Recipe Instructions:
Ingredients
20g ginger, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
½ green chilli, roughly chopped
3 tsp vegetable oil
45g paneer, cut into 1cm cubes
250g cooked brown basmati rice
1 carrot, finely diced
80g chestnut mushrooms, thickly sliced
50g frozen peas
1 spring onion, trimmed and finely chopped
½ tsp mild curry powder
a small handful of coriander leaves, roughly chopped
1 lime, juiced
Method
STEP 1
Blitz the ginger, garlic and chilli in a mini food processor until a smooth paste forms, adding 1-2 tsp of water to loosen if needed. Put the paneer in a small bowl along with half the paste and stir to coat. Leave to marinate for 30 minutes if you can.
STEP 2
Put a wok over a high heat. Add 1 tsp of the oil and, once shimmering, add the paneer. Cook, stirring frequently, for 2-3 minutes or until golden. Transfer to a plate and cover.
STEP 3
Add another tsp of oil to the wok and return to the heat. Add the rice and stir-fry until heated through. Scrape the rice into a bowl. Add the final tsp of oil to the wok and stir-fry the carrot and mushrooms for 1 minute, then add the peas and spring onion. Stir-fry for a further minute then add the remaining ginger paste along with the curry powder. Stir-fry for 1 minute.
STEP 4
Add the rice and paneer back into the pan. Toss everything together then remove from the heat and stir in the coriander and lime juice.
