Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and finely chop the onion. Peel and grate the ginger. Finely chop the cherrytomatoes.
2 Sweat onion
Heat a large non-stick pan over a low heat with a drizzle of vegetableoil. Once hot, add the onion with a generous pinch of salt and fry for 10 min.
After 10 min, increase the heat to medium and add the garammasala, turmeric, cumin and corianderpowder and cook for another 1 min further. Add the ginger, garlic and tomatopaste and cook for 2 min further. Add the measuredwater, vegetablestockcube, cherrytomatoes, peas and honey and simmer for 15 min.
4 Boil rice
Meanwhile, add the basmati rice, salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
5 Fry paneer
Meanwhile, chop the paneer. Heat a second non-stick pan over a medium heat with a drizzle of oil. Once hot, add the paneercubes with a pinch of salt and fry on all sides for a total of 5 min or until starting to crisp.
After 15 min, add the fried paneer and a generous splash of cream to the pea curry. Season to taste with salt and pepper. Serve over the rice and garnish with the coriander leaves.