20-Minute Meals: Real Fast Food
By Jamie Oliver
Ingredients
5cm piece of ginger
150g basmati rice
250g small potatoes
200g paneer cheese
1–2 fresh red chillies
1 onion (160g)
2 heaped tablespoons Kerala-style curry paste
1 bunch of coriander (30g)
250g frozen peas
250g natural yoghurt
Method
- Boil the kettle. Roughly peel and finely chop the ginger. Place a 26cm frying pan on a medium heat, add the rice, ginger and 1 tablespoon of olive oil and fry for 2 minutes, stirring regularly. Pour in 300ml of boiling kettle water, cover, and cook for 12 minutes, or until the rice is fluffy with a crispy bottom.
- Meanwhile, prick the potatoes and microwave on full power (800W) for 5 minutes, to soften. Put a large non-stick frying pan on a medium heat with 1 tablespoon of oil and the paneer. Halve the chillies lengthways, deseed and add to the pan. Cook it all for 4 minutes, or until golden, turning halfway.
- Peel and finely chop the onion. Chop the softened potatoes into 1cm dice. Remove the golden paneer and chillies to your board, then add the onion and potato, curry paste and 1 tablespoon of red wine vinegar to the pan. Stir for a minute, then pour in 300ml of boiling kettle water and simmer for 8 minutes.
- In a blender, blitz half the coriander, stalks and all, half the peas, all the yoghurt and a splash of water until smooth. Pour over the veg, add the remaining peas, return the chillies to the pan, break in the paneer, and simmer for 4 minutes.
- Turn out and divide up the ginger rice, spoon over the curry, sprinkle over the rest of the coriander leaves, and serve. Delicious.
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