Classic Balti Mattar Paneer (Pea & Cheese Curry)

Cook Rice:

In a pot, bring 1½ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Taste the rice; if it is still too firm, add a few more TBS of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Par-cook Sweet Potato:

Wash the fresh produce. Peel sweet potato and cut into 1½ cm dice. Place in a pot and cover with water. Bring to the boil and simmer for 6-8 minutes, until slightly tender when pierced with a fork. Drain well.

Sear Paneer:

Pat paneer dry on paper towel and dice into 1 cm pieces. Toss paneer with 1 TBS oil in a bowl. Heat a non-stick pan over medium heat and cook paneer (in batches if necessary), turning for 3 minutes or until lightly browned all over. Transfer to a plate. Reserve pan.

Prepare Curry Base:

Peel and roughly chop ¾ of the onion (you will have left over). Peel garlic. Pick coriander leaves and roughly chop coriander stems, keeping them separate. Place onion, garlic, Greek yoghurt, tomato paste, garam masala, mango chutney and coriander stems in a food processor and blitz until smooth. (TIP: If you don't have a food processor, you can use a stick mixer, or finely chop ingredients before mixing together).

Simmer Curry & Veg:

Trim broccolini ends and cut in half. Heat olive oil in reserved pan over high heat. Add the curry base, stir in ½ cup water and bring to the boil. Reduce to a simmer, then cook for 3 minutes or until heated through. Add paneer, peas, parcooked sweet potato and broccolini. Cook for 5 minutes or until peas and broccolini are tender and bright green. Taste, season with salt and pepper as necessary.

You Plate It:

Trim and thinly slice green chili (de-seed if you prefer a little less heat). Divide rice between bowls and top with paneer curry. Garnish with coriander leaves and green chili (to taste) and try not to drool when serving ;)