Paneer curry with basmati rice

Ingredients

4 servings

• 250 g basmati rice
• 400 g paneer
• 1 onion
• 2 garlic cloves
• 1 tsp garam masala
• 400 g passata
• 100 ml cream
• 2 tbsp chopped coriander

Method

1. 1. Cook the rice

   Steam the basmati until fluffy

   Rinse the rice thoroughly. Bring it to a boil with 375 ml water and a pinch of salt, cover and cook over low heat for 12 minutes. Rest for 5 minutes.

2. 2. Build the curry sauce

   Toast the onion and spices

   Cube the paneer and fry in a little oil until golden. Set aside. Finely dice the onion and cook until soft. Stir in the garlic and garam masala and toast for 30 seconds. Add the passata and simmer for 12 minutes.

3. 3. Finish the paneer

   Serve with rice and coriander

   Stir the cream into the sauce and return the paneer to the pan. Warm gently for 4 minutes, season with salt and serve with rice and coriander.