B.C. Paneer Curry



Chef Laura Moore

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Gluten Free | Serves 4

Ingredients

B.C. Paneer Curry

  • 8 cups fresh B.C. spinach
  • 3-4 cups boiling water
  • 400 grams B.C. paneer cheese
  • 3 tbsp sunflower oil, butter or ghee
  • 3 tsp B.C. garlic, chopped
  • 2 tbsp ginger
  • 1-2 tbsp fresh green Jalapeno pepper, seeded and chopped
  • 1 cup B.C. yellow onions, chopped
  • 1 medium B.C. tomato, cored and diced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/2 tsp B.C. sea salt
  • 1/2 tsp red chilli powder (optional)
  • 1/2 cup vegetable or chicken broth
  • 1 tbsp arrowroot or cornstarch powder
  • 1 cup B.C. plain full-fat yogurt
  • 1 tsp garam masala
  • 1/2 cup cilantro, chopped

Rice

  • 1 1/2-2 cups white or brown basmati rice
  • Water for soaking
  • 1 cup vegetable or chicken broth
  • 1 cinnamon stick
  • 2 kaffir lime leaves
  • 1 tsp B.C. sea salt

Additional

  • B.C. naan bread

Method

B.C. Paneer Curry

  1. Fill a kettle with water and bring to a boil. Cut the B.C. paneer cheese into 1 inch cubes and transfer to a medium sized heat-proof bowl. Pour boiled water over paneer, and let stand 10 minutes. Note: drain out water before folding cubes into spinach sauce later.
  2. Spread B.C. spinach on a tray and place into a preheated oven at 300 degrees for 4-5 minutes.
  3. Once spinach is wilted, remove from oven and set aside to cool. To speed up cooling, transfer tray to the freezer for 5 mins, or fridge for 10 minutes.
  4. Once spinach is cooled, pour into a blender, then set aside until ready to assemble sauce.
  5. In a medium sized saucepan, saute sunflower oil, B.C. butter or ghee, B.C. garlic, ginger, Jalapeno pepper, and B.C. yellow onions until golden. These ingredients will be pureed, so a rough chop is fine.
  6. Add B.C. tomato, cumin, coriander, turmeric, cinnamon, cardamom and B.C. sea salt, and saute for another 2-3 minutes. If you like it extra spicy, also add red chilli powder.
  7. Add B.C. tomato, cumin, coriander, turmeric, cinnamon, cardamom and B.C. sea salt, and saute for another 2-3 minutes. If you like it extra spicy, also add red chilli powder.
  8. Add B.C. tomato and onion mixture to spinach in blender, with vegetable or chicken broth, arrowroot or cornstarch powder; B.C. plain full -fat yogurt, and Garam Masala. Purée until smooth.
  9. Pour mixture into a medium sized saucepan and bring to a simmer over medium-low heat for 5 minutes, then remove from heat.
  10. Fold the paneer cheese cubes into spinach sauce, cover with a fitted lid, and turn off heat. Let stand 5 minutes, to heat paneer through.

Rice

  1. Drain soaked rice and transfer into a medium sized saucepan with a fitted lid.
  2. Add vegetable or chicken broth and enough water to cover one inch above level of rice in the pot, plus add cinnamon stick, Kaffir lime leaves, and B.C. sea salt.
  3. Bring to a high-simmer, then reduce heat to low-simmer, cover with fitted lid, and cook for 25-30 minutes
  4. Remove from heat, keep covered, and set aside until ready to serve.

Serving

  1. Serve over rice and garnish with cilantro, enjoy BC naan bread on the side.

BC Paneer Curry