Recently there seems to be cookery going on all around me. Not in real-life™ you understand, that would involve more effort than reheating something from the freezer.
Now I've resisted taking part too much because I am neither a Nigella or a Fanny (steady on), but I'm getting swept along with the tide. With the onset of Autumn and the swiftly arriving Winter, I feel the need for home-cooked goodness.
Without much further ado, I present to you (fitting into the theme of spices for the Recipe Shed):
Mango & Coconut Paneer
- 2 tbspmango chutney
- paneer – cut into cubes
- baby carrots
- sweet potato
- 4 tbsp olive oil
- 1 tsp each of paprika, chilli powder and coriander
- coconut milk
- basmati rice
1. Prep baby carrots, small florets of broccoli and cubes of sweet potato. Par-boil for 10 minutes.
2. Mix together 4 tablespoons of olive oil, a teaspoon each of paprika, chilli powder and coriander. Cube the paneer and marinade for ten-twenty minutes.
3. Pour the paneer mixture into a hot frying pan and cook on a medium heat until the paneer is brown and crispy on all sides.
4. Add the par-boiled vegetables and lightly fry. Spoon in 2 tablespoons of mango chutney and simmer on a low heat. Pour in half a can of coconut milk and reduce down.
5. Meanwhile, open a packet of Tilda Basmati rice (because I am incapable of cooking rice without it turning to sticky stodge!) and cook in the microwave for 2 minutes. The rice will be light, fluffy and actually be separate grains of rice (as opposed to when I cook rice and it ends up in one mass). Why would go to all that effort when this is perfect?
6. Spoon the rice into a mould, press down and carefully remove. Serve the paneer immediately.
I was provided with the Tilda Basmati Rice for the purpose of review, my opinion is honest. I decided to kill two birds with one stone, and Keith didn't mind.