Indian in 7 paneer fried rice - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Indian in 7 paneer fried rice By You Magazine - October 20, 2019 This has to be one of my favourite things to eat after a long working day. If I know I’ll be home late, I prepare some of the ingredients in the morning before I leave so that, at the end of the day, there’s very little to do before we can eat. In India, Indo-Chinese style cooking like this is second in popularity to Indian food. Gareth Morgans SERVES 4 250g paneer, cubed 200g basmati rice, washed and drained 3 tbsp tomato ketchup 4 tsp dark soy sauce 4 fresh green chillies, finely diced (seeds and all) 2 onions, cut into large pieces 3 spring onions, both white and green parts chopped STORE-CUPBOARD STAPLES salt 2 tbsp sunflower oil 2 tbsp ginger-garlic paste (see below, or good quality variety from a jar) 1. Preheat the oven to 200C/ 180C fan/gas mark 6. Line a baking tray with foil. 2. Season the paneer with salt in a bowl and mix well. Drizzle in 1 tablespoon of sunflower oil and mix again. Spread the paneer out on the lined baking tray in a single layer, then bake for 15 minutes, turning over halfway through the cooking time. 3. Meanwhile, put the rice into a deep saucepan, add three times the volume of boiling water and bring to the boil. Reduce the heat and simmer for 10 minutes, or until cooked, then drain through a colander. Set aside and keep hot. 4. Mix the ketchup and soy sauce in a bowl and set aside. Heat 1 tablespoon of sunflower oil in a frying pan, add the ginger-garlic paste and the chillies and cook over a high heat for 30 seconds or until an aroma develops. Add the onions and cook for 3-4 minutes or until they start to soften. Season with salt, then stir in the ketchup mixture. Cook for a minute or so over a high heat until the mixture comes to the boil. The onions should still have a bit of crunch. 5. Fold in the paneer, then sprinkle in the spring onions and heat through until hot. Fold in the drained rice and serve hot. TIP You can add more vegetables (try diced carrots and green beans) – they’ll go into the pan with the onions and take 7-8 minutes to cook. MY STANDBY GINGER-GARLIC PASTE Combine 1 part peeled and chopped fresh ginger (scrape the thin skin off with a teaspoon) and 2 parts (by volume) peeled and chopped garlic. If making a small amount, you can grate both or crush them using a mortar and pestle. For larger amounts, blitz the peeled and chopped ginger and garlic in a blender, along with a little cold water to turn the blades and make a smooth paste. You can store the paste in the fridge. Put it into a clean jam jar and cover the surface with oil (any cooking oil); it will keep for up to 3 weeks (top up the oil as necessary). GET MONISHA’S BOOK WITH 20 PER CENT OFF Indian in 7: Delicious Indian Recipes in 7 Ingredients or Fewer by Monisha Bharadwaj is published by Kyle Books, price £17.99. To order a copy for £14.40 with free p&p until 3 November visit mailshop.co.uk, or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved