GF, VO, DF
If you can’t tell by now- I love south Asian food. I find the flavours so versatile and fun to play with!
BUT unpopular opinion- I’m not a HUGE fan of the jarred stuff. I find so many people are intimidated by making their own curries from scratch/ don’t realize how easy and quick it can actually be or that you can make a paste and freeze it for later- super simple, super easy and perfect for a weekday meal.
As for the rice- so flavourful and such an EASY way to level up any rice dish! Add rinsed white rice with crushed cardamom pods and salt! Bring to a boil and reduce to a simmer for 15- 20 minutes- perfection!
20 Min Pea Paneer & Cardamom Rice
Serves 4
Paste
-1-2 tbsp coconut oil
-1/2 tsp cinnamon
-1 large white onion, chopped
-3 garlic cloves, minced
-1 large knuckle of ginger, grated
-2 chillies, minced
-1 tbsp tomato paste
-1 can chopped tomatoes
-1/4 tsp salt
Curry
-1 tbsp coconut oil
-1 1/2 tsp garam masala
-1 tsp ground cumin
-1 tbsp tomato paste
-1 heaping tsp coconut sugar (or substitute with brown sugar)
-1/4 cup frozen peas
-1 package of paneer
-1/2 cup cashew milk
Rice
-1 cup basmati rice
-1 1/2 cups water
-3-4 cardamom pods, crushed under a knife
-generous pinch salt
1. To make the past heat the oil on medium heat. Throw in the cinnamon and fry for a few seconds until fragments then add the onions and sauté until translucent. Toss in the garlic, chili, and ginger and cook until onions are nicely caramelized. Add the tomato paste, slightly sizzling for 2-3 minutes before adding the chopped tomatoes. Bring to a slight boil and simmer for 5-10 minutes until softened. Blitz until smooth.
2. For the curry heat the oil in a pan on medium heat. Add the cumin and garam masala. Once fragrant add the tomato paste and coconut sugar Sauté for 1-2 minutes. Add the paste from the blender made in the step above, and add frozen peas. Once defrosted add the paneer and stir. Pour in the cashew milk and combine fully. Cook until the mixture is slightly simmering and serve immediately!
3. As for the rice, rinse the rice 3-4 times with water to remove any excess starch and place in a pot/pan. Add the 1 1/2 cups water, crushed cardamom pods, and salt to the pot. Cover with a lid, bring to a boil and reduce to a simmer for 15-20 minutes.
TOP TIP: Make extra of the paste ahead of time and store in the fridge or freezer for an even quicker dinner!