This is barely a recipe, more a quick assembly of things that happen to be lying around. Typical of the sort of meal we have near the end of the week, when ingredients are running low. The paneer cheese bulks out the rice and the cool yoghurt negates the need for a sauce.
Spiced paneer and pea rice – serves 2
- 200g pack of paneer (Indian cheese), diced
- 2 tbsp curry paste (we like Patak’s Madras)
- a pouch of ready-to-eat brown basmati (or use can cook your own)
- 100g frozen peas, defrosted
- 4 tbsp natural yoghrut
- a handful of mint, chopped
- naan breads and lemon wedges to serve
Heat 2 tbsp of olive oil in a pan, then fry the paneer until golden.
Add the curry paste and fry.
Heat the rice in a microwave according to the pack instructions, then tip into the pan with the peas and toss together.
Mix the yoghurt with the mint and season.
Serve the rice with the yoghurt, naan bread and lemon wedges.
(Original recipe by Janine Ratcliffe in Olive Magazine, September 2017.)
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