple of minutes until the oil starts to separate.
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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.
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Bring up to almost boiling point and remove from the heat. Serve hot, sprinkled with fresh coriander.
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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.
