Butter paneer curry with broccoli, basmati rice & almonds
FULL METHOD & RECIPE CARD AVAILABLE SOON.
Pantry staples: Cooking oil, salt, white sugar
Allergens: Garlic, onion, nuts, dairy
Notes: If cooking for two, only use half of the onion
1. Prepare the ingredients: Wash the vegetables. Toast the almonds in a dry pan or in a moderate oven. Finely dice the onion. Cut the cucumbers into slices. Cut half the tomatoes into wedges. Separate the broccoli florets. Pick the coriander leaves. Cut the paneer into 1.5cm cubes.
2. Cook the rice: Place the rice in a bowl and wash with cold water. Bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
3. Cook the paneer and the curry: Meanwhile, heat a splash of oil in a saucepan over medium heat. Cook the paneer for 1 minute on each side or until golden. Set paneer aside and keep saucepan to make the sauce. Heat a splash of oil in the same saucepan over medium-low heat. Add the diced onion and cook for 5 minutes or until onions are soft and translucent. Add tomato polpa and cook for 5 minutes or until the sauce has reduced. Add the curry paste and garam masala and cook for 2 minutes. Add the butter and the coconut cream and cook for 2 minutes or until the butter has melted and the sauce is combined. Add the broccoli florets and the paneer and cook for a further 5 minutes, stirring, until the broccoli is just tender. Add salt and sugar to taste.
4. To serve: Divide the rice and the curry between serving bowls. Serve with the tomato wedges and the cucumber slices. Sprinkle with the coriander leaves and the toasted almonds.